Rhubarb Recipes

Rhubarb/Yogurt Fool                 Tasty Cooking For Good Health By Anne Marshall

 1lb of rhubarb

½ cup of raisins

2 Tbsp raw sugar

1 tbsp chopped walnuts

2 1/2 cups natural yogurt (Can use plain or vanilla flavored)

Lemon juice to taste

Wash rhubarb thoroughly and cut into 1 inch pieces. Stew gently with ½ cup of raisins

and the raw sugar. Cool. Place rhubarb and raisin mixture in mixing bowl. Add yogurt

and lemon juice stirring with wooden spoon. Spoon rhubarb into glasses and chill at least

1 hour. Decorate with a dessertspoon of yogurt and some chopped walnuts.

*Rhubarb is rich in calcium!




Rhubarb Skillet Pie                    The Good Food Cookbook By Margo Oliver

2 cups of sifted all-purpose flour

3tbsp of baking powder

1 tsp salt

1/3 cup of shortening

1 cup milk

4 cups finely chopped rhubarb

2 cups chopped apples

2 cups sugar

1/3 cup flour

1 tsp mace

¼ tsp salt

3 tbs butter

Heat oven to 400 degrees Fahrenheit. Have ready a greased 10 inch cast iron skillet that can go in oven.

Sift 2 cups of flour, baking powder and 1 tsp of salt into a bowl. Add shortening and cut in

finely with pastry blender or fork. Add enough of 1 cup milk to make a soft dough that is

easy to handle, mixing lightly with a fork. Turn on lightly floured board and knead gently

about 6 times to smooth and round. Roll into 14 inch circle. Lift dough into skillet and let

excess hang over edge of skillet.

Combine the rhubarb, apples, 2 cups of sugar, 1/3 cup flour, mace, ¼ tsp salt and pile the

mixture into the dough-lined skillet. Dot fruit mixture with butter. Fold the overhanging

dough in over the fruit, leaving the centre uncovered.

Brush top of dough lightly with milk and sprinkle with sugar. Bake about 50 minutes

or until fruit is tender. Cover loosely with aluminum foil after first 30 minutes baking

to keep the top from browning too much. Cut in wedges and serve warm topped with

whipped cream!