Rhubarb is a nicely tart vegetable that bakes up into many things. I grew up eating rhubarb and was happy to find out later in life that it is also good for you, It grows well up north where I am from but I have had some difficulty growing it here in Kentucky. I have found a type that does better with our hot summers and planted it so it does not get direct afternoon sun.
Here is one of the recipes I like to make with it. You can also make the same recipe and put it in a pie crust if you so chose. I save pie for special occasion because of the extra fat and calories contained in the crust.
Rhubarb Crisp
1 pound or 4-5 cups fresh, chopped rhubarb
3/4 cup sugar or Splenda
topping
1/4 cup whole wheat pastry flour
1/4 cup brown sugar
1/2 cup oats
3-4 TBLS butter
Combine rhubarb and sugar. Place in sprayed 8x8 pan. Mix first 3 topping ingredients together. Cut in butter until topping resembles fine crumbles. Spread over top of rhubarb mixture. Bake 350 degrees for 30 minutes or until rhubarb is soft when fork poked into it.
This tastes really good as it is but can be served with ice cream or whipped cream on top.
Here is one of the recipes I like to make with it. You can also make the same recipe and put it in a pie crust if you so chose. I save pie for special occasion because of the extra fat and calories contained in the crust.
Rhubarb Crisp
1 pound or 4-5 cups fresh, chopped rhubarb
3/4 cup sugar or Splenda
topping
1/4 cup whole wheat pastry flour
1/4 cup brown sugar
1/2 cup oats
3-4 TBLS butter
Combine rhubarb and sugar. Place in sprayed 8x8 pan. Mix first 3 topping ingredients together. Cut in butter until topping resembles fine crumbles. Spread over top of rhubarb mixture. Bake 350 degrees for 30 minutes or until rhubarb is soft when fork poked into it.
This tastes really good as it is but can be served with ice cream or whipped cream on top.
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