Scalloped Rhubarb Recipes

SCALLOPED RHUBARB

Steps:

• Preheat oven to 325 degrees. Butter a 10" or 12" gratin dish or shallow casserole.
• In a large mixing bowl, toss together the rhubarb and sugar. (I used 2 packs of Dole frozen rhubarb, thawed and patted dry).
• Melt 2 T. butter in a medium skillet over medium high heat. Add the onion and saute until quite soft, 10-15 minutes. Remove the onion from the skillet and combine with the rhubarb. Melt the remaining 6 T. of butter in the skillet and add it to the rhubarb mixture along with the corn bread crumbs and walnuts. Stir well to combine.
• Spread the nixture in the prepared dish. Drizzle the cassis evenly over the top. (If you don't have cassis, use any berry flavored liqueur or maybe even apple juice?).
• Bake until the rhubarb juices are bubbling and crumbs are lightly browned, 40-45 minutes. Serve at once.

SCALLOPED RHUBARB

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Stir together 1 cup of sugar, rhubarb, and cinnamon in a saucepan over medium-low heat and bring to a boil. Reduce heat to a simmer and cook the rhubarb, stirring frequently, until it breaks apart, about 10 minutes. Pour the rhubarb mixture into the prepared casserole dish.
• Cut the rolls up into cubes and spread over the rhubarb. Sprinkle 1/2 cup sugar over the bread cubes; pour melted butter over the sugar.
• Bake in the preheated oven until the bread is lightly golden brown and the rhubarb is bubbling, about 35 minutes.

SCALLOPED RHUBARB

Steps:

• 1. Preheat your oven to 325 degrees.
• 2. Toss the bread crumbs with the melted butter in a bowl.
• 3. Add the rhubarb and sugar and mix gently.
• 4. Place the mixture in a 7x11\" casserole and pour 1/3 cup of the water over it.
• 5. Bake uncovered for 45 minutes.

SCALLOPED RHUBARB

Steps:

• Preheat oven to 350.
• Melt butter, stir in bread crumbs and set aside.
• Mix sugar and spices.
• Butter a 1-1/2 quart baking dish, cover bottom with 1/4 of the crumb mixture. Top with half of the rhubarb and half of the sugar mixture.
• Repeat layers.
• Pour water gently over all. Top with remaining bread crumb mixture.
• Bake for 1-1/2 hours, rhubarb should be thoroughly cooked.
• Cover and cool for at least 1 hour before serving.