---

Last week I had asparagus recipes and mentioned that “June is bustin' out all over. We're almost there and the rhubarb is growing prolifically. It is good to have neighbors, especially if they have rhubarb growing in their garden or at the back of a mobile home! We have friends in the park who grow this very tart vegetable. Yes, it is a veggie, not a fruit. One of my friends tells me when the rhubarb is ready to start pulling the stalks whenever I want as she always has an over abundance. I'll be over Kay!

One great thing about rhubarb is there are just 20 calories in a cup of diced rhubarb...without sugar!!

It's have rhubarb recipes....with sugar.

This recipe comes from a gal I worked with at the Dinnerbel many years ago. It is delicious and I make it every year.

+++++

RHUBARB
CREAM PIE
1 – unbaked 9-in. pie shell
4 c. diced rhubarb, cut in 1/2-in. pieces
1 c. sugar
3 T. cornstarch
¼ t. salt
2 eggs
¾ c. sour cream
½ c. sugar
1-8 oz. pkg. cream cheese, softened very soft
Whipped topping, optional

In a medium saucepan ,over medium-low heat, combine rhubarb, 1 c.sugar, cornstarch and salt, stirring until liquid appears, Cook over medium heat until thick, 15-20 minutes,stirring occasionally. Be sure it doesn't bubble over. Cool 10 minutes. Meanwhile, In a medium bowl, beat together eggs, sour cream, ½ c. sugar and cream cheese. Pour rhubarb mixture into pie shell. Pour egg mixture over rhubarb. Bake at 350 degrees for 40-45 minutes. Serves 6-8.

+++++

RHUBARB PECAN MUFFINS
2 c. flour
¾ c. sugar
1-1/2 t. baking powder
½ t. baking soda
1 t. salt
¾ c. chopped pecans
1 egg
¼ c. canola or vegetable oil
2 t. grated orange peel
¾ c. orange juice
1-1/4 diced rhubarb, cut in 1/2-in. pieces

In a large mixing bowl, combine first 7 ingredients. In another bowl, combine next 4 ingredients. Add to dry ingredients all at once and stir just until moistened. (remember to not to beat batter). Stir in rhubarb. Fill 12 lightly greased, sprayed or paper liners almost to the top.
Bake at 375 degrees for 25-30 minutes . Makes 1 dozen.

+++++

SPINACH SALAD WITH RHUBARB DRESSING
Dressing:
2 c. diced rhubarb , cut in 1/2-in. pieces
½ c. sugar
3 T. vinegar
¾ c. canola or vegetable oil
2 T. minced onion
1-1/2 t. Worcestershire sauce
¼ t. salt
Salad:
6 c. torn fresh spinach
6 strips bacon, cooked, drained, patted with paper towel and crumbled
½ c. fresh bean sprouts
½ c. shredded cheddar cheese
1-2 hard cooked eggs, cut in 1/2-in. Pieces

In a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until rhubarb is tender, about 6 minutes. Drain, saving 6 T. liquid; discard pulp. Pour juice into a jar with a tight-fitting cover. Shake well. Add oil, onion, Worcestershire sauce and salt; shake well. Refrigerate for at least 1 hour. Just before serving, combine with salad ingredients in a large bowl. Shake dressing again. Transfer to a pretty salad bowl; drizzle dressing over salad and gently toss to coat. Makes 6 servings.

Thought for the Day: Never miss an opportunity to make others happy, even if you have to let them alone to do it.

Remember to honor the men and women who served in the military and have always kept us safe this Memorial Day.

---