Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Craig Our rhubarb is nearly ready for picking. Following is a recipe I clipped from a newspaper nearly 20 years ago.
I don't remember the name of the newspaper.
To make "Rhubarb Kuchen" you'll need: 1 cup sifted all-purpose flour, 3 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 3 tablespoons butter or margarine, 1 beaten egg, 2 tablespoons milk, 1/2 teaspoon vanilla, 1 (3-ounce) package strawberry gelatin, 1/3 cup sugar, 3 tablespoons all-purpose flour, 4 cups sliced rhubarb, 2/3 cups sugar, 1/3 cup sifted all-purpose flour and 3 tablespoons butter or margarine.
Note: The ingredients are listed as they will be used, thus the repeat of some of the ingredients.
Preheat the oven to 350 degrees. Find a 9-by-9-by-2-inch baking pan or dish.
Combine the first four ingredients. Then cut in 3 tablespoons of butter until the mixture resembles coarse crumbs. Combine the egg, milk and vanilla and add to the flour mixture. Stir until moistened.
Lightly flour hands and pat dough into the pan. Press dough 1 inch up the sides.
Combine the gelatin, 1/3 cup sugar, and 3 tablespoons sifted all-purpose flour. Add rhubarb and mix well. Pour into the crust.
Combine 2/3 cup sugar and 1/3 cup flour. Cut in 3 tablespoons butter and until crumbly. Sprinkle over the rhubarb. Bake at 350 degrees until the rhubarb is tender and the top is browned. It will take about 60 to 65 minutes.
Note: One cup of strawberries may be added to the rhubarb mixture.
Last spring my sister Darlene Blackford sent me a recipe for "Strawberry Rhubarb Jam."
I've tasted the jam, and it's delicious.
The recipe is quick and easy to make, too. Last year, I didn't get it made. This year, it's a goal of mine. I featured the recipe last year so this is a repeat. It's a good time to make the jam because the rhubarb is getting ready, and it's strawberry season.
To make "Strawberry Rhubarb Jam," you'll need: 4 cups sliced rhubarb, 4 cups sugar, 20 ounces frozen strawberries or 4 cups fresh strawberries and 6 ounces strawberry gelatin.
Combine the rhubarb and sugar. Cook slowly; stir at low boil for 12 minutes. Add the strawberries. Cook the mixture 3 minutes. Stir in the gelatin. Cool and then pour into containers and refrigerate.
Do you have recipes for using rhubarb (or any other favorite recipe)? If so, send them to me at Box 415, Craig 81626 or call me at 824-8809.