Quick & Easy|
By Beverly Barbour
Somebody finally did it!
Lives there a man with a soul so dead that he never to his wife has said, "Isn't it about time for some rhubarb around here?" If such a man exists, his taste buds are dead. For what better mark of the calendar turning its pages to announce the arrival of spring can there be than rhubarb on the table?
It's about time that an avid rhubarb lover like Mary Bryan has gone to work and assembled a collection of more than three hundred rhubarb recipes. She has put them together very thoughtfully and well in a loose-leaf binder for the convenience of rhubarb lovers like you and me who may want to add our own favorites to her book. To secure your own giant patch of rhubarb recipes send a check or money order for $37.50 (this includes mailing costs) to Grandma Mary's Colossal Book of Rhubarb, Bryan Enterprises, Box 2442, Ames, Iowa 50010. The notebook is divided into sixteen chapters. It will take you a lot of time and a really big rhubarb harvest to cook your way through it. Here are a few of Mary's recipes to get you started on new adventures with rhubarb.
HONEY-NUT RHUBARB MUFFINS
These should keep very well and of course they will freeze well. Nice to have on hand for overnight guests.
1 egg, slightly beaten
Preheat oven to 350°F. Grease muffin tins or line with paper cups. Combine the egg, brown sugar, oil, honey and vanilla, beating until smooth. Sift together the flour, baking soda and salt. Add to egg mixture alternately with the sour milk, mixing until just moistened; batter will be lumpy. Fold in rhubarb and nuts. Spoon into muffin tins. Blend together butter and sugar and sprinkle over batter. Bake 35 to 40 minutes. Makes 12.
Rhubarb adds a note of tartness that compliments rather bland fruits like blackberries, blueberries, strawberries, apricots and pears. Others, too.
7 cups chopped rhubarb
Combine rhubarb, sugar and blueberries in saucepan. Cook over medium heat for 10 minutes. Add gelatin and stir until thoroughly dissolved. Remove from heat. Ladle jam into hot sterilized jars (boiled for 15 minutes), seal and process in a boiling water bath for 10 minutes or cool, cover and refrigerate. Makes about 3 pints.
EASY BAKED RHUBARB PUDDING
It doesn't get much easier than this!
5 cups chopped rhubarb
Preheat oven to 400°F. and butter baking dish. Combine rhubarb and 1/2 cup sugar. Pour into a baking dish. Mix together remaining 3/4 cup sugar, flour and butter, blending with a fork, 2 knives, pastry blender or fingers until crumbly. Sprinkle crumb mixture on top of rhubarb and sprinkle with cinnamon. Bake 45 minutes or until rhubarb is tender. Makes 4 servings.
You don't need an ice cream maker to produce this taste of summer.
3 cups finely chopped rhubarb
Chill metal bowl and beaters in freezer or refrigerator. Puree rhubarb and water. Pour into saucepan and add sugar. Cook for 5 minutes, stirring frequently. Remove from heat; add vanilla and a few drops of food coloring; cool to room temperature. Beat egg white until stiff and fold into rhubarb mixture. Pour into shallow metal pan and freeze for about 1 hour. Turn into chilled bowl and beat with chilled beater until smooth. Again partially freeze and beat as before to break up ice crystals until smooth but not melted. Freeze another 2 hours until firm. Makes 8 servings.
RHUBARB PUDDING PIE
Vanilla pudding and frozen pie crusts makes this one truly quick and easy.
4 tablespoons (l/2 stick) butter
Preheat oven to 300°F. Cream sugar and butter. Add eggs and beat well. Add flour, salt and pudding mix; blend well. Add rhubarb. Pour into unbaked pie shell and cover with top pastry. Cut slits in top crust to allow steam to escape. Brush top crust with cream or beaten egg and sprinkle with sugar. Bake 1 hour or until done.