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Perfect time for rhubarb dessert

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I know we are getting close to the last hurrah for rhubarb, but I still have some fresh rhubarb left in my rhubarb patch that is okay for the picking. Wanting to try something different I went through a few of my old favorite cookbooks and came across a recipe for Rhubarb Dream Dessert which had the custard filling and the crust base. The melt in your mouth crust topped with the custard-rhubarb topping served with a dollop of Cool Whip was delicious.

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Rhubarb Dream Dessert

Serving size: 12

1 cup flour

5 tablespoons powdered sugar

1/2 cup melted butter

2 eggs, slightly beaten

1 1/2 cups sugar

1 cup diced rhubarb

1/2 cup flour

3/4 teaspoon salt

Combine one cup flour, five tablespoons powdered sugar and half cup melted butter; press into a ungreased 9- by-13- inch pan. Don’t worry about having enough crust to fill the pan. This makes a nice thin crust. Bake 15 minutes at 350 degrees. While crust is baking, mix together the flour, sugar and salt. Add eggs and rhubarb. Mix well and spoon evenly over crust. Bake 35-45 minutes at 350 degrees. Serve warm with whipped cream or ice cream.

Grilled Sweet Onion Burgers

Serving size: 6

1 large sweet onion, sliced

1 1/2 tablespoons butter, melted

1 teaspoon dry mustard

1teaspoon honey

1 1/2 pounds lean ground beef

1/4 cup Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon pepper

6 hamburger buns toasted

6 lettuce leaves

6 slices tomato

For onions, tear a large piece of heavy duty foil. Fold in half to make a double thickness of foil (18- by-18- inches). Place onions in the center of

the foil. Combine the melted butter, mustard and honey; drizzle over the onions. Bring up two opposite ends of foil and seal with a double fold. Then fold the remaining ends to completely enclose the onion mixture leaving space for steam to build. Place packet on an uncovered grill directly over

medium heat for 15 minutes. Meanwhile, in a medium bowl, combine ground beef, Worcestershire sauce, salt and pepper; mix well. Shape into six

patties. Add patties to grill. Grill patties and onions for five minutes. Turn patties and grill for eight to 10 minutes more or until no pink remains and

the onions are tender. To serve: Lightly toast hamburger buns or rolls on grill. Top with desired condiments, then add lettuce leaf, tomato slice, burger, grilled onions and top bun.

Fresh Cukes and Tomatoes

Serving size: 4

2 tablespoons olive oil

1 tablespoon vinegar

1 tablespoon minced fresh parsley

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

3 medium tomatoes, sliced

1/2 large cucumber, sliced

Crisp lettuce

In a small bowl, whisk oil, vinegar, parsley, salt and pepper. On a serving platter, arrange tomatoes and cucumber slices over crispy lettuce. Drizzle with the vinaigrette. Serve immediately.

FOOD FOR THOUGHT: Why is it those who can wait three hours for a fish to bite can’t wait five minutes for dinner?

GARY’S TIP: Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

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