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Star Trek Rhubarb

Aaktay (Klingon Steamed Bread)


  • 1 c White cornmeal
  • 1 c Whole-wheat flour
  • 1⁄2 c all-bran cereal
  • 1 t Cinnamon
  • 1⁄2 t Ginger
  • 3⁄4 t Salt
  • 1-1⁄2 t Baking soda
  • 1⁄2 c Walnuts, chopped
  • 1⁄2 c Dates, chopped
  • 2⁄3 c Powdered skim milk
  • 1 1⁄2 c buttermilk
  • 1⁄2 c Honey
  • 1⁄2 Orange, unpeeled
  • 1 c Rhubarb, chopped
  • Margarine, to grease cans
  • 2 37 oz empty cans


  • Mix together in a bowl all the dry ingredients including dates and walnuts (leave out only the buttermilk, honey, orange half and rhubarb).
  • Put the buttermilk and the honey in the blender.
  • Wash an orange, cut off any price or brand marks and cut it in half.
  • Cut the orange half into chunks and add it to the blender, being sure that you have removed all the seeds.
  • Run the blender until the orange chunks are chopped into little bits.
  • Now add the buttermilk mixture, along with the rhubarb chunks, to the dry ingredients and mix well.
  • Pour immediately into greased cans, filling each can no more than two-thirds full.
  • Cover the filled cans with aluminum foil, and secure the foil with a rubber bands.
  • Place them in a large pot, on some kind of a rack so they are not touching the bottom of the pot. Pour in hot water until the bottom 2 inches of the cans are covered.
  • Bring to a boil and keep the water boiling gently for about 1 ½ hours.
  • The pot should be covered and there should be a little steam escaping at all times.
  • Check the pot occasionally to make sure that there is enough water left.
  • At the end of 1 ½ hours, check with a skewer, right through the foil.
  • If it does not come out clean, cook for another half hour and recheck.
  • When the loaves are done, take the "hot" cans out of the pot. When you are ready to serve, uncover a mold, shake the loaf out onto a breadboard and slice it.
  • Serve warm with butter or cream cheese.

Page | by Dr. Radut