Travelling 2,400 kilometres in three days to attend a friend’s graduation may seem like a lot of effort.
I know our effort was appreciated because we were told several times during our brief stay how much our being there meant. That was the point, sharing the special day with family and friends and recognizing the effort that had gone into getting to this graduation day.
Our lives can often seem a treadmill of work so we all need reasons to celebrate. Take time to celebrate the special days in your life, be they graduations, weddings, anniversaries, birthdays, family reunions or the end of harvest.
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The benefit you will receive is the memories that can be enjoyed during those treadmill days ahead. Make the effort and make a memory.
Spring rhubarb
The first leaves of rhubarb are making their appearance and it is time to look for recipes. Rhubarb – More Than Just Pies, is a great little book printed by the University of Alberta Press with an introduction by Lois Hole. In addition to recipes, it contains a collection of facts, historical accounts and care and cultivation tips for this easily grown, nutritious and versatile plant.
Research at the U of A reveals that rhubarb has 74 percent dietary fibre, which helps reduce cholesterol and triglycerides and makes rhubarb an effective bowel regulator.
Copies of this book are available from The University of Alberta Press distribution centre, 877-864-8477, ISBN number 0-88864-348-9.
The book sells for $14.95 plus $5 shipping. It should also be available through local book stores.
Search for recipes
Dear TEAM: I am looking for a three-layer square that has a flour-type crust, cream cheese middle layer and a rhubarb coconut topping. – P. F., Paradise Hill, Sask.
Dear P.F.: The following cake sounds like what you are looking for. Coconut could be used instead of the walnuts.
Rhubarb cream cheese coffee cake
11/4 cups rhubarb, 310 mL
finely diced
1/2 cup sugar 125 mL
1 fresh lemon slice
21/4 cups flour 560 mL
3/4 cup sugar 175 mL
3/4 cup butter 175 mL
1/2 cup walnuts, 125 mL
chopped or 1/2 cup shreddedcoconut
1/2 teaspoon cinnamon 2 mL
1/4 teaspoon salt 1 mL
1/2 teaspoon baking soda 2 mL
1/2 tsp baking powder 2 mL
3/4 cup sour cream 175 mL
1 teaspoon vanilla 5 mL
2 eggs
1 teaspoon lemon zest 5 mL
8 oz. cream cheese 250 g
1/4 cup sugar 60 mL
Preheat oven to 350 F (180 C). Grease a 10 inch (25 cm) springform pan. In a saucepan, combine rhubarb, sugar and lemon slice. Bring to a boil over high heat, stirring until sugar melts. Decrease heat; simmer 12-15 minutes or until thickened and reduced to 1/2 cup (125 mL). Cool.
In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Set aside one cup (250 mL) of this flour mixture for topping. Add cinnamon and walnuts or coconut.
To the remaining flour mixture add salt, baking soda and baking powder. In a small bowl, stir together sour cream, vanilla and one egg. Stir sour cream mixture into flour mixture until just blended.
With floured fingers, press sour cream mixture evenly over bottom and two inches (five cm) up sides of prepared pan. Mix lemon zest, cream cheese, sugar and remaining egg. Layer over sour cream mixture. Top with rhubarb mixture. Sprinkle topping over rhubarb. Bake for one hour or until knife comes out clean. Serve warm. Makes 10-12 servings.
Dear TEAM: A reader from Drayton Valley, Alta. was looking for a rhubarb dessert jelly recipe.
This is our family’s favourite. – E. S., Onoway, Alta.
Rhubarb dessert jelly
4-5 cups rhubarb 1-1.25 L
1/3 cup water 75 mL
1 cup sugar 250 mL
3 tablespoons 45 mL
cornstarch
pinch salt
red food colouring, optional
Cook rhubarb in water until fruit breaks apart and then strain. Add water to make two cups (500 mL) of juice.
Combine sugar, cornstarch and salt and gradually add to juice. Cook on moderate heat and stir until boiling. Boil one minute or until thickened. Chill. Serve with cream, whipped cream or ice cream.
For D.H., Medicine Hat, Alta., this recipe might be what you are looking for.
Rhubarb spring celebration
7 cups rhubarb 1.75 L
1 cup water 250 mL
1 cup ginger snaps, 250 mL
crushed
2/3 cup sugar 150 mL
1/2 teaspoon cinnamon 2 mL
3 tablespoons 45 mL
unsalted butter, melted
1 pint ice cream 500 mL
or whipping cream, whipped
Preheat oven to 350 F (180 C). Grease a one quart (one L) baking dish. In a saucepan, combine rhubarb with water. Cover and simmer 10 minutes.
Drain well, save the juice to use with orange juice and ginger ale for a rhubarb drink.
Combine ginger snaps, sugar, cinnamon and butter. Place a layer of rhubarb in bottom of dish, then a layer of cookie mixture. Repeat layering. Bake for 15 minutes. Serve warm with ice cream or whipped cream. Makes eight servings. From Rhubarb – More Than Just Pies.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
