Rhubarb Cheesecake Squares

From the kitchen of One Perfect Bite...This is a nice dessert to make when rhubarb and the tart berries of early summer come to market. These bars are not terribly sweet, so if you have a demanding sweet tooth,  you'll probably want to increase the amount of sugar used in the cream cheese filling.  I like to vary the fruit that's used to flavor these bars, and I  freely swap  raspberries or cherries for the rhubarb that is typically used to make them. I have a real weakness for cheesecake, so I'm especially appreciative of recipes that allow the cake to be served in smaller, more figure friendly portions. It's my hope that one day I'll  actually  develop the  discipline needed to stop at one piece. I really think you'll enjoy these. They are easy to make and they can be made a day or two before you plan to serve them.  I hope you'll give them a try. Here's the recipe.

Rhubarb Cheesecake Squares...from the kitchen of One Perfect Bite courtesy of Betty Crocker

Ingredients:
Crumb Crust
2-1/2 cups all-purpose flour
2 cups quick-cooking or old-fashioned oats
1 cup packed brown sugar
1 cup butter or margarine, softened
1/2 teaspoon salt
1/2 teaspoon baking soda

Filling

3 packages (8 ounces each) cream cheese, softened
3 eggs
3/4 cup granulated sugar 
1 teaspoon vanilla
2 cups chopped fresh rhubarb, raspberries or sour cherries

Directions:
1) Heat oven to 350 degrees F. Grease bottom and sides of jelly roll pan, 15-1/2 x 10-1/2 x 1 inch, with shortening, or spray with cooking spray.
2) Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan. Reserve remaining crumbs.
3) Beat cream cheese, eggs, sugar and vanilla in a large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture. Press lightly.
4) Bake 40 to 50 minutes or until center is set. Transfer pan to a wire cooling and let sit for 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Yield: 60 bars. Store covered in refrigerator.

One Year Ago Today: Stir-Fried Asparagus with Salted Cashews and Ginger

Two Years Ago Today: Creamy Onion and Blue Cheese Soup

Three Years Ago Today: Blueberry Salsa

Rhubarb Meringue Pie

From the kitchen of One Perfect Bite...Small quantities of rhubarb are still available at local farm stands. While I freeze small quantities in the spring, I like to use fresh rhubarb for as long as I can, and I buy it whenever it's available. Over the years, I collected a wealth of recipes that use it, and it never goes to waste in my kitchen. The Silver Fox loves rhubarb and he's especially fond of desserts that are made with it. This pie is one of his favorites. Rhubarb cream pie is a perennial favorite in many homes, but this one is taken to another level with the addition of a meringue topping. While I used fresh rhubarb, the pie can also be made with its frozen counterpart. There are, however, tricks to using frozen rhubarb in baked goods. It should be measured while its frozen, but defrosted and drained before it's used. It's also important not to compress or squeeze it as it drains. This will prevent excessive bleeding but also assure that the rhubarb retains some flavor and moisture as it bakes. I've added cornstarch to the meringue used in this recipe. It acts as a stabilizer and prevents the meringue from weeping excessively. Some feel that it is a necessary ingredient, but I really question that. I've found weeping and shrinkage is not a problem if the meringue is spread over a hot filling. I use cornstarch when I think about it, but more often than not, the meringue on my pies is made only with sugar and a bit of cream of tartar. Either way, you have a lovely pie for your family and friends. Chances are it won't last long enough for the meringue to weep. Here's the recipe.

