After moving, I hit up my new neighborhood’s farmer’s market. Sad that I had almost entirely missed rhubarb season, I bought some of the last of it. I used to love eating it fresh dipped in sugar on my grandparents farm when I was younger. Most people who eat fresh rhubarb fall into one of two categories: salt or sugar as your dip.
Brian had never eaten rhubarb before, so I washed and cut some into sticks and brought out a little sugar. I warned him that it was tart, but he took one bite and has never made such an awful face. At first I thought it was from the show Bridezilla’s that was on TV, because those girls behavior is repulsive, but then I realized it was the rhubarb. He then yelled, “Is this a joke?” Not initially a fan of the rhubarb, he eventually warmed up to it when dipped in enough sugar.
To further convince him of its deliciousness, I made a loaf of rhubarb bread. That is what really converted him to a rhubarb lover.
Recipe adapted from allrecipes.com:
- 1/2 cup milk
- 1/2 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 3/4 cup brown sugar
- 1/3 cup vegetable oil
- 1/8 cup liquid egg
- 1 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup chopped rhubarb
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- Preheat oven to 325F. Lightly grease one 9x5x3 loaf pan.
- In a small bowl, stir together milk, vanilla and lemon juice. Let stand for 10 minutes.
- In a large bowl, mix together brown sugar, oil and egg.
- In another bowl, combine flour, salt and baking soda.
- Alternate adding the flour mixture and the milk mixture in to the sugar mixture until just combined.
- Fold in rhubarb and nuts.
- Pour into a loaf pan.
- Bake 40-50 minutes or until tooth pick inserted into center of loaf comes out clean.
- Cool, slice and enjoy.