Browsing Tag

rhubarb

Strawberry Rhubarb Bread

May 21, 2011

One of the best gifts anyone can give me is an ingredient. While others may want a ready-made food – a cookie, a bread, etc. I’d much rather have the berries, the chocolate or the oil, which I will then turn into the final product.

Yeah, I’m that person on your gift list that doesn’t take much work at all.

So I was thrilled earlier this week when a friend gave me some rhubarb. As I mentioned last spring with my rhubarb experiments I was never a fan of it growing up, but as I’ve learned of more things to do with it, I actually kind of like the stuff.

Another source of my rhubarb inspiration has been Two Peas and Their Pod. Maria shares her love of rhubarb in her recipes such as the Rhubarb Apple Bread which got me thinking about how to use my rhubarb.

Strawberry Rhubarb Bread Recipe | Fake Food Free

Since we have so many strawberries, I just had to go with the classic combination. So I played around with a few ingredients and came up with a bread of my own.

There is something about a slice of seasonal quick bread and a cup of coffee on a beautiful Saturday morning that makes the entire weekend complete!

Strawberry Rhubarb Bread Recipe | Fake Food Free

Strawberry Rhubarb Bread
Adapted from Rhubarb Apple Bread from Two Peas and Their Pod

Makes: 1 loaf

Ingredients

 1 ½ cups white whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground allspice
1 egg
¼ cup plain Greek yogurt (I use 2% or full-fat)
3 tablespoon butter, melted
¼ cup mascavo sugar
¼ cup Demerara sugar
1 teaspoon pure vanilla extract
2/3 cup whole or 2% milk
¾ cup rhubarb, finely chopped
1 cup strawberries, finely chopped

Topping
1 tablespoon Demerara sugar
1 teaspoon cinnamon

Prep

Preheat the oven to 350 degrees F. Grease an 8×4 inch loaf pan. (I used coconut oil.) (I also used one mini loaf pan and one 8×4 so I could give a small loaf away. My larger loaf was just a little smaller than yours will be. )

In a medium bowl, stir together the flour, baking soda, salt, 1 teaspoon cinnamon and ground allspice. Set aside.

In an electric mixer fitted with the paddle attachment, mix together the egg and yogurt. Blend well on medium speed. Be sure your butter has cooled and slowly add that to the yogurt and egg.

Add ¼ cup of Demerara sugar and the mascavo sugar, mix on medium-high for about 2 minutes. Mix in the vanilla and milk.

Slowly add the dry ingredients to the mixing bowl. Mix on low just until the flour is incorporated. Remove the bowl from the mixer and gently fold in the rhubarb and strawberries, being careful not the break up the berries too much.

Pour the batter into the prepared baking pan. Mix the remaining Demerara sugar and cinnamon for the topping. Sprinkle it evenly over the loaf. Bake for 35 to 40 minutes until a toothpick or knife inserted in the center comes out clean. (My mini loaf took 20 minutes and the less full 8×4 took 30 min.)

Strawberry Rhubarb Bread Recipe | Fake Food Free
 
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.  

Whole Grain Rhubarb Waffles with Strawberry Butter

June 1, 2010
Whole Grain Rhubarb Waffles with Strawberry Butter | Fake Food Free
 

I’m always inspired when I read about other food bloggers taking on challenging ingredients. It is usually something like a root veggie or an over abundance of cabbage in a CSA box. While there is apprehension at first, the final result is always beautiful even if you don’t prefer the star ingredient.

Rhubarb has been my challenging vegetable as of late. It was a staple in our garden growing up, but when I had the opportunity to grow it myself, I declined. But since my parents had an over abundance, I was offered some of this year’s harvest. Seeing it as a culinary challenge, I accepted.

I feel a bit sorry for rhubarb with its poisonous leaves. It really isn’t a nutritional superstar either; just a stalk that is often in the shadows of fruits like strawberries, in order to be enjoyed.

Whole Grain Rhubarb Waffles with Strawberry Butter | Fake Food Free

I like the flavor of rhubarb, just not the texture. This is especially true after growing up at dinner table with brothers who made disgusting jokes about said texture while eating the pie. Thus, be careful of the way you perceive and communicate perceptions of foods to children. I’m proof that those comments hang around and can control food preferences later in life!

But now, I was up for the challenge of tackling my rhubarb apprehension. With plenty on hand I had to come up with something that would present the flavor, but not the texture.

My first thought? Waffles!

Ever since I got my waffle maker last Christmas I’m always thinking about new waffle recipes. For this one, the rhubarb blended in nicely to the whole grain waffle and while it wasn’t quite as strong as I would have liked it was still good. I topped it off with some strawberry butter and breakfast was complete.

Whole Grain Rhubarb Waffles with Strawberry Butter | Fake Food Free

Whole Grain Rhubarb Waffles with Strawberry Butter

Makes: About 6 waffles

Ingredients

 

1 cup rhubarb, chopped
4 tablespoon water
¼ cup demerara sugar

1 cup white whole wheat flour
¾ cup whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup unsalted butter melted, plus 2 tbsp more for waffle iron
2 large eggs, lightly beaten

Prep

In a sauce pan, combine the rhubarb, water and sugar. Cook on medium-high heat, stirring often until the rhubarb cooks down to a jam-like consistency, about five to seven minutes. Remove from the heat and set aside.

rhubarbrhubarb-cookedrhubarbpan

In a large bowl, sift together the flours, baking powder and salt. Stir in the cooled melted butter, eggs and rhubarb. Stir to combine all the ingredients.

Heat your waffle iron and lightly brush each side with melted butter. Pour a heaping 1/3 cup of batter onto the iron, close and cook for about four minutes. Remove and repeat with the butter for the next waffle. Top waffles with strawberry butter (below) before serving. 

Strawberry Butter

I really enjoy fruit butters in place of syrup on waffles. We used to make them all the time when I worked in a bakery. There are a variety of ways to create them, but the easiest is with jam and butter. I used some strawberry freezer jam that my mom made with this year’s fresh strawberries.

Ingredients

¼ cup butter, unsalted, slightly softened
2 teaspoon strawberry jam, the thinner the consistency the better

Prep

Place ingredients in a small food processor. Process until everything is blended and the butter is soft and spreadable.

For more info, the University of Illinois Extension Service has a helpful page about rhubarb.

 

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.  

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