May 17, 2007 at 10:44 a.m.
So, we shall start with recipes using the slender green or red stalks that are one of the first pickable veggies in the spring. Yes, botanically speaking, it is a vegetable, not a fruit.
This is a delicious springtime salad. Serve it on crisp lettuce leaves to add more color to this rosy rhubarb dish.
RHUBARB GELATIN SALAD
2 c. rhubarb, cut into 3/4-inch pieces
1/2 c. sugar
1-3 oz. package strawberry-flavored gelatin (can use sugar-free)
1-3 oz. package cream cheese, softened
2/3 c. sliced celery, about 1/4-inch thick
2/3 c. chopped pecans or walnuts
1-8 oz. carton frozen whipped topping, thawed (can use lite)
Combine rhubarb and sugar in 2 qt. saucepan; let sit at least one hour. Heat just to boiling; lower heat and simmer 10 minutes, uncovered. Take off heat and stir in gelatin and cream cheese until well-blended. Cool completely. Stir in celery and nuts; fold in topping. Turn into very lightly sprayed (with cooking spray) 8x8 inch pan. Refrigerate lightly covered with waxed paper or plastic wrap several hours until firm. Makes 6-9 servings.
This is the rhubarb cake I talked about earlier.
MY FAVORITE RHUBARB CAKE
1-1/2 c. flour
1 c. sugar
dash of salt
1 c. sour cream
1 t. baking soda
1 t. vanilla
3-1/2 c. fresh cut-up rhubarb (about 1/2-inch pieces)
1 c. packed brown sugar
1/2 c. finely chopped nuts
In a large bowl, whisk together flour, sugar and salt, blend in egg.
In a separate bowl, mix together sour cream, soda and vanilla; beat well. Add to flour mixture. Batter will be thick. Stir in rhubarb.
Spread in greased 9x13 pan.
Combine brown sugar and nuts*, sprinkle over rhubarb.
Bake at 350 degrees 35-45 minutes or until toothpick inserted in center comes out clean. Serve warm with ice cream, whipped cream or whipped topping. Makes 12-15 servings.
When I make this cake I use 1/4 c. Splenda brown sugar and 1/2 c. regular brown sugar.
This cheesecake is not made in a springform pan as most cheesecakes are and you probably have a 9x13 pan, so you're all set to go.
RHUBARB CHEESECAKE DESSERT
1 c. flour
1/2 c. packed brown sugar
1/4 t. salt
1/4 c. cold butter or stick margarine
1/2 c. chopped walnuts
1 t. vanilla
2-8 oz. packages cream cheese, softened
3/4 c. sugar
1 t. vanilla
3 c. chopped fresh rhubarb or frozen, thawed and drained well
1 c. sugar (can use substitute)
1/4 c. water
1 T. cornstarch
1/4 t. cinnamon
3-4 drops red food coloring
In a medium bowl, combine flour, brown sugar and salt; mix well; cut in butter until mixture resembles coarse crumbs. Stir in nuts and vanilla.
Press into greased 9x13 inch pan. Bake at 375 degrees for 10 minutes. Cool slightly.
In a mixing bowl, with electric mixer, beat cream cheese and sugar till light and fluffy. Add eggs and vanilla; mix well.
Pour over crust. Bake 20-25 minutes or till center is set and edges are light brown. Cool.
In a 3 qt. saucepan, combine topping ingredients; bring to a boil over medium heat, stirring constantly until mixture thickens, about 5 minutes. Stir in food coloring if you wish.
Remove from heat and cool. Pour over filling. Cover and refrigerate at least one hour. Makes 12-15 servings.
One of my favorite desserts using most any fruit is a warm cobbler dessert. This cobbler has a fruit and a veggie in it. Remember -- rhubarb is a veggie, not a fruit.
1 c. sugar
1 c. water
1-20 oz. can crushed pineapple, undrained
3 c. (about 1 lb.) finely cut rhubarb
1-9 oz. package yellow cake mix
1-3 oz. package strawberry gelatin
In a medium saucepan, combine sauce ingredients. Bring to a boil and boil one minute, stirring constantly. Set aside.
Grease a 9x13 inch pan; put rhubarb on the bottom and pour sauce over all. Bake at 350 degrees about 5-7 minutes.
For topping, prepare cake mix according to package directions; pour this evenly over rhubarb and sauce. Sprinkle dry gelatin over batter and gently cut gelatin in with a butter knife, kinda swirling back and forth. Return to oven and bake 25-30 minutes longer or until lightly browned.
To serve, scoop into sauce dishes with a large spoon. Top with whipped cream or whipped topping if you wish. Makes 9-12 servings.
This breakfast-type recipe is for all you Norwegians or anyone else who likes good pancakes.
SYTENNDE MAI PANCAKES
3/4 c. flour
1 T. sugar
3/4 t. salt
1 c. sour cream
1 c. small curd cottage cheese
2/3 c. sugar
1/2 c. water
1 T. lemon juice
1-1/2 T. corn syrup
1-1/2 c. strawberries, mashed
1 T. butter
Using a whisk, combine flour, sugar and salt.
In a medium bowl, beat cottage cheese with a mixer until smooth; combine with sour cream. Add eggs and beat until blended. Stir in dry ingredients.
On a hot, lightly oiled griddle or frying pan, using about 1/4 c. batter, fry pancakes as you would fry any pancakes.
For sauce, combine first four ingredients in a small saucepan, blending well. Add berries. Cook and stir for 1-2 minutes. Stir in butter.
Serve over pancakes. Makes about two dozen 4-inch pancakes and about 2 cups sauce. You can also top the pancakes with thickened rhubarb sauce.
Thought for today: Those of you who are of Norwegian descent or who have birthdays on this day, rejoice and be happy as you celebrate this special day. And, if you're not Norwegian and don't have a birthday today, rejoice and be happy anyway.