I have heard from several of you looking forward to the Blackberry Cordial recipe I am going to get from a friend. I, too, am excited to get it and will share it as soon as I receive it. I also heard from a couple of you asking for, and sending in recipes using rhubarb. I am sharing these this week and hope to hear from you soon. Enjoy!
Early records of rhubarb in America identify an unnamed Maine gardener as having obtained seed or root stock from Europe in the period between 1790-1800. He introduced it to growers in Massachusetts where its popularity spread and by 1822 it was sold in produce markets.
Of course its “roots” would be found here in Maine!
Connie’s Rhubarb Bread
Ingredients:
1 1/2 cups brown sugar, packed
2/3 cup oil.
1 egg
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
2 1/2 cups flour
2 cups diced rhubarb-unpeeled
1/2 cup chopped nuts (optional)
1 tablespoon soft butter
1/4 cup granulated sugar.
Directions: Preheat oven to 350 F. Grease 2 8×4-inch loaf pans. Combine in a bowl the brown sugar and oil. Stir well until smooth. Add the egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist. Fold in the diced rhubarb and chopped nuts. Turn batter into prepared loaf pans. Combine the butter and sugar until crumbly, then sprinkle over batter. Bake at 350 F 50 to 55 minutes, or until bread passes the toothpick test.
Turn out onto racks and cool before slicing. Slice into about 20 slices per loaf.
Few things pair with rhubarb better than strawberries. I received this gluten-free recipe from Leslie. Thank you.
Gluten-free Strawberry Rhubarb Crumble
1-1/2 cups sliced fresh or frozen rhubarb
1/2 cup sliced fresh strawberries
3/4 cup sugar
4 tablespoons brown rice flour, divided
1/2 teaspoon ground cinnamon
1/2 cup gluten-free cornflakes, crushed
2 tablespoons brown sugar
1/8 teaspoon gluten-free vanilla extract
2 tablespoons cold reduced-fat butter
Directions: In a small bowl, combine the rhubarb, strawberries, sugar, 1 tablespoon rice flour and cinnamon. Transfer to a 3-cup baking dish coated with cooking spray. In another bowl, combine the remaining rice flour, cornflakes, brown sugar and vanilla; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture. Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown.
Cool for 15 minutes before serving. Yield: 4 servings.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
