Readers rave about rhubarb
Lynda MacLellan from Antigonish County writes: “I am crazy about rhubarb; I have made the following recipe many times. There is a note in the book by the author, Marie Nightingale. She informs that both gelatin and canned pineapple were products of the 19th century!”
Rhubarb-Pineapple Jam
Ingredients:
4 - 5 cups rhubarb, 1/2” dice
1 - 20 oz can of crushed pineapple, and juice
5 cups white sugar
2- 85 gm pkg strawberry or raspberry
Jell-O powder
Directions:
Mix the rhubarb and sugar. Add the crushed pineapple and juice. Bring to a boil, reduce heat and simmer for 20 mins. Stir while cooking. Add the Jell-O powder, stirring to dissolve.
Cool and bottle. Yield: 5 - 6 pints. PS: I will sometimes toss in a cup of the berries, fresh or frozen, about 2 minutes before the simmer has finished.
----------------------------From Barbara Nash: Here is my favourite Rhubarb recipe:
Rhubarb Squares
Ingredients:
3 cups of rhubarb pieces (attached) 1 cup sugar
2 Tbsp cornstarch 1/4 cup water
1 tsp Vanilla
Cook above mixture until thickened Mix: 1 cup brown sugar
1 1/2 cup flour
1 cup margarine
1 1/2 cup oatmeal
1 tsp Baking Soda
1/2 cup nuts (optional)
Directions:
Press 3/4 of the oatmeal mixture in a 9 X 13-inch pan.
Pour the rhubarb mixture over this and crumble the remainder on top. Bake in a 350-degree oven for 25 minutes
Enjoy!
Stay tuned for more mouthwatering rhubarb recipes. If you have a favourite to share, please send it to weathermail@weatherbyday.ca