Rhubarb Meringue Pie ...from the kitchen of One Perfect Bite

Ingredients:
1 9-inch unbaked pasrtry shell
Filling
3 cups chopped fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
Dash salt
3 egg yolks
1 cup heavy whipping cream
Meringue
4 teaspoons + 1/3 cup sugar, divided
2 teaspoons cornstarch
1/3 cup water
3 egg whites
1/8 teaspoon cream of tartar

Directions:
1) To make filling: Preheat oven to 350 degrees F. Place rhubarb in pastry shell. Place sugar, flour, salt, egg yolks and cream in a small bowl. Whisk to combine. Pour over rhubarb in crust. Bake for 50 to 60 minutes, or until a knife inserted into custard comes out clean.
2) To make meringue: Combine 4 teaspoons sugar and cornstarch in a small saucepan. Gradually stir in water. Bring to a boil, stirring constantly. Cook for 1 to 2 minutes, or until mixture thickens. Remove from heat and cool to room temperature. Meanwhile, combine egg whites and cream of tartar in a small bowl. Beat until frothy. Add cornstarch mixture and beat on high speed until soft peaks form. With mixer still on high speed, beat in reserved 1/3 cup sugar, a tablespoon at a time, until stiff glossy peaks form and sugar is dissolved.
4) To finish: Spread meringue evenly over hot filling, sealing edges to crust. Bake for 15 minutes, or until meringue is golden brown. Cool on a wire rack. If not to be eaten soon, store pie in refrigerator. Yield: 8 servings.









One Year Ago Today: Pickled Plums

















Two years Ago Today: Pumpkin Cupcakes with Maple Cream






You might also enjoy these Recipes:
Rhubarb Butter - Cookistry
Rhubarb Cake - In Flora's Kitchen
Strawberry Rhubarb Crisp - Three Clever Sisters
Rhubarb Bars - Sweet Basil Kitchen
Rhubarb Custard Bars - Dulce Dough

Rhubarb Coffee Cake with Cinnamon-Sugar Topping

From the kitchen of One Perfect Bite...This simple coffee cake is perfect to serve for a weekend or holiday breakfast. It's easy to prepare, and it's a crowd pleaser that I think you'll be happy to share with your family and friends. The cake has a lovely balance of sweet and tart that I think you'll find quite interesting. I suggest you make it with fresh, rather than frozen, rhubarb, and while it can be made well in advance of serving, the cake is definitely best when freshly made and still warm from the oven. I hope you'll give it a try. Here's the recipe.

Rhubarb Coffee Cake with Cinnamon-Sugar Topping ...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup shortening
1 cup packed brown sugar
1 cup granulated sugar, divided use
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups diced fresh rhubarb
1 teaspoon ground cinnamon

Directions:
1) Preheat oven to 350 degrees F. Grease a 13x 9 x 2-inch baking pan.
2) Cream shortening, brown sugar and 1/2 cup granulated sugar in a large bowl until light and fluffy. Add egg and vanilla and beat for 2 minutes.
3) Combine flour, baking soda and salt in another bowl. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in rhubarb.
4) Scrape into prepared pan. Level batter with an off-set spatula. Combine cinnamon and remaining granulated sugar in a small bowl. Sprinkle over cake batter. Bake for 40-45 minutes or until a toothpick inserted near center of cake comes out clean. Serve warm. Yield: 12-16 servings.








One Year Ago Today: Ham - Again and Again and Again

















Two Years Ago Today: Whole Wheat Olive Flat Bread







You might also enjoy these recipes:
Rhubarb and Strawberry Loaf (Dairy Free) - Wholesome Cook
Orange Rhubarb Bread - One Perfect Bite
Rhubarb Cake - In Flora's Kitchen
Rhubarb Sorbet with Garden Herbs - Vegetarian Perspective
Rhubarb Custard Coconut Crumb Pie - The Galley Gourmet

Orange Rhubarb Bread

From the kitchen of One Perfect Bite...While it's getting scraggly, rhubarb is still available at local farm stands and green markets. I really am delighted. I still have untested recipes I wanted to try and this extended growing season makes that possible. This lovely quick bread was developed by Sonya Goergen and it is quite simply delicious. It is moist and packed with a bright, tangy orange flavor that I find especially appealing. A slice of this sweet bread and a steamy cup of French press makes for a great breakfast that will kick start the gloomiest of days. The bread can be made with frozen rhubarb if a little care is exercised. The rhubarb should be measured while it is frozen, but it should be allowed to thaw and drain before it is used in the bread. Do not squeeze or press it dry. You want it to retain some moisture. This is really easy to make, and, while it stales quickly, it can be frozen. If you enjoy cranberry orange bread, I think you'll enjoy this theme and variation. Here's the recipe.

