Rhubarb is not only for dessert! Its tartness pairs well with all sorts of foods, from beef to turkey to pork to meat. And then there is fish: in France and England, it is typical to pair tart fruits with ‘fatty’ fish such as mackerel and salmon. The first time I sold this relish at the Rhubarb Festival’s “Rhubarb Store”, the attendants bought a jar and ate it on hot dogs from a vendor. They proclaimed it to be ‘the BEST!” and they bought some more.
Halibut topped with Rhubarb-Onion Relish is served with asparagus and farro.
This delicious condiment appears in Marion Cunningham’s, The Supper Book. The author recommends serving the relish cold on hot meat.
Rhubarb-Onion Relishmakes 3 cups
2 c rhubarb, chopped 2 c. onions, chopped 1 c. vinegar 1 ½ tsp salt 2 c. light-brown sugar ½ tsp ground cloves ½ tsp ground allspice ½ tsp ground cinnamon
Combine everything in a heavy pot. Heat to a boil, turn down to a simmer. Cook 45 minutes until thicker. Put into jars and cool before twisting on the lids. Fresh, it will keep in the ‘frige for a week.
For longer storage, spoon hot relish into canning jars [I like to use the 1/2-cup size for relishes] with 2-part lids and process in a hot water bath 15 minutes.
This is the blog of the Bennington Rhubarb Festival. The Festival was begun in 2013 to benefit the G.E.P. Dodge Library Building Fund.
If you would like to help the Building Fund, please contribute any amount to the G.E.P. Dodge Library Building Fund, Bennington, NH 03442.
The next blog installment will be posted on April 9, 2024. If you click the Subscribe button, all future posts will be sent straight to your inbox every month.
We love rhubarb. At our house, pies and muffins and coffee cakes go into the freezer every Spring and Summer, to last into the Winter. This is one of our favorite coffee cakes, adapted from a recipe in the New York Times. Get the family involved: one person prepares the crumb, another prepares the wet mixture. One person prepares the batter, another prepares the fruit. Then everyone helps to assemble it for baking and everyone enjoys eating it!
A perfect Sunday breakfast with fruited yogurt and chicken sausages.
Preheat oven to 325 F. Butter a 9” springform pan. Serves 12-16
for the CRUMB: 1/3 cup dark brown sugar + 1/3 cup granulated sugar 1 teaspoon ground cinnamon + ½ teaspoon ground ginger 1/8 teaspoon salt + ½ cup/1 stick butter, melted ¾ cup all-purpose flour + 1 cup white whole wheat flour In a large bowl, whisk sugars, spices and salt into melted butter until smooth. Add flour and stir with a wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl. Set aside THE CRUMB.
For the FRUIT: 16 oz [1#] rhubarb, sliced ½-inch thick ¼ cup sugar + 2 tsp cornstarch + ¾ tsp ground ginger Toss these ingredients together. Set aside THE FRUIT.
for the WET mixture: 1/3 cup plain yogurt OR sour cream 1 US Large [2 oz] egg + 1 egg yolk from a US Large egg 2 tsp vanilla extract In a small bowl, stir these ingredients together to form the ‘Wet Mixture.’ Set aside THE WET MIXTURE
for the BATTER: ½ cup all-purpose flour ½ cup white whole wheat flour + ¼ tsp salt 1/3 cup sugar + ½ tsp baking soda + ½ tsp baking powder Using a mixer fitted with paddle attachment, mix these ingredients together. 6 Tbsp softened butter + 1 Tbsp of above Wet Mixture Cut butter into 12 pieces. Add these to above. Mix on medium speed ’til flour is moistened. Increase speed, beat 30 seconds. ½ of Wet Mixture = 3 oz other ½ of Wet Mixture = 3 oz Add Wet Mixture in 2 batches, beating 20 secs after each addition, scraping down sides of bowl. Pour batter into pan.
to ASSEMBLE: Spoon rhubarb over batter. With your fingers, break/squeeze crumb mixture into big crumbs, ~½” -¾” in size. Sprinkle over rhubarb and cake.
Bake 45-55 min until a toothpick inserted into center comes out clean (it might be moist from rhubarb). Cool ~10 mins, then remove collar of pan. Cool completely before serving.
This is the blog of the Bennington Rhubarb Festival, started in 2013 to benefit the G.E.P. Dodge Library Building Fund.
