Rhubarb, the first fruit of spring, should be sprouting about now, although not necessarily nearby.
The Northern U.S. and Canada are well suited for rhubarb production. In the United States, it grows best in the northern states from Maine south to Illinois.
Even though it probably isn't growing in East Texas, it is sold in East Texas stores.
Like a lemon or lime, rhubarb is tart and has delighted sweet-n-sour fans for centuries.
These recipes are brought to us by the Old Farmer's Almanac. There are many more rhubarb and other recipes at www.almanac.com.
Rhubarb Cake
Yield: 8 servings
1 cup sugar
1/2 cup brown sugar
1/2 cup margarine
1 egg
1 cup buttermilk
1 teaspoon soda
1 teaspoon vanilla
2 cups all-purpose flour
2 cups chopped rhubarb
Topping: Blend together the following
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup chopped nuts
Preheat oven to 350 degrees. Mix ingredients one at a time in order given. Stir half of topping into cake batter. Pour cake batter into large loaf pan. Sprinkle reserved topping on top. Bake for 30 to 40 minutes.
Rhubarb Chutney
Yield: 2 1/2 cups
Serve this tangy condiment with chicken or turkey. It also complements the flavors of a spicy curry.
2 cups diced rhubarb (about 3/4 pound untrimmed)
1 tart apple, peeled and chopped
1/2 cup light brown sugar
1/4 cup cider vinegar
1/2 cup raisins
1 tablespoon lemon juice
1 teaspoon ground ginger
1/2 teaspoon ground cumin
Combine all the ingredients in a heavy non aluminum sauce pan. Bring slowly to a boil then reduce the heat and simmer for about 10 minutes, or until the rhubarb and apple are very soft but still hold their shape. Do not allow them to turn into mush. Taste and adjust seasonings. Cool and chill before serving.
Note: The chutney will keep for a week in the refrigerator. To store for a longer time or to present as a gift, pack chutney into sterilized half-pint canning jars and process in boiling water for 10 minutes to seal.
Apple-Rhubarb Crunch
Yield: 6 to 8 servings
Tart rhubarb and apples, sweetened and spiced and topped with oatmeal crunch, make an easy dessert.
1 cup flour
3/4 cup old-fashioned oats
1 cup brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup melted butter or margarine
2 cups diced rhubarb
2 cups sliced apples
3/4 cup white sugar
3/4 cup water
2 tablespoons cornstarch
1 teaspoon vanilla
Mix together flour, oats, brown sugar, spices and melted butter. Press half of the mixture into the bottom of a 9-inch square baking pan. Arrange the rhubarb and apples evenly on top. Cook the white sugar, water, cornstarch and vanilla until thick; pour over the rhubarb and apples. Sprinkle the remaining oatmeal mixture on top. Bake at 350 degrees for 1 hour. Serve warm with ice cream or whipped cream.
