Before it gets too hot to even think about turning on the oven, should such a thing actually happen this summer, frequent Forum helper Lavon Woodey of Everett gives us two different reasons to run out and raid the rhubarb patch right now.
Rhubarb crunch
1 cup flour
1 cup oatmeal
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup cold butter
1/2 cup chopped nuts (optional)
4 cups diced fresh rhubarb
11/3 cups granulated sugar
2 teaspoons cornstarch
1 cup cold water
1 teaspoon vanilla
Ice cream
In a mixing bowl, combine flour, oatmeal, brown sugar and cinnamon; cut in butter to make crumbs. Stir in nuts, if used. Press half into a greased 8-inch square pan.
Sprinkle with rhubarb; set aside.
In a small saucepan, mix together the granulated sugar and cornstarch; gradually whisk in water, bring to a boil and cook and stir 2 minutes or until thickened and bubbly. Remove from heat, stir in vanilla and pour over rhubarb.
Sprinkle evenly with the remaining crumb mixture and bake, uncovered, at 350 degrees for 1 hour or until bubbly and lightly browned.
Serve warm with ice cream.
Makes one 8-inch square pan, 6 to 8 servings.
Matzo meal rhubarb cobbler
11/4 cups sugar
1/4 cup quick-cooking tapioca
4 cups (1/2-inch slices) rhubarb
1 cup fresh or frozen unsweetened raspberries or mixed berries
2 tablespoons lemon juice
1 cup matzo meal
1/2 cup sugar
1/2 cup butter
1/8 teaspoon nutmeg
Raspberry or lemon sorbet (optional)
In a large mixing bowl, combine the 1 1/4 cups sugar, tapioca, rhubarb, raspberries or mixed berries and lemon juice, stirring gently but well. Turn into a greased 11/2- to 2-quart baking dish. Let stand 15 minutes to 1 hour to soften tapioca, stirring several times.
In a medium mixing bowl, rub together the matzo meal, remaining 1/2 cup sugar, butter and nutmeg to make fine crumbs. Squeeze the crumbs together to create lumps, then crumble over the rhubarb.
Bake at 375 degrees 1 hour or until the center bubbles.
Serve warm or cool. Good with raspberry or lemon sorbet.
Makes one 11/2- to 2-quart baking dish.
Bits and pieces: If anyone thinks Linda Happy’s recent recipe for chili with cocoa is a little too salty, she says the salt can be decreased from 1 teaspoon to 1/2 teaspoon.
The next Forum will appear in Monday’s Good Life section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
