Rhubarb: a springtime favorite

Rhubarb. Is it a fruit or is it a vegetable? Most of us call it a fruit, including myself, but it is a vegetable. I do know, from reading information in my cooking encyclopedia, that it is 95 percent water, has no fat, and has a good amount of vitamin A in the red or green colored tart stalk. And of course it takes a good amount of sugar to make it edible. We like rhubarb sauce over ice cream, angel food cake or just plain sauce. Because we have health issues I use only part sugar and sugar sweetener.

RHUBARB PECAN BUNDT CAKE
2-1/4 c. flour
1 t. baking powder
1/4 t. salt
1 t. cinnamon
1/2 t. cardamon 1 c. + 3 t. white sugar, divided
3/4 c. brown sugar
1/2 c. butter, softened
1 egg
1 c. buttermilk*
1-1/2 t. vanilla
2 c. sliced rhubarb (cut in 1/2 inch slices)
1 c. chopped pecans
In a bowl, combine flour, baking powder and salt, plus 3 t. sugar; set aside. In a large mixing bowl, combine the 1 c. sugar, brown sugar and butter till light and fluffy; beat in egg. Add flour mixture and blend thoroughly. Add buttermilk and vanilla; mix just until blended. Stir in rhubarb and nuts. Pour half the batter in a greased and floured 12 c. bundt pan, smoothing the surface. Sprinkle it with half the sugar/butter mixture. Pour rest of batter in pan. Combine rest of sugar/butter mixture and spices; sprinkle over batter. Bake for 45-50 minutes or until toothpick inserted in center comes out clean. Let cool in pan, 10 minutes. Turn out onto wire rack to cool completely. Dust with powdered sugar or top with whipped cream or whipped topping when ready to serve. Makes 12 servings. * If you use buttermilk powder, combine 1 c. water with 1/4 c. of the powder, or put 2 t. vinegar in a measuring cup, adding milk to make 1 c; let sit for 5 minutes.

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RHUBARB COCONUT DESSERT
4 c. sliced (1/2 inch thick) fresh rhubarb
1-1/2 c. each, sugar and water
1 - 18.25 pkg. butter pecan cake mix
1 c. flaked coconut
1/2 c. each, chopped pecans and melted butter
In a large saucepan combine first three ingredients. Cook over medium heat for about 8 minutes or until rhubarb is tender; cool slightly. Turn into a greased 13x9 inch baking dish (preferably glass). Sprinkle with cake mix. Top with coconut and nuts. Drizzle with butter. Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Serve with ice cream or whipped cream or topping. Makes 12 servings. Note: If using a glass pan, bake at 325 degrees. Be sure to test it.

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STRAWBERRY RHUBARB SALAD
4 c. diced (1/2 inch thick) rhubarb
1-1/2 c. water
1/2 c. sugar
2-3 oz. pkg. strawberry gelatin
1 c. orange juice
1 T. grated orange rind
2 c. fresh strawberries
Strawberries for garnish
Combine first three ingredients in saucepan; cook 6-8 minutes or until tender (don’t let it get mushy). Using a large bowl, pour hot rhubarb mixture over gelatin; stir until completely dissolved, making sure you get all the gelatin off the bottom of the bowl. Stir in o.j. and ring. Chill until syrupy; fold in strawberries. Pour into a 1 qt. mold or bowl; chill until set, about 3 hours. Remove from mold onto serving plate. Garnish with whole berries with hulls. Makes eight servings. Nutritional values per serving: 167 calories, 69 mg sodium, 0 cholesterol, 41 gm carbs, 3 gm fat.

Thought for the Day:
The first day of spring is one thing, and the first spring day is another. The difference between them is sometimes as great as a month or more...as in this year! Sunday is Mother’s Day. May each of you have a joy filled day, for joy is a light that fills us with hope, faith, courage and love.