COOK OF THE WEEK - RHUBARB RECIPES

Last week I didn’t have time to call or interview anyone for Cook of the Week. This week I called between five and 10 different people and everyone declined to be the Cook of the Week. So this morning when I was picking rhubarb for freezing, I decided, “I know what I will do, I will write about RHUBARB and share some really good rhubarb recipes.” Of course all of my recipe books are gone being cleaned of sooty residue, so I borrowed a few recipe books from a friend and my mouth was watering the whole time I was reading recipes. And I can’t even cook any of these until I’m back in my home and have a kitchen and stove to work with! There are really a lot of different recipes that rhubarb can be used in. Rhubarb is actually a perennial vegetable, though it is usually used as a fruit in desserts and jams. You only eat the stalks, which have a rich tart flavor. The leaves of the rhubarb plant are poisonous, so be sure that they are not ingested (either by people or your pets!) Rhubarb is easy to grow, but needs cool weather to thrive. There is a lot of rhubarb growing in and around our community but if you don’t have access to any, it is pretty simple to start plants. Before planting, get rid of all perennial weeds. Choose a site that is well drained, fertile, and preferably in full sunlight. It does best where the average temperature falls below 40 degrees F. in the winter. Sorry to say, we fall into that category here in Iowa! Plant rhubarb roots (not seeds) in early spring. This gives the plant plenty of time for root development to take place. Dig large bushel basket-size holes. Space the plants about four feet apart and plant the roots one to two inches below the surface of the soil. Be sure to mix compost, rotted manure, or anything high in organic matter in the soil. Rhubarb plants are heavy feeders and need this organic matter. Don’t add a chemical fertilizer when planting or during the first year of growth. Direct contact with nitrates can kill your rhubarb plants. Generously mulch your plants with a heavy layer of straw and cow manure to provide nutrients for the plant, retain moisture, and discourage weeds. Water your plant well. It needs sufficient moisture during the summer. Remove seed stalks as soon as they appear. After the first spring, apply a light sprinkling of a high-nitrogen fertilizer (25-3-3 or 10-6-4) when the ground is thawing or has just thawed, so that the fertilizer will go into the ground and not harm the roots. Insects and diseases won’t bother rhubarb plants as long as you keep the plants weed-free. Every three to four years, rhubarb roots should be dug up and split. This should be done when plants are dormant in early spring (or fall after harvesting.) Do not harvest any stalks during the first growing season so that your plants can become established. Harvest the stalks when they are 12 to 18 inches long. Usually after three years, the harvest period runs eight to 10 weeks long. If the stalks become thin, stop harvesting; this means the plant’s food reserves are low. Grab the base of the stalk and pull it away from the plant with a gentle twist. If this doesn’t work, you can cut the stalk at the base. Be sure to discard the leaves! Always leave at least two stalks per plant to ensure continued production. You may have a bountiful harvest for up to 20 years without having to replace your rhubarb plants. After harvest time, the stems may die back. Just remove all plant debris. Once your ground freezes, it’s best to cover rhubarb with two to four inches of mulch, preferably well-rotted compost. By adding nitrogen to the soil, you are preparing the rhubarb plants for a good spring season next spring. Now that you have a good crop of rhubarb growing, you will need some good recipes to cook or bake. Your guests will love all the varieties of ways you can