Golden Rhubarb Pudding
Ingredients:

  • 1½ cups Washington Rhubarb

  • ½ cup sugar

  • 18 macaroons

  • 2 eggs, separated

  • ⅓ cup sugar

  • ½ teaspoon grated lemon rind

  • 1 tablespoon lemon juice

  • 1 cup irradiated evaporated milk

    		•
    Directions:
    Cut washed, unpeeled rhubarb into small pieces and stir in with the ½ cup sugar.  Line a well-buttered shallow baking dish with macaroons.  Spread the sugared rhubarb over the macaroons.  Beat egg yolks, add the ⅓ cup sugar and beat again.  Add lemon rind and juice, then milk.  Fold in the stiffly beaten egg whites.  Pour over rhubarb.  Bake at 300° for 30-45 minutes, depending on the depth of the baking pan.  Yields 6-8 servings.
     
    Courtesy of:
    Washington Rhubarb Growers Association
    253-863-7333

    We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

    www.ci.sumner.wa.us