Rhubarb Raisin Bread Pudding

Garlic scapes and radishes and rhubarb are now tumbling from our fridge, as we made our first pick up of our Community Supported Agriculture (CSA) farm share. (Here they are shown setting artfully on our bookcase.)

What's a garlic scape, you naively ask? I don't actually know. But that's why being part of a CSA is such fun--it forces you to try new and odd veggies. At our last CSA near Hygiene, I grew to love swiss chard and radishes.

Today our share was smaller, as the harvest still is early, but we got: spinach, cilantro, romaine lettuce, red leaf lettuce, butter lettuce, garlic scapes, radishes, celery, a vidalia onion, and rhubarb.

So I made rhubarb bread pudding using an old loaf of raisin bread. It was actually quite good--it wasn't too tart or too sweet and raisins seem to go well with rhubarb. Here's what I did:

Rhubarb and Raisin Bread Pudding

4 pieces of cinammon raisin bread, toasted and cubed

1 1/2 tablespoons butter

1/2 cup heavy whipping cream

1/4 cup milk

3 eggs

1/2 cup sugar

couple dashes salt

couple dashes cinnamon

1 cups rhubarb, diced

Put the toasted bread cubes in the bottom of 3 buttered ramekins (or a casserole). Combine butter, milk, and cream and bring just to a boil. Pour over the bread and let sit 15 minutes. Whisk together eggs, sugar, salt, cinnamon, and add rhubarb. Fold into the ramekins. Bake 32 minutes at 325.