Orange Rhubarb Bread...from the kitchen of One Perfect Bite inspired by Sonya Gorgen

Ingredients:
1/3 cup butter, softened
1 cup sugar
2 eggs
2 teaspoons grated orange peel
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup orange juice
1-1/2 cups chopped fresh or frozen rhubarb
1/2 cup coarsely chopped toasted walnuts

Directions:
1) Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.
2) In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel and vanilla.
3) Combine flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb and almonds.
4) Transfer batter to prepared loaf pan. Bake for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).






One Year Ago Today: Blueberry Buckle







You might also enjoy these recipes:
Rhubarb Cake with Custard Filling - The Dutch Baker's Daughter
The Lighthouse Keeper's Rhubarb Bread - One Perfect Bite
Buttermilk Rhubarb Bread - Eating Out Loud
Strawberry Rhubarb Bread - Fake Food Free
Orange Rhubarb Bread - The 2 Foodies
Rhubarb Bread - Confessions of a Cardamom Addict
Walnut Rhubarb Bread - La Casa de Sweets
Rhubarb Scones + Rhubarb Bread - Betsy's Bites

Orange and Rhubarb Oatmeal Porridge

From the kitchen of One Perfect Bite...We've had rain for two days now. I'm talking periodic deluge, not the rare and gentle sprinkle that's usually associated with summers here in Oregon. Mornings are cold and it just seems weird to be running around in a lumberjack's hoodie trying to keep warm. It's July for Pete's sake. Now, I don't want to start a rumor, but I have a really uneasy feeling that summer has been stolen. Just the thought sends shivers up and down my spine. Our grandchildren will soon be here, and the thought of all of us housebound on this hillside is enough to make grown men weep. The Silver Fox has refused permission to publish the grown man weeping photo I planned to insert here, but to stay in my good graces he agreed to sample an oatmeal dish that I've been wanting to try. I've just been given the thumbs-up, so I can share it with you. The recipe was developed for Eating Well magazine. I've made some changes to their version because I thought the orange juice used in the recipe overpowered the other ingredients. In order to retain an orange flavor, I replaced the juice with a bit of zest and I think it worked well. This is a very nice way to start a damp and chilly day. The original recipe, Oatmeal-Rhubarb Porridge, can be found here. My version follows. I hope you will try it. The recipe can, of course, be doubled.

Orange and Rhubarb Oatmeal...from the kitchen of One Perfect Bite inspired by Eating Well Magazine

Ingredients:
2 cups nonfat milk
1/2 teaspoon orange zest
1 cup old-fashioned rolled oats
1 cup rhubarb, cut in 1/2-inch pieces
1/2 teaspoon ground cinnamon
Pinch of salt
2-3 tablespoons brown sugar, pure maple syrup or agave syrup
2 tablespoons chopped pecans or other nuts, toasted

Directions:
Combine milk, zest, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat, cover and cook at a very gentle bubble, stirring frequently, until oats and rhubarb are tender, about 5 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in sweetener to taste. Top with nuts. Yield: 2 servings.







