Thursday, May 14, 2009

My Favorite Rhubarb Recipe

Rhubarb Ambrosia Betty

5 cups fresh rhubarb cut in 1/2 pieces
1 3/4 cups sugar
1 Tbsp. flour
1/4 Tsp. salt
1 1/2 Tsp. grated orange rind
Sections from 1 orange, cubed (or use a small can of drained mandarin orange sections)
4 cups small bread cubes
1/2 cup melted butter or margarine
1/2 cup flaked coconut

Mix together rhubarb, sugar, flour, salt, 3/4 Tsp of the orange rind and the fruit. Add half of the bread cubes and 1/2 of the butter; mix. Put into a greased 8"x8"x2" baking pan. Combine remaining bread cubes, butter, orange rind and coconut. Sprinkle over top of rhubarb. Bake in moderate oven (375 degrees) about 40 minutes or untill browned. Serve warm.

Number Of Servings:6-8 Servings

Recipe courtesy of Velma Souers (my mom)

Note from me, Marsha: Since I'm diabetic I cut the sugar back to less than half. Tangy, but I'm not crazy about baking with artificial sweeteners.


Karen Kiser said...

Hi Marsha,
This is Beanie_Boy's mom, Karen. I have two rhubarb plants and I think I'll try this recipe. I don't know when to harvest tho. First time I grew this stuff. What thickness of rhubarb stems do you prefer to use? Also have you tried xylitol as a sugar substitute? It's pricey but low glycemic and natural.

Marsha said...

Hi Karen! LOL...I have to ask, does Beanie like rhubarb? I've never tried giving it to Opie. You can harvest rhubarb any time. Just don't pull all of it because its hard on the plants. And if you get seed stalks growing, go ahead and pull those and throw them away. I prefer the stalks that are about thumb size in diameter or larger...but I use whatever grows. I've never tried xylitol but I'd be interested in hearing how it turns out if you try it. Hubby and I are both diabetic and we use mostly generic versions of Equal and Splenda. Sorry for the delay in getting back to you, I didn't realize someone had posted a comment.

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