At Thanksgiving, I think it is nice to serve foods that were produced locally, that reflect New England traditions, and that preferably originate in our household. In Sarah Josepha Hale‘s novel Northwood, a chapter is given up to describing the family’s Thanksgiving feast. The matriarch takes pride and pleasure in pointing out which foods on the table were made at home.
Rhubarb is one of the most local foods you can serve, especially if you have it in your own garden. Of course by Thanksgiving it will not still be producing stalks, but many rhubarb products can still be on your table.
1] At breakfast, serve a traditional cornbread slathered with Rhubarb Jam. How about a Rhubarb Coffee Cake or Quick Bread?
2] At the dinner table, serve a Rhubarb-Onion Relish along side the usual cranberry sauce.
3] Surprise your guests with a Rhubarb Wine as a dinner beverage. If you didn’t make your own, you might find some producers on line who ship to New Hampshire. Make sure that you get a drier wine for dinner, since sweeter wines are better suited for dessert.
4] Serve Rhubarb Baked Beans as a side dish at dinner or for an easy-to-prepare dinner the night before.
5] For dessert — what else?! — Rhubarb pie, made from frozen Rhubarb or put into the freezer assembled but unbaked last Summer.
6] The next day, Rhubarb Pie for breakfast, and a Rhubarb relish on your turkey sandwich.
Happy Thanksgiving to you and your’s!
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 December 16, 2025. If you click the Follow button, all future posts will be sent straight to your inbox every month.
Fritters were a staple of the New England cuisine in the old days. They could be mixed together quickly to serve at breakfast with maple syrup. When served as the first course at dinner (also with maple syrup), they were a good way for the clever cook to kill the appetites of children before the meat course arrived. Rather than adding more water to the stew to make it go further, she would add another fritter to the plate of a hungry adolescent or husband.
Corn fritters are good, as are apple fritters. Here the ingredient to add is Rhubarb, the random bits adding a delicious pop of flavor. The recipe is from Nancy Adams, writing in the Monadnock Ledger-Transcript.
3 dozen small ones — Original Recipe
20 with 1.5 T scoop — Adapted Recipe
Cast iron skillet
1 c flour+++1 c sugar
½ c King Arthur Golden Flour +++1/3 c sugar
Whisk together in a bowl.
1 egg yolk from a US Large ++++++++ ¼ c whole milk++ 1½ tsp butter, melted
In another bowl, whisk these together. Add gradually to dry ingredients, stirring until smooth.
2 c finely chopped rhubarb++++++++ 2 Tbsp sugar
1 c finely chopped rhubarb++++++++ 1 Tbsp sugar
Stir together to coat, stir gently into batter. Done night before
2 egg whites
1 egg white
Whip until stiff, fold into batter.
1 c Canola/ corn oil, 1” deep
Canola/corn oil/PAM — just a little
Heat oil in skillet. Scoop in batter.
Cook on both sides. Drain on paper towels.
Maple syrup or 10X sugar
Maple syrup or 10X sugar
Serve hot.
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 9 September,2025. If you click the Follow button, all future posts will be sent straight to your inbox every month.
Summer is in full swing — high temperatures, humidity, busy days with family and friends. Dinners are simplified in the Summer by serving a big, hearty salad, with greens straight from the garden. A Chef’s Salad comes to mind, served with a Rhubarb Dressing.
Rhubarb Salad Dressing, from Nancy Adams, as seen in her column in the Monadnock Ledger. This can be prepared with fresh Rubarb in the Summer, or frozen Rhubarb any time of year. The dressing was well-liked by my tasters.
Enough for 6-8 servings
2 c. Rhubarb, chopped++++3 Tbsp sugar+++++5 Tbsp cider vinegar
Cook these over medium heat until Rhubarb is tender, ~6 minutes.
Drain, saving juice, using solids for another use. [Muffins/Pudding]
6 Tbsp Rhubarb juice+++2/3 c light olive oil or canola oil+++3 Tbsp minced/grated onion++++1 tsp Worcestershire sauce+++freshly grated black pepper
Pour these into a jar large enough to hold them all. Put a lid on tightly and shake well.
