Cook Time: 25 minutes
Ingredients:
- 6 cups chopped rhubarb, about 3 pounds of rhubarb stalks
- 1 1/4 cups sugar
- 2 1/2 tablespoons quick-cooking tapioca
- 2 teaspoons grated lemon rind or orange rind
- 1/4 teaspoon salt
- 2 1/2 cups soft white bread crumbs
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
Preparation:
In a large bowl, combine rhubarb, sugar, tapioca, lemon rind, and salt; set aside. Mix bread crumbs with melted butter and drizzle with vanilla; toss well. Fill a lightly buttered 1 1/2 to 2-quart casserole with alternating layers of rhubarb mixture and bread crumb mixture, with rhubarb layer on bottom and finishing with a bread crumb layer. Cover and bake at 400° for 25 minutes. Remove cover and bake an additonal 10 minutes, or until top is browned.Serve warm with cream or ice cream.
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Rhubarb Pie II
Rhubarb Strawberry Meringue
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Rhubarb Recipe Index
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