2 tasty ways to use up your crop of rhubarb
Published 9:47 pm Monday, May 11, 2009
If you have the rhubarb — pulled from the garden or pulled off a produce counter — Forum cooks, as we’ve learned lately, have new and deliciously different recipes specifically designed to cash in on the crop.
As a matter of fact, Marysville cook Dolores Rasmussen has a pair to share. She sent them along with her chilauppa how-to (which appeared in the May 1 Forum column) and mentioned at the time, “I also included a couple of rhubarb recipes that I have. Enjoy.”
Although neither recipe calls for whipped cream or ice cream, a big blob or scoop dropped on top would probably not go amiss and might be the absolute cat’s meow as a finishing touch.
Rhubarb dessert
4cups cut-up rhubarb
2eggs, beaten
2tablespoons flour
11/2cups sugar
Topping (recipe follows)
Place rhubarb pieces in a buttered 9-inch square baking pan. In a mixing bowl, combine the eggs, flour and sugar, mixing well; pour over rhubarb.
Prepare the topping and sprinkle over the rhubarb and egg mixture. Bake at 350 degrees for 45 minutes.
Makes one 9-inch square pan.
Topping
6tablespoons butter
1/2cup brown sugar
1tablespoon baking powder
Pinch salt
1cup flour
1/2cup chopped nuts (optional)
In a bowl, combine the butter, brown sugar, baking powder, salt and flour; using a pastry blender, blend until mixture resembles coarse crumbs. Stir in nuts.
Rhubarb a la crunch
1cup flour
1cup brown sugar
1cup quick oats
1/4cup shortening
1/4cup margarine
1teaspoon cinnamon
4cups diced rhubarb (see note)
11/3cups granulated sugar
1cup water
2teaspoons cornstarch
1teaspoon vanilla
In a mixing bowl, combine the flour, brown sugar, oats, shortening, margarine and cinnamon and mix until crumbly. Spread half the crumb mixture in a 9-inch square baking pan and pat down lightly. Spread rhubarb evenly over the top.
In a saucepan, combine the granulated sugar, water, cornstarch and vanilla; cook over low heat, stirring, until the mixture is clear; pour over the rhubarb and top with the remaining crumb mixture. Bake at 350 degrees 1 hour.
Makes one 9-inch square pan.
Note: This recipe can also be prepared with apples or cranberries instead of the rhubarb.
