Rhubarb Bread Recipe

GROCH: Escondidan a finalist in gluten-free contest

I'm always delighted to see local residents as finalists or winners in cooking contests. Melissa Mostowy of Escondido recently was a Top 10 finalist in the Unbelievably Good Gluten-Free Recipe Contest hosted by Rudi's Gluten-Free Bakery.

Melissa, 25, was diagnosed with celiac disease in 2007 and cannot eat gluten, which is in many wheat, oat and other grain products. She created Rudi's Fruit Spring Delight with the company's gluten-free bread. She received a $250 gift card to Williams-Sonoma and an assortment of Rudi's products and swag. (The winner was Annalyn Varalla Wills of Phoenix for her Prickly Pear Rudi-fied Goat And Rhubarb Treats.) See all the recipes on the Rudi's Gluten-Free Facebook page.

Melissa, an account coordinator for a prepaid-card company in La Jolla, answered some questions by email about her winning entry.

Question: How did you come up with the recipe? And where do you find Rudi's bread? 

Answer: My mom always made this dish on Sundays for breakfast. When I was diagnosed in December 2007 with celiac disease ... she stopped making it because the main ingredient was bread. Earlier this year, on a trip to Costco, I spotted Rudi's Gluten Free Multigrain bread in the freezer aisle. The price is unbelievable, two loaves for $6.89. I was used to paying $5 a loaf for bread that didn't have nearly the great taste that Rudi's does. Literally night and day from any other gluten-free bread that I had tried, and believe me, I have tried them all. Costco is the best place to buy the multigrain bread, and Whole Foods is the best store for Rudi's hot-dog and hamburger product line.

Q: What prompted you to enter the contest? Is this your first?

A: Once I purchased Rudi's at Costco I started following Rudi's Gluten Free Bakery on Facebook. One day I noticed they were putting on a gluten-free recipe contest. I thought, why not? This was my first contest. My friends and family have always supported me in transitioning my diet. They were all critical supporters during the voting period; I was overwhelmed with the support from everyone, even friends from San Pasqual High School I hadn't spoken to in years! What was also surprising was the number of responses I received from friends stating they knew someone with celiac and were excited to pass on my recipe and how good Rudi's bread is. I was so inspired I actually decided to start writing my own blog, www.theglutenexchange.com . If anything, I learned I'm not alone, and that is a great feeling when making a lifestyle change.

Recipe File: Rhubarb Bread « Great Lakes Gazette

Rhubarb is one of those foods love / hate. I am in the "I ♥ Rhubarb" camp.

Although I do not understand people who chew the first plant (stems only, people, roots and leaves can be toxic), I love the pastries, which usually involve a lot of sugar to counteract the acidity vegetable.

It is a plant that is not very high on the radar of everyone, not only because it's an acquired taste, but because it grows best in northern climates. "Regional" to produce is not always the most popular across the country.I never really gave much thought rhubarb, except this time of year it is in season and calling for me to make bread.

With my bunch of rhubarb in the hand of tour yesterday agricultural market, I decided to take a closer look at this ancient plant. I learned that it was originally cultivated by the Chinese for medicinal purposes 2000 years ago, made its way to Europe in the 1600s, and Maine around 1790 to 1800.

Michigan, Oregon and Washington are the top commercial producers of rhubarb in the U.S.; About 200 hectares are planted in Michigan with rhubarb, plus about 85 acres cultivated in greenhouses.

Something I noticed in the UP are roadside displays by artisans who like to do impressions of concrete giant rhubarb leaves for bird baths, bird feeders or seed??

You can learn all about the perennial vegetable in the Compendium of rhubarb, a site that not only describes the history of rhubarb, but offers advice on growth and more than 300 rhubarb recipes for cakes, bread, soup, pies, muffins , rhubarb dishes and marinades.Since I am not a fan of Star Trek, I do not get it, but those who know can find the formula for a Aaktay c. to table butter (soft)

Sift together flour, salt, baking soda and sugar. Beat egg, vanilla and salad oil. Stir in milk. Stir in sifted ingredients. Stir in rhubarb and nuts. Pour into two greased loaf pans. Sprinkle with topping. Bake at 325 degrees for 60 minutes. Makes 2 loaves.

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