One Year Ago Today: Bow Ties with Sausage and Leek Sauce
















Two Years Ago Today: Blue Moon Ice Cream









You might also enjoy these recipes:
Overnight Cold Oatmeal - The Joyful Kitchen
Vanilla Oatmeal - Ruminations on Food
Jamaican Oats Porridge - The Food Blog
Oatmeal Porridge - The Joy of Baking
Raw Mixed Berry Oatmeal Porridge - Not Quite Nigella

Country Ribs with Rhubarb Barbecue Sauce

From the kitchen of One Perfect Bite...We took a stroll down memory lane this weekend. At Bob's suggestion, I made old-fashioned country ribs for our dinner this evening. These were the spareribs of our childhood. I was raised in an ethnically diverse neighborhood where economic constraints and large families made spareribs an impossibly expensive choice for a family meal. A small rack of ribs might be used to flavor a bubbling meat sauce, but they never appeared on the table as an entree. There was pork aplenty, but the barbecued ribs of our childhood were eaten with a knife and fork and came from the blade end of the pork loin. These so-called country ribs, resembled small pork chops and had lots of meat on them. When they were baked slowly and mopped with a well-flavored barbecue sauce they gained easy access to the realm of things that dreams are made of. Bob, a rib aficionado if ever there was one, came from a home where folks knew their ribs. I didn't want to botch his Father's Day request, so I used his mother's recipe to bake them, but substituted a barbecue sauce that I have come to prefer. The original recipe come from an old and dog-eared copy of the Better Homes and Gardens Cookbook. Coincidentally, their recipe can easily be adapted for use in a slow cooker. The barbecue sauce is a bit different from most that are used to baste ribs. Its unique flavor comes from the use of rhubarb which adds a tartness to a sauce that would otherwise be too sweet for most tastes. This makes for a great family meal. I know that those of you who try this recipe will enjoy the ribs. Here's how they are made.

Country-Style Ribs with Rhubarb Barbecue Sauce...from the kitchen of One Perfect Bite adapted from Better Homes and Gardens

Ingredients:
Ribs
4 pounds country-style ribs, cut into 4 to 6-inch pieces
1 lemon, thinly sliced
1 large onion, thinly sliced
Sauce:
1 cup chopped fresh or frozen rhubarb
2/3 cup water
1 medium onion, finely chopped
1 teaspoon canola oil
1 garlic clove, minced
1 cup ketchup
2/3 cup packed brown sugar
1/2 cup dark corn syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons hot pepper sauce
1/4 teaspoon salt

Directions:
1) Preheat oven to 450 degrees F.
2) Salt ribs; place in a shallow roasting pan, meaty side up. Roast at 450 degrees F for about 30 minutes. Drain excess fat from pan. Top ribs with lemon and onion slices.
3) Meanwhile, in a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from heat; cool slightly. Place rhubarb in a blender or food processor; cover and process until smooth. Set aside. In same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add remaining ingredients. Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
4) Pour sauce over ribs. Lower temperature to 350 degrees F. Bake until well done and fork tender, about 1-1/2 to 2 hours. I let my ribs cook for almost 2-1/2 hours. Baste ribs with sauce every 15 minutes. If sauce gets too thick, add more water. Yield: 6 to 8 servings.







One Year Ago Today: Sugar Snap Peas with Fresh Mint Oil












Two Years Ago Today: Coleslaw with Creamy Buttermilk Dressing





You might also enjoy these recipes:
BBQ Burger - Plain Chicken
Barbecue Pork Chops - My Catholic Kitchen
Baby Backribs with Fiery Peach BBQ Sauce - Kitchen Confidante
Throw and Go BBQ Chicken - Real Mom Kitchen
Southwestern-Style Baby Back Ribs - Inspired 2 Cook

