White House Recipes

May 2021

May is the perfect time to find fresh rhubarb on the farm. This seasonal vegetable is low in cholesterol and sodium. It is a  good source of fiber, vitamins C and K, calcium, and potassium. The more red the stalk of the rhubarb, the sweeter the flavor. Keep in mind that the leaves of the rhubarb plant are poisonous, so be sure to remove them fully when cooking to eat. Enjoy these delicious recipes of this seasonal produce. See you on the farm. 

Rhubarb Crisp

3 cups WHFF rhubarb, diced

1 cup white sugar   

3 tablespoons all-purpose flour    

1 cup packed light brown sugar   

1 cup quick cooking oats    

1 ½ cups all-purpose flour    

1 cup butter


Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish. In a large mixing bowl combine WHFF rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. Bake in preheated oven for 40 minutes. Serve hot or cold with or without vanilla ice cream. Enjoy.


Rhubarb Bread Pudding

8 slices bread without crusts, toasted and cubed   

1 ½ cups milk     

¼ cup butter    

5 eggs      

1 ¼ cups white sugar     

½ teaspoon ground cinnamon      

¼ teaspoon salt     

2 cups WHFF rhubarb, diced  

¼ cup chopped walnuts, optional


Preheat the oven to 325 degrees F. Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in WHFF rhubarb. Pour over the soaked bread and stir gently until evenly blended. Sprinkle walnuts over the top. Bake for 50 minutes in the preheated oven, until browned on the top. Let stand for 10 minutes before serving. Enjoy.