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Today I have rhubarb recipes for you. I was looking through my rhubarb file and found so many recipes that sounded so good. When asked by a friend of mine if I tried all of the recipes I put in this column, I was quick to say, "If I tried all of them I would never get out of the kitchen!" I'm sure many of you have cooked for a long time, as I have, and have a good idea what the end result will be before you make it.

Sometimes if I'm not sure of how a recipe will turn out, I make half a recipe and if I don't think it's very good I won't pass it on to you. I think you can tell by reading the recipes that I'm not a gourmet cook. There is not a thing wrong with gourmet cooking but I lean very hard toward the "down home cooking" type of recipes. I have heard from many of you who say, "I like the recipes you put in your column because ninety percent of the time I have the ingredients in my cupboard or pantry. If I don't have it, I can get it at our local grocery stores." Well, I've rattled on too long and I have lots of good recipes using rhubarb to share with you. So, look for more rhubarb recipes down the road.

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I'll start with a salad...And yes, I have made all of these recipes.

SPINACH SALAD WITH RHUBARB DRESSING

2 c. chopped fresh rhubarb

1/2 c. sugar

1/4 c. vinegar

3/4 c. olive, canola or vegetable oil

2 T. very, minced onion

1-1/2 t. Worcestershire sauce

1/4 t. salt

Salad: 6 c. torn fresh spinach (I buy baby spinach as I think it's more tender)

6 strips bacon, cooked, drained and patted with paper towel and crumbled

1/2 c. fresh bean sprouts - optional

1/2 c. shredded Cheddar cheese (can use sharp cheddar)

1-2 hard cooked eggs, chopped

In a saucepan, combine rhubarb, sugar, and vinegar; cook over medium heat until rhubarb is tender, about 6 minutes. Drain, saving 6 T. liquid discard pulp. Pour juice into a jar that has a tight fitting cover. Add oil, onion, Worcestershire sauce, and salt. Shake well. Put in fridge for at least 1 hour. Just before serving, combine salad ingredients in a large bowl. Shake dressing again, drizzle salad and gently toss to coat.

Makes 6-8 servings.

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7 LAYER RHUBARB DESSERT

1-Put 8 c. finely chopped rhubarb on bottom of a 9x13 greased baking pan*

2-Sprinkle with 1 c. white sugar

3-Sprinkle with 1-6 oz. pkg. of strawberry gelatin (can use raspberry or cherry gelatin)

4-Sprinkle with 1 reg. size yellow cake Mix (could use white cake mix)

5-Drizzle with 1/2 c. melted butter or margarine over top

6-Sprinkle 1 c. flaked coconut over that

7-Sprinkle with 1c. chopped pecans or walnuts

Bake at 350 degrees for 45-50 minutes.

Makes 12-15 servings.

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RHUBARB MANDARIN CRISP

6 c. chopped fresh rhubarb

1-1/2 c. sugar (I used 1 c. sugar and scant 1/2 c. splenda (granular sugar substitute)

5 T. quick-cooking tapioca

1-11 oz. can mandarin oranges, drained well

Topping:

1 c. each, packed brown sugar and quick cooking oats

1/2 c. flour

1/2 c. cold butter or margarine

In a large bowl, toss rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into greased 9x13 baking pan. Top with oranges. In a bowl combine brown sugar, oats and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle evenly over oranges. Bake at 350 degrees for 40 minutes or until top is golden brown. Serve with ice-cream or whipped topping if you wish.

Makes 12 servings.

Note: When I made the topping mixture I tripled the recipe to use another time. I also use the topping for apple crisp or other kinds of crisps that call for this kind of topping. Store it in the fridge and it's ready to use.

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ALMOND-RHUBARB

COFFEE CAKE

2-1/4 c. baking mix

1 c. packed brown sugar

1 c. milk

1 egg (I used 2 egg whites)

1 t. vanilla (I used 1/2 t. almond flavoring in place of the vanilla)

1-1/4 c. finely chopped fresh rhubarb*

1/2 c. sliced almonds

1/2 c. sugar

1 T. firm butter or margarine

1/4 c. sliced almond

Grease and flour a 15x10 inch pan (jelly-roll pan). In a large bowl, combine baking mix, brown sugar, milk, egg and vanilla; beat with electric mixer on medium for 30 seconds, or beat with a spoon vigorously for 30 seconds. Stir in rhubarb and 1/2 c. almonds; pour into pan. In a small bowl combine sugar, butter and 1/4 c. almonds; sprinkle evenly over butter. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Serve warm.

Makes 24 servings.

Note: I'm thinking that you could bake it in a 9x13 pan, but you would have to increase the time about 10 minutes longer. Be sure to test it. Then it would make 12 servings.

* 1-1/4 c. frozen, finely chopped rhubarb, thawed and well drained, can be substitute for fresh rhubarb. Also, 1-1/2 c. diced rhubarb is equal to about 3 long stalks.

TFD: No matter how serious you're life requires you to be, everyone needs a friend to act goofy with! Lucky for me I have a lot of friends and family that I can really be goofy with. Sure is fun!

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