Cooking Thursday: Spring Rhubarb

 

Hello dear Friends!

It's looking to be a lovely sunny day here in the northwoods. Maybe even get into warmer temps (high 50's low 60's) Spring finally feels like she's slowly showing up. Yay! 🌸☀️

For one moment I need to be a proud Mom and share that our Annie and her college hockey team got a leadership award. She and the current president and captain of her team went up to accept it. Annie is assistant captain and will be president of the team organization next year. She goes to University of South FL (go Bulls!💚) and I'm so proud of the amazing young woman she is becoming. 

Okay, thanks so much for that time out to gush. :) 

Now on to what I wanted to share today, which is.... rhubarb! I always associate rhubarb with the Spring/early Summer. Are you a rhubarb person? I've always loved that it adds a little bitter punch with the sweetness you add to dishes. 

Of course cooking with rhubarb means adding sweetness and I'm not sure if other sweeteners could be used and it would still work the same...but feel free to experiment with that if you want to lower the sugar (try honey, maple syrup, swerve sugars etc)

I had come across this recipe in my recipe box that my Aunt and I came up with quite a few years ago. We called it "Rhubarb Crunch". To be honest it's been so many years since we made it that I don't remember it that well, other than that I thought it was yummy. Here is how we wrote the recipe:

INGREDIENTS

3/4 c. sugar

1 egg

3/4 c. and 3 T. flour (divided)

2&1/2 c. rhubarb (cut up)

1 c. brown sugar

4 T. butter (cold and cubed)

DIRECTIONS

Preheat oven to 350*

Wash and cut up rhubarb and put into a large bowl. Mix together 3/4 c. sugar, 1 egg and 3 T. flour. Pour over the rhubarb and mix well. Pour into a greased 8x8 or 9x9 pan or pie plate. In another bowl mix brown sugar, flour, and butter with a pastry blender or your hands - to make a crumb like topping. Sprinkle over rhubarb mixture. Bake for 30-35 minutes or until golden brown. 

The notes we made said that it's like a crisp but rich so we liked it as topping for ice cream. I don't have a photo - but I hope to make a version of this when I have my rhubarb ready to harvest down the road. So stay tuned if I do make this and I will share a photo then. 

I thought I would share again the rhubarb strawberry sauce recipe I shared in the past (that is so delish) and you can find it if you click here. I also recommend Ina Garten's strawberry rhubarb crisp recipe which you can find if you click here.

So what are your thoughts on rhubarb Friends? Yes or no to it? And if yes, do you have a favorite recipe?

xoxo