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Four or five weeks ago I was raking leaves away from my flower beds and at one end of the garden I have several rhubarb plants. Sure enough, beneath the leaves were little red cones poking their noses out of the dirt and immediately I knew that spring was really here. Although often regarded as a fruit, rhubarb is really a vegetable. It was first heard about in this country in 1778. No wonder that it grows so readily in our part of the world as it is an immigrant from the coldest parts of Asia and most likely Siberia.

The rhubarb plant, often referred to as “pie plant” is a strong perennial. Remember, the large leaves at the end of the stalk should be tossed as they contain oxalic acid, which is definitely not good for us if eaten.

At one time, rhubarb was used as a medicine for certain ailments, as it has mild laxative characteristics and thus was used for people suffering from constipation. At this point I think we should get right to recipes using rhubarb.

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Even if you’re not fond of rhubarb, I’m betting you’ll enjoy this moist coffee cake. It makes two pans so you can freeze one to use later.

RHUBARB COFFEE CAKE

1/2 c. shortening

1-1/2 c. packed brown sugar

1 egg

2 c. flour

1 t. baking soda

1/2 t. salt

1 c. sour cream

2 c. diced fresh rhubarb

TOPPING

1/2 c. packed brown sugar

1/2 c. chopped walnuts

1 T. butter or margarine, melted

1 t. cinnamon

In a mixing bowl, cream shortening and brown sugar; beat in egg.

Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beating in. Fold in rhubarb.

Turn into two greased 8-inch square baking pans.

Combine topping ingredients, sprinkle over batter in each pan.

Bake at 350 degrees for 40-45 minutes. Cool on wire racks.

To freeze one pan lift cake out onto plastic wrap, wrap tightly; then wrap again in foil or slip it into a zipper plastic bag.

Serves 6-9, each pan.

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Rhubarb gives a hint of its natural tartness to this blushing good salad.

CREAMY STRAWBERRY RHUBARB GELATIN

2 c. finely diced rhubarb

2/3 c. sugar

1/4 c. water

one 3 oz. package strawberry gelatin

1-1/2 c. whipped topping (Cool Whip, etc.)

In a small saucepan, bring rhubarb, sugar and water to a boil. Lower heat; simmer, uncovered, 3-5 minutes or until rhubarb is softened.

Remove from heat; stir in gelatin until dissolved.

Pour into a bowl and refrigerate for about 30 minutes or until partially set. (Mixture should be like raw egg whites.) Fold in whipped topping. Chill until firm.

NOTE: You can also pour into a mold after combining topping and gelatin mixture.

Makes 4 servings.

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This bread goes well with any meal or just by itself with a cup of coffee. I like to spread it with a soft flavored cream cheese for a special treat.

STREUSEL RHUBARB BREAD

1-1/2 c. packed brown sugar

1/2 c. vegetable oil

1 egg

1 c. buttermilk (can use soured milk)

1 t. vanilla

2-1/2 c. flour

1 t. baking soda

1 t. salt

1-1/2 c. finely chopped fresh rhubarb

1/2 c. chopped walnuts or pecans

TOPPING

1/2 c. sugar

1/4 t. cinnamon

1 T. cold butter or margarine

In a large mixing bowl, combine brown sugar and oil. Add egg; mix well. Beat in buttermilk and vanilla.

Combine flour, soda and salt; stir into brown sugar mixture just until combined. Fold in rhubarb and nuts. Pour into two greased and lightly floured 8x4x2-inch loaf pans.

For topping, combine all ingredients until crumbly; sprinkle over batter. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted into center comes out clean. Cool in pans for 10 minutes. Then remove from pans and cool completely on wire racks. Makes 2 loaves.

A young lady stopped me in the Produce Department at the grocery store and asked how to make “plain old rhubarb sauce.” This is what I told her:

In a large saucepan combine 4 cups diced rhubarb, 1/2 c. water and 1 c. sugar. Heat to boiling; simmer, covered for about 15 minutes or until tender, stirring occasionally. Makes 4-6 servings.

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Thought for the day: Life is like a bath––the longer you stay in there the more wrinkled you get. Think I’ll take more showers from now on.

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