OCR Text |
Show Red Is The Color Of True Rhubarb By LUCILLE STRINGHAM Botanically speaking, rhubarb is a vegetable, but it is used as a fruit. Because it is frequently used in nies rhubarb has earned the name -pieplant." Late April through June is when you find rhubarb in the local markets and home gar- CHOOSING rhubarb is easy if you look for the color. A pretty color, ranging from pink to red, means stalks will have a tart, yet somewhat sweet flavor. Stalks that are fresh, firm, crisp, and fairly thick are tender and free from St0ne pound of rhubarb yields about ab-out 5 servings, or one pint of canned can-ned or frozen fruit. Since both color col-or and texture suffer somewhat in canning, freezing is the preferred method of preserving rhubard. To freeze without sugar, wash ruhbarb under cold water and trim leaves. Dry and cut in preferred lengths. Pack in plastic bags and seal tight, and freeze. To make sauce, put frozen rhubarb in saucepan sauce-pan and add a little water and cook until tender. Add sugar to taste. RHUBARB sauce may be used in place of applesauce in cake. Nutmeg, Nut-meg, orange, and lemon are good additions to the flavor of rhubarb. Pineapple and rhubarb are good '.. together in pies, also strawberries and rhubard blend together in pies land jam. RHUBARB SPICE MUFFINS . VA cups brown sugar r cup oil 3 1 egg ; 1 cup water I 1 Tbsp. vinegar 2 tsp. vanilla Vi cups diced rhubarb 2Vz cups flour ; V cup non-fat dry milk Vi tsp. salt ; 1 tsp. baking powder 1 tsp. soda SPICE NUT TOPPING : 1 Tbsp. butter, melted r h cup sugar Vi cup chopped nuts ! ; Vi tsp. nutmeg ! r Vi tsp. cinnamon COMBINE brown sugar, oil, egg, vanilla and water and vinegar. Beat well. Stir in rhubarb. Stir flour, non-fat dry milk, soda, salt, baking powder together. Stir into moist ingredients and stir just until blended. Mix the topping ingredients ingre-dients together in a bowl. Sprinkle on top of muffins before baking. Makes 24 muffins. Bake at 375 degrees de-grees for 18 minutes or until done. RHUBARD CRUNCH CRUMB TOPPING: 1 cup flour 3A cup uncooked quick oatmeal 1 cup brown sugar '2 cup melted butter or margarine mar-garine 1 tsp. cinnamon FRUIT MIXTURE: 4 cups diced rhubard 1 cup sugar 2 Tbsp. cornstarch 1 cup water 1 tsp. vanilla MIX TOGETHER crumb topping top-ping ingredients until crumbly. Press half into the bottom of a nine inch pan. Reserve the remainder of the crumbs for the top. Put rhubarb and water on to cook in a saucepan. Simmer a few minutes to soften rhubarb, but not cooked mushy. Mix sugar and cornstarch together and add to rhubarb. rhu-barb. Cook until thick, stirring. Add vanilla. Pour over crumbs in pan. Top with remaining crumbs. Bake at 350 degrees for one hour or until done. Cut in squares and serve with whipped cream. Serves 8. RHUBARB FRUIT PUDDING (No shortening needed) 2 cups cooked rhubarb 1 cup flour 2 eggs 1 tsp. salt 1 cup sugar, brown or white 1 tsp. vanilla Vi tsp. nutmeg Vi tsp. cinnamon Vi tsp. baking powder BEAT THE eggs well and add the sugar and beat. Fold in the thick cooked rhubarb and the dry ingredients. ingre-dients. Bake in a small pan for 45 minutes at 350 degrees. Served with whipped cream or ice cream. |