August 2010

Thank goodness for a good rain yesterday, we sure needed it. Seems lately alot of time is spent praying for a breeze of some kind in this humidity we are still experiencing during the day.

Many people are talking about their "last days of rhubarb" and my plants are dying down too. If you have some zucchini from your garden, you can pair it with your rhubarb and try this muffin recipe. There are many variations, and maybe this is one you don't have.

Not only are they light and tasty made with whole wheat flour, but are healthy and low fat too.

RHUBARB ZUCCHINI MUFFINS


Pre-heat Oven to 350 degrees

1 1/2 cups finely chopped rhubarb
1 1/2 cups zucchini - grated
1 cup brown sugar
1/2 cup milk
1 tsp. vanilla
2 eggs
3 tblsp. canola oil
2 1/2 cups whole wheat pastry flour
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
pinch salt
1 tsp. baking powder

In a mixing bowl, combine all of the above ingredients, but stir in the chopped rhubarb last. Make sure it is well mixed together.

Fill muffin cups, bake 20 minutes.

Pies still "soupy?" This amish easy filling recipe promises no soupy pies!

HOMEMADE RHUBARB-CUSTARD PIE

1 & 1/2 cups rhubarb - chopped

2 tblsps. flour

2 eggs

1 cup white sugar

3/4 cup cream or whole milk

Preheat oven to 350. In a large mixing bowl, mix together above ingredients. Pour in unbaked 9-inch pie shell and bake at 350 for 45 minutes to an hour or until set well.

Deltana Fair Rhubarb Throwdown
Delta Junction, Alaska

Another Rhubarb "Fair" has sprung up, and looks like it might be on again next year. I don't have many details, but I believe it was held in July. It seems people were more than happy to join in on what I think was a one-day event and mainly consisted of a cooking competition.

Hopefully, with more detail, this one can be added to the list of Annual Rhubarb-Fests held everywhere.

Everything from rhubarb crunch to rhubarb pudding cakes were entered, but rhubarb tartlets won the day. "Chef Keith" was quite impressed by all of the entries.
I've been seeing a variation or two on tarts that look quite interesting. Will try to provide a few for you next newsletter.

RHUBARB LOAF - MAKES 2

2-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1-1/4 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups chopped rhubarb

Cinnamon Topping
1/2 cup brown sugar
1 tblsp. melted butter
1 tsp. ground cinnamon

Blend your flour, soda and salt in a bowl. In another bowl, combine the sugar, oil, egg, vanilla and buttermilk. Stir in the dry ingredients and add the rhubarb last.

Fill 2 greased loaf pans. (You can make muffins if you would rather, just reduce cooking time.)

Sprinkle the top with the mixed topping ingredients.

Bake at 350 degrees for 45 minutes for loaves. (Cook 25 minutes for muffins.)

Test with a knife, until it comes out clean.

Let sit for 10 - 15 minutes before removing from pans.

Do You Dream About Rhubarb??
I kind of hope not...., but this little item was published recently at the Dreams Online Blog which is entertaining, and certainly thought provoking too!

"To see rhubarb growing in your dream, signifies that you are freeing yourself out of an unwanted situation or relationship. It also suggests that pleasant times will be lingering around for awhile.

To dream that you are cooking rhubarb, signifies an argument which will result in a loss of a friend.

To dream that you are eating rhubarb, denotes disappointment in your present job."





Until next time, pleasant dreams only!

Elizabeth