Frozen Vacherin Torte with Rhubarb Cream and Strawberries

From the kitchen of One Perfect Bite...I've been given the nod to share this lovely dessert with you. That does not always happen. A recipe must pass two tests before I post it here. It must, of course, make a dish that's tasty, but, over and above that, it must be doable. Left to my own devices, I've been known to come up recipes that are too different or difficult for others to try. I have folks who help prevent that from happening. This vacherin passed the taste and doability tests with flying colors. A vacherin, by the way, is a torte made with layers of meringue and flavored frozen cream. This is one of my favorite spring dessert and this version is made with a luscious rhubarb cream that nicely balances the sweetness of the meringue layers it separates. While not simple to make, the vacherin is doable. If you have an electric mixer and a pastry bag, you have everything you need to successfully make this wonderful dessert. Time here may be a problem. The meringue layers must be made a day before the torte is assembled, and, once that is done, the vacherin must be frozen for at least eight hours before it is cut. Don't despair. The good news is that once it's made, it can be kept, frozen, for four or five days. That makes it a wonderful make-ahead dessert for company. The sides of the torte are not usually iced, but I always cover mine with a thin layer of whipped cream to cover up mistakes I always seem to make. This recipe was originally developed for Bon Appetit magazine. It's a sound recipe, but there are a few pitfalls you should be aware of. You'll have to be careful when you fold the rhubarb puree into the egg yolks. If you follow instructions, you'll end up with a runny cream that spills over the torte layers. Don't use all of the puree. Add only enough to make a cream that has the consistency of a frosting or whipped cream. If it runs, let the layers set in the freezer and then cover them with whipped cream. Once cut, the vacherin melts quickly, so plan to get it to the table as soon as it comes from the freezer. By the way, if you are uncomfortable using a pastry bag, simply spread the meringue within the paper circles and you'll be fine. I really hope you'll try this. It would be perfect for Mother's Day. Here's the recipe.

Frozen Vacherin Torte with Rhubarb Cream and Strawberries...from the kitchen of One Perfect Bite adapted from Bon Appetit magazine

Ingredients:
Meringues
Nonstick vegetable oil spray
6 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
1 cup sugar
1/2 teaspoon vanilla extract
Rhubarb cream
2 cups 1/2-inch pieces fresh rhubarb (from about 1 pound)
3/4 cup halved hulled strawberries
1/2 cup + 1/3 cup sugar, divided use
1/4 cup water
2 tablespoons fresh lemon juice
5 large egg yolks
1 cup chilled whipping cream
1/2 teaspoon vanilla extract
Sweetened strawberries (optional)
Whipped cream for icing (optional)

Directions:
1) To make meringues: Position racks in top third and center of oven and preheat to 250 degrees F. Using 8-inch-diameter bowl or plate as guide, firmly trace 2 circles onto 1 sheet of parchment paper and 1 circle onto second sheet of parchment. Place papers, marked side down, on 2 baking sheets. Spray paper with nonstick spray. Using an electric mixer, beat egg whites in large bowl until frothy. Add cream of tartar and salt; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, then beat until whites are stiff and glossy. Beat in vanilla. Working in batches, spoon meringue into large pastry bag fitted with 1/2-inch plain tip. Starting in center of each traced circle and holding tip just above paper, pipe meringue in spirals to fill circles, forming 3 rounds. Alternatively, spoon and level meringue inside circles. Bake meringues until firm, dry, and pale golden, about 2 hours. Turn off oven; leave meringues in oven with door closed at least 4 hours or overnight.
2) To make rhubarb cream: Combine rhubarb, strawberries, 1/2 cup sugar, water, and lemon juice in saucepan. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer until rhubarb is very tender, about 15 minutes. Puree mixture in processor. Chill until cold, about 1 hour. Whisk yolks and 1/3 cup sugar in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 7 minutes total. Chill mixture until cool, about 15 minutes. Working a 1/2 cup at a time, fold rhubarb mixture into yolk mixture, until mixture resembles a frosting or heavy whipped cream. You will have extra rhubarb cream. Using electric mixer, beat whipping cream and vanilla in another large bowl until stiff peaks form. Fold cream into rhubarb mixture in 2 additions.
3) Place 1 meringue disk in 9-inch diameter springform pan. Spread 1/3 of rhubarb cream (about 1 1/2 cups) over meringue, leaving 1/2-inch plain border. Top with second meringue disk, then 1/3 of rhubarb cream. Top with remaining meringue disk and rhubarb cream (cream will not spread to sides of pan). Freeze until cream is firm, about 8 to 24 hours. Release cake pan sides. Optionally, cover sides of pan with a light coat of whipped cream. Serve torte with sweetened strawberries, if desired. Yield: 8 to 10 servings.







