this was yummy using the first rhubarb of the year along with
some frozen cranberries still in my freezer from last November.
I slightly modified a recipe I found in the great cookbook called
From Asparagus to Zucchini:
A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison
Area Community Supported Agriculture Coalition.
cups fresh rhubarb, cut into 1-inch pieces
cup frozen cranberries
cup maple syrup (I use grade D, which is really
dark and intensely flavored)(original
recipe called for 1/2 cup sugar and 1/2 cup honey)
cup whole wheat pastry flour
teaspoon vanilla extract
- 1 teaspoon grated fresh ginger
1/2 cup whole wheat pastry flour
cup brown sugar (original recipe called for 1/2
cup chopped walnuts
Tbsp. Trans-fat free margarine, cut into pieces (original
recipe called for butter)
rhubarb and cranberries with maple syrup.
stand 15 minutes, tossing often.
oven to 350 degrees. Spray a deep-dish pie pan with non-stick
flour, vanilla, and ginger to fruit; toss well.
in pie pan. Bake 20 minutes.
flour, sugar, and nuts.
in cold margarine with pastry cutter, a fork, or even your clean
while fruit bakes.
fruit has baked 20 minutes, sprinkle topping over it and continue
to bake until bubbly, 30-40 minutes longer.
warm by itself or with a small scoop of a cold topping of your
choice (vanilla ice cream, plain or vanilla yogurt, or Cool-whip).
Bake on cookie sheet lined with foil as this will likely bubble
over the pan, leaving you with an oven to clean (arghhhhh).