---

It is definitely time for rhubarb recipes. First, just a couple hints about preparing and storing this tart fruit, at least that’s what some printed material I have says about it.

When I freeze rhubarb, I always cut it the size called for in the recipe, spread it on a cookie sheet and freeze it. After a couple hours I bag it according to the amount needed for the recipe; label it with the amount needed, the name of the recipe and where the recipe can be found (as in which cookbook, shoebox or whatever you keep your favorite recipes). If I’m in a hurry to get it off the pan and bagged, I put all of it in one large freezer-zip bag, ready for any amount I need. That’s it––onto recipes.

+++++

Rhubarb and strawberries? A delightful mixture and delicious in this bar recipe.

STRAWBERRY RHUBARB DESSERT BARS

FILLING

1-1/2 c. fresh rhubarb, cut into 1-inch pieces

1-1/2 c. sliced fresh strawberries

1 T. lemon juice

1/2 c. sugar

2 T. cornstarch

Combine first three ingredients in a 2-qt. pan. Cover, cook over medium heat, stirring occasionally, until fruit is tender (about 10 minutes).

Combine sugar and cornstarch in small bowl. Stir into fruit mixture. Cook, stirring constantly until it comes to a boil (about 1 minute). Cook until thickened. Take off heat; set aside.

CRUST

1-1/2 c. flour

1-1/2 c. quick cooking oats

1 c. firmly packed brown sugar

3/4 c. butter or margarine (not spread)

1/2 t. baking soda

1/4 t. salt

Combine all ingredients in large mixer bowl. Beat on low speed, scraping bowl often, until mixture is crumbly.

Save out 1-1/2 c. of mixture.

Press rest of crumbs onto bottom of greased 9x13 pan. Spread filling over crust. Sprinkle rest of crumbs over top. Bake at 350 degrees 30-35 minutes or until golden brown. Cool completely.

DRIZZLE

3/4 c. powdered sugar

1-2 T. milk

Combine ingredients in small bowl. Drizzle over cooled bars.

Makes 36 bars.

+++++

Rhubarb and apples? Another delightful mixture and equally as delicious.

RHUBARB-APPLE CRUMBLE

1/3 c. sugar

1 T. cornstarch

3-1/2 c. rhubarb, cut into 1/2-inch pieces

3 medium golden delicious apples (peeled, cored and cut into 1-inch pieces)

TOPPING

1/2 c. packed brown sugar

2 T. margarine or butter, softened

1/4 t. cinnamon

1/3 c. quick-cooking oats

1/4 c. flour

In large bowl, combine sugar and cornstarch; add rhubarb and apples and toss to coat.

Spoon into greased 11x7 glass baking pan or shallow 2-qt. casserole.

In medium bowl, with fingers (wash your hands) mix brown sugar, margarine and cinnamon until blended. Stir in oats and flour until evenly combined. Sprinkle over fruits.

Bake at 375 degrees 45 minutes or until filling is hot and bubbly and topping is browned.

Serve warm (maybe with a dollop of whipped cream or a small scoop of ice cream). Makes 6 servings.

+++++

I believe there will be some graduation parties coming up soon. This is a delicious punch you might consider using.

RHUBARB-ORANGE PUNCH

3 quarts diced fresh or frozen rhubarb

4-1/2 c. sugar (I’ve used half sugar, half granulated sweetener)

3 quarts water

1-6 oz. can frozen orange juice concentrate, thawed

3 T. lemon juice

lemon-lime soda

In large pan or Dutch oven, bring rhubarb, sugar and water to a boil; boil 15 minutes. Cool and strain through fine strainer or cheesecloth. Stir in orange juice and lemon juice. Refrigerate several hours (can be made 2-3 days ahead of time).

To serve, combine 1/2 c. rhubarb syrup to 1 c. soda. Makes 24, 12 oz. servings.

+++++

M-m-m-m . . . this is a cake with lots of spices that I think is really good.

RHUBARB SPICE CAKE

2 c. flour

1-3/4 c. finely chopped rhubarb (2 c. if it’s frozen) well drained

1-1/4 c. sugar

1 c. chopped walnuts or pecans

1/2 c. vegetable oil, preferably canola oil

1/3 c. water

1-1/4 t. soda

1 t. salt

1 t. cinnamon

1 t. cloves

1 t. nutmeg

1 t. vanilla

3 eggs

Grease and flour a 9x13 pan, preferably glass.

Combine all ingredients in a large mixing bowl. Beat at low speed, scraping bowl constantly until blended (about 1 minute).

Beat on medium speed, scraping bowl occasionally, for 2 minutes.

Pour into pan. Bake at 350-375 degrees (???) 45-50 minutes or until toothpick inserted in center comes out clean.

This cake is good as is or perhaps with a dollop of whipped topping or a cream cheese frosting.

Alice’s note: I make a topping of part lite cream cheese, softened and part whipping topping (half of an 8 oz. package cream cheese and 2 c. topping).

Serves 15.

+++++

Thought for today: Did you know that rhubarb is not a fruit but comes from the veggie family? I prefer to call it a fruit as I don’t think I’d like to serve it as a veggie with butter, salt and pepper or a cream sauce over it.

---