This smells wonderful and comes out of the oven puffed up. I think this type of recipe is so fun to make. The closest description I can think of is the taste of a rhubarb crisp but with a rice pudding texture - very good!
The original recipe called for stewed apples and raisins but rhubarb was screaming my name from the batches I chopped and froze this past summer. The stewed rhubarb reminded me of my mom's rhubarb pancake sauce, when my sister and I first fell in love with the stuff.
1 cup stewed rhubarb*, room temp
2 cups cooked barley, room temp
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 eggs, separated
Preheat oven to 350 degrees. Mix rhubarb, barley and spices. Beat egg yolk with a fork and add to mixture (be sure your ingredients are too hot or the egg may curdle). Beat egg whites until stiff and fold into mixture. Pour into a sprayed casserole dish and bake for 35 to 40 minutes.
*Simmer 1 lb rhubarb with 1/3 cup sugar and the juice of 1 large navel orange. Cook 10-15 minutes until rhubarb has broken down and mixture has thickened.
Served with a small scoop of vanilla ice cream in my new olive green bowls. I purchased a set of these today at World Market using a 25% off coupon.