Happy Pink Saturday!!!
Did you know rhubarb is really a vegetable? I always thought it was a fruit!! Rhubarb is one of those foods I've always said I don't love. Maybe it's because of how I ate it as a kid. My mom always stewed it for my dad. She just cut it up, added a little water and sugar and cooked it until it was mushy. YUCK! As an adult, I've discovered lots of the other delicious ways to use rhubarb. Last Spring I made this Rhubarb Crisp. I talked about the yucky stewed rhubarb in that post, too. I've always heard talk of a betty but I hadn't ever made one. I wasn't even sure I knew what it was. A betty is similar to a cobbler but reminded me more of a bread pudding.
Honey Rhubarb Betty
Adapted from Southern Food
1 pound rhubarb, cut in 1/2-inch slices (about 4 to 4 1/2 cups)
3/4 cup granulated sugar
1 teaspoon ground nutmeg
2 tablespoons water
6 tablespoons melted butter
1/2 cup honey
4 cups bread cubes (about 5 slices)
Preheat oven to 375° F.
Combine sliced rhubarb, sugar, nutmeg, salt, and water. In a small bowl, blend butter and honey; stir in bread cubes. Spoon bread cubes in the bottom of a 8 x 8 baking dish. Pour rhubarb mixture evenly over the top of the bread crumbs. Spoon the remaining bread crumbs over the top of the rhubarb. Bake for about 30 minutes, or until the bread topping is lightly browned. Cover with foil and bake an additional 10minutes. Makes 6 servings.
I am linking this to Pink Saturday at How Sweet The Sound.