Baked Rosemary-Rhubarb Spread

1. 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. 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. 3

   Bake, uncovered, at 350u00b0 for 25-30 minutes or until golden brown and center is set. Serve with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.