Weather Forecast


Picking rhubarb, recipes

Following are just a couple of delicious ways I like to enjoy rhubarb from the rhubarb patch in my yard.

Doris’ Rhubarb Dessert is a tender melt-in-your-mouth crust topped with a wonderful filling. This oldie-but-goodie recipe came from my dear friend Mary Jo  many years ago. With rhubarb in season, Mary Jo and I were talking about this wonderful recipe early this spring and it reminded me that it's time to make it again. The next thing I knew, I was out picking rhubarb to make this wonderful dessert for the first time early in the season. The ease of preparation and quality of the finished product makes it a winner.

Rhubarb Muffins topped with streusel has a great flavor and nice appearance. I like to make these muffins in the summer when rhubarb is fresh but I also have used frozen rhubarb. 

Doris’ Rhubarb Dessert

1 cup flour

2 tablespoons powdered sugar

1/2 cup butter

2 eggs, well beaten

1-1/2 cup sugar

1/4 cup flour

1/4 teaspoon salt

1/2 cup chopped pecans or walnuts

2-1/2 cup finely chopped rhubarb

Melt butter in a 9-by-9-inch baking dish in the microwave. Add the powdered sugar and flour and mix well with your fingers and press into the pan. Bake 12 minutes at 350 degrees. Combine remaining ingredients; pour over crust and bake another 30 to 40 minutes or until done. Cool on a wire rack. Serve with whipped cream or ice cream.

Rhubarb Streusel Muffins

Serving size: 12     

1 cup brown sugar

1/2 cup vegetable oil

1 egg

2 teaspoons vanilla

2-1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1-1/2 cups rhubarb, chopped

1/2 cup chopped pecans or walnuts

1/3 cup sugar

1 tablespoon cinnamon

1 tablespoon butter

Mix brown sugar, oil, egg and vanilla. Sift together flour, baking soda, baking powder and salt. Add to dry ingredients along with buttermilk. Add rhubarb and chopped pecans. Pour into muffin cups. Mix sugar, cinnamon and butter and sprinkle mixture over top of unbaked muffins. Bake at 400 degrees for 20 minutes.

Tortilla Roll-ups

Serving size: 6     

3/4 cup sour cream

6 flour tortillas (8 inch)

1-1/2 cups diced cooked turkey or chicken

1 cup cheddar cheese, finely shredded

1 cup shredded lettuce

1/2 cup chopped ripe olives

1/2 cup chunky salsa (may use thin, sliced fresh tomato)

Spread two tablespoons sour cream over each tortilla. Top with turkey or chicken, cheese, lettuce, olives and salsa. Roll up each tortilla tightly; wrap in plastic wrap. Refrigerate until serving.

GARY’S TIP: Try using peanut butter in place of mayonnaise on your BLT sandwich for a different twist.

FOOD FOR THOUGHT: To get something accomplished, it’s only necessary to be half as busy today as you plan to be tomorrow.