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Rhubarb Recipes Simply Delicious
by Joan Airey
by Joan Airey

email: joanairey@xplornet.com

On November 1, 2008 the fourth printing of “Good Friends Sharing Good Food” rolled off the presses.

When the first two printings of “Good Friends Sharing Good Food” sold out, I decided I would update the book and asked Joyce Stewart of Harbour Lights Bed and Breakfast of Vernon to divulge a few of her recipes. As the cookbooks forward states Joyce is a marvelous cook always willing to share cooking tips and recipes.

A percentage of the cookbook proceeds will be donated to Cancer Care Manitoba’s new facilities being built in Brandon in memory of my sister-in-law Joan Sutherland who lost her battle with cancer April 5, 2008.

Over the years I have written cooking columns for Manitoba Co-operator, Grainews, and Manitoba Charolais Newsletter. When my children all left home and started calling for recipes I decided it was time to compile a cookbook. My recipes have been published in Harrowsmith Cookbooks, Taste of Home and Quick Cooking. Many friends have shared recipes with me so I have included their name next to the recipes. I’ve created some of the recipes in my kitchen all of which use readily available ingredients.


June 28, 2009

Spring is taking time to arrive in Manitoba we’ve been enjoying rhubarb dishes and asparagus from the garden. Everyone has been busy covering their gardens every night with frost warning a nighly happening. Visitors have asked for this Rhubarb Cobbler on numerous occasions.

Rhubarb Cobbler

3-4 cups chopped rhubarb

1 cup sugar

3 oz box strawberry gelatin

1½ cups flour

2 teaspoons baking powder

½ teaspoon salt

½ cup butter or margarine

1 cup sugar

1 egg

¾ cup milk

1 teaspoon vanilla

1 teaspoon cinnamon

1 Tbsp. sugar

Wash and cut fresh rhubarb into small pieces. Or drain thawed rhubarb. Mix with one cup sugar and gelatin. Sift flour, baking powder and salt together.

Cream butter or margarine, add 1 cup sugar. Beat in egg. Add dry ingredients with milk and vanilla. Blend until batter is smooth.

In a well greased baking dish, layer the fruit mixture on the bottom. Spread the batter over the fruit.

Mix cinnamon with one tablespoon sugar and sprinkle over the top. Bake at 350F for 45 to 50 minutes or until the rhubarb is bubbly and soft. Cut into squares and serve warm with ice-cream, whipped cream, or pouring cream.

This works well with other fresh fruits like Saskatoon, plums cherries, even apples. Vary the gelatin to suit the fruit. Cherry goes well with rhubarb too.

Looking for a new rhubarb jam recipe—this Rhubarb-Banana Marmalade recipe is very popular with my family.

Rhubarb-Banana Marmalade

7 cups of rhubarb diced

2 bananas sliced

3 cups sugar

Juice of half a lemon

Combine ingredients and cook slowly, with some stirring for 15-20 minutes or until thick enough to set. Pour into sterilized jars and seal at once. Yield: three 8 oz jars.

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