June 9, 2011 at 9:56 a.m.
REFRESHING RHUBARB SALAD
4 c. diced rhubarb cut about 3/4-inch thick
1-1/2 c. water
1/2 c. sugar
1-6 oz. pkg. strawberry gelatin
1 c. orange juice
1 t. grated orange peel
1 c. sliced fresh strawberries
Mayonnaise, fresh mint and additional berries, optional
In saucepan over medium heat, bring first 3 ingredients to a boil. Cook, uncovered, until rhubarb is tender, about 5 minutes. Remove from heat; stir in gelatin until dissolved. Add o.j. and peel; mix well. Chill until mixture begins to thicken. Fold in berries. Pour into a 2-qt. bowl, chill until set. If you wish, garnish with a dollop of mayo, mint and strawberries.
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STRAWBERRY RHUBARB ICE CREAM PIE
1 qt. vanilla ice cream, softened a bit
9-inch graham cracker crust
1-1/2 c. sliced fresh rhubarb cut in 1/2-inch pieces
1/2 c. sugar
1 T. each, cornstarch and water
1 pt. fresh strawberries, sliced
Spoon ice cream into crust; freeze until hard. In a saucepan over medium heat, cook rhubarb and sugar, stirring constantly until sugar dissolves and mixture boils. Combine cornstarch and water; stir into rhubarb. Cook until thickened, over medium heat, stirring constantly. Cook 2 more minutes. Cool. Fold in berries; chill. Spread over ice cream. Let stand 10 minutes at room temperature before cutting.
Makes 6-8 servings.
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RHUBARB AND ORANGE COFFEE CAKE
1-1/3 c. flour
1-1/2 t. baking powder
Pinch of salt
3 t. grated orange peel
1/4 c. (1/2 stick) butter or margarine, softened
3/4 c. sugar
1/2 c. orange juice
1 egg, slightly beaten
1-1/3 c. fresh rhubarb, cut in 3/4-inch pieces
Topping:
2 T. sugar
1/2 t. cinnamon
Great 9-inch square baking pan; set aside. Combine first 4 ingredients in medium bowl. In another medium bowl, beat butter and sugar for 5 minutes. Stir in o.j. and egg until well mixed (mixture will look curdled). Stir dry ingredients into butter mixture just until moistened. Fold in rhubarb. Pour into baking pan. Topping: Combine sugar and cinnamon; sprinkle over batter. Bake at 350 degrees for 30 minutes or till pick inserted in center comes out clean. Serve warm or cool. Serve with a dollop of whipped topping or whipped cream if you wish. You might want to sprinkle additional grated orange peel, just a tad, over whipped topping. Note: You can use dried orange peel if you wish, using about 1 1/2 t.
Makes 9 servings.
This beverage is a real treat on a hot summer day...If it ever gets hot!
RHUBARB SLUSH
3 c. chopped rhubarb - 1 inch thick pieces
1 c. water
1/3 c. sugar
1 c. vodka or apple juice
1 - 6 oz. can frozen pink lemonade concentrate, thawed
1 - 1 liter bottle lemon-lime soda pop
Fresh mint springs, optional
In a large saucepan, combine first 3 ingredients. Bring to a boil; reduce heat and simmer for 5 minutes or until rhubarb is tender. Cool slightly. In a blender or food processor blend half of the mixture, covered, till smooth; pour into medium bowl. Repeat with remaining mixture. Stir in vodka or apple juice and lemonade. Pour into an 8x8-inch pan. Cover and freeze several hours or over night till firm.
Before serving, let rhubarb mixture, made using apple juice, stand at room temp. for 35-45 minutes to thaw. Rhubarb mixture made with vodka does not have to thaw. Using a 6 oz. glass, scoop about 1/3 c. of rhubarb mixture into each glass, filling each glass with about 1/3 c. soda pop. Garnish with a spring of mint.
Makes 12 servings.
Note: If you're not age of alcohol consumption, use apple juice!
TFD: For all of the high school and college graduates: If you have a dream in your mind and heart, don't ever let it go...for dreams can be the tiny seeds from which tomorrows grow. Go into the vacation you choose with a smile on your face, a positive attitude in your mind, and a good amount of money to get you through the days ahead! Good luck to you and may the road you choose lead to success in your lives.
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