Baked Rosemary-Rhubarb Spread Recipe

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Baked Rosemary-Rhubarb Spread Recipe
Baked Rosemary-Rhubarb Spread Recipe photo by Taste of Home
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Baked Rosemary-Rhubarb Spread Recipe

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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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

Nutritional Facts

2 tablespoons: 57 calories, 5g fat (2g saturated fat), 28mg cholesterol, 34mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake, uncovered, at 350° for 25-30 minutes or until golden brown and center is set. Serve with crackers. Yield: 1-1/2 cups.
Originally published as Baked Rosemary-Rhubarb Spread in Taste of Home April/May 2007, p23

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