Baked Rosemary-Rhubarb Spread

• 2 cups chopped fresh or frozen rhubarb
• 4 ounces cream cheese, softened
• 1 egg
• 2 tablespoons all-purpose flour
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 garlic clove, minced
• 1/8 to 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons pine nuts
• Assorted crackers

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. 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. Bake, uncovered, at 350u0b0 for 25-30 minutes or until golden brown and center is set. Serve with crackers.

frozen rhubarb, cream cheese, egg, flour, fresh rosemary, garlic, red pepper, nuts, crackers

Taken from www.tasteofhome.com/recipes/baked-rosemary-rhubarb-spread/ (may not work)