serve rhubarb. I’ve searched the recipe books so you will have a nice variety to choose from.Rhubarb Coffee Cake2 cups brown sugar1/2 cup oleo2 eggs1 cup sour milk1 teaspoon soda2 cups flour1 teaspoon vanilla1-1/2 cups rhubarb Mix well. Put in a 9 x 13 inch greased pan. Sprinkle top with 1/2 cup sugar and 1 teaspoon cinnamon. Bake in a 350 degree oven for 40 minutes.Rhubarb Bread1-1/2 cups brown sugar2/3 cup oil1 egg1 cup sour milk1 teaspoon sodapinch of salt1 teaspoon vanilla2-1/2 cups flour1-1/2 cups rhubarb Mix together above ingredients and sprinkle with the following topping.Topping:1/2 cup sugar or brown sugar1 tablespoon butter1/2 teaspoon cinnamon (optional) Put in greased loaf pans. Bake in a 325 degree oven for 1 hour. Makes 2 loaves.No Bake Rhubarb Cream Pie2 tablespoons margarine4 cups rhubarb4 tablespoons cornstarch1/2 cup cream2 eggsdash of salt1-3/4 cups sugar, divided1 (9 inch) baked pie crustMeringue:1/2 cup sugardash of salt1/4 cup water1/8 teaspoon cream of tartar Melt margarine. Add rhubarb and 1-1/2 cups sugar; blend thoroughly. Cook slowly, stir constantly, about 10 minutes, until sugar melts and rhubarb is soft. Mix remaining sugar, cornstarch, egg yolks, cream and salt; add to rhubarb mixture. Cook until thick, about 3 minutes. Cool. Pour in pastry shell. Cook meringue to 232 degrees. Pour over stiffly beaten egg whites; beat until it holds peaks – do not bake. Pour onto pie.Strawberry Rhubarb Piepastry for 2-crust 9 inch pie3 cups fresh rhubarb, cut up (frozen may be used) DO NOT THAW2 cups fresh strawberries, cut up1/4 cup sugar3 tablespoons minute tapioca2 tablespoons flour1-1/2 to 2 tablespoons butter Combine the rhubarb, strawberries, sugar, minute tapioca and flour in large bowl and allow to stand while rolling out the pie crusts. Use the butter (cut into small pieces) to dot the top of the fruit before putting on the top crust. Flute the edges. Cut steam vents. Sprinkle top of pie with about 1 tablespoon additional sugar and drizzle on about 2 teaspoons milk. Use strips of foil around edge of pie to prevent overbrowning or use an aluminum pie shield. Bake in a 375 to 400 degree oven approximately 50 to 55 minutes.Favorite Rhubarb Pie4 cups diced rhubarb, fresh or frozen (DO NOT THAW)1-3/4 cups sugar3 tablespoons flour2 beaten eggs Mix flour and sugar. Pour over rhubarb and add eggs. Mix. Pour into unbaked pie crust and cover with top crust. Bake in a 400 degree oven for 40 to 50 minutes.Rhubarb Crunch6 cups diced rhubarb2 cups sugar6 tablespoons flourTopping:1 cup brown sugar1 cup oatmeal1-1/2 cups flour3/4 cup margarine1 teaspoon cinnamon Mix and put into a 9 x 13 inch greased pan the rhubarb, sugar and flour. Blend together all the topping ingredients and sprinkle on top of rhubarb. Bake in a 350 degree oven for 45 minutes.Rhubarb Jell-O Dessert1-1/2 cups sugar1/2 cup water3 tablespoons cornstarch4 cups diced rhubarb1/2 package strawberry Jell-O2 cups cool whip1-1/2 cups miniature marshmallows1 package instant vanilla pudding1-1/3 cups graham cracker crumbs4 tablespoons melted butter1 tablespoon brown sugar Mix brown sugar, butter and graham cracker crumbs. Put in a 9 x 13 inch pan, reserving 2 tablespoons for topping. Combine rhubarb, sugar and cornstarch; add water. Cook and stir until thick. Lower heat and cook 2 minutes. Add Jell-O; cool slightly and pour over crumbs in pan. Cool. Mix Cool Whip and marshmallows and spoon over rhubarb. Make instant pudding according to package directions and spread over creamy layer. Sprinkle with reserved crumbs. Chill.Easy Rhubarb Jam No. 14 cups rhubarb, cut fine4 cups sugar1/4 cup water1 small box strawberry Jell-O Put rhubarb, sugar and water in large saucepan and heat to boiling; add Jell-O and cook until it becomes thick (8 to 10 minutes), stirring often to prevent sticking. Remove from heat; cool; store in refrigerator.Easy Rhubarb