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Do you remember the song “June is bustin’  out all over?” Well, if you’re among the older generation you will remember it but as of right now,  it’s “rhubarb is bust-in out all over”. In days gone by rhubarb was often thought of as a vegetable but a I think of it as a fruit. Rhubarb is one fruit that likes cold weather. It is referred to as an immigrant of the colder parts of Asia, probably Siberia. Skip Siberia…I can  pick it right  now when it’s not so cold, here in Lindstrom! Needless to say, it’s about rhubarb today and probably next week as well, as I have lots of good recipes to share with you….starting with...

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RHUBARB-MALLOW COBBLER
4 c. diced fresh rhubarb,  cut in 1/2 –inch pieces
2-1/2 c. sugar, divided
1 c. mini-marshmallows
1/2 c. butter (1 stick), softened
1 t. vanilla
1-3/4 c. flour
3 t. baking powder
1/2 t. salt
1/2 c. milk

In a large bowl, combine rhubarb and 1-1/2 c. sugar. Transfer to  greased 9 x 9 inch or 7 x 11 –inch greased or sprayed baking dish.  Sprinkle with marshmallows.

In a small mixing bowl, cream butter, vanilla and remaining sugar.  Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating just until moistened; spoon over marshmallows.

Bake at 350 degrees 50-55 minutes or until topping is golden brown.  Serve warm.   Makes  9 or 12 servings.  Note: Us a pancake turner to serve.

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RHUBARB SURPRISE MUFFINS
1-1/2 c. flour
1/2 c. plus 1 T. sugar, divided
2 t. baking powder
1-1/4 t. cinnamon, divided
1/4 t. salt
1 egg, beaten
2/3 c. buttermilk
1/4 c. butter or margarine, melted
1/2 c. diced (small) fresh rhubarb
1/4 c. peach preserves or jam

In a bowl, combine flour, 1/2 c. sugar, baking powder1 t. cinnamon and salt.  In a small bowl, combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 T. batter into 9 greased or pepper-lined muffin cups. Combine rhubarb and preserves; place 1-level tablespoon over batter in center of each cup (DO NOT SPREAD). Top with remaining batter.  Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400 degrees for 20 minutes or until top of muffin springs back when lightly touched in center.  Makes 9 muffins.  Note: This is where you would add about 1/4 –inch warm water to the 3 remaining empty cups.

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REFRESHING RHUBARB SALAD
4 c. fresh or frozen rhubarb, cut in 1/2 –inch pieces
1-1/2 c. water
1/2 c. sugar
1 – 6 oz. pkg. strawberry gelatin (not sugar-free)
1-3/4 c. orange juice
1 t. grated orange peel (not shredded)
1 c. sliced fresh strawberries
Mayonnaise, fresh mint and additional strawberries, optional  

 In a saucepan, over medium heat, bring rhubarb, water and sugar to a boil. Cook, uncovered, until rhubarb is tender, not mushy, about 6-8 minutes. Remove from heat; stir in gelatin until dissolved, making sure sugar is dissolved.  Add orange juice and grated orange; mix well. Chill until mixture  until mixture begins to thicken. Fold in strawberries. Pour into 2 qt. bowl; chill until set.  If you wish, garnish with a dollop of mayonnaise, mint leaf and strawberries.  Makes 12-14 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, softened
3/4 c. sugar
1/2 c. orange juice
1 egg, slightly beaten
1-1/3 c. 3/4-inch pieces rhubarb
1/2 t. cinnamon  

In a medium-size bowl, combine flour, baking powder, salt and grated orange peel, mixing well. Beat butter and sugar in medium-size bowl until fluffy, about 5 minutes.  Stir in orange juice and egg until well mixed (mixture may look curled). Stir in orange juice and egg mixture until well mixed. Stir dry ingredients into liquid ingredients just until evenly moistened. (Don’t use a mixer to do this..fold in with a spatula.) Fold in rhubarb. Pour into a greased 9x9-inch  square baking pan Bakes at 350 degrees for 30 minutes or until wooden pick inserted comes out clean.   Mes 9 – 12 servings.

Thought for the Day: The measure of who we are is what we do with what we have.

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