One Year Ago Today: Grilled Tomato and Mozzarella Salad













Two Years Ago Today: Orange Couscous with Cinnamon Vinaigrette







You might also enjoy these recipes:
Mint Chocolate Ice Cream Cake - Pastry Studio
Individual Chocolate Mousse Cakes - Sydney's Kitchens
Lemon Ice Cream Mousse Cake - Anncoo Journal
Oreo and Fudge and Ice Cream Cake - Family, Friends and Food
Ice Cream Bombe Cake - Flirting with Flour
Swiss Swirl Ice Cream Cake - Bake Me Delicious
Ice Cream Sundae 4 Layer Chocolate Cake - Picky Palate
Banana Fudge Ice Cream Pie - The Dutch Baker's Daughter
German Chocolate Ice Cream Cake - Sugar Plum
Ice Cream Crunch Cake - One Perfect Bite

Rhubarb-Strawberry Jam

From the kitchen of One Perfect Bite...This is a spread that will not be to everyone's liking. It has a drab color and the predominant flavor of this sweet and tart jam is rhubarb. While I don't particularly like it on bagels or for breakfast toast, I think it makes a terrific quick appetizer when spread with cream cheese on freshly sliced baguettes. It also makes a wonderful sweet-tart glaze for sauteed or grilled chicken or pork. The recipe below requires canning equipment. While I sometimes make this spread for pantry storage, I usually bypass the water bath and simply refrigerate the jam in clean storage containers. I think those of you who like sweet-tart flavors will really enjoy this jam. If you like heat, I suggest you add a half teaspoon of red pepper flakes to the jam before storing it. If you fully process the jam, it will keep for a year on your pantry shelves. If you choose not to process it, the jam will keep for about a month in the refrigerator. I think those of you who appreciate spreads that are not to sweet will really enjoy this. Here's the recipe.

Rhubarb-Strawberry Jam...from the kitchen of One Perfect Bite courtesy of Sasha Chapman and Saveur magazine

Ingredients:
5 cups rhubarb (about 1-1⁄4 pounds), cut into 3⁄4 x 1⁄2-inch cubes
2 cups hulled and quartered strawberries (about 1⁄2 pound)
2 1⁄4 cups sugar
1 tablespoon fresh lemon juice

Directions:
1) Combine rhubarb, strawberries, sugar and lemon juice in a 4-quart saucepan set over medium heat. Bring to a boil and reduce heat to medium-low. Cook, stirring occasionally, until rhubarb breaks down and jam has thickened, about 1 hour. To determine whether jam has set, place a small spoonful on a chilled plate; if the dollop of jam holds firm and doesn't get runny around edges, it is ready for canning. If it runs, continue to cook for another 10 minutes.
2) Meanwhile, submerge three 1-cup canning jars, along with their lids and ring bands, in a large pot of boiling water and sterilize over high heat for 10 minutes. Transfer sterilized jars, lids, and bands to a clean dish towel. Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Wipe jar rims with a clean dish towel, place lids on jars, and secure ring bands.
3) Transfer filled jars to a canning rack; place rack in a pot of gently boiling water so that jars are submerged by at least 1"; let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours. To test that jars have properly sealed, unscrew bands and lift each jar by the edge of the lid; if the lid holds, the jar is sealed. If it loosens, jar is not fully sealed, and jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year. Yield: 3 cups.







