MEALS WITH MARGE

This fruit is nothing but good for you. Once you’ve planted rhubarb, you need to do nothing but enjoy the fruits of your minimal labor. Rhubarb contains vitamins A and C, calcium and iron, with only 17 calories in an average serving! Of course, if you make a cake or pie, the calorie figure soars!

Unfortunately, because rhubarb is so tart, it is almost impossible to make sauce, pie or cake without a significant amount of sugar. But … since we get a chance to enjoy this fruit only one short season a year, I’m going to make the most of it.

Last weekend was very special. Not only was Mother’s Day on Sunday, but my husband and children honored me all weekend.

It started with a fish fry on Friday and continued with breakfast Sunday morning and flowers, gifts and cards in-between. It ended Sunday evening with a call from our son Mark and his wife Molly. This gave me an opportunity to thank them for the gift of a copy of the ultra-sound of their first baby due in September.

I have always impressed on all of them that it isn’t the amount of money they spend on a person that matters; it’s the thought that goes into whatever they do that shows how much they care. Thank you, everyone, for caring so much!

Elroy and Esther of New Holstein are neighbors of our daughter Melissa, her husband and children. Elroy and Esther give new meaning to the term Victory Gardens planted during World War II to relieve food shortages. Although we aren’t experiencing a food shortage, these people do very efficient gardening and preserving. They share their crops generously with the neighbors, but still have plenty left for themselves. I believe that the actual act of sharing causes the food to stretch further. They also have a beautiful crop of rhubarb every year. I was fortunate to have them share not only their rhubarb with me but also a wonderful recipe.
Rhubarb Cake
Ingredients:
1 yellow cake mix
4 cups rhubarb cut into small pieces
2 cups sugar
1/2 pint whipping cream

Directions: Prepare cake mix according to package directions. Pour into ungreased 9x13-inch cake pan.

Mix rhubarb and sugar. Spread over cake mix. Drizzle with whipping cream. Bake at 350 degrees, 45 minutes or until done.

• • •

I come from a long line of rhubarb lovers, so it is with pleasure that I share some of my personal recipes with you. The first two were my husband’s response when I asked “What would you like me to make with the rhubarb?”

• • •
Rhubarb Surprise Pie
Ingredients:
1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons butter
1 egg, beaten
2 tablespoons milk
3 cups diced raw rhubarb
1 3-ounce package strawberry Jell-O
1/2 cup flour, unsifted
1 cup sugar
1/2 teaspoon cinnamon
1/2 cup melted butter

Directions: Sift together 1 cup flour, baking powder and salt. Cut in butter. Add egg and milk; mix. Press into a greased 9-inch pie plate.

Arrange rhubarb in pie shell. Sprinkle with Jell-O. Combine remaining ingredients; sprinkle on top of pie. Bake at 350 degrees for 50 minutes or until rhubarb is tender.

• • • Red and White Rhubarb Squares

makes 9 servings
Ingredients:
1 cup all-purpose flour
2 tablespoons sugar
1/2 cup butter or margarine
1/4 cup chopped walnuts
3/4 cup sugar
3 tablespoons all-purpose flour
3/4 pound fresh rhubarb, finely chopped, 3 cups
3 egg yolks, slightly beaten
1/2 cup milk
1/2 teaspoon vanilla
3 egg whites
1/3 cup sugar

Directions: Combine the 1 cup flour and the 2 tablespoons sugar. Cut in butter or margarine until mixture resembles course crumbs. Stir in walnuts. Press into a 9x9x2-inch baking pan. Bake at 350 degrees for 15 minutes.

Combine the 3/4 cup sugar and 3 tablespoons flour; stir in rhubarb. Combine egg yolks, milk and vanilla. Add to rhubarb mixture. Spoon over hot crust. Return to oven and continue baking 35 minutes more. In small mixing bowl, beat egg whites until soft peaks form. Gradually add the 1/3 cup sugar, beating until stiff peaks form. Spread over hot rhubarb. Return to oven. Bake 12-15 minutes longer, or until meringue is golden.

• • • The above two recipes from the 1950s had a handwritten comment above them: “very, very good.”

• • • Have some rhubarb or “eating healthy” recipes to share? Send them to: The Review, P. O. Box 317, Plymouth, WI 53073. I can be reached on Wednesdays and Thursdays at 893-6411, ext. 32.