2 tasty ways to use up your crop of rhubarb

If you have the rhubarb — pulled from the garden or pulled off a produce counter — Forum cooks, as we’ve learned lately, have new and deliciously different recipes specifically designed to cash in on the crop.

As a matter of fact, Marysville cook Dolores Rasmussen has a pair to share. She sent them along with her chilauppa how-to (which appeared in the May 1 Forum column) and mentioned at the time, “I also included a couple of rhubarb recipes that I have. Enjoy.”

Although neither recipe calls for whipped cream or ice cream, a big blob or scoop dropped on top would probably not go amiss and might be the absolute cat’s meow as a finishing touch.

Rhubarb dessert

4cups cut-up rhubarb

2eggs, beaten

2tablespoons flour

11/2cups sugar

Topping (recipe follows)

Place rhubarb pieces in a buttered 9-inch square baking pan. In a mixing bowl, combine the eggs, flour and sugar, mixing well; pour over rhubarb.

Prepare the topping and sprinkle over the rhubarb and egg mixture. Bake at 350 degrees for 45 minutes.

Makes one 9-inch square pan.

Topping

6tablespoons butter

1/2cup brown sugar

1tablespoon baking powder

Pinch salt

1cup flour

1/2cup chopped nuts (optional)

In a bowl, combine the butter, brown sugar, baking powder, salt and flour; using a pastry blender, blend until mixture resembles coarse crumbs. Stir in nuts.

Rhubarb a la crunch

1cup flour

1cup brown sugar

1cup quick oats

1/4cup shortening

1/4cup margarine

1teaspoon cinnamon

4cups diced rhubarb (see note)

11/3cups granulated sugar

1cup water

2teaspoons cornstarch

1teaspoon vanilla

In a mixing bowl, combine the flour, brown sugar, oats, shortening, margarine and cinnamon and mix until crumbly. Spread half the crumb mixture in a 9-inch square baking pan and pat down lightly. Spread rhubarb evenly over the top.

In a saucepan, combine the granulated sugar, water, cornstarch and vanilla; cook over low heat, stirring, until the mixture is clear; pour over the rhubarb and top with the remaining crumb mixture. Bake at 350 degrees 1 hour.

Makes one 9-inch square pan.

Note: This recipe can also be prepared with apples or cranberries instead of the rhubarb.