RECIPE REQUEST
Dear TEAM: I would like some new rhubarb recipes. Also, I was wondering what Alma Copeland is doing. You haven’t mentioned her much since she stopped writing for this column. M.S., Rama, Sask.
Dear M.S.: Alma is well and keeping busy with her garden, community work and family. She often makes lunch for her three grandchildren and attends most of their sports and school functions.
Recently, Elrose School and its 100 students took second place out of 19 schools in their district track meet in Saskatoon. Unfortunately, provincials were cancelled due to the teachers’ strike.
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Her oldest grandson, Ben, will graduate from Grade 12 this year and head to the University of British Columbia as a Loran scholar.
Alma and her home economics college classmates will hold their 50th reunion in Saskatoon this summer. From June 3-5, Alma attended the 100th anniversary of the Saskatchewan’s Women’s Institute in Regina, the location of the first homemakers’ meeting in January, 1911.
Alma has a rhubarb jelly recipe that she particularly likes. She described it “as clear and refreshing, like crab-apple jelly but even tastier.”
ALMA’S RHUBARB JELLY
3 1/2 c. rhubarb juice 875 mL
7 c. sugar 1.750 L
2 pouches liquid Certo
To make rhubarb juice, puree 3 to 3 1/2 lb. (1.35 -1.6 kg) of unpeeled and finely chopped rhubarb in a blender or food chopper. Pour into a dampened jelly bag or cheesecloth-lined sieve suspended over a deep container. Squeeze to extract as much juice as possible.
Place juice and sugar in a large saucepan. Bring to a boil, stirring constantly. Immediately stir in Certo pouches. Bring back to a full boil and boil one minute. Stir and skim. Pour into hot sterilized mason jars.
Yield: seven cups (1.75 L).
Source: Certo Hotline 800-268-6038
Note: There are several different brands of commercial pectin. It comes in two different forms, pectin crystals and liquid pectin. Each recipe is created using the particular brand and form of pectin to produce a jelly that will set well. Use only the brand and form specified in each recipe, as they are not interchangeable.
RHUBARB DESSERT JELLY
A reader sent this family favourite.
4 -5 c. rhubarb 1 -1.25 L
1/3 c. water 75 mL
1 c. sugar 250 mL
3 tbsp. cornstarch 45 mL
pinch of salt
1 -2 drops red food colouring (optional)
Cook rhubarb in water until the fruit breaks apart, mash and then strain.
Add water to make two cups (500 mL) of juice. Combine sugar, cornstarch and salt, gradually add to the rhubarb juice. Add the food colouring if using. Cook on moderate heat and stir until boiling. Boil one minute or until thick. Chill. Serve with cream, whipped cream or ice cream.
Source: E.S. of Onoway, Alta.
RHUBARB SAUCE
The pulp left from the rhubarb dessert jelly recipe can be used to replace bananas in a muffin recipe or add 3/4 to 1 cup (175 –250 mL) sugar, heat to boil stirring constantly to melt and blend in the sugar. Cook one minute. Cool and serve.
BLINK-OF-AN-EYE RHUBARB PIE
If you like rhubarb pie, this is a quick and unique pie with none of the fuss of rolling pastry.
1 c. rhubarb, diced 250 mL
1/2 c. flour 125 mL
1 tsp. baking powder 5 mL
3/4 c. sugar 175 mL
1/2 c. pecans or walnuts, chopped 125 mL )
1 tsp. vanilla 5 mL
1 egg, slightly beaten
2 -3 fresh strawberries
Preheat oven to 350 F (180 C). Place rhubarb in a bowl.
Sift flour and baking powder over top. Add sugar, nuts, vanilla and egg.
Mix all together and spread in a nine inch (23 cm) buttered pie plate. Slice the strawberries and arrange on top of pie for decoration.
Bake 25 to 30 minutes.
Adapted from Rhubarb More Than Just Pies compiled by Sandi Vitt and Michael Hickman.
DUMP RHUBARB CAKE
If you need a dessert in a hurry, this is like an upside down rhubarb cake or a pudding. It is a quick and easy recipe in which the ingredients are dumped into the baking dish without being mixed. It would be good for feeding a crew of farm workers or surprise visitors. If you have children or grandchildren who like to cook with you, this is a fun recipe to make with them. It may even entice them to try rhubarb.
4 c. rhubarb, sliced 1/4 inch (6 mm) 1 L
1 c. sugar 250 mL
1 pkg. strawberry jelly 85 g
powder
1 pkg. (2 layer) golden or emon cake mix
510 g
1 c. water 250 mL
1/4 c. butter, melted 60 mL
Spread the rhubarb evenly over the bottom of a greased 9 x 13 inch (23 x 33 cm) baking dish. Sprinkle the rhubarb with sugar and then jelly powder.
Sprinkle the cake mix over top, breaking up any large lumps of cake mix. Pour water evenly over the cake mix, making sure that all of the cake mix is moistened. Drizzle with melted butter. Do not stir. Bake at 350 F (180
) for 45–50 minutes or until rhubarb mixture is
ender and bubbly and topping is golden.
Cool in pan on a rack for 20 minutes. Serve warm with fresh strawberry slices.
Serves 10–12.
Source: Everyday Delicious ATCO Blue Flame Kitchen.
All about rhubarb
•Rhubarb originated in China and was first described as a Chinese herbal laxative in 2100 BC.
•Marco Polo, in the 15th century, reported on rhubarb following his trips to China. The roots were eventually transported to Russia, Europe and North America.
•Rhubarb, More Than Just Pies offers lots of creative ways to use rhubarb and includes notes on rhubarb nutrition, varieties, history and growing tips. The book is available from the University of Alberta Press, www.uap.ualberta.ca.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
