Did you know it is the start of Rhubarb Season?
My hubby is a huge rhubarb fan and, in the right recipe, I am too.
I could never find a recipe that quite fit what I was looking for, so a few years ago, this is what I came up with:
Filling:
2 quarts of strawberries, trimmed and sliced
3/4 lb of rhubarb stalks, chopped coarsely
zest of two clementines (mandarin oranges) & 1 small organic lime (it was all I had)
1/2 c or so Of orange juice (I juiced the Clementines and Lime)
12 Tbsp of granulated sugar (I used turbinado because it was what I had on hand)
3 Tbsp. of Tapioca (to thicken)
Cook over medium-low heat until juices are thickened.
Let rest, covered for a couple of hours (this lets the flavors meld)
Topping (sweet biscuit type):
2 cups of Buttermilk baking mix
1/2 cup of turbinado sugar, brown would work well too
1/2 cup of milk (can substitute almond, soy, etc. if you are vegan or sensitive to dairy)
blend until just mixed.
In a 9x13 inch casserole pan, spray likely w/ Pam cooking spray.
Pour filling in
Spread topping buy spoonfuls over the filling.
Bake at 350 until topping is golden brown.
Allow to cool.
Serve as is or with vanilla ice cream.
Enjoy!
You can also double the rhubarb and omit the strawberries if your are like my hubby and a HUGE rhubarb fan!
As soon as I get the first one of the season made, I will add photos!
Now, I know that this is a health related blog, but sometimes I need a little comfort food. This week is definitely one of those.
In the recipe, I have given links to products that help make the baking process a little easier on my poor hands!
