FOOD & FUN
Rhubarb’s versatility makes it great for recipes
T
his easy to follow rhubarb streusel bread is very versatile as you can make muffins with a streusel topping, a coffee cake in a bundt pan or a regular loaf or 4 mini loaves. Double the recipe for streusel if you like a thicker layer. The recipe is delicious and the bread can be made ahead as the flavors are better the second day. The bread also freezes well.
RHUBARB STREUSEL BREAD Bread ingredients: 1 cup sugar 1/2 cup butter softened 1/3 cup orange juice 2 large eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3 stalks (1-1/2 cups) fresh rhubarb cut into ¼ inch pieces Streusel ingredients: 2 tablespoons sugar 2 tablespoons firmly packed brown sugar 1 tablespoon flour 1 tablespoon butter, melted 1-1/2 teaspoons cinnamon Instructions: Heat oven to 350 degrees and flour 9 x 5 loaf pan; set aside. Combine 1 cup sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and eggs; beat at low speed just until mixed. (Mixture will be slightly curdled. ) Stir in flour, baking power, soda and salt; just until moistened. Gently stir in rhubarb. (Batter will be
14 ZEST | MAY 2022
Beverly
BARRETT BAKING WITH BEV
thick.) Reserve 1-1/2 cups batter. Spread remaining butter into prepared pan. Combine all streusel ingredients in bowl; stir until resembles coarse crumbs. Sprinkle half of streusel over batter in pan, gently press into batter. Carefully spread reserved batter into pan; top with remaining streusel. Press streusel into batter. Bake 60-65 minutes or until toothpick comes out clean. Cool 10 minutes and remove from pan. Note: If you make muffins bake 23-25 minutes. 4 mini loaves take 45-50 minutes. Recipe makes 12 Servings. This recipe for rhubarb slush is simple to whip up, but you have to wait 24 hours for it to freeze. The mixture of strawberry and lemon is perfect for a flavorful, cool, refreshing, warm weather drink. It makes a big batch. If you want it kid friendly, use lemon-lime soda, and the adult version uses alcohol.
RHUBARB SLUSH Ingredients: 6 cups rhubarb, chopped
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Rhubarb is a seasonal vegetable that is available during the spring of the year. It is most often used for sauce and desserts. 6 cups water 2-1/4 cups sugar 1 sma l l package st rawber r y Jell-O 1/3 cup lemon juice 12-ounces pink lemonade concentrate lemon-lime soda or alcohol Instructions: In a large pot on stove, mix together water and rhubarb. Bring to a boil and then simmer for 15-20 minutes until softened. In a large ice cream pail, drain liquid from the pulp of the rhubarb using a strainer. Add the sugar, Jell-O, lemon juice and pink lemonade concentrate. Whisk together until combined. Cover and freeze overnight. Remove from freezer and stir to loosen. Place scoops in cup and pour desired amount of lemon lime soda or alcohol over top. Recipe makes 10 servings.
