Wow! This past weekend is what I call a great weekend! We planted flowers, met up with some friends I haven’t seen in a while, and all in all, had a great time. Maryanne says she likes it when we have recipes that use seasonal items and she promised to send me a winning couscous recipe. Thank you Maryanne! Also, Thank you to Barb for the great time.
We have strawberries coming up and in a short time we will have some to use. Can you send me your favorite recipes using Strawberries? Karen promised to send me a recipe for Strawberry Pretzel Salad. (I have had it and it is great, hope to have the recipe soon) Thanks ladies.
Have you checked your rhubarb, yet? I’ve found a several recipes using rhubarb and will share them with for the next couple of weeks. If you have some, as well, please share them with us. Thanks.
Did you know that rhubarb is actually a vegetable? One cup of cooked rhubarb actually has less than 30 calories, but factor in the sugar, and it comes up to about 280 calories.
3 cups chopped rhubarb
1 cup white sugar
3/4 cup rolled oats
1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
3/4 cup brown sugar
Directions: Preheat oven to 350 degrees F and lightly grease a 2 quart baking dish. In a large bowl, combine rhubarb, sugar, oats, 1 teaspoon flour and brown sugar. Stir until well combined and pour into prepared baking dish. In small bowl, stir together 3/4 cup flour, baking soda and salt. Blend in margarine until all flour is incorporated. Sprinkle over rhubarb mixture. Bake 30 minutes, or until rhubarb is tender.
1 pound rhubarb, cut into 1/4 inch slices (about 4 cups)
1 cup white sugar
1 (3 ounce) package strawberry flavored gelatin mix
1 (18.25 ounce) package yellow cake mix
1 cup water
1/4 cup margarine, melted
Directions: Preheat the oven to 350 degrees F. Butter a 9×13 inch baking dish. Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do
not stir. Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted
Directions: Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
In a smalll bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.
Don’t forget, to enjoy your rhubarb all year long, you can freeze it. Wash it, cut it into 1 inch pieces, and freeze in quart-size bags. It is never to early to start storing for next winter. Just imagine how much you would enjoy a rhubarb pie in the middle of February. Have a great week and we’ll talk more next time. Please contact me at susieqcooking@ainop .com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
