There is a backstory to this title. I will tell that story later, till then let’s talk about rhubarb and it is definitely in season. I can see my patch right here from my window and it is telling me to “get picking”.
There are lots of delightful things to create with rhubarb. To satisfy all you rhubarb lovers I will give you some great recipes. Enjoy!
Rhubarb Cake Dessert- Florence Brouwer
Table Blessings church cook book- 100th Anniversary 1st Reformed Church Randolph Wisconsin
Ingredients
- 1 white cake mix
- 3 c. finely chopped rhubarb
- 1 c. sugar
- 3 oz pkg strawberry or cherry Jello
Make cake mix following box directions. Put in greased 9×13 inch pan; In a bowl mix together the chopped rhubarb, sugar and jello and then place on top of the cake batter. Bake for 34 minutes at 350 degrees.
-I like to serve it warm with a dollop of fresh whipped cream.
Rhubarb Fruit Cup- Wilma Vanden Berg
Family Favorites of Sheldon Christian, circa 1986
Ingredients
- 4-6 cups rhubarb
- 1 package frozen strawberries
- 1 small can mandarin organges (drainded)
- 2 or 3 sliced bananas
Directions
Cook your rhubarb until tender. Sweeten to taste, but not too sweet. Then add your frozen strawberries, mandarin oranges, and bananas. Cool thoroughly. Very refreshing.
Glazed Rhubarb Almond Pie- Daune DeVries
Randolph Christian School Cookbook, 1990
Ingredients
- 1 4 3/4 oz danish dessert and pie glaze mix
- 1/2 c. sugar
- 4 c. rhubarb cut into 1-inch pieces
- 1 8 oz pkg cream cheese softened
- 1/3 cup sugar
- 1 tbsp milk
- 1/2 tsp vanilla
- 1/4 c slivered almonds
- 1 9 inch pastry shell
Directions
Prepare glaze according to package directions. Cover surface with wax paper. Set aside. Bring the first 1/4 cup sugar and 1 cup water to a boil. Add rhubarb, bring to a boil again. Reduce heat and simmer the rhubarb covered for 2-3 minutes. Carefully remove rhubarb with a slotted spoon. Set aside. Beat cream cheese with the remaining sugar, milk, and vanilla until fluffy. Fold in almonds. Spread over the bottom and sides of the pastry shell. Spoon half of the glaze over the cheese layer. Arrange rhubarb over the glaze and the remaining glaze on top of the rhubarb. Chill. Before serving sprinkle with additional sliced or slivered almonds.
Rhubarb Slush- Amy Hanson
Ingredients
- 8 cups of rhubarb, cut up
- 2 quarts of water
- 3 c. sugar
- 1 box strawberry jello, small
- 1/2 c. lemon juice
- 1 container frozen strawberries
- white soda
Directions
Boil together the rhubarb and water for about 20 minutes. Strain juice into a container to freeze. Pour half of the strained rhubarb juice into a pot to reheat adding to it: 3 cups of sugar, 1 box strawberry jello, 1/2 cup lemon juice, 1 container frozen strawberries. Stir together until well combined and sugar and jello are dissolved. Return the reheated portion into the container to freeze with the rest of the strained rhubarb juice. Stir together. Freeze. Stir frequently while freezing.
To serve, place two scoops of frozen rhubarb into a glass with a white soda, stir to combine. Refreshing! Enjoy!
Rhubarb Sauce- Brenda Groen
Ingredients
- 4 cups cut Rhubarb
- 1/2 cup water
- 1 cup of sugar
- 3oz of jello
Directions
Combine water, jello, and sugar. Heat until dissolved! Add rhubarb and cook until tender!
Once bitten twice shy
My mother always told me we don’t talk about “illnesses” while eating food. I applied this maxim to reading recipes as well. Now that recipe reading is done, I shall tell my story.
My mother had made a rhubarb dessert for our Sunday evening desert after the big meal. Grandpa and Grandma Syens came over and we all enjoyed a nice meal together.
After supper, I ran outside to play. It had been a hot day with lots of activity and I wasn’t going to slow down that evening either. Eight in the evening rolled around and it was time to head home. Waiting for me at home was a nice piece of rhubarb dessert and a scoop of ice cream.
Wiping the sweat from my face in the kitchen dish cloth, I took a seat at the kitchen table and dug into the rhubarb dessert. Yummy! I really liked how it smelled, looked and tasted.
After finishing my dessert it was to the bathroom for a bath before bed. While getting ready for bed I felt kind of weird and made a point to tell my mother about my discomfort. Later into the night the fun began. My mom said I had the stomach “flu”, but I was convinced it was the rhubarb.
It’s been thirty years since that fateful night. I can make rhubarb desserts, I just can’t bring myself to eat them. Hopefully, I will be bringing you a few more rhubarb recipes next week. Stay tuned!
As always, here is to good food, good friends and a good life!
Michele Bruxvoort is sure to draw you in with her delightful sense of humor and love for living life. She enjoys reading, repurposing, as well as remodeling the family home with her husband. Drawing from her life experience as wife, mom, and follower of Jesus, Michele brings you a very honest and real perspective on life. When you don’t find her writing, you can find her mowing lawns, stocking shelves, taking care of her grandbaby and tackling her latest life adventure.
Wisconsin native and empty-nester, she now makes her home with her husband of 27 years in the South West Prairie plains of Minnesota.