If you would like to help the Building Fund, please contribute any amount to the G.E.P. Dodge Library Building Fund, Bennington, NH 03442.
The next blog installment will be posted on March 12, 2024. If you click the ‘Subscribe’ button, all future posts will be sent straight to your inbox every month for free.
If you visit a medieval garden in England or France any time between Spring and Summer, you will see rhubarb amongst the plants being grown. Strictly speaking, rhubarb is not a true fruit but you will usually find it in or near the fruit section of the garden. It was grown as an ornamental plant.
Herb garden in the Middle Ages; a doctor selecting herbs for medicinal purposes. – Book illumination, c.1400. Illustration for ‘Roman de la Rose’. London, British Museum.
The English were perhaps the first people ever to taste rhubarb. Most probably it would have been wealthy merchants and aristocrats who travelled to Europe in the mid 1350’s. In terms of royalty, that could have included King Edward III of England who reigned from 1327 to 1377. Edward was not only the King of England but he also possessed the Duchy of Aquitaine in France. With many supporters there, he often travelled to France and had French family.
In medieval 14th century Europe, rhubarb was mainly used for medicinal purposes, commonly as a laxative. So a credible scenario for its consumption in medieval, aristocratic circles might have been a day or so following an over-indulgent medieval banquet when guests were suffering the after-effects of too much meat!
Much later the Italian explorer Marco Polo found a thriving trade in the leafy vegetable in Mongolia and China in the 13th century. The explorer found the plant, known in China as the “great yellow” – perhaps because of its thick yellowish roots – in the land of the Tangut people in Mongolia and in the far north of China, west of the present-day city of Beijing. “Over all the mountains of this province rhubarb is found in great abundance, and thither merchants come to buy it, and carry it thence all over the world,” he wrote.
Rhubarb became a highly sought-after and prohibitively expensive medicine in Europe. In France, by the 1500s, the root was 10 times as expensive as cinnamon and four times as expensive as saffron. The cost was high partly because it was imported via long caravan routes from the east via Turkey and Russia.
In the 1600s, Russia saw the value in establishing a valuable monopoly over the rhubarb trade in Europe, and breaking the monopoly was punishable by death. Emma Kay, a British food historian who founded the Museum of Kitchenalia in England’s Cotswolds area, says rhubarb was smuggled into Britain from Russia by a Scottish doctor called James Mounsey, who set up a practice in Moscow in the 1700s. The doctor treated both Russian Tsar Peter the Great and Catherine, Peter’s second wife and successor.
And that’s how Rhubarb arrived in Western Europe after centuries of exclusivity in its trade.
Some families like to play games together during the holidays. But Monopoly takes forever and Scrabble is not for everybody. How about introducing Rhubarb Trivia to the fun? Print up this fact sheet and distribute it so people can study. Then hold a contest. Winner gets an extra helping of Rhubarb Pie or Rhubarb Pudding or Rhubarb Crumble Bars. At last year’s Rhubarb Festival, there was a Trivia Contest — get ready for Festival 2024!
How many species of rhubarb are there?
19
What is the coldest growth zone in which rhubarb will thrive?
Zone 2
What common grain shares a family with rhubarb?
Buckwheat
What is the Genus name of rhubarb?
Rheum
How tall can Rheum officinale [garden rhubarb] grow?
2 meters = 6.5 feet
How many calories in 2/3 cup of rhubarb?
20
What part of the rhubarb plant should you never eat?
leaves
What toxin is in rhubarb leaves?
Oxalic acid
Rhubarb is high in what vitamin?
Vitamin K1
What do you do to a rhubarb plant to be able to harvest it all summer long?
Cut off the flower stalks
How long can a rhubarb plant live?
60+ years
Which soil nutrient does rhubarb love the best?
Nitrogen
Where is the origin of rhubarb?
Central Asia.
Which ancient Asian civilization believed that the first humans grew from a rhubarb plant?
Persia
Which of these ancient civilizations used Rhubarb? Indus River or Mayan or Roman
Indus River
This is the blog of the Bennington Rhubarb Festival, which was started in 2013 to benefit the library Building Fund. If you would like to help the Building Fund, please contribute any amount to the G.E.P. Dodge Library Building Fund, Bennington, NH, 03442, USA.
The next installment of this blog will be posted on January 16, 2024. If you click the Follow button, all future posts will be sent straight to your inbox every month.
