5/29/2014 2:14:00 PM It's rhubarb time in the midwest
It’s about a veggie with the red stalk and green hat that is growing in many gardens. Rhubarb. And yes, rhubarb is a veggie, but many of us call it a fruit, and so do I. Do you know how much rhubarb to pick, or buy, when you’re making a pie, a cobbler or whatever your recipe calls for? This is what you will need; 1 lb. of diced will give you about 3-1/2 cups 1 lb. cooked, two cups. To make a nine-inch pie, you will need six cups diced. This amount is cutting the pieces in 3/4 inch slices. This is a great dessert to serve anytime, but it’s especially good in the warmth of summer.
BERRY DELICIOUS RHUBARB CRISP 1 c. each, flour and packed brown sugar 3/4 c. old fashioned or quick oats 1/2 c. butter, melted 1 t. vanilla 1 t. cinnamon 1-1/2 c. diced fresh rhubarb, cut in 1/2 inch pieces 1-1/2 c. sliced fresh strawberries 1-1/2 c. blackberries (You may substitute blueberries) 1/2 c. sugar 1 T. corn starch 1/2 c. water 1/2 t. vanilla Vanilla ice cream or whipped cream -- optional
In a medium bowl, combine first six ingredients. Set aside 1 c. for topping. Press remaining crumb mixture into a greased eight inch square baking dish. Top with rhubarb, strawberries and blackberries. In a small saucepan, combine sugar and corn starch. Stir in water; cook and stir constantly for 1-2 minutes or until thickened. Stir in vanilla. Pour over fruit; sprinkle with remaining crumbs. Bake at 350 degrees for 25-30 minutes or until bubbly. Serve with ice cream or whipped cream. Makes nine servings. Note: To make it really pretty, put a scoop of ice cream in a sauce dish and spoon the crisp around it. It is delicious! This next dessert is delicious as well.
COCONUT RHUBARB DESSERT 4 c. rhubarb, cut in 1/2 inch slices 1-1/4 c. each, sugar and water 1 regular-size package butter pecan cake mix 1 c. flaked coconut 1/2 c. each, chopped pecans and butter, melted Vanilla ice cream or whipped cream
In a large saucepan, combine first three ingredients. Cook over medium heat, stirring occasionally, for 8-10 minutes or until rhubarb is tender. Don’t cook until it’s mushy. Cool slightly. Turn into a greased 9x13 inch greased 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 inserted near center comes out clean. Serve with ice cream or whipped cream. Makes 12 servings.
RHUBARB COFFEE CAKE 1/2 c. shortening 1-1/2 c. packed brown sugar 1 egg 2 c. flour 1 t. baking soda 1/4 t. salt 1 c. sour cream 2 c. fresh rhubarb, cut in 1/2 inch pieces
Topping: 1/2 c. each packed brown sugar and chopped walnut 1 T. butter or margarine, melted 1 t. cinnamon
In a mixing bowl, cream shortening and sugar. Beat in egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb. Turn into a greased 9x13 inch baking pan. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on wire rack.
RHUBARB PUDDING DESSERT 1 c. graham cracker crumbs (8 rectangles, crushed) 2 T. sugar 1/4 c. butter or margarine, melted
Filling: 1 c. sugar 3 T. corn starch 4 c. rhubarb cut in 1/2 inch slices 1/2 c. water 1/2 c. whipping cream, whipped 1-1/2 c. mini marshmallows 1 pkg. (3.4 oz.) instant vanilla pudding mix
Combine crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 9x9 inch baking dish. Bake at 350 degrees for 8-10 minutes; cool. For filling, combine sugar and cornstarch in a saucepan; mix well. Add rhubarb and water; bring to a boil. Cook and stir for two minutes or until thickened. Spread over crust; cool completely. In a bowl, combine marshmallows and whipped cream; spread over rhubarb layer. Make pudding mix according to package directions for pie filling; carefully spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for four hours or overnight. Makes 9-12 servings.
Thought for the Day: Both optimists and pessimists contribute to our society. The optimist invents the airplane and the pessimist the parachute.