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Early spring means early rhubarb&

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Fargo, 58102
West Fargo Pioneer
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Fargo North Dakota 101 5th Street North 58102

Spring has sprung, and so has our rhubarb plants!

Did you know that rhubarb is not a fruit - its a vegetable! Most vegetables are annuals, but not rhubarb. With a little attention - like watering and an occasional dollop of fertilizer - rhubarb will keep providing a harvest until frost. And very few insects feed on rhubarb, so pests arent a problem.

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If your rhubarb isnt ready yet, cut out this page and tape it to your refrigerator door. That way when the rhubarb is ready, you will be too!

Actually, I have so many good rhubarb recipes that next weeks column will also be devoted to rhubarb!

Blanche Waryan, a friend from Detroit Lakes, shared this recipe with me.

Rhubarb Cake

1/3 cup crisco

1/2 cup white sugar

1/2 cup brown sugar

1 cup sour milk

2 cups flour

1 egg

1 tsp. vanilla

1 tsp. soda

1/2 tsp. salt

2 cups diced rhubarb

Cream crisco and sugars, add egg. Alternate milk with dry ingredients, adding rhubarb last. Put batter in greased 13 x 9 pan and sprinkle 1/4 cup sugar mixed with 1-1/2 tsp. cinnamon over the top. Bake at 350 degrees for 45 minutes.

Ilene Munter, the Midweek Circulation Manager, brought this dessert to a potluck a few years ago. Everyone loved it! I still make it every spring.

Rhubarb Dessert

Crust:

2 cups flour

pinch of salt

4 Tbls. sugar

1 cup butter

Mix together and press into a 13 x 9 pan. Bake 20 minutes at 325 degrees.

Filling:

2-1/2 cups sugar

6 Tbls. flour

pinch of salt

1 cup whipping cream

6 egg yolks

7 cups diced rhubarb

Cook until thick. Pour over cooled crust. Top with meringue made with the 6 egg whites, a pinch of cream of tartar, and 1/4 cup sugar.

Bake 10-12 minutes at 325 degrees until meringue is a delicate brown.

Rhubarb Cranberry Cobbler

Mix together:

2 cups sugar

1/4 tsp. cinnamon

3-1/2 Tbls. cornstarch

1/4 tsp. ginger

1 cup cranberries

8 cups diced rhubarb

1/4 cup frozen cranberry juice concentrate, thawed.

Pour in greased 13 x 9 glass baking dish and bake at 350 degrees until bubbly, about 30 minutes.

Beat 1/2 cup unsalted butter (room temperature) and 1 egg. Add 1 tsp. vanilla and 1/2 cup milk. Blend in 1 cup flour, 1 tsp. baking powder and 1/4 tsp. salt.

Drop batter by scant Tbls. over hot fruit. Bake until topping is golden and filling is bubbling and thick, about 45 minutes.

Serve in bowls or goblets and top with vanilla ice cream.

This is one of our familys very favorite rhubarb recipes. I usually freeze some so we can enjoy this dessert in January!

Amazing Rhubarb Cobbler

1/2 cup (1 stick) margarine

1 cup flour

2 tsp. baking powder

1/2 cup sugar

1/2 cup milk

1 cup hot water

1 cup sugar

cinnamon

2 cups rhubarb, cut in 1/4 pieces

Melt margarine in 9 round or square pan. Make batter of flour, 1/2 cup sugar, baking powder and milk. Spoon over melted margarine. Place rhubarb over batter. Stir 1 cup sugar into the hot water until dissolved. Pour over rhubarb and sprinkle with cinnamon.

Bake at 350 degrees for 40 minutes. Serve with Cool Whip or ice cream.

Rhubarb Bread

1-1/2 cups brown sugar

2/3 cup liquid shortening

1 egg

1 cup sour milk or buttermilk

1 tsp. salt

1 tsp. soda

1 tsp. vanilla

2-1/2 cups flour

1-1/2 cups finely diced rhubarb

1/2 cups nuts, optional

Combine sugar and shortening. Stir in egg, sour milk and vanilla. Add sifted dry ingredients. Stir in rhubarb and nuts. Pour into two well-greased loaf pans. Combine topping ingredients and sprinkle on top, patting down gently. Bake at 325 degrees for about 40 minutes. Do not overbake!

Topping: 1/2 cup sugar, 1/2 tsp. cinnamon, 1 Tbls. butter.

Rhubarb Crisp

Place 2 cups of chopped rhubarb in greased baking dish. Sprinkle 1/2 cup sugar over rhubarb. In small bowl mix 1 cup flour, 1/2 cup butter and 3/4 cup brown sugar. Sprinkle mixture over rhubarb. Bake in 350 degree oven for 45 minutes or until brown. Serve with ice cream or Cool Whip. Or real whipped cream.....

Rhubarb Cake

4-1/2 cups rhubarb

1 cup sugar

1 small pkg. strawberry jello

1/2 bag miniature marshmallows

1 package white cake mix

Grease and flour a 13 x 9 pan. Spread cut rhubarb, sugar, Jello and marshmallows on bottom of pan. Prepare the cake mix according to package instructions. Pour over the rhubarb mixture and bake 45 minutes at 350 degrees. Let stand 5 minutes. Loosen with knife around edges and tip out on waxed paper on bread board. Serve with Cool Whip.

Rhubarb Mallow Dessert

Crust:

1-1/2 cups graham cracker crumbs

1/4 cup melted butter or margarine

1/3 cup sugar

Mix and put all but 1/2 cup mixture in 13 x 9 pan.

Filling:

2 cups rhubarb

1 3-oz. package strawberry jello

2 cups sugar

2 cups miniature marshmallows

1 cup cream, whipped, or Cool Whip

Combine rhubarb and sugar and let stand until juice forms. Cook 10 minutes. Add the gelatin, stirring until dissolved. Add the marshmallows while mixture is hot. Cool. Add whipped cream or Cool Whip. Pour into crust in pan. Sprinkle crumbs over top and refrigerate.

Rhubarb Pudding

1 cup sugar

1 Tbls. butter

1 cup milk

2 cups flour

2 tsp. baking powder

Cream together sugar and butter, add milk, flour and baking powder. Mix together, pour into greased pan.

2 cups cut rhubarb

1 cup sugar

1 cup hot water.

Pour over first mixture. Bake at 350 degrees for 45 minutes.

Rhubarb Strawberry Jello Jam

4 cups rhubarb

4 cups sugar

1 package strawberry jello

1 cup crushed pineapple

Cut rhubarb into small pieces. Pour sugar on rhubarb and pineapple. Let stand several hours until it forms its own juice. Cook for 15 minutes over medium heat. Add the jello, mix well and pour into sterilized jars.

Rhubarb Jam

10 cups rhubarb, cut up

5 cups sugar

Let stand overnight.

Add: 1 large package strawberry jello

Bring to a boil, cook 10 minutes. Put in jelly jars, seal with wax and store in refrigerator.

Rhubarb Apricot Jam

4 cups rhubarb, cut up

4 cups sugar

2 3-oz. boxes apricot jello

1 can apricot pie filling

Mix rhubarb and sugar, let stand overnight. The next day cook rhubarb and sugar until tender. Add apricot jello and pie filling and mix well. Seal and keep in refrigerator.

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