Rhubarb Season

Thursday evening brought a new organic basket and the contents made me squeal with delight......Rhubarb!  The chives were new too and asparagus is always welcome but it was the rhubarb that put a smile on my face!

I started by making a rhubarb crisp.......wonderful, but only for those that have a serious sweet tooth

Ingredients:
6 cups diced rhubarb

• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 1 cup packed light brown sugar
• 1 cup quick cooking oats
• 1 1/2 cups all-purpose flour
• 1 cup butter
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• You mix the first 3 ingredients and spread them evenly in your baking dish
• in a separate bowl mix the rest of the ingredients and then sprinkle over the rhubarb mixture
• bake in a 350 oven for 40 minutes......serve hot or cold

• Next came Rhubarb loaf!

• For 2 loaves you will need:
• 
  
• • 1 1/2 cups packed brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chopped fresh rhubarb
  • 1/2 cup chopped pecans and dried cranberries
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  For the sweet crumb top you will need:
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon cold butter
  
  
  
  
  
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• It bakes in a 350 oven for about an hour.......Simple!
• I've still got a bunch of Rhubarb left I'll be sure to post once I figure out how I'm going to use it!