Retro Rhubarb
Simple & Delicious|April/May 2019

When it comes to cooking with rhubarb, Grandma always knew how to make it shine. These are her go-to recipes to turn those tart stalks into something especially sweet.

Nut-Topped Strawberry Rhubarb Muffins

If the muffin top is your favorite part of the muffin, these crunchy, sweet treats should get your attention. —Audrey Stallsmith, Hadley, PA

Prep: 25 min. • Bake: 20 min. Makes: 11/2 dozen

23/4 cups all-purpose flour

11/3 cups packed brown sugar

21/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground cinnamon 1/4 tsp. salt

1 large egg, room temperature

1 cup buttermilk 1/2 cup canola oil

2 tsp. vanilla extract

1 cup chopped fresh strawberries 3/4 cup diced fresh or frozen rhubarb

TOPPING

1/2 cup chopped pecans 1/3 cup packed brown sugar 1/2 tsp. ground cinnamon

1 Tbsp. cold butter

1. In a large bowl, combine the first six ingredients. In another bowl, whisk egg, buttermilk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.

2. In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

3. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

NOTE If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. 1 MUFFIN 243 cal., 10g fat (2g sat. fat), 14mg chol., 155mg sod., 37g carb. (21g sugars, 1g fiber), 3g pro.

Danish Rhubarb Pudding

My grandmother used to make this delicious pudding—one of my favorite traditional Danish desserts. —Kay Sundheim, Nashua, MT

Prep: 20 min. + chilling • Cook: 10 min. Makes: 8 servings

6 cups chopped fresh or frozen rhubarb, thawed

6 cups of water

2 cups sugar 1/4 cup cornstarch

3 Tbsp. cold water Half-and-half cream

1. In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan.

2. Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into the rhubarb liquid. Cook and stir until slightly thickened, 1-2 minutes. Pour into individual dishes. Refrigerate for at least 4 hours before serving. If desired, serve with cream. 1/2 CUP 228 cal., 0 fat (0 sat. fat), 0 chol., 5mg sod., 58g carb. (51g sugars, 2g fiber), 1g pro.

Granny’s Rhubarb Pie

This recipe originally came from my grandmother, who loved to bake all different kinds of rhubarb desserts. —Blanche Baninski, Minto, ND

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