Rhubarb is in season now!
Ok, so I’m going to be honest here. We are not rhubarb eaters in my house, but I believe that you may be. And that is why I reached out to my friend Erin who is a rhubarb Queen. She makes everything from jam to desserts with it and her family inhales it, so she must be doing something right, right?
As a little Grub tip about rhubarb, it is high in fiber, so if you are trying to lose weight, it can keep you fuller longer. Another little Grub tip is there was a study done where men with high cholesterol ate rhubarb every day for a month decreased their LDL cholesterol by 9%.
Huh. Who knew.
If you like rhubarb or want to try something new, check out this recipe from Erin who gave it to me saying: “This is our favorite, but it’s not the prettiest to look at, but it is delicious!”
Stay sassy friends.
- 1 cup Flour
- 1/3 cup Confectioner's Sugar (icing sugar)
- 1/3 cup Butter Cold
- 1 cup Sugar
- 1/4 cup Flour
- 2 Eggs Lightly beaten
- 1 tsp Vanilla
- 3 cups Finely chopped fresh rhubarb
- In a small bowl combine flour and confectioner's sugar. Cut in the butter until mixture is coarse crumbs. Press into greased 11 X 7 inch baking dish. Bake at 350 degrees for 12 minutes.
- For filling, in a large bowl, combine the first 4 ingredients. Stir in rhubarb. Pour over warm crust.
- Bake at 350 degrees for 35 minutes until toothpick inserted in the center comes out clean. Cool on wire rack.