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Quick & EasyBy Beverly Barbour
What do rhubarb and geraniums have in common?Both rhubarb and geraniums have strong survival genes. They don't take much, if any, care; they don't need to drink or eat much and they reward you for your neglect. In spite of how badly you treat them, they forgive you and shoot out of the soil delivering long stalks of versatile fruit or balls of beautiful color. They both work hard from early spring until autumn. What more can one ask? My mother, bless her little brown thumbs, could never make a garden produce nor make a houseplant survive. But her rhubarb patch thrived in a spot that didn't get much sun and certainly not much water--a drop or two perhaps when the grass was deemed brown enough to warrant a sprinkler spinning in the back yard. Those four little rhubarb plants kept us in desserts all summer long and I never heard anyone complain. Not even my father grew bored though he professed not to like desserts. He managed to tuck something sweet in his mouth after both lunch and dinner (or dinner and supper as it went in those days) and if the treat was rhubarb he never complained. Rhubarb is still my favorite fruit. Here are some samples as to why it remains top of the list. Easy Rhubarb CheesecakeRhubarb and strawberries have a special affinity for each other. You can decorate this cheesecake with sliced berries if you like, or serve with sweetened, crushed berries of any kind. You know, of course, that a little grated orange rind is sublime in whipped cream. 3/4 cup graham cracker crumbs
Preheat oven to 350 F. Pour graham cracker crumbs into an 8-inch cake pan with removable rim. Drizzle butter over crumbs and mix with fingers until evenly moistened. Press mixture evenly over pan bottom. Bake until golden, 10 to 15 minutes. Let cool about 10 minutes. Bring rhubarb, sugar and 1/2 cup water to boil over high heat; reduce heat and simmer until rhubarb is tender, about 6 minutes. Meanwhile, pour 1/4 cup cold water into a blender. Sprinkle gelatin over water and let stand 2 minutes. Pour hot rhubarb mixture into blender and whirl until smoothly pureed and gelatin is completely dissolved; add cream cheese and whirl until smooth. Pour mixture into crust and chill until firm, about 2 hours. Makes 6 to 8 servings. Rose's Rhubarb Strawberry CrispRose M. Dietz of Hoisington, KS, shares this can't-possibly-fail recipe. 4 cups rhubarb slices, about l lb.
Preheat oven to 350 F; grease a 9- by 13-inch baking dish. In a large bowl, combine rhubarb and strawberries with combined sugar, 1/3 cup flour and cinnamon. Spread evenly in baking dish. Combine remaining 1 cup flour with brown sugar, oats and nutmeg. Cut in butter or blend with finger, to create a streusel topping. Sprinkle over rhubarb mixture and bake 35 to 40 minutes. Serve with whipped cream, pouring cream, ice cream, or just enjoy as it is. Makes 8 to 12 servings. Rhubarb Carrot MarmaladeA very thrifty and delicious spread for toast or biscuits that is also good with ham or pork. 6 cups sliced and chopped rhubarb
Combine rhubarb, carrots, oranges and sugar. Refrigerate overnight. Transfer to a saucepan and bring to a boil, stirring constantly. Simmer until thickened, about 2 hours. Pour into hot sterilized jars (boil for 15 minutes) and seal immediately. Process 10 minutes in boiling water bath or store in refrigerator. Makes 5 pints; 10 half pints. Rhubarb Compote (Sauce)You can just cook rhubarb with water and sugar, and any other fruit, or you can go one step further. Serve this over ice cream. It is delicious over quick coconut sorbet that you can make yourself. 2 pounds fresh rhubarb, cut into 1-inch pieces (about 7 cups)
Combine ingredients in a heavy pot. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until mixture thickens slightly, about 10 minutes. Transfer to medium bowl. Refrigerate compote until cold. Makes 6 servings. Coconut SorbetYou can buy cream of coconut in grocery stores or in liquor departments of supermarkets. If not available in your area just soften vanilla ice cream and stir in dried coconut, then refreeze. Or, toast dried coconut and roll scoops of frozen and then slightly thawed ice cream in the coconut. Refeeze and serve on top of the rhubarb compote. 1 can (15 oz) cream of coconut
Whisk all ingredients together and freeze in an 11- by 7-inch glass dish. Freeze until frozen, stirring every 30 minutes (to break up ice crystals) for about 3 hours. Can be made ahead, covered and kept frozen. Makes about 2 cups. Rhubarb is the hardest working plant in the garden!
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