Fresh Rhubarb Betty(Microwave)
A warm or chilled dessert combining tart rhubarb with sweet bread cubes, infused with citrus peels, perfect for a comforting treat that highlights fresh seasonal flavors.
Ingredients
Instructions
- Combine diced rhubarb, sugar, tapioca, grated lemon peel, and grated orange peel in a bowl and set aside.
- Put bread cubes in a large bowl.
- Melt butter and pour over the bread cubes.
- Add vanilla and toss to coat evenly.
- In a 1 1/2-quart dish, make alternate layers of the rhubarb mixture and bread cubes, ending with buttered bread cubes on top.
- Cover and cook in the microwave for about 12 minutes or until the rhubarb is tender and cooked through.
- Serve warm or chilled with Cool Whip or your preferred topping.
Tips & Substitutions
For a sweeter flavor, consider adding a pinch of cinnamon or nutmeg to the rhubarb mixture. If you don't have tapioca, cornstarch can be a suitable substitute, though it may slightly alter the texture. You can also use leftover bread from making the 'Applesauce Spice Loaf(Low Sodium - Low-Fat - Low Cholesterol)' to make this dish more unique.
Serving Suggestions
Serve the Fresh Rhubarb Betty warm or chilled, topped with Cool Whip for a delightful contrast. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a light salad like the 'Bob Evans Salad Dressing' for a refreshing meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover with a damp paper towel and microwave in 30-second intervals until warmed through, ensuring the bread doesn't become too tough. This dish can also be enjoyed cold, making it versatile for different preferences.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Rhubarb Betty(Microwave) contains roughly 782 calories, with 5g protein, 161g carbohydrates, and 3g fat. It is an excellent source of vitamin C (97% of the Daily Value) and dietary fiber (41% of the Daily Value), and a good source of iron and potassium. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but make sure to thaw and drain it before adding it to the mixture to avoid excess moisture. This will help maintain the desired texture of the dish.
What can I substitute for bread cubes?
For a gluten-free option, use gluten-free bread cubes. Alternatively, for a healthier twist, you can use oats or granola, which will add a different texture and flavor to the dish.
How can I make this recipe vegan?
To make this dish vegan, substitute the butter with a plant-based butter alternative and use a non-dairy topping such as coconut whipped cream or a vegan whipped topping for serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).