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Rhubarb Sauce
Rinse the rhubarb and cut off any brown or discolored spots.  Chop the stalks into 1 inch lengths and place into a sauce pan.  Add just 1” of water.
We recommend that you add a sweet ingredient at this time: either a handful of strawberries or a diced apple.  If you don’t have a fruit handy, you can add a couple of tablespoons of honey.
Simmer the rhubarb and its sweet friend at a low boil.  The stalk chunks will soften and start to resemble a sauce.  We allow the sauce to cool before serving as a side dish or snack.

Country Rhubarb Dessert
2 cups fresh rhubarb -- washed and cut into 1/2" pieces
1 cup flour
1/2 cup butter -- softened
1/3 cup confectioner's sugar
3 eggs
1 1/4 cups sugar
1/4 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
whipped cream
strawberries -- for garnish
Blend flour and softened butter until like coarse crumbs. Add confectioner's sugar. Press into buttered 9" square pan or 10x7x1/2" rectangular pan .Bake at 350­ for 15 minutes until golden. When crust is baking, beat eggs. Add 1 1/4 cup sugar, very gradually. Beat until very light and fluffy, 5 minutes on High with electric mixer. At low speed, add flour, baking powder, vanilla and salt. Fold in rhubarb with spatula. Pour over baked crust. Spread evenly. Bake at 350 ­ for 40 minutes until light brown and top feels dry. Serve cooled, with whipped cream and strawberries




4744 Bryan Station, Lexington, KY