---

Here I am with a column on “this is the season of whatever” and today, the whatever is rhubarb. We don’t grow rhubarb plants but we do have neighbors who do and I am always encouraged to pick (not cut) what I want. A nice gift to me from someone’s garden. Thank you very much! A little information for you before the recipes: one pound of diced rhubarb, (cut in 3/4 inch pieces) equals about 3-1/2 cups; one pound cooked equals two cups; 1-1/2 cups equals about three long stalks. To make a nine inch pie, you will need six cups of 1/2 inch diced rhubarb. The young, early season rhubarb is the best to use when baking pie. The more mature stalks are inclined to be a bit tough and stringy in a pie. Use them for sauce.

+++++

RHUBARB AND 
CHERRY CRUNCH
Crumb mixture
1 c. each, quick oats, flour and brown sugar
1/4 t. salt
1/2 c. butter or margarine, melted

Filling
2 c. diced rhubarb, cut in 1/2 inch pieces
1 c. each, sugar and water
2 T. corn starch
1 t. almond flavoring
1 can cherry pie filling

In a medium bowl, combine dry ingredients of crumb mixture together. Add butter to dry ingredients mixing until crumbly. Pat 2/3 of mixture in 9x13 inch baking pan. 

Filling: In a medium saucepan, combine sugar and cornstarch. Gradually add water, stirring until smooth. Bring to a boil over medium-high heat, stirring constantly. After mixture thickens, fold in almond flavoring, rhubarb and pie filling. Spread over crumb base and sprinkle remaining crumb mixture over top. Bake at 350 degrees for 45-55 minutes. Makes 12-15 servings.

Note: Serve with a dollop of whipped cream or a scoop of ice cream with a teeny bit of chocolate syrup drizzled over the ice cream.

+++++

RHUBARB-GELATIN SALAD
1-9 inch pie shell, unbaked
1/2 c. sugar, divided
4 T. flour, divided
1/4 t. cinnamon
Dash cloves
3 c. diced rhubarb, cut in 1/2 inch pieces
1/2 c. plus 1 T. brown sugar, divided
1/2 t. salt
2 eggs, slightly beaten
2 T. milk
1/2 c. sour cream

In medium bowl, combine 1/4 c. sugar, 2 T. flour, cinnamon and cloves. Add rhubarb and toss to coat well. Spread evenly into pie shell. Combine remaining sugar and flour, 1/2 c. brown sugar, and salt; add eggs, milk and sour cream, beating until smooth. Pour egg mixture over rhubarb. Bake at 375 degrees for 50-55 minutes or until filling is set. Sprinkle with one tablespoon of brown sugar. Bake five minutes longer. May be server warm or cool.

Note: Cover edges of pie with strips of foil the first 25 minutes of baking time. Remove foil for remaining time.

When sprinkling the brown sugar, I put the sugar in the palm of my hand and take a pinch at a time to sprinkle. Make sense? Go for it!

+++++

Skip the butter or syrup you would put on waffles or pancakes and try this delicious topping.

RHUBARB/BLUEBERRY BREAKFAST SAUCE
6 c. finely diced rhubarb
4 c sugar
1-21 oz. can blueberry pie filling
1-3 oz. pkg. raspberry flavored gelatin

In a saucepan, bring rhubarb and sugar to a boil; lower heat and cook for 10 minutes. Remove from heat; add pie filling and mix well. Bring to a boil. Remove from heat and stir in gelatin. Store sauce in jars or freezer containers. Refrigerate or freeze until ready to use. Serve with waffles, pancakes or French toast. Makes seven cups. This sauce makes a nice little gift to give to new friends and old friends, too.
I may have shared a bit of information regarding pie shells. If so, it’s worth repeating. I keep a jar of very fine dry bread crumbs in the fridge. When I make a baked fruit pie I sprinkle about a tablespoon or so of the crumbs into the unbaked shell before adding the filling. This keeps the crust from getting soggy, especially after it’s been cut and there are leftovers.

Thought for the Day: I am only one; but I am one. I cannot do everything, but still can do something.

---