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Wild Mountain Winter 2014

home : news : news December 17, 2014

5/30/2013 3:34:00 PM
Rhubarb is considered a fruit

Have you cooked or baked using fresh rhubarb as the main ingredient? Obviously, it’s about rhubarb today. I have scads of good rhubarb recipes and I think I’ll use some rhubarb recipes next week also. Rhubarb is best known as a pie fruit, however, there are many other ways to use this tart fruit, as in breads, muffins, salads and even a pork chop dinner. Remember, only the stalks are edible. The large leaves are useful only when returned to the base of the plant as fertilizer. The leaves contain dangerous amounts of oxalic acid, which could make you sick. When baking rhubarb, it’s best to use a glass or non-stick coated baking dish, since the acid in the plant can cause a reaction with metal and give the food a metallic taste.

PORK CHOPS WITH RHUBARB SAUCE
4 rib or loin pork chops, about 3/4-inch thick
1 t. dried rosemary leaves
1/4 t. each, salt and pepper
2 c. rhubarb, sliced 1/2 inch thick
1/4 c. unsweetened apple juice
1 T. each, brown sugar and cornstarch
2 T. cold water

Combine rosemary, salt and pepper. Rub seasoning over chops. Coat broiling rack with cooking spray and set in broiler pan. Put chops on rack. Broil 3-5 inches from heat for 10 minutes. Turn pork, broil 5-10 minutes or until no longer pink in the center. To prepare sauce:  In saucepan, heat rhubarb, apple juice and brown sugar to a boil. Lower heat. Simmer, covered, for 10 minutes or until rhubarb is tender. In a small bowl, mix cornstarch and water; stir in rhubarb. Heat to a boil. Cook, stirring for one minute, or until thickened. Serve over chops or serve sauce in a bowl. Makes four servings.

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CREAM CHEESE RHUBARB PIE
1/4 c. cornstarch
1 c. sugar
1/2 c. water
Pinch of salt
1-9” unbaked pie shell*
Topping:
1-8 oz. pkg. cream cheese, softened
2 eggs
1/2 c. sugar
Whipped cream
Sliced almonds

In a saucepan, combine cornstarch, sugar and salt. Slowly add water, stirring thoroughly until combined. Add rhubarb; cook, stirring often, until mixture boils and thickens. (About 8-10 minutes.) Pour into pie shell, bake at 425 degrees for 10 minutes. Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Slowly pour over pie. Turn oven to 325 degrees; bake 35-40 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream around edges. Sprinkle almonds over whipped cream. Makes eight servings. *You can use roll-out pastry, crimping the edges or your favorite pastry pie crust.

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MERINGUE-TOPPED RHUBARB
Crust:
1-1/4 c. flour
2 T. sugar
1/4 t. salt
1/2 c. butter

Filling:
1-1/2 c. sugar
2 T. flour
4 egg yolks, beaten
1/3 c. half and half cream
4 c. rhubarb, cut in 1/4” pieces

Meringue:
4 egg whites
8 T. sugar

To make crust: In mixing bowl, combine flour, sugar and salt. Cut in butter. Press into greased 9x13” baking pan. Bake at 325 degrees for 15 minutes. To make filling: In mixing bowl, combine sugar and flour. Add to beaten egg yolks; add cream and rhubarb. Spread over baked crust. Bake at 325 degrees for 40 minutes. Removed from oven. To make meringue: In a glass bowl, beat egg whites until stiff. Beat in sugar, 1 T. at a time, beating well after each addition. Spread over rhubarb. Return to oven and bake for 8-10 minutes or until golden brown. Makes nine servings Thought for the Day: If you don’t want anyone to know, don’t say or do it!





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Wild Mountain Winter 2014

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