Ethyl Medina's Scalloped Rhubarb Delight

Introduction

History

This recipe for Scalloped Rhubarb Delight has been passed down through generations in the Medina family. Ethyl Medina, a talented cook and baker, created this recipe to showcase the tart flavor of rhubarb in a sweet and satisfying dessert.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to cut the rhubarb into small, even pieces to ensure that it cooks evenly.

- Be sure to mix the sugar, jello, and flour thoroughly before sprinkling it on top of the rhubarb.

- Check the crust halfway through baking to ensure that it is not getting too brown. If necessary, cover the pan with foil to prevent over-browning.

Serving Suggestions

Serve this Scalloped Rhubarb Delight warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Cooking Techniques

The key to this recipe is to make sure that the rhubarb is cooked until tender but still slightly firm. This will ensure that the dessert has a nice texture and flavor.

Ingredient Substitutions

If you don't have crisco, you can use butter or margarine as a substitute.

- You can also use a different type of flour, such as whole wheat or almond flour, for a healthier twist on this recipe.

Make Ahead Tips

This dessert can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat in the oven before serving.

Presentation Ideas

Serve this dish in individual ramekins for a more elegant presentation, or in a large baking dish for a family-style dessert.

Pairing Recommendations

This Scalloped Rhubarb Delight pairs well with a glass of sweet white wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

35g per serving

Fats

6g per serving

Proteins

2g per serving

Vitamins and minerals

This dish is a good source of vitamin C, providing 20% of the recommended daily intake per serving.

Alergens

This recipe contains gluten and eggs.

Summary

This recipe is a moderate source of carbohydrates and fats, with a small amount of protein. It is also a good source of vitamin C.

Summary

- Ethyl Medina's Scalloped Rhubarb Delight is a delicious and unique dessert that is sure to become a family favorite. With its sweet and tangy flavor, this dish is perfect for any occasion.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Ethyl Medina's Scalloped Rhubarb Delight. It was many years ago, back when I was just a young girl learning the art of cooking from my grandmother. Ethyl Medina was a dear friend of my grandmother's, and she was known far and wide for her delicious rhubarb dishes.

I had always been fascinated by Ethyl's culinary skills and the way she could turn simple ingredients into mouthwatering dishes. When my grandmother told me that she had managed to get her hands on Ethyl's famous scalloped rhubarb recipe, I was over the moon with excitement.

I couldn't wait to try my hand at making this delightful dish, so I set to work gathering all the ingredients I would need. I made sure to pick the freshest rhubarb from our garden and gathered the rest of the ingredients from our pantry. As I measured out the flour, sugar, and butter, I couldn't help but feel a sense of pride in following in the footsteps of Ethyl Medina.

The recipe itself was fairly simple, but it was the little touches and secrets that Ethyl had passed down that truly made it special. As I mixed the ingredients together and layered them in the baking dish, I could almost hear Ethyl's voice guiding me through each step.

I popped the dish into the oven and waited anxiously for it to bake. The sweet aroma of rhubarb and cinnamon filled the kitchen, and I knew that I was in for a real treat. When the timer finally went off, I pulled the dish out of the oven and marveled at the golden brown crust that had formed on top.

I couldn't wait to dig in, and as I took my first bite of Ethyl Medina's Scalloped Rhubarb Delight, I knew that this recipe would become a staple in my own cooking repertoire. The tangy rhubarb paired perfectly with the sweet cinnamon topping, creating a flavor sensation that was unlike anything I had ever tasted before.

From that day on, Ethyl's recipe became a favorite in our family. I made it for every special occasion and shared it with friends and neighbors who couldn't get enough of its delicious flavor. I always made sure to give credit to Ethyl for the recipe, and I knew that she would be proud to see her culinary legacy living on through me.

As the years went by, I continued to experiment with the recipe, adding my own twists and variations to make it my own. But no matter how many times I made it, Ethyl Medina's Scalloped Rhubarb Delight would always hold a special place in my heart as a reminder of the joy and excitement that comes from sharing a delicious meal with loved ones.

And so, as I sit here now, with a fresh batch of Ethyl's scalloped rhubarb cooling on the counter, I can't help but smile at the memories that flood back to me. Cooking has always been a way for me to connect with my past and my loved ones, and I am grateful for the lessons and recipes that have been passed down through the generations.

I may never be as famous as Ethyl Medina, but I know that her spirit lives on in every dish I create, and that is a legacy worth cherishing. So here's to you, Ethyl, and to the delicious scalloped rhubarb delight that will forever hold a special place in my heart. Cheers to good food, good friends, and the joy of cooking.

Categories

| Rhubarb Cobbler Recipes | Rhubarb Recipes |

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