May 28, 2015 at 12:03 p.m.

Can not have enough rhubarb recipes

Can not have enough rhubarb recipes
Can not have enough rhubarb recipes

I had rhubarb recipes in last week’s column and today I have more rhubarb recipes. I know some people pick rhubarb all summer but that’s not good for the plant. It should be picked by the middle of July so the plant can feed itself for the next year’s picking or pulling, Someone told me you don’t pick rhubarb, you pull it. Picky, picky, (no pun intended there). This vegetable, yes, it’s a vegetable, but is considered a fruit, so something’s wrong here. Y’know, I think there are a lot of other things to be concerned about these days other than is it a veggie or a fruit. I’m going with fruit. If a recipe calls for one pound of rhubarb, this is equal to about four cups diced or two cups cooked. Three stalks will make about 1-1/2 c. diced, depending on how long the stalk is.

This is it for rhubarb recipes until next spring.

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RHUBARB ALMOND COFFEE CAKE
1-1/2 c. packed brown sugar
2/3 c. canola or vegetable oil
1 egg
1 t. vanilla
2-1/2 c. flour
1 t. each, baking soda and salt
1 c. milk
1-1/2 c. finely sliced rhubarb
1/2 c. sliced almonds

Topping:
1/3 c. sugar
1 T. butter or margarine, melted
1/4 c. sliced almonds

In a medium mixing bowl, beat together first four ingredients. In another bowl, combine next three ingredients; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and almonds. Spread into a greased 9x13 inch baking pan.
For topping, combine sugar and butter, stir in almonds. Sprinkle over batter. Bake at 350 degrees for 45-50 minutes or until toothpick inserted near center comes out clean. Makes about 12 servings.

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RHUBARB SPICE CAKE
2 c. flour
1-3/4 c. finely sliced rhubarb
1-1/4 c. sugar
1 c. chopped nuts
1/2 c. canola or vegetable oil
1/3 c. water
1-1/4 t. baking soda
1 t. each salt, cinnamon, cloves, nutmeg and vanilla
3 eggs

In a large mixing bowl, combine all ingredients, using an electric mixer on low speed, scraping bowl constantly, until blended, about one minute. Beat on medium speed, scraping bowl occasionally, for two minutes. Turn into a greased and floured 9x13 inch baking pan. Bake at 350 degrees for 45-50 minutes or until toothpick inserted near center comes out clean. Frost with a cream cheese frosting or top with a dollop of whipped cream. Makes 12 servings.

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SPRING RHUBARB SALAD
4 c. diced rhubarb
1-1/2 c. water
1/2 c. sugar
1-large package strawberry flavored gelatin
1 c. orange juice
1 t. grated orange rind
1 c. sliced fresh strawberries

Combine first three ingredients in saucepan. Cook and stir over medium heat until rhubarb is tender. Remove from heat; add gelatin and stir until dissolved. Add orange juice and grated rind. Chill until syrupy; add berries. Pour into a six cup ring bold or a 9x9 inch glass or metal pan. Chill until set. Makes eight to 10 servings.

Note: If you use a 9x9 inch pan, cut the serving into nine squares. Transfer each square to a salad plate lined with curly lettuce. If you wish, garnish each serving with a dollop of whipped cream or whipped topping; top with strawberry and you have a pretty rhubarb salad.

Thought for the Day: If you have a dream in your mind and heart, never let it go... for dreams can be tiny seeds from which tomorrows grow. Seek out a vocation with a positive attitude and a smile on your face. Walk the straight path, work hard. (It may be a struggle, but hang in there!) And yes, save some time for laughter... it’s good for the soul. Good luck and God’s blessing to each and every one of you and may the road you choose lead to success in your lives - Alice

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