Want the taste of Rhubarb Pie without the fuss of a pie crust? For the crust-averse, nothing beats a pan of Rhubarb Crumble Bars!
I dare say there are many variations on this recipe [called Rhubarb Crunch, Rhubarb Bars, et al], but mine is from a cookbook compiled in 1976. That year the nation was celebrating its bicentennial, and many women’s groups put out a cookbook to mark the occasion. One such was the Carlisle Junior Civic Club, in Carlisle, Pennsylvania where my parents lived. This is the recipe of Mrs K.E. Gephart, Sr for her Rhubarb Crunch:
Mrs. Gephart said, “This is a different way to prepare rhubarb and much better than rhubarb pie!”
9” square pan, 8-9 servings
9×13” pan, 18-24 servings
Set oven to 350F
1 c. sifted flour ¾ c uncooked rolled oats 1 c brown sugar, packed ½ c/1 stick butter, melted 1 tsp cinnamon
2 c. white whole wheat flour 1½ c. uncooked rolled oats 1½ c brown sugar, packed 1 c/2 sticks butter, melted 2 tsp cinnamon
Mix together until crumbly. Divide mixture in two equal portions. Pat ½ of mixture into a greased pan.
4 c. diced rhubarb
8 c. diced rhubarb
Distribute evenly over crumbs.
1 c. sugar 2 Tbsp cornstarch 1 c. water 1 tsp vanilla extract
1½ c. sugar 3 Tbsp cornstarch 1½ c. water 2 tsp vanilla extract
Combine these in a small pan. Cook, stirring, ’til thick and clear. Pour over rhubarb in pan.
½ crumb mixture
½ crumb mixture
Distribute evenly over rhubarb.
Bake 45-60 mins until bubbly.
Whipped cream
Whipped cream OR ice cream
Cool briefly, cut in squares. Serve plain or with topping.
This is the blog of the Bennington Rhubarb Festival. The festival started in 2013 to benefit the G.E.P. Dodge Library Building Fund and all things Rhubarby.
If you would like to help the Building Fund, please contribute any amount to the G.E.P. Dodge Library Building Fund, Bennington, NH 03442.
The Blog is published monthly. Press the Follow button to have them delivered straight to your inbox.
Rhubarb, Rheum rhabarbarum, originated in southern Siberia, on the border with Mongolia. Some say the name is of latin origin — yet the Greeks were using it for medicine before Roman times, and they called it rheon, which is related to a Persian word for the plant. The ‘barberum’ part of the name means ‘foreign.’
The Genus name ‘Rheum,’ comes from central Asia’s Rha River, named by the Scythians, now called the Volga River. The region has been inhabited for 9000 years, but at what point the inhabitants began to use Rhubarb or even how it arrived there from Siberia, we can only speculate. They must have grown a lot of rhubarb in the Volga floodplain, facilitated by the well-drained fluvial sediments with a high organic content. Thus, Rhubarb means ‘foreigner’s plant from the Rha River Valley.’
As long ago as 5000 years ago, the Chinese used the woody roots of Rheum palmatum for medicine: to relieve diarrhea, fevers, and constipation. [Constipation was a frequent problem in days past, due to the unavailability of fresh fruits and vegetables for months at a time.] Medicines that promoted bowel function were called ‘cathartic’ or ‘purgative.’
Along the Silk Road, formalized in 130 BCE, rhubarb roots were traded widely. Their laxative properties were in high demand and rhubarb roots were the major export of Asia for centuries — a very valuable commodity. Rhubarb in those days was not valued for the stalks, but for the roots only. Thus from the very early days, Rhubarb was a useful medicine and a valuable commodity.
This is the blog of the Bennington Rhubarb Festival, which was started in 2013 to benefit the library Building Fund. If you would like to help the Building Fund, please contribute any amount to the G.E.P. Dodge Library Building Fund, Bennington, NH, 03442, USA.
The next installment of this blog will be posted on November 21, 2023. If you click the Follow button, all future posts will be sent straight to your inbox every month.
You can plant or transplant Rhubarb in Spring, Summer, or Fall. Most garden centers and catalogues offer Rhubarb root-stock only in the Spring, but if your neighbor decides to share some with you in August, then it is time to plant! Nor is it too late in October, as long as the ground is not frozen. Our current bed was put in place right before a July heat spell, and it has thrived ever since.
