Rhubarb Bean Bake Recipe on Food52


Rhubarb Bean Bake

August 20, 2019
1 Rating
Author Notes

Sweet, tart and tangy...these are a great side for your indoor or outdoor barbecue! —inpatskitchen

  • Makes 4 to 6 servings
  • 4 slices bacon
  • 1 cup finely diced onion
  • 1 1/2 cups finely diced rhubarb (fresh or frozen)
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon salt
  • 1 teaspoon dry mustard powder
  • 3/4 cup light brown sugar
  • 1 cup tomato ketchup
  • 3 cups cooked Great Northern white beans ( or 2 14 to 15 ounce cans, rinsed and drained)
In This Recipe
  1. In a large skillet, cook the bacon until crisp. Remove from the pan and drain on paper toweling. Crumble once cooled. Leave the drippings in the pan.
  2. Add the onion and rhubarb to the skillet and sauté until softened. Stir in the ginger, salt and mustard powder and sauté for another minute. Add the brown sugar, ketchup and beans and stir.
  3. Transfer the mixture to a 10 x10 inch baking dish (or one similar in size) and bake, covered, in a pre heated 350F oven for 30 minutes. Uncover and bake for 15 minutes more.
Contest Entries

See what other Food52ers are saying.

  • Bevi
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

    3 Reviews

    Bevi February 4, 2015
    These sound delicious!
    Author Comment
    inpatskitchen February 4, 2015
    Oh thanks Bevi! I'm getting "antsy" to grill and do some BBQ. These will be great when I do...although we're thinking of pulling the gas grill up to the door wall tonight even with about 20 inches of snow on the ground.(lol)!!
    Bevi February 4, 2015
    We grilled once in January, but hope to step up the pace as it gets *warmer* in Feb.!