Once again it’s Rhubarb time here in the Midwest! I’m actually quite surprised how well the rhubarb has grown here considering how cold it has been. It has been really cold here!
I realize not all parts of the country experience rhubarb season. But for those of you that do, why not add a few more rhubarb recipes to your collection? It’s always nice to have a variety of recipes.
First off, let me just say I’m kind of a rhubarb convert. Not everyone makes wonderful Rhubarb delights, it’s kind of like Zucchini. Almost everyone has it and uses it around here, and some things made with it are wonderful, and some things not so much.
When I was kid my grandma used to make wonderful, wonderful things with rhubarb! I have come to realize that I really do like rhubarb!
Maybe it’s just me, but when I have rhubarb I want it to be in something yummy. No, not covered in tons of sugar, but I do want something more than just plain rhubarb bread or rhubarb crisp. Remember guys, you DO NOT need extra sugar for most rhubarb recipes; unless of course you’re making pie.
My three favorite flavors with rhubarb are orange, strawberry, and apricot. Yes, apricot! My grandma used to make killer rhubarb-apricot jam. But it’s not too often you see apricot in much of anything anymore.
Today’s choice was orange – so we have rhubarb and orange. This really isn’t a “recipe” as much as an outlined process. No matter how you categorize this rhubarb bread, it’s delicious.
- Find a recipe you like for an orange pound cake, or pound cake loaf. Most recipes are created for lemon pound cake, simply substitute fresh squeezed orange juice or orange rind wherever it calls for lemon.
- Add your desired amount of chopped rhubarb to the recipe. Don’t chop the rhubarb too small. You want to be able to see and taste the rhubarb.
- For most recipes you will only need one to two cups of chopped rhubarb. Honestly, if you’re not sure how you feel about rhubarb, start with one cup.
- Bake the bread as usual either in regular size loaf pans, or mini loaf pans; depending upon your preference.
- If desired make a yummy glaze for the bread. All you need is about 1 cup of powdered sugar and 1/4 cup of freshly squeezed orange juice. Go with a little less juice if you want the glaze a little thicker.
- Keep the bread in the fridge, it gets even better when it sits overnight.
This bread was wonderful, and yes my kids loved it too!