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Gosh, rhubarb picking time is almost half over already. I've read that you should stop picking rhubarb by the end of July so the plant can "feed" itself for the next years picking. Since we've had such a cold spring it seemed like this vegetable was never going to pop its "nose" out of the ground. And then came some warm days, few and far between, and the little ruffly leaves appeared. And we've been picking rhubarb for the past two or three weeks. Oh, why do I call rhubarb a veggie? Botanically speaking, it is a veggie, however it is considered a fruit and so fruit it is! Remember, if a recipe calls for 1 lb. of rhubarb it equals to about 4 c. diced, or 2 cups cooked. Three salks will yield about 1-1/2 c. diced.

So, obviously it's rhubarb recipes today. There are so many rhubarb dessert recipes that are similar, but this is one I hadn't tried before. It is easy, easy to make and so delicious.

EASY, EASY RHUBARB DESSERT

4 c. sliced rhubarb - about 1/2-inch thick

1 c. sugar

1 regular size yellow cake mix, prepared according to pkg. directions

2 c. (1 pt.) whipping cream (un-whipped)

Combine rhubarb and sugar; turn into a 9x13-inch glass baking pan. Pour cake batter over rhubarb; then drizzle the whipped cream over the batter. Bake at 325 degrees for 35 minutes. Serve with a scoop of ice cream or eat as is.

Makes 12-15 servings.

Note: If you don't have a glass pan you can use a metal pan and bake at 350 degrees for 30 minutes.

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RHUBARB STRAWBERRY COFFEE CAKE

1 lb. rhubarb (4 c.), cut into 1-inch pieces

2 pints strawberries, sliced (4 c.)

2 T. lemon juice

1 c. sugar

1/3 c. cornstarch

3 c. flour

3/4 c. sugar

1 t. each, baking powder and baking soda

1/4 t. each, salt and nutmeg

1 c. butter or margarine

1 c. buttermilk*

2 eggs, slightly beaten

1 t. vanilla

Topping:

3/4 c. flour

1/4 c. butter or margarine

In a 2 qt. saucepan, combine rhubarb and strawberries; cook, covered over medium heat 5 minutes. Stir in lemon juice. Combine 1 c. sugar and cornstarch; stir into rhubarb. Cook and stir over medium heat until thickened, about 2 minutes. Cool. In a large bowl combine flour and next 5 ingredients; cut in butter. In another bowl combine buttermilk, eggs and vanilla; stir into dry ingredients. Spread half of batter into a greased, 9x13-inch baking pan. Spread cooled filling over batter. Drop rest of batter, by spoonfuls, over filling. For topping: combine flour and sugar; cut in butter until mixture resembles fine crumbs. Sprinkle crumbs over batter. Bake at 350 degrees for 50-55 minutes. Serve warm or cold.

Makes 12-15 servings.

* To make buttermilk, put 1 T. vinegar into a measuring cup. Add milk to make 1 c. Let sit about 5 minutes.

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NUTTY SPICY RHUBARB MUFFINS

1/4 c. packed brown sugar

1/2 t. cinnamon

1/4 c. finely chopped pecans

1-1/2 c. flour

1/2 t. each, baking soda, salt, cinnamon and nutmeg

3/4 c. packed brown sugar

1/2 c. buttermilk

1/3 c. canola or vegetable oil

1 egg, slightly beaten

1 t. vanilla

1 c. finely chopped rhubarb

1/2 c. finely chopped pecans

In a small bowl, combine 1/4 c. brown sugar, 1/2 t. cinnamon and 1/4 c. finely chopped pecans; set aside. In medium bowl, combine next 5 ingredients. In another bowl, beat together next 5 ingredients; stir into dry ingredients until most blended. Gently fold in rhubarb and pecans. Fill paper-lined muffin cups 2/3 full; sprinkle with reserved pecan mixture. Bake at 400 degrees for 20-25 minutes. Cool for 10 minutes. Remove to wire rack to cool.

Makes 12 muffins.

TFD: From the seeds of our mistakes grow fruits of wisdom and good judgement.

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