One Year Ago Today: Turnip Griddle Cakes














Two Years Ago Today: Asian-Style Beef Short Ribs for the Crock-Pot







You might also enjoy these recipes:
Rhubarb Upside-Down Cake - Kitchen Parade
Rhubarb and Plum Compote - Jaana's Kitchen
Strawberry and Rhubarb Crisp - One Perfect Bite
Rhubarb Streusel Cake - Angie's Recipes
Rhubarb Cornmeal Cake - The Red Spoon
Rhubarb Tarts - Almond Corner
Rhubarb and Yogurt Belgian Waffles - Sugar Crafters
Spiced Rhubarb Pancakes - 5 Star Foodie Culinary Adventures
Rhubarb Smoothie with Floral Notes - Dinners and Dreams
Rhubarb Fool - Alessandra Zecchini

Strawberry and Rhubarb Crisp

From the kitchen of One Perfect Bite...Every year at this time, rhubarb and strawberries flood the produce aisles of our local markets. Having been around the block a time or two, I know its way too early for local crops and yet I waffle and finally succumb. Thoughts of pies and crisps weaken my resolve and these imported villains find their way to my basket, despite my better angels and personal commitment to local produce. I blame the Silver Fox, who loves the combination and begins to lobby for a pie or crisp as soon as he sees the two paired in the stores. I have several recipes for pies and crisps and the crisp I'm featuring today is one of my favorites. It's really simple to make and differs from others in its class because it uses a copious amount of orange zest. The finished crisp has a bright sweet and tart flavor that's hard to resist. The fruit and vegetable base comes from a pie recipe developed for Cook's Illustrated, while the streusel, which originally came from bits and pieces of other recipes, has finally become my own. This is very straight forward recipe that I think you'll enjoy. Here's how the crisp is made.

Strawberry and Rhubarb Crisp...from the kitchen of One Perfect Bite adapted from Cook's Illustrated

Ingredients:
Filling
3 cups fresh strawberries, hulled and quartered
3 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces
3/4 cup granulated sugar
1 tablespoon grated orange zest
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
1/4 teaspoon salt
3–4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
Streusel Topping
3/4 cup all-purpose flour
1/2 cup toasted walnuts or pecans, coarsely chopped
1/4 cup old-fashioned oatmeal
1/2 cup granulated sugar
1/4 cup brown sugar, packed
Pinch of salt
1 stick (4-oz.) cold unsalted butter, diced

Directions:
1) Heat oven to 350 degrees F.
2) To make filling: Toss fruit with sugar, orange zest, lemon juice, vanilla extract, salt and tapioca. Let stand for 15 minutes.
3) To make topping: Combine flour, granulated sugar, brown sugar, salt, nuts, oatmeal and butter in bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the mixture is crumbly.
4) Transfer filling to a 2 quart casserole or deep-dish pie pan. Dot with small pieces of butter. Sprinkle streusel topping over mixture and place on a baking sheet. Bake for 1 hour, or until top is brown and crisp. Serve warm with ice cream or whipped cream Yield: 6 servings.








One Year Ago Today: Pink Lemonade Granita















Two Years Ago Today: Soy Glazed Hasselback Potatoes









You might also enjoy these recipes:
Rhubarb Streusel Cake - Angie's Recipes
Rhubarb Oatmeal Cake - The Red Spoon
Rhubarb Tarts - Almond Corner
Rhubarb Pineapple and Ginger Crumble - Farmersgirl Kitchen
Strawberry Rhubarb Fool - Sugar Crafter
Rhubarb Polenta Cake - Eggs, Cream and Honey
Strawberry Rhubarb Pie - Hummingbird Appetite
Rhubarb and Vanilla Crumble - Technicolor Kitchen
Rhubarb Spice Cake - Sugar High
Rhubarb Crumble Ice Cream - Deb Cooks

