Our bounty from last Tuesday’s CSA box.
snap peas, carrots, radishes, spring greens, micro radishes, rhubarb, onions, cucumbers, potatoes, and cauliflower – what a lot of yumminess!
I’m glad (very glad) we did the CSA, but I don’t think I’ll be doing it again soon. It really is too much food for us (in not the right proportions) and it makes me a little crazy not to be in control. :) I’m so glad it has forced me to try a few new things that I never had before!
Like rhubarb. I’m not even sure I’ve ever laid eyes on the stuff. I know I’ve heard of rhubarb pie, but that’s about it!
The stalks come attached to a bunch of greens. But apparently they are toxic. You just use these pretty pink things.
I looked online and found a recipe I liked the looks of for rhubarb bread.
Here it is, from www.rhubarbinfo.com:
Ingredients:
1 1/2 c diced raw rhubarb
1 1/2 c brown sugar
2/3 c. oil
1 egg slightly beaten
1 c. sour milk
1 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. soda
1/2 c. chopped walnuts
pinch cinnamon
Procedure:
Topping- 1/3 c. granulated sugar mixed with 1 Tbsp. melted butter.
Mix brown sugar, oil, & egg together. Sift salt, soda, flour & cinnamon together. Add dry ingredients alternately with milk to other mixture. Fold in rhubarb and nuts. Fill 2 lightly greased loaf pans 2/3 full. Sprinkle with topping. Bake at 325 for 1 hour.
My changes:
-I used freshly ground whole wheat flour
-I skipped the walnuts because I didn’t have any
-I subbed turbinado sugar for the brown sugar
-My “sour milk” was 1T vinegar plus milk to equal one cup
If I ever do this again, I’ll fill one loaf pan full instead of two pans not full. The loaves were tiny. And I’d leave off the topping. As it is I just put it on one loaf (since I had a feeling it wouldn’t be for me).
My chopped rhubarb:
I liked how the little rhubarb pieces looked like pink hearts. :)
All my little pink hearts going into the batter:
The bread, fresh out of the oven… without topping:
With topping – sorry for the blur.
It was plenty sweet without the topping and less crumbly. We all had some fresh, and I cut the loaves up and froze them for snacks. It’s very yummy warmed up in the microwave – yay!
The rest of the rhubarb is in the fridge, and if it’s still good I may do another loaf tomorrow.
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