Though we are having a very dry spring in the Pac. NW, my rhubarb is abundant and beautiful. Would very much appreciate any favorite recipe you may have for using this in any way. Many thanks!

-- Duffy (hazelm@tenforward.com), May 24, 2001

Answers

Response to Rhubarb

Scroll down to the archives and look under COOKING and COUNTRY KITCHEN for some recipes.

-- Kate henderson (kate@sheepyvalley.com), May 24, 2001.

Response to Rhubarb

Duffy~ Just today had a most delicious rhubarb cream pie...with a meringue topping..mmmmmm Homemade of course! Tasted like a tart apple pie... will be getting the recipe shortly. Never cared much for rhubarb, but this year have discovered the jam/jelly , and now the pie and loved them both! Will forward the recipe when I get it. Yaha~

-- Sue (Yahawolf@aol.com), May 24, 2001.

Response to Rhubarb

Here's an old church cookbook recipe. Rhubarb Dessert: 1c. sugar 3T. flour 4c. diced rhubarb Put in bottom of greased cake pan. 1 1/2c. flour 1c. brown sugar 1c. oleo (or margerine) 1c. oatmeal Mix these and crumble on top of first layer. Bake at 325-350 for 40-45 minutes. We always called this rhubarb crisp when I was little. Just made it last week, still tastes good! You can add more or less sugar to the rhubarb depending on how tart you like it. Hope you enjoy it too.

-- Nancy Bakke-McGonigle (dmcgonig@smig.net), May 25, 2001.

I used strawberry jam recipe (comes in the pectin package) for both strawberry rhubarb and plain rhubarb jam. Both were wonderful - though I usually don't like rhubarb. Also makes a great pie, but I've never done it... just heard about it. My Mom freezes those pies.

-- Sue Diederich (willow666@rocketmail.com), May 30, 2001.

Thanks everyone for these good recipes! I also just found some in Taste of Home magazine for April/May of l998.

-- Duffy (hazelm@tenforward.com), May 31, 2001.