• 2 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine water, yeast, and sugar. Let stand 10 minutes or until foamy.

  • In a large bowl combine 2 cups of the flour and 1 teaspoon salt. Add yeast mixture, chives, and 2 tablespoons of the olive oil. Stir until combined. Transfer dough to a lightly floured surface. Knead in enough additional flour to make the dough smooth and elastic.

  • Place dough in a lightly oiled bowl; turn to coat. Cover and let rise in a warm place until double in size, about 30 minutes.

  • Preheat oven to 475°F. Grease a large baking sheet and sprinkle lightly with cornmeal; set aside. Punch dough down. Divide dough in half (dough may be slightly sticky). Roll each half into a 12x4-inch rectangle. Carefully transfer to prepared baking sheet. Gently press 2 to 3 stalks of rhubarb into each half of shaped dough. Brush with remaining 1 tablespoon olive oil and sprinkle with additional salt.

  • Bake about 18 minutes or until crisp and golden brown and rhubarb is tender. Drizzle with additional olive oil and honey before serving.

Nutrition Facts

221 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 348 mg sodium. 185 mg potassium; 35 g carbohydrates; 2 g fiber; 3 g sugar; 5 g protein; 0 g trans fatty acid; 174 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 99 mcg folate; 0 mcg vitamin b12; 47 mg calcium; 2 mg iron;


2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0