Scalloped Rhubarb
Scalloped Rhubarb Recipe
Introduction
Scalloped Rhubarb is a delicious and unique dessert that combines the tartness of rhubarb with the sweetness of sugar and bread crumbs. This recipe is a perfect way to enjoy rhubarb in a new and exciting way.
History
Scalloped Rhubarb has been a popular dish in many households for generations. It is a simple and comforting dessert that is perfect for any occasion.
Ingredients
- 3 cups dry bread crumbs
- 0.5 cup butter
- 3 cups raw rhubarb, diced
- 1 cup sugar
- 0.33 cup water
How to prepare
- Preheat the oven to 325°F.
- In a bowl, toss the bread crumbs with the melted butter.
- Gently mix in the rhubarb and sugar.
- Place the mixture in a 7x11" casserole dish and pour 0.33 cup of water over it.
- Bake uncovered for 45 minutes.
Variations
- Add a sprinkle of cinnamon or nutmeg for extra flavor.
- Substitute the bread crumbs with oats for a healthier twist.
Cooking Tips & Tricks
Make sure to dice the rhubarb into small pieces to ensure even cooking.
- Adjust the amount of sugar based on your personal preference for sweetness.
- Serve the dish warm with a scoop of vanilla ice cream for a delicious treat.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Cooking Techniques
Baking
Ingredient Substitutions
Use brown sugar instead of white sugar for a richer flavor.
- Substitute butter with margarine for a dairy-free option.
Make Ahead Tips
Prepare the dish ahead of time and bake it just before serving for a convenient dessert option.
Presentation Ideas
Serve in individual ramekins for a more elegant presentation. - Garnish with fresh mint leaves for a pop of color.
Pairing Recommendations
Pair with a glass of sweet dessert wine or a cup of hot tea.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 325°F for 10-15 minutes or until warmed through.
Nutrition Information
Calories per serving
350 per serving
Carbohydrates
45g per serving
Fats
15g per serving
Proteins
5g per serving
Vitamins and minerals
Vitamin C: 10% of daily value per serving
- Calcium: 6% of daily value per serving
- Iron: 8% of daily value per serving
Alergens
Contains gluten and dairy
Summary
Scalloped Rhubarb is a rich source of carbohydrates and fats, with a moderate amount of proteins. It also provides a good amount of Vitamin C, Calcium, and Iron.
Summary
Scalloped Rhubarb is a delightful dessert that is easy to make and full of flavor. With a perfect balance of tartness and sweetness, this dish is sure to become a favorite in your household. Enjoy it warm with a scoop of ice cream for a truly decadent treat.
How did I get this recipe?
The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day and I had been invited to a potluck dinner at a friend's house. As I walked into the kitchen, I noticed a delicious aroma wafting through the air. Curious, I made my way over to the stove where my friend's mother was busy preparing a dish that I had never seen before.
"What are you making?" I asked, peering over her shoulder.
"Scalloped Rhubarb," she replied with a smile. "It's a family recipe that has been passed down for generations."
Intrigued, I watched as she peeled and chopped the rhubarb, mixing it with sugar and a touch of cinnamon before layering it in a baking dish. As she poured a creamy custard over the top, I could already imagine the sweet and tangy flavors melding together in perfect harmony.
After baking in the oven for what seemed like an eternity, the dish emerged golden and bubbling, the rhubarb softened and the custard set. The first bite was a revelation - the tartness of the rhubarb balanced perfectly by the rich creaminess of the custard, with just a hint of spice lingering on the palate.
I knew then and there that I had to learn how to make this dish for myself. I begged my friend's mother for the recipe, and she graciously shared it with me, along with a few tips and tricks to ensure success.
Over the years, I have made this recipe countless times, each time tweaking it ever so slightly to suit my own tastes. I have served it at family gatherings, potlucks, and even at the local church bake sale, where it always disappears in a flash.
The secret, I have found, lies in using the freshest rhubarb you can find - preferably straight from the garden. The rhubarb should be firm and brightly colored, with no signs of wilting or browning. I always make sure to trim off any tough or fibrous ends before slicing it into bite-sized pieces.
The custard is equally important, as it provides the creamy base for the dish. I use a combination of eggs, sugar, and milk, whisked together until smooth and silky. A pinch of cinnamon adds a warm, comforting note that complements the tartness of the rhubarb perfectly.
As I layer the rhubarb and custard in the baking dish, I always take a moment to admire the vibrant colors and textures. The final sprinkle of sugar on top creates a crunchy, caramelized crust that is pure magic.
Baking the dish in a hot oven allows the flavors to meld together, the rhubarb softening and releasing its juices while the custard sets into a velvety perfection. The smell that fills my kitchen as it bakes is enough to make my mouth water in anticipation.
When the dish is finally done, I let it cool slightly before serving it warm, with a dollop of whipped cream or a scoop of vanilla ice cream on top. The first bite always brings back memories of that warm summer day when I first discovered this recipe, and I am grateful for the generosity of my friend's mother in sharing it with me.
As I sit at my kitchen table, savoring each delicious bite of scalloped rhubarb, I can't help but feel a sense of pride in knowing that this recipe will continue to be a part of my family's culinary tradition for generations to come. And who knows - perhaps one day, my own grandchildren will be captivated by its simplicity, just as I was all those years ago.