Scalloped Rhubarb

Not to be confused with celery, rhubarb is a pink, stalk plant in the vegetable family. The use of rhubarb originated in medicine, but some time in the 18th century, people started using it in the kitchen as well. It has a strong, tart taste which leads it to most often being prepared with sugar. Some parts of the plant are poisonous, so while it is easy to grow, care should be taken when harvesting and consuming. This particular dish sounds like a side rather than a dessert.

Scalloped Rhubarb

4 c rhubarb cut in 1 pieces (???) = 1 qt

1/2 c sugar

1/4 c butter

2 c stale bread crumbs

Melt butter, add crumbs & stir lightly with a fork. Cover bottom of a buttered baking dish with crumbs. Pour over 1/2 of rhubarb mixed with sugar. Repeat, having crumbs on top. (you will make layers of the crumbs and rhubarb pieces, the top layer will be crumbs) Cover the dish & bake about 40 min in a moderate oven, uncovering after 20 min.

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