t

^^You Don't Even , r Need A Garden to Enjoy Rhubarb's Tang&Color

by Florence Heal Cultivate in the Spring — stop pulling by the Fourth of July makes for an excellent crop," was the advice of my father to us when we first planted rhubarb by following this guidance, had rhubarb for the table, to freeze, and to give to friends. Rhubarb is an easy plant to grow A garden isn t even necessary; its roots can be a part of the flower bed. When rhubarb goes to seed, the head makes an interesting table decoration. There arc two main varities grown here in South Jersey, the green or regular rhubarb, and the red or strawberry rhubarb. To cut down on sugar needed to sweeten rhubarb in cooking, why not try cooking the rhubarb with fresh strawberries. One of the most common ways to serve rhubarb is stewed. Simply cut the leaves and ends off the stalk, wash and cut into two-inch pieces. Add enough water to cover the bottom of the pan (about one cup). Cook over low flame for

about five minutes or until fhe rhubarb is tender. Add sugar to taste. *For about six stalks of rhubarb use about one-half cup sugar. Another common way is rhubarb pie. The one my family f (refers is made as follows (Crust s made for two crust pie. Place the bottom crust in the pie tin and add the following): Rhubarb Pie 4 cups rhubarb, cut In 1-tnch lengths 1 cups sugar 4^ tablespoons all purpose flour 1/8 teaspoon salt 2 tablespoons butter or oleo Place the rhubarb in a mixing bowl and blend thoroughly sugar, flour, and sale. Place in pidun, dot with butter or oleo. Add top crust and pinch the two edges together. Bake at 350 degrees for 25 minutes. Sometimes I add strawberries to rhubarb, making it 2 cups rhubarb and 2 cups strawberries. Instead of making crust for two

pies I make pastry crust for one pie and put a crumb crust on top of the pie by mixing Vi cup brown sagar, 1/3 cup flour, V< teaspoon cinnamon and Vs cup butter. Bake as you would a two-crust pie. Those using Honey might like this recipe. Honey-Lemon Rhubarb Pie Pastry for 2 crust 9" pie 1 y t cup rhubarb, cut up 6 tablespoons flour M teaspoon salt 2 teaspoon grated lemon rind 1/3 cup honey 2 tablespoons butter ’ , Combine rhidprb, sugar, flour, and salt and rind. Mix well. a Line 9” pan (with pastry. Fill with rhubarb mixture, dot with butter, add top crust or crumb topping. Bake at 350 degrees for 30 minutes.

At a recent church supper in Atlantic County, this delicious pie was served: Rhubarb Cream Pie 1 recipe for pastry 1 egg white, beaten 2% cups rhubarb, cut up 2 eggs, beate^ 1)4 cups suga^ 1 cup half and half or evaporated milk pinch o/salt freshly ground nutmeg to taste Prepare pastry for bottom crust and lattice top. Fit bottom crust to pan and brush with beaten egg white. Place in freezer for 15 minutes. Cover rhubarb with boiling water and let stand for 3-4

minutes to remove tartness; drain. Mix remaining ingredients and pour over rhubarb in unbaked pie crust. j Place lattice strips on top of the fruit, brush with egg white. Bake in a preheated 350 degree oven until rhubarb is cooked and the custard is firm, about 50-60 minutes. Cool thoroughly before serving. Serves 6.

At a farm market here in the county last summer, a delicious marmalade was on sale. It was a delicious treat so the owner was asked for the recipe which

follows:

Rhubarb Marmalade 7 lbs. rhubarb

4 oranges

5 pounds sugar

2 lemons

Remove seed from the lemons and oranges and put rind and pulp through food chopper. Cut rhubarb into small pieces. Mix together and cook until thick, making sure to stir frequently. hot jars. The

jars.

cover with parafin while still hot.

• * *

Try Rhubarb in your menu during the month of June. Additional recipes are available by sending a stamp-addressed envelope c/o Rhubarb to Cape May County Herald, P.O. Box 484, Cape May, N.J. 08204 Florence L.D. Heal of Cape May, is former supervisor of Home Economics for the State of Hew Jersey.

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