Baked Rosemary-Rhubarb Spread Recipe

Baked Rosemary-Rhubarb Spread Recipe photo by Taste of Home

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Looking for a snack that's easy to put together? This zippy spread is seasoned with rosemary, garlic and crushed red pepper, and then sprinkled with toasted pine nuts. "The rhubarb adds a tangy note," says Joan Ranzini from Waynesboro, Virginia.

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Baked Rosemary-Rhubarb Spread Recipe

Prep: 20 min. Bake: 25 min.

Yield: 12 Servings

20 25 45

Ingredients

2 cups chopped fresh or frozen rhubarb
4 ounces cream cheese, softened
1 egg
2 tablespoons all-purpose flour
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
2 tablespoons pine nuts
Assorted crackers

Directions

Place rhubarb in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 3-4 minutes or until crisp-tender. Drain and rinse in cold water.
In a food processor, combine the cream cheese, egg, flour, rosemary, garlic and pepper flakes; cover and process until blended. Add rhubarb; cover and process until blended. Transfer to a greased 9-in. pie plate. Sprinkle with pine nuts.
Bake, uncovered, at 350° for 25-30 minutes or until golden brown and center is set. Serve with crackers. Yield: 1-1/2 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 57 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 34 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.

Originally published as Baked Rosemary-Rhubarb Spread in Taste of Home April/May 2007, p23

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.