As I write this, we are experiencing a very pleasant, warm stretch of May weather. My garden has been tilled and my rhubarb is up. Great spring so far! I also noticed our patch of fiddleheads are up and some have gone by. So, if you want any, you’ll need to hurry.
This week you responded with a few of your favorite rhubarb recipes. Thank you to Steve and Joy. Have a great week.
Rhubarb Sour Cream Bars
1/2 cup white sugar
1 tablespoon butter
1 1/2 cups packed brown sugar
1 egg
1 teaspoon baking soda
1 cup sour cream
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 cup shortening
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups chopped rhubarb
Directions: Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan. Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.
In a separate bowl, cream together brown sugar, shortening and egg. Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb.
Pour mixture into pan and sprinkle with reserved topping. Bake at 350 degrees F for 45-50 minutes. Cut in squares and serve warm or cool.
Pineapple Rhubarb Jam
10 cups chopped fresh rhubarb
1 (20 ounce) can crushed pineapple, undrained
2 cups white sugar
1 (6 ounce) package strawberry flavored Jell-O
Directions: Place the rhubarb, pineapple and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes.
Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us?
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
