Easy Rhubarb Recipes
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For a few additional tips on rhubarb, Laverne Monroe, Nevada, Missouri, sends this from one of her Kraft cookbooks:
• Don’t eat the leaves; they can be toxic.
• Substitute rhubarb for half the fruit in your favorite crisp and cobbler recipes, or stir chopped rhubarb into muffin, other quick-bread and coffee-cake batters.
• Rhubarb is easy to grow and ready to harvest early – March in some areas. While used as a fruit, it is technically a vegetable.
So here you have it: Rhubarb in all its glory, and in any dish you can imagine. I’m looking forward to hearing from Grandma Jody on the success of her rhubarb recipe book for her military grandkids.
Louise White, Bentonville, Arkansas, hopes someone has two recipes from her grandmother’s era. Her grandmother arrived in the United States as a young bride in 1898. The first recipe is for Christmas Pudding, which was a molded chocolate dessert with currants and finely chopped nuts, probably English walnuts, and it was served with a dollop of whipped cream. The second is for Wine Soup. It was dark red in color, clear, and thickened with something, Louise says. “I believe the soup base was made and the wine added after it was cooked because it had a little zip to it.”
If you’ve been looking for a long-lost recipe, or can provide one, please write to Recipe Box, c/o GRIT, 1503 S.W. 42nd St., Topeka, KS 66609, or email us at RecipeBox@grit.com. Please include your name, address and daytime phone number. Recipes cannot be returned, as they are sent to the person requesting the recipe. Recipe requests and responses will be printed at our discretion as space allows. Addresses are not printed to allow GRIT the opportunity to share recipes with readers before sending them on.
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