Jam No. 25 cups chopped rhubarb5 cups sugar1 pound candy orange slices Mix rhubarb and sugar and let stand until juices form. Cook until thick. Cut candy orange slices into small pieces and add to rhubarb and sugar mixture. Cook until candy is melted, stirring constantly. Pour into glasses and cover with paraffin.Easy Rhubarb Jam No. 34 cups rhubarb, cut fine4 cups sugar1 package frozen raspberries Boil 15 minutes, stirring. Take off heat and add 1 package raspberry Jell-O. (Skim a little). Pour into sterilized jars. Put paraffin on top.Rhubarb Dream Bars1-1/4 cups flour, divided1/3 cup powdered sugar1/2 cup cold butter or margarine1-1/4 to 1-1/2 cups sugar2 eggs2 cups rhubarb, finely chopped1/2 cup walnuts or pecans, chopped1/2 cup flaked coconut Combine 1 cup flour and powdered sugar. Cut in butter until crumbly. Pat into a lightly greased 9 x 13 inch cake pan. Bake in a 350 degree oven for 13 to 15 minutes or until edges are lightly browned. In bowl, combine sugar and remaining flour. Add egg, mix well. Stir in rhubarb, nuts and coconut. Pour over crust. Bake 30 to 35 minutes longer or until set. Cool on wire rack. Cut into bars.Rhubarb Muffins1-1/4 cups brown sugar1/2 cup oil1 egg1-1/2 cups diced rhubarb1/2 cup nuts, chopped1 cup buttermilk or sour milk2 teaspoons vanilla2-1/2 cups flour1 teaspoon salt1 teaspoon soda1 teaspoon baking powderTopping:1/3 cup white sugar2 teaspoons cinnamon1 tablespoon melted butter Mix together. Put in muffin cups. Sprinkle tops with topping. Bake in a 350 degree oven for 20 to 25 minutes. Makes 24 muffins.Easy Rhubarb Cake2 cups miniature marshmallows3 cups rhubarb, diced1-1/2 to 2 cups sugar1 small box red Jell-O1 white cake mix (prepareaccording to box directions) Place marshmallows in bottom of greased 9 x 13 inch cake pan. Mix rhubarb, sugar and Jell-O. Put on top of marshmallows. Pour prepared cake batter over top. Bake in a 350 degree oven for 1 hour. May serve with Cool Whip or whipped cream.Rhubarb Supreme1 box yellow cake mix4 cups rhubarb, chopped1 cup sugar1 pint cream Place dry cake mix in bottom of 8 x 13 inch cake pan. Place chopped rhubarb on top. Sprinkle one pint of cream on top. Bake in a 350 degree oven for 1 hour. So easy and so good!Rhubarb Salad4 cups fresh or frozen diced rhubarb1-1/2 cups water1/2 cup sugar6 ounce package strawberry Jell-O1 cup orange juice1 cup strawberries, sliced In saucepan over medium heat, bring rhubarb, water and sugar to a boil. Cook uncovered, until rhubarb is tender; about 6 to 8 minutes. Remove from heat, stir in Jell-O until dissolved. Add orange juice, mix well. Chill until mixture begins to thicken. Fold in strawberries, pour into a 2 quart bowl. Chill until set.Frozen Rhubarb Jam5 cups rhubarb, cut into 1 inch pieces1 cup water5 cups sugar6 ounces raspberry Jell-O21 ounces blueberry pie filling Put rhubarb and water in 2-quart sauce pan or small stock pot. Cook over medium heat until the rhubarb is very soft. Add the sugar and pie filling, cook over medium heat for 3 to 5 minutes, stirring constantly. Remove from heat and add Jell-O. Stir until dissolved. Divide into plastic or glass containers. Cool. Refrigerate or freeze. Can use cherry pie filling and cherry Jell-O or any other flavor combinations you like.Pink Rhubarb Punch8 cups chopped fresh or frozen rhubarb8 cups water2-1/2 cups sugar2 tablespoons strawberry Jell-O powder2 cups boiling water2 cups pineapple juice1/4 cup lemon juice6 cups ginger ale In a Dutch oven, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain, reserving liquid (save rhubarb for another use). In a large bowl, dissolve sugar and gelatin powder in boiling water. Stir in pineapple and lemon juices. Stir in rhubarb liquid; refrigerate until chilled. Just before serving, pour into a punch bowl and stir in ginger ale. Yield: about 5 quarts. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.