One great way to celebrate Earth Day is to enjoy the fruits of the earth. And one of the most hardy of those is rhubarb, or pie plant, which originated in Siberia.
Vintage casserole
Nowadays in the spring we can easily find fresh fruit in the produce markets: baby watermelons from Honduras, grapes from Chile, or pears from Argentina. But not that long ago, the available fruits were seasonal. And rhubarb was the harbinger of more juicy fruits to come.
Many a Midwest garden has a few rhubarb plants along the edge. But if yours has to come from the store, look for thinner, rosy stalks that are firm, not mushy. And cut off all of the leaves because they’re toxic.
Rosy Cobbler (Rhubarb Shortcake)
3/4 to 1 cup sugar
2 tablespoons cornstarch
4 cups of 1 inch slices rhubarb (1 pound)
1 tablespoon water
1 1/2 tablespoons butter or margarine
1/4 teaspoon cinnamon
Mix sugar and cornstarch; stir in rhubarb and water. Heat to boiling and cook 1 minute, stirring constantly. Pour into 8-inch round baking dish. Dot with butter and sprinkle with cinnamon. Top hot rhubarb with Biscuit Topper. Bake at 350 degrees for 1/2 hour.
Biscuit Topper
1 1/2 cups Bisquick
1 tablespoon sugar
3 tablespoons melted butter or margarine
1/3 cup milk
Combine Bisquick and sugar. Add butter and milk; mix with fork. Drop by spoonfuls onto rhubarb. Sprinkle dough with a bit of sugar for sparkle. Bake in hot oven (400) 20 minutes or until biscuits are done. Makes 6 to 8 servings.
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