We are using rhubarb for both savory and sweet recipes! The Diva of Deliciousness and author of “Love, Laughter, and Rhubarb,” Tinky Weisblat from tinkycooks.com showed us how to make Rhubarb-Glazed Meatballs and Bee Mine Rhubarb Crumble.
1 pound lean ground beef
1/3 cup finely chopped onion
1 garlic clove, finely minced
1/3 cup dried breadcrumbs
1/2 teaspoon salt
1/8 teaspoon black pepper
2 eggs, slightly beaten
1 12-ounce bottle chili sauce
2-3/4 cups stewed sweetened rhubarb, pureed in a blender
Preheat the oven to 375 degrees. In a large bowl combine all the ingredients except the chili sauce and rhubarb.
Mix well; then shape the mixture into 1-inch balls. Place the balls on a large rimmed baking sheet, and bake for 25 to 30 minutes (or until done). While the meatballs are baking, combine the chili sauce and rhubarb in a 3-quart saucepan. Bring them to a simmer and cook for 5 minutes, stirring frequently.
When the meatballs are done add them to the sauce. Stir to coat, and simmer for 5 more minutes, stirring gently from time to time.
Bee Mine Rhubarb Crumble
5 to 6 cups rhubarb, cut into one-inch pieces (enough to fill your pan with some room at the top for the crumbly bits)
1/4 cup honey
1 teaspoon cinnamon
1/2 cup flour
1/4 cup oats
1/2 teaspoon salt
1/4 cup (1/2 stick) sweet butter
1/2 cup brown sugar
Preheat the oven to 400 degrees. Place the rhubarb in a buttered Pyrex pie dish (a stainless or ceramic dish may be substituted, but don’t use aluminum as it will react with the rhubarb’s acidity). Drizzle the honey over the rhubarb.
Combine the cinnamon, flour, oats, and salt in a bowl. Add the butter and cut it in with knives or a pastry blender (your hands will do in a pinch). Add the brown sugar and mix again until crumbly.
Sprinkle this mixture evenly over the rhubarb, pressing down lightly. Bake for 30 minutes or until brown in most parts and bubbly.