Ready Set Rhubarb
from the May chapter of The Minnesota Table BJ Carpenter

Rhubarb isn’t a spring-only offering. Cut and freeze it when it’s available in abundance following freezing directions in the “Frozen Beans and Other Vegetables” sidebar on page 50 of our book; then, when unexpected company stops by, or you find yourself deep in winter’s shadows, you can throw together a warm dessert in no time flat.

3 c. day-old sourdough or similar style white bread, cut into 1-inch cubes
1/2 c. unsalted butter, melted
3 c. rhubarb, sliced into 1-inch pieces
3/4–1 c. granulated sugar

1. Preheat oven to 350ºF.
2. Mix all the ingredients together in a large bowl.
3. Lightly grease a 9-inch square, or 8×10-inch baking pan, and add the batter.
4. Bake in the center of the preheated oven for 1 hour or until an inserted toothpick comes out clean.
5. Serve warm or at room temperature with crème fraiche or heavy cream and . . . coffee.