May 30, 2019 at 2:39 p.m.
Graduation parties will be in full bloom for a while. If you are among the many who have a graduate in the family, you probably will be serving punch at your party. This is a bubbly punch recipe that you might like to try.
RHUBARB CITRUS PUNCH
8 c. diced rhubarb, preferably red stalks
5 c. water
1-1/3 c. sugar
2 c. orange juice
¾ c. lemon juice
1 qt. ginger ale, chilled
In a large kettle, bring rhubarb and water to a boil. Reduce heat and simmer until rhubarb is soft. Cool; strain through several layers of cheesecloth. Measure 4 c. juice and return to kettle; add sugar. Heat, stirring, until sugar is dissolved. Chill. Refrigerate any remaining juice to make another batch. Combine sugar/juice mixture with orange and lemon juices. Refrigerate until serving time. Just before serving, add ginger ale. Makes about 12 cups. Note: You can make the punch base 1-2 days ahead of time but don't add ginger ale until serving time. This recipe mentions to make another batch with remaining juice. You may not have enough leftover juice so cut the recipe in half.
EASY RHUBARB DESSERT
1 reg. size pkg. yellow cake mix
5 c. diced rhubarb
1 c. sugar
1 c. heavy whipping cream.
Mix cake as directed on package. Pour batter into a greased 9 x 13-inch baking pan. Carefully cover batter with rhubarb. Sprinkle with sugar; slowly pour cream over top. DO NOT MIX. Bake at 350 degrees for 35-40 minutes or until toothpick inserted near center comes out clean. Makes 12-16 servings.
5 c. sliced rhubarb cut into 1/4-inch pieces
1 c. water
5 c. sugar
1 – 21 oz. can blueberry pie filling
1 – 6 oz. pkg. raspberry flavored gelatin
In a large kettle, combine rhubarb and water. Cook over medium-high heat for 4 minutes, or until rhubarb is tender. (Don't let rhubarb pieces fall apart.) Add sugar and bring to a boil, stirring constantly. Lower heat and cook for 2 minutes. Stir in pie filling. Remove from heat; cool 10 minutes. Stir in gelatin, mixing well.
Pour into 8 half-pint, hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 15 minutes in boiling water bath. Makes about 8 pint jars.
COCONUT RHUBARB DESSERT
4 c. rhubarb, cut in ½ – inch pieces
1-1/4 c. sugar
1-1/4 c. water
1 reg. size pkg. butter pecan cake mix
1 c. flaked coconut
½ c. chopped pecans
½ c. butter, melted
whipped cream or ice cream
In a large saucepan, combine rhubarb, sugar and water. Cook over medium heat, stirring occasionally for 7-8 minutes. Cool slightly. Turn into a greased 9 x 13-inch. baking dish; sprinkle with cake mix. Top with coconut and pecans; drizzle with butter.
Bake at 350 degrees for 25-30 minutes or until toothpick inside near center comes out clean. Serve with ice cream or whipped cream. Makes 12 servings.
Thought for the Day: Congratulations to all graduates who are stepping into, as is said, “the real world”.
There are so many opportunities for you to go forward in your life. Accentuate the positive...eliminate the negative and try your best to live your dreams for the future. Good luck to each and every one of you in all you wish to accomplish in this challenging life. Look for a rainbow after a storm!