I imagine that rhubarb season is pretty much over for this year. However, rhubarb is what this week’s column is all about. All three of the recipes are courtesy of Mary Burnett, of Craig. If you can’t use them this year, I’ll bet you can next year!
The first is for “Rhubarb Cream Pie.” You will need these ingredients: 1 1/2 cups sugar, 3 tablespoons flour, 1/2 teaspoon nutmeg, 1 tablespoon butter, 2 beaten eggs and 3 cups rhubarb, sliced 1/2-inch thick. You also will need a double pastry crust.
Preheat the oven to 450 degrees. (You will bake the pie for 450 degrees for 10 minutes and then at 350 degrees for 30 minutes.)
Blend the sugar, flour, nutmeg and butter. Add the eggs and beat until smooth. Pour over the rhubarb in a 9-inch pastry-lined pie pan.
Place a crust on top. Flute the edges. Bake at 450 degrees for 10 minutes. Reduce the heat to 350 degrees and bake for 30 minutes.
To make “Rhubarb Crisp” you will need these ingredients: 4 cups rhubarb (sliced in 1/2-inch pieces), 1 package of cherry or strawberry gelatin, 1/2 to 3/4 cup sugar, 1 white or yellow cake mix, 1 cup hot water and 2 1/2 tablespoons melted butter.
Grease an 11x13-inch pan and layer in the following order: Place the rhubarb in the bottom of the pan. Sprinkle the dry gelatin over the rhubarb. Layer the sugar over the gelatin and then the dry cake mix. Mix together the 1 cup of hot water and 2 1/2 tablespoons melted butter. Pour over the top of everything in the pan. Bake at 375 degrees for 40 to 45 minutes.
Serve with ice cream or topped with whipped topping.
Note: Mary wrote that the “Rhubarb Crisp” is easy to make. She also wrote that it can be made with less sugar for diabetics by using Splenda over the rhubarb, along with 1/4 cup sugar and sugar-free gelatin.
To make “Rhubarb Oat Bars” you will need these ingredients: 1 1/2 cups chopped rhubarb, 1 cup brown sugar (divided), 4 tablespoons water (divided), 1 teaspoon lemon juice, 4 teaspoons cornstarch, 1 cup oatmeal, 3/4 cup flour, 1/2 cup coconut, 1/2 teaspoon salt and 1/3 cup melted butter.
Preheat the oven to 350 degrees. Grease an 8-inch baking dish.
Combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice in a saucepan. Bring to a boil. Reduce the heat to medium; cook and stir for 4 to 5 minutes until the rhubarb is tender. Combine cornstarch and remaining water until smooth; gradually stir into the rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and set aside.
In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in the butter until the mixture is crumbly. Press half of mixture into a greased 8-inch baking dish. Spread with the rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly. Bake at 350 degrees for 25 to 30 minutes, until golden brown.
Cool on a wire rack. Cut into 16 squares.
Mary wrote a note about freezing rhubarb. She says to slice the rhubarb 1/2 -inch thick and measure four cups into a quart freezer bag. That’s enough to make one pie.
Thanks so much for sharing the recipes, Mary! They sound delicious!
If you have a recipe that you’d like to share with readers, send it to me at P.O. Box 415, Craig, CO 81626, or call me at 970-824-8809.