Yes? Good. Cause that's what you're getting.
No? Well, too bad. Cause that's what you're getting!
Total Fat: 3.0 g
Cholesterol: 23.3 mg
Sodium: 36.9 mg
Total Carbs: 36.0 g
Dietary Fiber: 3.9 g
Protein: 4.2 g
1/3 cup spiced rum
1/3 cup warm water
¼ cup sugar (or palm sugar)
¼ cup packed brown sugar (or palm sugar)
1/2 cup low-fat cream cheese (or vegan substitute)
1 tsp vanilla
1 cup flour
1 cup whole wheat flour
2 tbsp sweet rice flour (optional, can use cornstarch)
¾ cup graham cracker crumbs
1 tbsp baking powder
1/2 tsp salt
1 tsp allspice
1/2 tsp ground ginger
½ cup shredded unsweetened coconut
2 cups buttermilk (or soy milk + 2 tbsp vinegar)
2 cups diced rhubarb (fresh or frozen)
- In a small bowl, combine raisins, rum and water. Let sit overnight, then drain any residual liquid.
- Preheat the oven to 350F, grease 2 loaf pans.
- Cream together sugars and cream cheese, then beat in vanilla.
- Whisk together flours, graham crumbs, baking powder, salt, allspice, ginger and coconut.
- Alternating with the buttermilk, add flour mixture and buttermilk to the creamed mixture.
- Fold in the soaked raisins and rhubarb.
- Bake loaves for 50 minutes, until they test done.
- Cool 30 minutes in the pans before turning out and cooling completely.
Total Fat: 2.5 g
Cholesterol: 4.3 mg
Sodium: 66.0 mg
Total Carbs: 27.6 g
Dietary Fiber: 1.7 g
Protein: 3.8 g
Now, I'm sure after all that sugar you could go for something nice and savoury, right? Well, how about this rather unique sauce - inspired by a rhubarb chutney recipe my mom had, which as far as I can tell is either Portuguese or Greek in origin, I added my Asiatic twist of rice vinegar and curry powder and bumped up the cayenne a touch for a zippy side dish. Thankfully, this freezes well, since it makes a huge amount - but it's so good that I doubt you'll be freezing much. I was eating it warm out of the pot (and MAN is it good that way) but I can see it making a good side to a roast or stirred into a savoury grain or rice pilaf.
Rockin' Rhubarb Chutney
Makes just under 9 cups - 36 1/4-cup servings.
1 cup sugar (or use 1/2 cup agave nectar)
1/2 cup rice vinegar
1/4 cup balsamic vinegar
3 tbsp garlic powder
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 4.5 mg
Total Carbs: 16.9 g
Dietary Fiber: 0.9 g
Protein: 0.5 g
Whew. Finally, we're at the end of the rhubarb glut for today. And what better way to cap off the list than with a good ol' strawberry rhubarb pie? Well, mine's not exactly the good ol' version you might be used to. Heck, even my more "conventional" strawberry-rhubarb pie isn't really your standard fare - but this one is really quite far removed. There isn't even any strawberries in the thing!
Yes, I know what you might be thinking - it looks like there's plenty of strawberry goodness underneath that crumbly topping, right? Well, we can thank the ravages of mould and ickiness on this week's berry haul for slaying that plan. Instead, I turned to something rather odd to add that berry flavour and colour - a certain "Oh Yeah!" if you will. Yes, I confess... I used sweetened, strawberry-flavoured Kool-Aid in this pie in place of the sugar. So sue me - it may not be gourmet, 5-star cuisine, but darn it... it worked! The group I served it to didn't even realize there was no fruit in it, and really, the amazing cookie-like crumble on top would more than make up for it if they had.
Cheapskate Rhubarb Crumble Pie
3 cups chopped rhubarb
1 tbsp grated ginger
1/2 tsp allspice
1/2 cup sweetened strawberry drink mix (like Kool-Aid)
3 tbsp tapioca flour
1/2 cup flour
3/4 cup sugar
1/2 tsp cinnamon
1 cup rolled oats
3 tbsp melted butter
1 9" pie shell, unbaked (I really do suggest making your own if you have time!)
- Preheat oven to 350F, place the pie shell on a baking sheet to catch boil-overs.
- In a bowl, combine rhubarb, ginger, allspice and strawberry drink mix crystals and tapioca flour, tossing to coat.
- Pour into the pie shell in an even layer.
- In a small dish whisk together flour, sugar, cinnamon and oats.
- Pour butter overtop of the mixture and mix together with your fingers to make a crumbly paste.
- Evenly top the rhubarb mixture with the crumb topping, patting gently ontop.
- Bake for 50 minutes on the bottom rack of the oven, then move to the top rack and bake 5 minutes more.
Total Fat: 10.3 g
Cholesterol: 11.4 mg
Sodium: 236.6 mg
Total Carbs: 54.8 g
Dietary Fiber: 2.3 g
Protein: 3.5 g