Rhubarb Roll
Rhubarb Punch
Strawberry-Rhubarb Muffins
Pork Chop Rhubarb Casserole
Rhubarb Cake
Strawberry Rhubarb Sauce
Rhubarb Spread
Rhubarb Pie
Rhubarb Roll
1 1/2 cup water
1 1/2 cup sugar
3 cup flour
3 tsp. baking powder
1/2 tsp. salt
1/3 cup sugar
1/2 cup shortening
1 cup milk
Roll out 1/3 inch thick. Brush with butter, spread with 3 cups cut rhubarb
and roll up as for jelly roll. Cut into 1 1/2 inch slices and place in
syrup in pan. Bake 40 minutes at 450 degrees. After about 30 minutes,
baste with sauce made from cooking:
1 cup cut rhubarb
1/2 cup sugar
2/3 cup water
Drop of red food coloring
Very good warm or cold with vanilla ice cream or plain. Bisquick made with
3 cups can be substituted for dough. Can be made with apples, or half and
half with strawberries.
Rhubarb Punch
3 cup red rhubarb, cut sm.
3 cup water
3/4 cup sugar
1 (6 oz.) can lemonade frozen concentrate
1 (16 oz.) bottle lemon-lime carbonated beverage or 7-Up
Combine first 3 ingredients. Simmer until rhubarb is tender. Blend in
blender until smooth and add lemonade concentrate. Chill. Add carbonated
beverage and pour over ice. For daiquiris, add 1 cup rum and freeze until
slushy.
Strawberry-Rhubarb Muffins
1 3/4 cup flour
1/2 cup sugar
1 egg
3/4 cup milk
2 1/2 tsp. baking powder
1/3 cup oil
1 tsp. vanilla
1/2 tsp. cinnamon
3/4 cup minced rhubarb
1/2 cup sliced strawberries
Topping:
2 Tbsp. brown sugar
1/2 tsp. cinnamon
6 strawberries, halved
Combine egg, milk, oil, vanilla and cinnamon in small bowl. Add to flour,
sugar, powder mixed in large bowl. Fold in fruits. Fill greased tins.
Sprinkle mixed topping over each muffin, gently place one strawberry half
on
each muffin. Bake at 400 degrees for 20-25 minutes. 12 servings.
Pork Chop Rhubarb Casserole
4 pork chops
3 cup rhubarb, cut up
1 Tbsp. cooking oil
1/2 cup brown sugar
1 tsp. cinnamon
2 1/2 to 3 cup bread crumbs
1/4 cup flour
Salt and pepper to taste
In skillet, brown pork chops in oil; add salt and pepper. Remove to
platter. Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup.
Sprinkle remaining crumbs into 9x13 inch baking dish. Combine rhubarb,
sugar, flour and cinnamon. Spoon half over the bread crumbs. Arrange pork
chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil
and bake at 350 degrees for 45 minutes. Remove foil, sprinkle remaining
crumbs. Bake 15 minutes longer.
Rhubarb Cake
1/2 cup butter or margarine
1 egg
1 tsp. vanilla
2 cup flour
2 cup cut rhubarb
1 cup milk
1 1/2 cup brown sugar
Pinch of salt
1 tsp. baking soda
Cream butter and sugar; add egg. Alternately add the milk and flour with
the baking soda and salt. Add vanilla. At last, stir in 2 cups cut
rhubarb. Put in 9 x 13 inch pan. Sprinkle top with mixture of 1/2 cup
sugar and 1 round teaspoon cinnamon. Bake at 350 degrees for 40 to 45
minutes. Can be served with whipped cream, but it's real good without the
cream.
Strawberry Rhubarb Sauce
4 cup strawberries
1 cup sugar
1/4 cup water
2 tsp. lemon juice
6 cup rhubarb
Cut rhubarb in 1 inch pieces. Cut berries in half. Combine all
ingredients in Dutch oven. Bring to a boil and boil for 1/2 a minute. Pack
into hot jars (fruit and syrup) leaving 1/2 inch head space. Adjust lids
and process in boiling water (pints) for 15 minutes. Double recipe for 7
pints. One whole day in June for strawberry picking and canning.
Rhubarb Spread
1 1/2 qts. or 6 rhubarb, cut fine
6 cup sugar
1 (No. 2) can crushed pineapple
2 sm. pkgs. cherry Jello
1/2 jar Maraschino cherries, cut in
pieces
Mix rhubarb and sugar. Let stand overnight. Then add crushed pineapple.
Cook until done. Add 2 packages cherry Jello and cut up Maraschino
cherries. Pour into jars. Cool then store in refrigerator. Makes 5 pints.
(My wife even puts this on her ice cream.)
Rhubarb Pie
1 cup sugar
2 Tbsp. flour
1 egg
1/2 tsp. vanilla
2 cup rhubarb, cut up
1 unbaked pie shell
Combine flour and sugar; stir in egg. Add vanilla and rhubarb. Place in
unbaked pie shell. Sprinkle with topping (recipe follows). Bake at 450
degrees for 15 minutes; reduce oven temperature to 350 degrees and bake 30
minutes more.
--Topping--
1/3 cup margarine
1/2 cup brown sugar
3/4 cup flour
Cream margarine; add brown sugar and flour. Blend together until
crumb-like.
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