Refrigerate at least 1 hour.
Chef’s Salad: 296 calories… 15.5 g fat… 4.6 g fiber… 16.7 g protein … 5 g carbs… 255 mg Calcium… PBGF – if using GF cracker This salad has been part of our repetoire for many years. Perfect for hot Summer days. The recipe serves one [1], but you can easily scale it up.
++ 1½ cups mesclun/mixed salad greens ++++ ½ c chopped cabbage ++++ 1½ oz 4%-fat ham, cubed ++++ 1½ oz cheese, cubed – Jarlsberg or Mozzarella ++++ 1 oz cherry tomatoes ++++ 2 tsp Rhubarb Salad Dressing ++++ 1 piece whole-grain Wasa bread or other bread of your choosing++
Whisk oil, vinegar, and mustard in a single-serving salad bowl. Toss greens and cabbage in dressing. Strew ham, cheese, and tomatoes over top, and enjoy your salad with a crisp cracker or other bread.
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 12 August,2025. If you click the Follow button, all future posts will be sent straight to your inbox every month.
On Saturday June 7, the 2025 Rhubarb Festival will be held in Bennington, NH. This festival benefits the Building Fund of our town’s G.E.P. Dodge Library. If you have ever visited our dear little library, you know that it is in need of expansion — we lack an entrance that is ADA compliant; ditto a restroom that patrons are permitted to use; a larger children’s room would be great; as well as storage space for our media and book collection. But I digress.
Again this year, the Festival is being sponsored by the Library Trustees, under the able leadership of volunteer Melissa Clark. The Festival will be held at Sawyer Park from 10 am to 4 pm, and there will be a LOT going on. The tents of vendors of all sorts will dot the field. The petting zoo and children’s activity tent will be set up on the hill, under the auspices of the Osienski Family. Deb Davidson will be running the popular Rhubarb General Store, and the Rhubarb Contests [find the Contest Booklet at the Library and at Edmund’s Store] will be held in their own tent, organized by Colleen Allen. Get to the Rhubarb Bake & Book Sale early, so you can take home a pie, other goodies, and something to read while you eat before they run out. Laurie MacKeigan, Melissa Searles, and other Friends of the Library will be there to assist you.
Food trucks will feed you and you can even “Drink Your Rhubarb” at the booth of that name. The Rhubarb Pie Contest will be judged at 10 am, while the New England Rhubarb Wine Contest will have been adjudicated the day before. Visit the non-profit groups, such as the Conservation Commission, the Pierce School PTO, and the Historical Society, who will have booths to supply you with information. Historical re-enactors from World War II will be on hand and in costume at their encampment. Test your knowledge at the Rhubarb Trivia game with Jill Wilmoth. And if nothing else, come see the new Town Fire Truck.
Admission and parking are free, assisted by the Bennington Fire Department. Start the summer by attending a home-made festival with a small-town feel — come celebrate all things Rhubarb-y at the Bennington, NH Rhubarb Festival, June 7.
This is the blog of the Bennington Rhubarb Festival, which began 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 in June, 2025, after this year’s Festival. If you click the Follow button, all future posts will be sent straight to your inbox every month.
Around here at this time of year, people are opening their vacation cabins and getting ready for Summer. That, of course, means cook-outs and backyard parties, when a popular dish to contribute is a pot of baked beans. Did you know that you can add rhubarb?
Midwest Living offers this unusual recipe, saying, “No one at the barbecue or potluck will believe it when you confess the secret ingredient in these sweet-and-savory baked beans. In addition to rhubarb, powdered ginger and bacon add big-time flavor.” I can’t wait to try this for the Memorial Day cook-out.
Sv 8
Preheat oven to 350°F.
4 slices thick-sliced bacon, chopped
In a large skillet, cook bacon until crisp; remove with slotted spoon.
1½ cups chopped rhubarb +++++ 1 cup chopped sweet onion
In reserved drippings, cook these ~2 mins or until tender.
