The view from this convent window encompasses the convent orchard, the cutting garden and some of the Community vineyards.
At the end of each row of grapevines stands a robust clump of rhubarb which has just reached its peak… a rich and beautiful sight to behold! Sisters were out picking it this morning and now it is being prepared for the Oblate retreat dinner dessert.
When our “Oblate family” members return for retreats we always try to “welcome them home” with their favorite foods. This golden buttery crusted dessert has been one of their favorites for years, and since their spring retreat is always at this same time each year when rhubarb is at its prime they always look forward to having it.
The vibrant combination of rhubarb, fresh oranges and coconut produces one of those desserts that keeps tempting the eater to have just a little bit more. This is a mouthwatering flavor that makes no apology for being old fashioned – because it’s old fashioned goodness at its very best!
CHANGE SERVING SIZE
- 1 ¾ cups sugar
- 1 tablespoon flour
- ¼ teaspoon salt
- 1 teaspoon orange peel grated, divided
- 5 cups rhubarb cubed, (1 ½ pounds)
- 1 orange(s) peeled, cut into cubes
- 4 cups bread cubes
- ½ cup butter
- ½ cup coconut
- Preheat oven to 375 degrees Fahrenheit.
- Combine sugar, flour, salt and ½ teaspoon orange peel.
- Stir in fruits.
- Add 3 cups bread cubes and ¼ cup butter.
- Mix together and put into a 9 inch x 13 inch baking dish.
- Mix the remaining ½ teaspoon orange peel, 1 cup bread cubes, the remaining ¼ cup butter and coconut.
- Sprinkle on top.
- Bake for 35 to 40 minutes or until tender.
- This recipe may be frozen for use later.
Should the recipe say
1/4 teaspoon salt
1 teaspoon orange peel
This is now adjusted:
¼ teaspoon salt
1 teaspoon grated orange peel, divided.