Rhubarb is one of my favorite spring foods. These days many fruits are available year round, but rhubarb remains seasonal – which always makes it seems extra special when I finally get some. This year I decided to try a hundred-year-old recipe for Rhubarb en Casserole.
The recipe was simple, and only called for three ingredients – rhubarb, brown sugar, and raisins – which are mixed together and then put in a casserole dish and baked in the oven until the rhubarb is tender.
The Rhubarb en Casserole was delightful. It was nice combination of tart and sweet with lovely caramel undertones. I’ve eaten many rhubarb dishes over the years, but most call for white sugar. I think this is the first time that I’ve ever seen a rhubarb recipe that called for brown sugar, and it added a nice new flavor dimension. Rhubarb en Casserole can be served either hot or cold.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Rhubarb en Casserole
4 cups unpeeled rhubarb, cut into 1 inch pieces
1 1/4 cups brown sugar
1/2 cup raisins
Preheat oven to 350° F. Put cut rhubarb in cold water, then drain. Add brown sugar and raisins; stir to combine. Put it in a 1 1/2 quart casserole dish, and cover. Bake until the rhubarb is tender – about 45 minutes. Serve hot or cold.