I love to be surprised by another new artistically crafted dessert that is original and breathtakingly beautiful.  Some are so absolutely stunning and unusual that they really amount to works of art and one almost hates to destroy their beauty by eating them.

However I am equally as thrilled when someone digs into the old worn recipe box and comes up with an old-time favorite that is not necessarily glamorous or stellar in its presentation, but rather heartwarming in the way it satisfies one’s palette and leaves the eater feeling “cozy” and comforted.

That is why I was so pleased to learn that one of my oldest and most favorite dessert recipes was being revived and used for this coming week’s activity. It is a perfect accompaniment for the meal that is not elegant as much as wholesome and hearty. I know that the men are going to enjoy it as you will when you try it, and what a perfect time to make it while the rhubarb patch is at it’s peak.

 Fresh Orange Rhubarb Betty

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Fresh Orange Rhubarb Betty

SERVINGS 12servings CHANGE SERVING SIZE servings

COOK TIME 35-40mins.

PREP TIME

READY IN

Ingredients

• 1 ¾ cups sugar
• 1 tbsp. flour
• ¼ tsp. salt
• 1 tsp. orange peel grated, divided
• 5 cups rhubarb (1 ½ pounds), cubed
• 1 orange(s) peeled, cut into cubes
• 3 + 1 cups bread cubes
• ¼ + ¼ cup butter
• ½ cup coconut

Instructions

1. Preheat oven to 375 degrees F.
2. Combine sugar, flour, salt and ½ teaspoon orange peel.
3. Stir in fruits.
4. Add the 3 cups bread cubes and ¼ cup butter.
5. Mix together and put into a 9 x 13-inch baking dish.
6. Mix the remaining ½ teaspoon orange peel, the 1 cup bread cubes, the remaining ¼ cup butter and the coconut and sprinkle on top.
7. Bake for 35 to 40 minutes or until tender.
8. This recipe may be frozen for use later.