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Lifestyle

April 26, 2013

Breakfast with rhubarb

(Continued)

Don’t pick rhubarb the year you plant it. Instead, pick lightly the second season. Do not remove more than two-thirds of the stalks at a time.

To freeze, wash and chop stalks into small pieces, seal them in plastic bags and pop in the freezer.

Rhubarb Cheesecake Smoothies

Ingredients:

2 cups diced fresh or frozen rhubarb

1/4 cup water

4 tablespoons honey, divided

1 and one-half cups vanilla ice cream

1 cup milk

1 cup frozen sweetened sliced strawberries

2 packages (3 ounces each) cream cheese, cubed

1/2 cup vanilla yogurt

1/4 cup confectioners’ sugar

5 ice cubes

In a large saucepan, bring the rhubarb, water and 2 tablespoons honey to a boil.

Reduce heat. Cover and simmer for 5-10 minutes or until rhubarb is tender.

Remove from the heat. Cool to room temperature. In a blender, combine the ice cream, milk, rhubarb mixture, strawberries, cream cheese, yogurt, confectioners’ sugar, ice cubes and remaining honey.

Cover and process for 1 minute or until smooth. Pour into chilled glasses; serve immediately.

Makes 6 servings

Orange-Rhubarb Breakfast Bread

Ingredients:

1/3 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp ground ginger and 1/4 tsp nutmeg

1/2 cup orange juice

1 cup chopped fresh or frozen rhubarb

1/2 cup slivered almonds

2 tsp grated orange peel/zest

In large mixing bowl cream butter and sugar. Add eggs, one at a time, beating well after each egg.

Beat in vanilla. Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice.

Fold in the rhubarb, almonds and orange peel. Spoon into a greased 9-by-5-by-3 inch loaf pan. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf.

Note: If using frozen rhubarb measure rhubarb while frozen, thaw and drain in colander (not pressing liquid out.)

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Patricia Altomare invites your letters. Email her at patakitchen@yahoo.com.

 

 

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