Scalloped Rhubarb Food

SCALLOPED RHUBARB

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Stir together 1 cup of sugar, rhubarb, and cinnamon in a saucepan over medium-low heat and bring to a boil. Reduce heat to a simmer and cook the rhubarb, stirring frequently, until it breaks apart, about 10 minutes. Pour the rhubarb mixture into the prepared casserole dish.
• Cut the rolls up into cubes and spread over the rhubarb. Sprinkle 1/2 cup sugar over the bread cubes; pour melted butter over the sugar.
• Bake in the preheated oven until the bread is lightly golden brown and the rhubarb is bubbling, about 35 minutes.

SCALLOPED RHUBARB

Steps:

• Preheat oven to 350.
• Melt butter, stir in bread crumbs and set aside.
• Mix sugar and spices.
• Butter a 1-1/2 quart baking dish, cover bottom with 1/4 of the crumb mixture. Top with half of the rhubarb and half of the sugar mixture.
• Repeat layers.
• Pour water gently over all. Top with remaining bread crumb mixture.
• Bake for 1-1/2 hours, rhubarb should be thoroughly cooked.
• Cover and cool for at least 1 hour before serving.

SCALLOPED RHUBARB

Steps:

• Preheat oven to 325 degrees. Butter a 10" or 12" gratin dish or shallow casserole.
• In a large mixing bowl, toss together the rhubarb and sugar. (I used 2 packs of Dole frozen rhubarb, thawed and patted dry).
• Melt 2 T. butter in a medium skillet over medium high heat. Add the onion and saute until quite soft, 10-15 minutes. Remove the onion from the skillet and combine with the rhubarb. Melt the remaining 6 T. of butter in the skillet and add it to the rhubarb mixture along with the corn bread crumbs and walnuts. Stir well to combine.
• Spread the nixture in the prepared dish. Drizzle the cassis evenly over the top. (If you don't have cassis, use any berry flavored liqueur or maybe even apple juice?).
• Bake until the rhubarb juices are bubbling and crumbs are lightly browned, 40-45 minutes. Serve at once.

RHUBARB FOOL

Steps:

• Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.
• In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
• Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
• To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.