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Tons of rhubarb? Try these recipes


Rhubarb is in plentiful supply in local gardens and area supermarket. Sauces, pies, chutneys, cookies, even salad recipes abound for preparing this prolific spring and early summer fruit.

Crust-less Rhubarb Pie is a recipe I developed a number of years ago. This pie works well with fresh or frozen rhubarb and is quick and easy to prepare.

Crust-less Rhubarb Pie


6 cups sliced rhubarb

1/2 cup granulated sugar

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg


1 cup granulated sugar

1/2 cup milk

1/2 cup sour cream

1/2 cup biscuit baking mix

2 eggs

2 Tbsp butter, softened

Streusel Topping:

1 cup biscuit baking mix

1/2 cup oatmeal

1/3 cup brown sugar

3 Tbsp butter, softened

Preheat oven to 325 degrees.

In a large bowl combine filling ingredients and turn into a greased, 10 inch pie pan. Set aside.

In a blender, combine batter ingredients and blend one minute. Pour batter over rhubarb mixture in pie pan.

In a small bowl, mix streusel ingredients with a pasty blender to make fine crumbs. Sprinkle mixture over batter in pie pan.

Bake 55-60 minutes until center is set. Cool at least 30 minutes before serving. Yield: 6-8 servings.

Note, do not over fill the pan and be sure you are using a 10 inch pie pan or things will get messy in your oven.

Grannie Barbar, Barb Walter, cooks other things besides rolls and cookies. Barb’s Strawberry Rhubarb Salad is requested at family gatherings and community events. Make this recipe a day ahead as rhubarb slows the setting properties of gelatin. The end result is well worth the wait.

Barb’s Strawberry Rhubarb Salad

6 cups sliced rhubarb (thaw and drain if frozen)

1 cup water

1 cup granulated sugar

2 large packages (6 ounces each) strawberry gelatin

2 cups orange juice

24 ounces frozen strawberries, partially thawed and cut in bite size pieces

Twenty four hours before serving (sets slow), cook rhubarb, water and sugar together until rhubarb is soft. Stir in gelatin, mixing until gelatin is thoroughly dissolved. Stir in orange juice. Stir strawberries into gelatin, mixing until strawberries completely thaw. Pour mixture into a 13 x 9 inch glass pan or 12 cup glass bowl.. Refrigerate over night, at least 24 hours. Yield: 14-15 servings.

Note: Nutra-Sweet or Slenda may be used in place of sugar, adding with the orange juice instead of cooking with the rhubarb. Pineapple juice may be substituted for the orange juice.

Jams and chutneys are another great way to use up the abundance of rhubarb just one plant can produce. Rhubarb Jam is delicious on vanilla ice cream.

Rhubarb Jam takes a bit longer than most other jam recipes as the fruit needs to be cooked before measuring. Following is the basic MCP Pectin package recipe with a few added ingredients.

Rhubarb Jam

3 1/2 pounds fresh rhubarb

1/4 cup lemon juice

1 tsp micro-planed lemon zest ( just the yellow part)

1/4 tsp ground nutmeg

1 package (2 ounces) pectin

8 1/2 cups granulated sugar

Wash, trim and slice rhubarb into 1/2 inch pieces. Combine sliced rhubarb, 2 1/4 cups water and 1/4 cup lemon juice in a large kettle. Bring to a boil, reduce heat and simmer, covered until very soft.

Measure 6 cups of the prepared fruit into a large kettle (be sure to measure, do not just assume the cooked fruit is the right amount). Place the measured sugar in a dry bowl, add the nutmeg to the sugar.

Stir pectin into rhubarb in kettle. Stir in lemon zest. Bring mixture to a boil over High heat, stirring constantly. Stir in sugar quickly, all at once. Return to a full rolling boil and boil exactly 4 minutes. Remove from heat, Skim off any foam.

Ladle quickly into sterilized jars. Wipe any spills from rims. Top each jar with canning lid and ring. Screw ring tightly to form seal, or follow canning book directions for 10 minute water bath processing if desired.

Occasionally, I get asked etiquette questions. Recently the subject of RSVP came up. What does it mean? What is the proper response? RSVP is the short version of Repondez S’il vous plait, a French phrase meaning, Please Respond.

What does this mean for the recipient of invitations stating RSVP? It means you respond, yes I will attend or, no, I won’t be able to attend, so the host knows how many to prepare for.

Sometimes you may receive and invitation that states, RSVP, Regrets Only. This means you only respond if you can not attend, otherwise the host will automatically assume you will be in attendance.

Wedding reception invitations often include a RVSP card to be returned to the host. Be sure to return by the requested date, as big events like these require a head count in advance to the caterer.

There are other invitation forms that may include RSVP and instructions for responding, but the import thing is, be sure to respond. The host thinks enough of you to invite you, so do respond so they can be well prepared for all who attend.

Lastly, if your plans change and you can not attend the event, please let your host know as soon as possible.

The “Welcome to My Kitchen” mail tin in The Odessa Record office needs to be filled again. It is easy to share a recipe this way. Just bring your recipe in and have one of the staff make a photo copy and place it in the mail tin.

What new recipes are you cooking this spring? I am testing some sandwich fillings, recipes for two, and more rhubarb recipes. Share your favorite recipes and any recipe requests by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email, or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. The ground has warmed suitable for planting all garden vegetable seeds now, but be prepared to cover any tender plants in case of a late frost.


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