Green Eating: The Rhubarb Story

Attempt number one at Greener Eating by using local produce was successful. I made Rhubarb Bread I from the Allrecipes website with a few alterations (I added 1/3 c applesauce for half of the oil, used 1/2 whole wheat and 1/2 regular flour and used only 1 c of brown sugar).

It tasted really good and the whole family ate it up. Scout did pick out the "squishy pink stuff"...so much for getting Scout on board with local eating.

I'm still on the lookout for a non-dessert rhubarb recipe but I can't bring myself to make rhubarb soup. We'll see if I can get Troy to eat pork chops with rhubarb chutney...that should be a fun challenge!

Rhubarb Bread I

INGREDIENTS

• 1 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups chopped rhubarb
• 1/2 cup chopped walnuts
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, melted

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
2. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
3. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
4. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.