Out of Helen's Kitchen - Rhubarb
- Details
- Published on Sunday, May 27, 2018
By Helen Drysdale
Neepawa Banner & Press
Rhubarb is one of the few plants you can put in and forget about. It seems unaffected by drought, bugs or blights. My hardy rhubarb is up and will soon be ready to eat. It is one of the first treats from the garden. To help you with your rhubarb I will share these rhubarb recipes with you.
Cherry rhubarb crisp
Filling:
1 can cherry pie filling
4 cups diced rhubarb
1 cup sugar
Topping:
1 cup oatmeal
1 cup flour
1 1/4 cup brown sugar
2/3 cup butter
Combine filling ingredients. Pour into a 9x13 inch pan. Mix topping ingredients until crumbly. Spread over filling. Bake at 350掳 for 45-50 minutes. Serve warm with ice-cream.
Rhubarb marmalade
12 cups rhubarb
6 ground oranges
6 cups sugar
2 cups crushed pineapple
2 packages lemon Jello or another flavor of your choice
Cook rhubarb, oranges and sugar until fruit is tender. Add pineapple and cook 5 minutes. Add Jello and cook 5 more minutes. Put the hot mixture into sterilized jars and seal.