The Lighthouse Keeper's Rhubarb Bread - Blue Monday

Lime Kiln Lighthouse - San Juan Island, Washington



Nieuwpoort Lighthouse - Belgium



Kilauea Lighthouse - Kauai, Hawaii



The Lighthouse Keeper's Rhubarb Bread

From the kitchen of One Perfect Bite...I have an unapologetic love for covered bridges and lighthouses. The bridges are predictable. The lighthouses, at least the ones I've seen, are unique. Both speak to times now past and both have become redundant. Communities struggle to keep them as monuments to a proud past, but I suspect their days are numbered. Today's recipe comes from a lighthouse keeper. A lighthouse keeper was the person responsible for tending and caring for a lighthouse, its lamps and lenses. The advent of electricity sounded their death kneel and global positioning systems delivered the coup de gras. In an effort to raise funds, while recording snippets of history, lighthouse societies in various parts of the country have collected recipes that capture the meals eaten by the keepers from the 1700's through to today. This recipe comes from the children's book "The Little Traverse Light" by Elizabeth Whitney Williams. The bread is easy and delicious - really delicious. If you don't like rhubarb substitute raspberries. You won't be sorry you tried this one.

The Lighthouse Keeper's Rhubarb Bread...from the kitchen of One Perfect Bite adapted from The Little Traverse Light

Ingredients:
1-1/2 cups brown sugar, packed
2/3 cup vegetable oil
1 large egg, beaten
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
2-1/2 cups all-purpose flour
2 cups finely diced rhubarb
Topping:
1/3 cup chopped walnuts
1 teaspoon cinnamon
1/3 cup brown sugar

Directions:
1) Preheat oven to 350 F. Grease and flour 2 8x4-inch loaf pans.
2) Combine brown sugar and oil in a bowl. Stir until smooth. Add egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist.
3) Fold in diced rhubarb. Turn batter into prepared loaf pans.
4) For topping, combine walnuts, cinnamon and brown sugar. Sprinkle over batter.
5) Bake 50 to 55 minutes, or until cake tester comes out clean. Turn out onto racks and cool before slicing. Yield: 2 loaves.

This post is being linked to:

Smiling Sally - Blue Monday

Rhubarb and Red Berry Pie

From the kitchen of One Perfect Bite...When the family gets together there are always requests for pie in various guises. This beauty is known to the gang as Daddy's Birthday Pie. It was Bob's favorite as a child and it was his choice for dessert on his birthday. This version of the pie won best of show at the National Pie Championship. It was created by Susan Gills. Everyone other than Bob swears they dislike it and refuse it when offered. I suspect that's not so because we have a mystery in my kitchen. Let's call it the case of the mysterious shrinking pie. When we went to bed last evening only two slices had been taken from the pie. When I pulled it out for dessert this evening less than a third of the pie remained. My family has a tendency to cut slivers of pie when they think they are unobserved and this pie had been slivered to death. Folks who like tart berry pies will love this rhubarb and red berry pie. It's incredibly easy to make, but you will need lead time, so plan to begin it the night before you intend to serve it. You can use ready-made pie crusts. I make my own but my pastry comes from a recipe on the back of a can of Crisco and it's as easy to make as the filling. Here's the recipe for the mysterious shrinking pie.

Rhubarb-Strawberry-Raspberry Pie...from the kitchen of One Perfect Bite

Ingredients:
3/4 cup sugar
1/3 cup flour
1 cup fresh strawberry halves
1 cup fresh raspberries
2 cups rhubarb pieces, cut in 1/2-inch dice
1 tablespoon butter
1 teaspoon lemon juice
Pastry for a two crust pie

Directions:
1) Mix sugar and flour in a bowl. Add berries and rhubarb and mix well. Cover and refrigerate overnight.
2) Preheat oven to 400 degrees F.
3) Line a 9-inch pie pan with pastry. Pour berry mixture into pan, dot with butter and drizzle with lemon juice.
4) Cover top of pie with remaining pastry, crimping edges to seal and create a decorative border. Cut vents into pie and brush with milk.
5) Bake pie for 10 minutes. Reduce oven temp to 350 degrees F. and bake for 40 to 50 minutes longer, or until crust is golden brown.