---

It’s about time for rhubarb recipes seeing as how the season is half over. In my rhubarb file I have scads of recipes that sound so good that I’m not sure where to start. Rhubarb sauce is probably on the top of the list for how I use rhubarb, besides it’s Bud’s choice for a good dessert. Because we deal with diabetes I make it with very little sugar and mostly a sugar substitute.

When I make sauce, I make a lot and freeze it in small containers. I could chop it and freeze but as long as I’m making sauce, I might as well make a big batch. I do freeze some chopped in about 1/4 to 1/2-inch pieces to use in some recipes.

Just freeze the pieces on a cookie sheet; when frozen put it into a large freezer bag and when you need a certain amount, measure out what you need.

When using frozen rhubarb, drain it well, adding about 1/2 to 3/4 cup more than when using fresh as you will have less than what is called for in the recipe when it has been drained.

Some of the recipes today have cornstarch as a thickener. You can use flour if you don’t have cornstarch on hand, but then double the amount of flour for the recipe. I use cornstarch a lot in recipes as it is much easier to mix with water than flour.

+++++

I’ve use this recipe in this column in the past. I’ve been asked to print it again by readers who have lost the recipe or have asked for a good bar recipe using rhubarb.

RHUBARB OATMEAL BARS

Filling:

3 c. rhubarb, cut into 1/4-1/2 inch pieces

1-1/2 c. sugar

2 T. plus 1 t. cornstarch

1/4 c. water

1 t. vanilla

Cook rhubarb with sugar over low heat, stirring constantly, until juice forms. Simmer until rhubarb is tender.

Dissolve corn starch in water; stir into hot rhubarb and continue cooking over medium heat until thickened; stir in vanilla; cool.

Topping:

1-1/2 c. quick cooking oats

1-1/2 c. flour

1 c. brown sugar

1 t. baking soda

1 c. firm butter or margarine

In mixing bowl, combine first four ingredients; cut in butter until crumbly. (Food processor works well.)

Spread three-fourths of mixture into a greased 9x13 inch pan.

Spread cooled rhubarb over crust. Top with rest of oat mixture. Bake at 375 degrees for 30-35 minutes.

Makes 24 bars or 12 dessert bars.

NOTE: You may also add 1/2 c. chopped nuts (I use pecans.) when mixing topping together. If cutting into dessert bars, serve with a scoop of ice cream –– m-m-m good!

+++++

The following two salad recipes have bananas in the ingredients, giving us a little extra potassium for the day.

RHUBARB AMBROSIA

1/2 c. water, divided

1/2 c. sugar

3 c. rhubarb cut in 1-inch pieces

1 T. plus 1 t. cornstarch

2 large or three small oranges, peeled, sliced in 1/4-inch pinwheels (crosswise) (If using large oranges, cut pinwheels in half.)

1 large banana, cut in 1/4-inch pieces

1/2 c. flaked coconut

Combine sugar and 1/4 c. water in a saucepan. Bring mixture to a boil; stir in rhubarb. Bring to a boil again. Combine cornstarch and 1/4 c. water; stir into rhubarb. Lower heat, cook and stir for one minute.

Turn off heat and cover. Remove from heat and let stand until mixture cools to room temperature. Taste rhubarb; if too tart for your taste buds, add more sugar to taste.

Fold bananas into rhubarb so bananas are completely covered. Cool in fridge.

When ready to serve, divide orange slices among six dessert plates, overlapping oranges around outer edge of plate. Spoon rhubarb and bananas into center of oranges and sprinkle coconut over. Makes 6 servings.

+++++

RHUBARB BANANA DESSERT

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

1/4 c. orange juice, fresh or reconstituted

3/4 to 1 c. sugar

1/2 t. grated fresh orange rind (1/4 t. dried orange rind)

1/4 t. cinnamon

dash salt

1/3 c. slivered or sliced almonds

five 6-inch bananas

In medium saucepan, combine first six ingredients. Bring to a boil, lower heat and simmer, partially covered (or it may boil over), stirring constantly, about 10 minutes or till rhubarb begins to fall apart. Chill.

Just before serving, peel bananas; cut in 1/2-inch slices. Divide slices between six plates (three on a plate). Eat any leftover banana strips. Top with rhubarb sauce. Sprinkle with almonds. Makes six servings. For a little added treat, serve vanilla wafers or other not-so-rich small cookies.

+++++

And, I’ll finish with a delicious, easily made, rich dessert.

ROSY RHUBARB CRUNCH

1 c. flour

3/4 c. old-fashioned oats (can use quick oats)

1 c. packed brown sugar

1 t. cinnamon

1/2 c. butter or margarine, melted

4 c. fresh red (if possible) rhubarb, cut into 1/2-inch pieces (If using frozen rhubarb, use 4-1/2 c. and drain well.)

In a large bowl, combine first five ingredients; mix with fork until crumbly. (Food processor works well.)

Press half of mixture into an ungreased 9-inch square baking pan. Cover with rhubarb.

Topping:

1-1/2 c. sugar

3 T. cornstarch

1-1/2 c. water

1 t. vanilla or almond extract

couple drops red food coloring (optional)

Combine sugar and cornstarch in a small saucepan; slowly add water, stirring. Cook and stir over medium heat until thickened and bubbly. Cook and stir one minute more.

Remove from heat. Stir in vanilla or almond extract and food coloring.

Spoon over rhubarb. Test in center to make sure rhubarb is soft. Top with rest of crumb mixture. Bake at 350 degrees 45-50 minutes or until bubbly. Makes 8-10 servings.

Serve with a dollop of whipped topping or a scoop of ice cream.

NOTE: If using glass pan, bake at 325 degrees.

Any of the above recipes may be made to be added to a special meal that you’ve cooked for dad on his big day on Sunday. Happy Father’s Day to you who are fathers. Relax and enjoy the day with your children, as you may not get to do it until next Father’s Day.

+++++

Thought for the day: A word of advice –- don’t give it unless you’re asked.

---