1 teaspoon grated fresh ginger ++ ½ tsp salt
Stir in salt and ginger; cook 1 minute.
two 15-oz cans navy beans ++++ 8 oz canned tomato sauce ++++++ ½ cup unpacked brown sugar ++++ 2 tsp yellow mustard +++++ cooked bacon
Rinse and drain the beans. Stir in all these ingredients. Pour into a 1½-quart baking dish. Cover and bake 25 mins.
Uncover; bake 20 mins, until surface loses wet appearance.
I think I will contribute a few servings of these beans to the Rhubarb Bake Sale at the Rhubarb Festival…
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 June 3, 2025. If you click the Follow button, all future posts will be sent straight to your inbox every month.
Planning is well underway for this year’s festival, less than a month away! The Library Trustees and Staff have been working hard, in this the first year that the Rhubarb Festival has been run by the group. In the past, the planning was done by interested friends; then by the Town’s Recreation Committee; then by the Friends of the Library [that’s an official, separate entity]. This year, each Trustee has a ‘portfolio’ and they are grateful for support from the Town of Bennington, the Select Board, the Town Administrator, and generous sponsorship from local businesses. Proceeds from the Rhubarb Festival benefit the Library’s Building Fund.
On Saturday June 1 — always the 1st Saturday of June — more than a dozen vendors will assemble at Sawyer Park in the early morning to set up their tents. They will be selling a variety of wares, with many items being rhubarb-themed. The Festival starts at 10 am, so no early-birds please.
When the gates open, parking for patrons is free. Select-man Tony Parisi will supervise the incoming cars, along with his sons. Visitors will enter the fair-ground through the Welcome Tent. There they will encounter the Rhubarb General Store, dedicated to all things Rhubarb. Purchase jams or relishes or rhubarb soda. Want to grow your own rhubarb? Ready-to-plant crowns will be on sale, as well as fertilizer to help them grow. Just want enough rhubarb to make a pie at home? Stalks will be sold in bundles. Also on offer will be raffle tickets for items from vendors, for gift cards from local businesses, and a Rhubarb Pie Gift Basket filled with everything you could need to make a pie — including a rhubarb plant.
For the children, there will be the Petting Area on top of the hill, where Glory Be! and Dollar Shy Farms will show various animals. There will be a Story Walk, featuring the book Rhubarb by Stephen Cosgrove. A Children’s Activity Tent, staffed by the Craig Family, is always a hit. The Rhubarb Trivia activity will be hosted by Haley Tramposh. And don’t forget the Hollering Contest to be held on the hill by the flag pole.
For everyone, there will be food — from Becky’s Pies to Mama’s On The Run. And how about some Rhubarb-flavored cotton candy? Of course, many people attend for the Rhubarb Pie! The Friends of the Library run the the Bake Table, where pies and other Rhubarb delights will be on sale — including the winning pies from the Baking Contest. Get there early — the pies sell out fast. Also on offer will be books for all ages, and bags to tote them away.
Contests have their own tent, showing Rhubarb stalks and leaves of superlative size, as well as flower arrangements, Rhubarb-themed art, and photography. The Contest Book will be available at the Library and on line at the Library’s website. In addition, the Pie Baking Contest, sponsored by the King Arthur Baking Company, will begin at 10 am at Sawyer Park. The Select Board members usually have the serious job of deciding which is the best pie by an amateur, and which is the best by a professional baker. Contestants should submit their 100% Rhubarb Pies by 9:30 that morning. The Rhubarb Wine Contest will be judged the night before.
And speaking of wine, if you thought that Rhubarb was only for dessert, you should visit the Drink Your Rhubarb booth. From noon to 3:30 pm, you can sample rhubarb beverages to take you from breakfast to lunch to dinner. Expand your knowledge, and find a new favorite beverage.
A musical play-list by Peter Martel will be heard during the day, and at 4 pm live music will begin on the Music Stage at the Park. Select Board member Tom James has arranged for THE EYES OF AGE to kick things off before turning the stage over to THE WHITE MOUNTAIN ROUNDERS at 6:30 pm.
There’s something for everyone at the Bennington Rhubarb Festival! See you on June 1st at Sawyer Park, off Route 202.
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 June 4, 2024. If you click the Subscribe 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.
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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