All spring, summer, and fall we work hard to grow food to set aside for the winter. With the first stalk of rhubarb to the last carrot pulled from beneath the snow, we fill a large upright freezer, boxes in our cellar, and jars in our pantry with an entire winter’s feast. As I plan our Thanksgiving menu-I choose recipes that will feature our own home grown bounty. The only thing we do eat which we do not grow ourselves is our turkey. This year I bought a turkey from Fat Rooster Farm, just 10 miles away. Jennifer has been my farming mentor and every year I purchase a CSA (Community Supported Agriculture) from her to supplement what we do not grow.
One of my favorite recipes which has become a tradition here in our house is Scalloped Rhubarb. I have adapted a recipe from Sarah Chase’s Cold Weather Cooking to come up with a delicious rhubarb dressing. Each spring, I make sure to chop and freeze enough rhubarb to make this yummy dish at both Thanksgiving and Christmas. A couple of year’s ago, we had a bed & breakfast guest who said she had more rhubarb than she knew what to do with. She was delighted to have a copy of this recipe.
Scalloped Rhubarb with Dried Cherries
Our favorite Thanksgiving recipe!
Author: Kim Goodling
Recipe type: Side Dish
Serves: 8 servings
- 5 cups chopped rhubarb
- ½ cup evaporated cane juice
- 4 tablespoons of butter
- 1 onion
- 3 cups Olivia's Cornbread Stuffing
- ½ cup dried cherries
- ½ cup walnuts
- ¼ cup cassis liqueur
- Mix rhubarb and evaporated cane juice in a large bowl.
- Melt one tablespoon of butter in a skillet and saute the chopped onion until soft.
- Mix onion with rhubarb mixture.
- Melt remaining butter, pour over rhubarb and stir.
- Add walnuts, cherries, and stuffing.
- Mix well and put in greased 10x12 inch casserole dish.
- Pour the cassis over the top. Bake at 325 for 40 minutes or until bubbly.