What about planting from seeds? you ask. You could do that, but it will take several years for the plants to mature sufficiently to give you enough Rhubarb to use. Root-stock is easy to plant and yields a quicker result.
Choose a location that will get full sun, preferably with sandy soil for drainage. If your soil is too clayey, plant in a raised bed. Dig a large, deep hole — deeper than the roots are long. Put some high-Nitrogen manure [horse-with-straw, cow-with-straw, chicken-with-wood-shavings] in the hole, then pour in some water. Put the root into the ground so that the top of the root, where the leaves come out, two inches lower than soil level. Add some soil and lightly pack it around the root so it will stand up-right. Add more soil until it is just buried, then pour over it about a gallon of water. Top dress with more manure. If you have multiple roots to plant, space them 3 feet apart, only one root per hole.
If you lack space for a dedicated Rhubarb Patch, tuck it into a flower bed — Rhubarb was once used as a decorative plant in England. Just be sure that the Rhubarb has lots of room [a mature clump can be 4′ across].
The next Spring, watch to see if your babies come up. Be patient, they might be a bit sluggish the first year. Resist the urge to harvest any stalks the first year — let the plants get settled in their new home first. In the late Fall, once the leaves have died back, top dress the area with liberal amounts of manure. I use three 30-gallon barrels to feed a 16-clump garden measuring 15’x15′. Does that sound excessive? Does this explain why my Rhubarb patch is extremely lush and luxuriant? I’m lucky: our chickens keep us very well supplied with copious amounts of manure-in-shavings.
The 2nd Spring after planting, each root is getting established and you might harvest one stalk from each crown. If you have only a few stalks, make some Rhubarb-Walnut Muffins. If you have a lot, make a pie. Don’t forget to add manure in the Fall. Unless you are having a terrible drought, you do not have to water rhubarb in the Summer.
The 3rd Spring after planting, harvest at will. If a crown has three stalks, harvest one, from the outside. It will produce more. If a crown has five stalks, harvest two — again from the outside. Always leave most of the stalks on the plant — the leaves are making food and sending it to the roots to get the plant through the Winter. Each Fall, top dress with manure again.
At some point in the plant’s life, the clumps will get over-crowded. That’s when they bloom. If you want Rhubarb all Summer long, cut off the flower stalks and make a flower arrangement. Do not let the plants bloom or set seed, lest the stalks become woody and unusable.
Rhubarb is over-looked as a fruit in muffins. Why, I wonder. This muffin recipe is a favorite in our household. The recipe is very easy to prepare and the baked muffins freeze well. If you have only a few stalks of Rhubarb, not enough for a pie or other recipe, here is your solution. Unfortunately, I do not know where I got this recipe — wish I could give credit.
Rhubarb-Walnut Muffins
12 standard muffins/ 16-18 if using silicon cup-liners
Preheat oven to 350F
1½ c white whole wheat flour +++1¼ c white flour 1½ tsp baking powder+++ ½ tsp baking soda
Whisk together
1½ c diced rhubarb +++½ c. chopped walnuts or pecans
Add to dry ingredients and stir well to incorporate.
2/3 c vegetable oil +++¾ c brown sugar+++2 US large eggs = 2 oz each 1/3 c white sugar
Beat together until light.
1 c milk 1 tsp vanilla
Add to egg mixture and stir in. Add to dry ingredients and combine thoroughly.
Divide among muffin tins or liners
Bake ~15 mins or until toothpick tests well.
This is the blog of the Bennington Rhubarb Festival. The festival started in 2013 to benefit the G.E.P. Dodge Library Building Fund and all things Rhubarby.
If you would like to help the Building Fund, please contribute any amount to the G.E.P. Dodge Library Building Fund, Bennington, NH 03442.
The next blog installment will be posted on September 26, 2023. If you click the Follow button, all future posts will be sent straight to your inbox every month.
Wine from grapes has been produced and enjoyed for millennia. Wine from other fruits, called ‘country wines‘ have probably been produced for just as long. Rhubarb, although not a ‘fruit,’ makes a very pleasant wine. In the past, country wines were often sweet, but that does not have to be the case. Rhubarb wines can be dry or off-dry as you wish.
At the Bennington Rhubarb Festival in 2019, we introduced a competition for New England Rhubarb Wines — open to professional and amateur wine makers. The contest went on hiatus during the Pandemic and came back this year for the 2nd time. Although there has been a revival of country wine making in Northern New England, very few of the vintners in Maine, New Hampshire, and Vermont produce a rhubarb wine. The state that makes the most rhubarb wine is North Dakota.
