We're now harvesting rhubarb, which means it's time to make rhubarb sauce and rhubarb desserts! See the recipes below for some ideas. We also wanted to share a recipe that one of our members passed along for asparagus and eggs. It looks delicious and it's a great way to use some of Pete & Jen's eggs, which are now available in the store. Visit www.elizabethminchilliinrome.com/2015/04/asparagus-and-eggs for the recipe.
Rhubarb Crisp (from “Uncommon Gourmet All-Occasion” Cookbook)
- 6 cups rhubarb, cut into 1-inch pieces
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- ¼ cup pure maple syrup
- ¼ cup finely diced crystallized candied ginger
- 2/3 cup all-purpose flour
- 6 tablespoons butter
- 2/3 cup light brown sugar
- ½ cup chopped pecans
Preheat oven to 350 F. Combine above ingredients and put in 2-quart casserole. Mix crumb topping ingredients until crumbly and spread over rhubarb mixture. Bake for 50 minutes until golden. Serve warm.
Rhubarb Sauce (from Better Homes and Gardens New Cookbook)
Combine 3 cups rhubarb cut in 1 inch pieces, 1/2 to 3/4 cup sugar, and 1/4 cup water.
Bring to boiling; cover and cook slowly till tender, about 5 minutes (or until desired consistency).
Makes 2 cups. Can be eaten like applesauce or served on top of yogurt or ice cream.