When I got home, I washed and sliced the rhubarb, which turned out to be six pounds worth. I put approximately three cups in each of six freezer bags.
It's not nearly enough of a rhubarb stockpile, but I'm happy knowing it's there. That's six rhubarb recipes that I wouldn't have been able to make otherwise.
The first thing I made was a rhubarb bread pudding. I used this recipe as inspiration, but as usual, my version bears so little resemblance to the original that I hesitate to even mention it. I'm not sure what the etiquette is about crediting a recipe that has been radically changed, but better to err on the side of courtesy. Here's my version:
Rhubarb Bread Pudding
8" long french bread loaf 5 eggs
1 1/4 c. milk 3 c. sliced rhubarb
1/4 c. cold butter 1 1/2 c. sugar
Cut bread into 1/2 inch cubes (yield is approximately 4 cups). Put bread cubes on a sheet pan and lightly toast, turning occasionally to toast all sides. Meanwhile, scald milk. Remove from heat and add butter; stir until melted. Butter a 2 quart baking dish and place the toasted bread cubes in it. Pour the milk/butter over the bread. Let stand 10 minutes. In a bowl, lightly beat eggs. Stir in rhubarb and sugar. Add to the soaked bread cubes and stir gently to combine. Bake at 350° for approximately 45 minutes or until set. Serve warm, either plain or with whipped cream or vanilla ice cream.
Delicious! More rhubarb recipes to come!