The winning wines from the 2023 New England Rhubarb Wine Competition were from Vermont and New Hampshire.
Try making your own Rhubarb Wine! If you live in New England, enter it in next year’s competition. The recipe that I prefer is from First Steps in Winemaking, by C.J.J. Berry. This looks long and complicated, but most of the effort is in short spurts and the rest of the time the wine is ‘working’ or ‘resting.
Equipment:
cheesecloth or a jelly bag
plastic bucket with 2-gallon volume and a lid
large collander [to fit within the plastic bucket]
large bowl or pot, larger than 1 gallon
hydrometer and cylinder for using it
Camden tablets + Citric Acid, to make sterilyzing solution
2 one-gallon glass jugs [think jug wine]
6 standard 750 ml wine bottles [one for now, 5 for later]
funnel which fits inside a wine bottle
1 jug-stopper air lock
1 wine-stopper air lock
5-6 new wine corks
corking machine or rubber mallet
Ingredients to make 1 US gallon = five 750 ml wine bottles:
2½ pounds rhubarb stalks 2 pounds sugar
1 gallon water
250 ml white grape concentrate
1 tsp yeast nutrient
½ tsp pectic enzyme
2 tsp wine yeast
Day 1
*Camden Solution *Rhubarb, cut in 1” pieces *Sugar
Put the rhubarb and sugar put in a sterilized plastic bucket with a lid. Let sit around 24 hours, until most of the sugar is dissolved. The rhubarb will give off some liquid.
Day 2
*Large bowl/pot of 1-2 gallons in volume *Collander *1 gallon water
*250 ml [1 cup] white grape concentrate
Mark the side of the large bowl or pot so you know where it holds 1 gallon of volume. Pour fruit/sugar into a collander over the bowl/pot. There will still be some sugar in the bucket, so pour some water into the plastic bucket and swirl around. Pour the sugar water over the rhubarb and sugar in collander. Keep pouring water over the fruit to wash the sugar and rhubarb juice from the fruit. YOU MIGHT NOT USE ALL OF THE GALLON OF WATER, due to melted sugar and rhubarb juices. Now you have left-over rhubarb for cooking – suitable for a pie or coffeecake, but not for jam/jelly since it is an unpalatable color. Stop adding water when there is 1 gallon of water/sugar/juice in the bowl. Pour sugar-water back into the plastic bucket. Add grape concentrate to the water in the bucket.
AT THIS POINT, USE THE HYDROMETER TO DETERMINE THE SPECIFIC GRAVITY. Write it down. Add nutrient, enzyme, and yeast to plastic bucket. Cover the bucket.
Day 3
Let sit for 8-24 hours, until it starts to bubble. Little bubbles, not a ‘full rolling boil.’
Day 4
*Camden Solution *1 gallon glass jug *sterilized wine bottle *air-lock for each vessel
Pour wine into a sterilized 1 gallon glass jug.Fill up to 1” below the neck, not to top of the bottle.If you have extra wine, pour it into a sterilized wine bottle so that the wine fills at least half of the bottle.Put airlocks on the jug and the bottle. Label the vessels.Put aside in a dark place that is cooler than room temperature but not cold. Let it sit for 3 months.
Three Months
Sterilized jug
There will be some sludgy-looking stuff [dead yeast and fine sediment, called ‘lees’] on the bottom of the bottles. Sterilize another jug and pour the wine carefully into the new jug so that the lees stay in the old jug. Pour the lees down the drain – it is very good for the septic tank! Top off the large jug with wine from the other bottle.
6-12 Months
*Flashlight *hydrometer
*Sugar syrup [simple syrup]
Check to see if the wine has cleared: Shine a flashlight through it. If it looks cloudy, continue to let it sit. When wine is clear, pour it off into a sterilized jug as before. USE HYDROMETER TO TEST SPECIFIC GRAVITY. IT SHOULD FLOAT AT 1.000. IF IT FLOATS LOWER, ADD SOME SIMPLE SYRUP. IF IT FLOATS HIGHER, LET IT SIT LONGER OR ADD A LITTLE WATER.
