Friday, April 30, 2010

Rhubarb Cobbler

By Kathryn Washburn Breighner

It's rhubarb season and it so exciting to dust off the rhubarb recipes that haven't been used since last summer. The only credit I can take for this recipe is having the sense to cut it out of the newspaper in 1982! This recipe is one of Pete Peterson's, a renowned Michigan chef.

This recipe is really easy if you use a food processor. I mix the pastry in the food processor. Part of the pastry mix is blended with the rhubarb and the remainder goes on top of the fruit and drizzled with melted butter.  You will surprise people with this dessert--it is wonderful.

In a food processor (or by hand), mix together until blended:
2 c flour
2 1/2 t baking powder
1/2 t salt

Add 1/3 c shortening and process until the mixture is gravelly.

In a large bowl, mix:
4-5 c rhubarb cut into 1/2" pieces
3/4 c sugar
1/3 c of the flour mixture
1 t grated lemon rind

Put the rhubarb mix in a greased 8" baking dish.

In the food processor, add to the remaining 1 1/4 c of pastry mix:
1 egg
Process until it resembles coarse meal.

Spread the  pastry mix on top of the rhubarb and drizzle with 1/4 c melted butter.

Bake at 375 degrees F for 30-35 minutes until the top is puffed and golden brown.

Tuesday, April 27, 2010

Rhubarb Crisp

By Kathryn Washburn Breighner

Rhubarb season is a celebration in our house because it means it is spring.  Growing up, that first rhubarb pie of the season made from rhubarb grown in the garden was a major event--and oh, so tasty. 

We were in Indiana over the weekend and I made a rhubarb pie. That first bite--wow. Such an interesting taste. How did the Native Americans ever think to use rhubarb? Thank goodness they did.

We brought back rhubarb so tonight I made a rhubarb crisp. This is like a traditional crisp with fruit on the bottom and flour, brown sugar, oatmeal and melted butter on top. This is an easy recipe and one that won't last long.

Mix together and place in a greased 8 x 8" baking pan:
6 c rhubarb cut into 3/4" pieces
1/4 c flour
1/2 t cinnamon
1 1/4 c sugar

Mix together until combined well:
1 c flour
1 c packed brown sugar
1/2 c rolled oats (not instant!)
3/4 stick melted, cooled butter

Sprinkle the streusel topping over the rhubarb mixture and bake at 375 degrees F for 35 minutes.