The peak season for rhubarb is from February through June, which means that the wise cook will freeze some of the tart, colorful stalks or use a canning process with water or syrup, to keep some for winter. Certainly it should be served in as many ways as possible while it is fresh and the price is low.
Here's a recipe to use right now that combines rhubarb with bananas in a cobbler that will appeal to all the family. Rhubarb Banana Cobbler 4 cups rhubarb cut in 1-inch pieces 1 cup medium ripe bananas, sliced 1 egg 1 1/3 cups sugar 3 tablespoons fluor 2 tablespoons lemon juice 2 tablespoons butter or margarine 1 recipe biscuit topping
Combien rhubarb and bananas in a shallow baking dish. Beat egg, add sugar, fluor and lemon juice and pour over banana mixture. Dot with butter. Arrange biscuit topping around edge of dish. Bake at 450 degrees F. for 15 minutes, or until biscuits are golden and rhubarb is tender. Serve warm with cream or ice cream. Makes 6 servings. Biscuit Topping 1 cup sifted all-purpose fluor 1 teaspoon baking powder 1/2 teaspoon salt 2 tablespoon sugar 1/4 cup butter or margarine 1/4 cup light cream or evaporated milk 2 teaspoon grated lemon peel 2 tablesppons sugar
Mix and sift first 4 ingredients. Cut in butter or margarine. Stir in cream or evaporated milk. Pat out about 1/4-inch thick on lightly fluored surface. Cut into 3-inch squares then cut each square in halves on the diagonal to make triangles. Place around edge of baking dish. Combine lemon peel and remaining sugar. Sprinkle on biscuits.