Taste a bit of the wine to see if it to your liking. Add simple syrup a bit at a time to improve the taste. DO NOT ADD TOO MUCH OR THE WINE WILL REFERMENT AND YOUR CORKS WILL POP OFF, SPILLING THE WINE.
*Camden Solution *5-6 standard wine bottles *funnel small enough to fit in the neck of the bottles *5-6 new wine corks-*wine corking machine or rubber mallet
Wash and sterilize 5-6 standard wine bottles. Sterilize the funnel. Boil some water, take off heat and submerge corks in the water for no more than 10 minutes. Remove from water and keep on a plate covered with a lid. Pour wine into each bottle until 2-3” below top of bottle. Dip each cork in Camden Solution, then using the corker or mallet, put the cork fully into each bottle.
Label the bottles with the name and date of the wine. Lay bottles on their side in a cool place for one or more years to age and improve before drinking.
This is the blog of the Bennington Rhubarb Festival, which was started in 2013 to benefit the library Building Fund. If you would like to help the Building Fund, please contribute any amount to the G.E.P. Dodge Library Building Fund, Bennington, NH, 03442, USA.
The next installment of this blog will be posted on 29 August 2023. If you click the Follow button, all future posts will be sent straight to your inbox every month.
Now, when the English say ‘pudding,’ they mean any sort of dessert — unless they are discussing Yorkshire Pudding or Blood Pudding. When Americans say ‘pudding,’ we narrow it down to a milk-based dessert to eat with a spoon — such as tapioca or a blanc mange. Here is a real New England recipe from Haydn Pearson, who grew up in Greenfield, NH, just the next town over from Bennington.
First, Rhubarb Pudding as part of a lovely breakfast. Secondly, Rhubarb Pudding as served for dessert. This pudding is a good way to use the ‘mush’/solids from when you prepared Crushed Rhubarb.
Rhubarb Pudding Breakfast: Haydn Pearson has a wonderful dessert called “Blanche’s Super Rhubarb Pudding” in his iconic Country Flavor Cook Book. This is a scaled-down version that is fit for breakfast: slightly tangy, lightly sweet. Plant Based Gluten Free – if using GF flour
6 Tbsp cooked, mashed rhubarb OR mush from Crushed Rhubarb 1 two-oz egg + 1 egg white 1½ Tbsp sugar 2 Tbsp flour OR 2 Tbsp white whole wheat flour 2 Tbsp milk ½ tsp baking powder per person: 1 slice Canadian Bacon [= ½ oz back bacon] several slices of strawberry
Cut up 1 cup rhubarb and stew it in a little water. Drain thoroughly and mash. OR, use the mush from Crushed Rhubarb. Measure the 6 Tbsp you need and save the remainder for another use. [Add to a smoothie; serve with yogurt] Whisk the egg and white, then add all the other ingredients [but not the bacon!] Spoon into a baking dish which has been sprayed with non-stick spray. HINT: I did all this the night before. A real time-saver. Bake at 350 F until the batter is firm to the touch, about 15 minutes. While the pudding bakes, cook the bacon and prepare the optional beverages. Delicious. FYI, here are the food values for the breakfast: 142 calories 3 g fat 2 g fiber 10.6 g protein 24 g carbs 155 mg Calcium
Blanche’s Super Rhubarb Pudding: Blanche was Mrs. Pearson and her husband was delighted with this dessert. You will be too.
Rhubarb Pudding in a single-serving ramekin. What a treat!
Serves 6 in a casserole, 6-8 in ramekins
½ cup sugar 2 Tbsp butter
Cream together.
1 cup milk
Add to creamed mixture.
1 cup flour [white whole wheat is a very good choice] +++2 tsp baking powder +++½ tsp salt
Sift these together, then stir into creamed mixture to make a batter.
1 quart rhubarb, sliced in ½” pieces ++¾ cups sugar ++¼ cup water OR use 3 cups Rhubarb Mush
Cook together over medium heat about 7 minutes. Stir. Pour into a buttered oven-proof dish or into 6 buttered ramekins.
Pour batter over the sauce.
Bake 20 minutes at 350F.
This is the blog of the Bennington Rhubarb Festival, started in 2013 to benefit the G.E.P. Dodge Library Building Fund.
If you would like to help the Building Fund, please contribute any amount to the G.E.P. Dodge Library Building Fund, Bennington, NH 03442.
The next blog installment will be posted on August 1, 2023. If you click the Follow button, all future posts will be sent straight to your inbox every month.
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