Let’s Cook! – May 15, 2025
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LINDA HOSKINS
One of the many things I love about spring is fresh rhubarb. I love rhubarb, especially in pie. Not everyone likes my rhubarb pie because I always use half the amount of sugar called for in the recipe. I love my rhubarb tart! If you are not a fan of making pies, I have two rhubarb recipes for you to try. I have not made either of these recipes yet, but both sound delicious. I had Rhubarb Crisp at a friend’s house, but neglected to get the recipe even though it was delicious. Maybe this recipe is the same one she used.
RHUBARB CRISP
■ salted butter for baking dish
■ 3 cups sliced rhubarb, cut 1 1/2’ pieces
■ 3 cups thick sliced strawberries
■ 1 tsp grated fresh ginger
■ 1/2 tsp cinnamon
■ 3/4 cup packed light brown sugar
■ 1/4 cup flour
■ 1/2 tsp kosher salt
Topping:
■ 1 cup flour
■ 1 cup rolled oats (also called old fashioned oats)
■ 1/2 cup packed light brown sugar
■ 1/2 cup white sugar
■ pinch kosher salt
■ 2 cups cold salted butter
■ 1/2 cup chopped pecans
Preheat oven to 350 degrees. Butter a 2 quart baking dish. Combine rhubarb, strawberries, ginger and cinnamon, toss to coat. In a small bowl, whisk brown sugar, flour and salt. Add to rhubarb mixture, mix well and set aside. In a bowl, mix flour, sugars and salt. Cut 1 1/2 sticks butter into flour mixture with pastry cutter or two forks until crumbly. Stir in nuts.
Pour rhubarb mixture into buttered dish, sprinkle with topping. Cut the remaining 1/2 stick butter into cubes, dot over crisp. Bake until bubbly, golden brown and crisp, about 50 to 60 minutes.
The above recipe would be delicious served warm with a scoop of vanilla or strawberry ice cream! If you do not have fresh ginger on hand, you can use about a third teaspoon of dried ginger instead.
For the above recipe and the next recipe, if you have frozen rhubarb, you need to thaw it first. The best way is to place the frozen rhubarb in a colander over a bowl or in the sink. Allow it to come to room temperature. Drain off any excess liquid, but do not press to remove liquid.
RHUBARB MUFFINS
(makes about 1 1/2 dozen)
■ 1/2 cup butter, softened
■ 1 cup brown sugar
■ 1/2 cup white sugar
■ 1 lg egg, room temperature
■ 2 cups flour
■ 1 tsp baking powder
■ 1/2 tsp baking soda
■ 1/8 tsp salt
■ 1 cup sour cream
■ 3 cups chopped rhubarb
Topping:
■ 1/2 cup chopped pecans
■ 1/4 cup brown sugar
■ 1 tsp cinnamon
■ 1 Tbsp cold butter
Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until light and fluffy, about 5 to 7 minutes. Beat in egg. In another bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture alternating with sour cream, beating well after each addition. Fold in rhubarb.
Fill paper lined or greased muffin cups 3/4 full. Mix nuts, brown sugar and cinnamon. sprinkle over each muffin. Bake for 22-25 minutes until the toothpick inserted into the center comes out clean. Cool for 5 minutes, remove from pan. Serve warm.
If you don’t want nuts in your muffin, you could use old fashioned oats instead.
If you have a recipe to share, please send to [email protected] or mail to mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!
