Rhubarb Strawberry Squares This rhubarb recipe was adapted from one I found online by Irene Fong of the Canadian Living test kitchen. I reduced sugar amounts, sugar and flour types and replaced some of the rhubarb with fresh strawberries. Guests have loved the results. Since…
Rhubarb Muffins This recipe is from the Spring section of our second cookbook Thirteen Moons: More recipes to nourish and inspire. I love rhubarb, and it grows outside my kitchen window. The sourness of rhubarb is a yummy contrast to the sweetness we usually expect…
Rhubarb Squares
From the new Thirteen Moons cookbook, a family favorite shared with by my mom, Elaine, who always has many great dessert recipes. Carnation milk was a favorite of her mom, our Nanny, bringing back many fond memories whenever we use it.
Preheat oven to 325 degrees and lightly oil 9” square cake pan.
1 cup light spelt or gluten free flour (or whatever flour you use)
2 tbsp. dark sugar
1/8 tsp. salt
½ cup butter
Mix together flour, sugar and salt. Cut in butter with a pastry blender until crumbly. Press into bottom of cake pan and bake for 20 minutes. Remover from oven and raise temperature to 350 degrees.
3 egg yolks, beaten
1 cup cane sugar
3 tbsp light spelt or gluten free flour
1 cup Carnation milk (or coconut milk)
21/2 cup rhubarb, diced
Mix together, all ingredients and place on top of baked bottom. Return to oven and bake for 40 minutes. Remove from oven and top with meringue
3 egg whites
6 tbsp. cane sugar
Beat together until still peaks. Spread over baked dessert and bake until brown.
Divine!!
Rhubarb is one of the least calorie vegetables – 1 stalk is about 10 calories. Nonetheless, it contains some vital nutrients such as dietary fiber, anti-oxidants, minerals, and vitamins. The stalks are rich in several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine),…
