I love it when rhubarb is in season. It is one of my favorite fruits to cook with. I always buy it fresh because I think that the tartness of the fresh fruit really comes through with fuller flavor than when you buy it frozen, however any of the recipes below can use frozen rhubarb as well. When using frozen rhubarb, measure it frozen and then let it thaw completely before adding it to the recipe. Drain the rhubarb but there is no need to press the liquid out. Fresh rhubarb is generally available from early winter to early summer. However, I have always considered it to be a spring & early summer fruit. I think that availability really must depend on where you live. I just bought my first batch of the season the other day.
Rhubarb looks like red celery with wider stalks (for lack of a better description). If you were to taste it raw, you’d never believe it would come out tasting so good in a recipe. When preparing it to use rhubarb in a recipe, cut off the leafy part of the stalk just like you would celery. Sometimes rhubarb stalks can be quite wide so I like to dice my rhubarb small so that the
Rhubarb Mallow Cobbler (Recipe from Simple and Delicious)
4 cups diced rhubarb
2 ½ cups sugar, divided
1 cup miniature marshmallows
½ cup butter, margarine
1 teaspoon of vanilla
1 ¾ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon of salt
½ cup milk
Combine the rhubarb and 1 ½ cups of sugar. Mix until all the rhubarb is coated. Transfer to a greased 11 by 7 by 2 inch baking dish. Sprinkle with marshmallows. In a small mixing bowl, cream the butter, the rest of the sugar, and the vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until moistened; spoon over rhubarb.
Bake at 350 for 50 to 55 minutes or until the topping is golden brown.
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