I've been getting pretty many requests for rhubarb this time of year. I gathered some of the more popular and easy ones. I have never touched rhubarb, never will, so these are untried by me. Let me know what you "rhubarb lovers" think.

RHUBARB COBBLER

Mix 1 cup granulated sugar & 2 T. cornstarch; stir in 5 cups 1" slices rhubarb, 1 T. water. Bring to boil; cook & stir 1 minute. Pour into 8" square baking dish. Dot with butter; sprinkle with 1/4 tsp cinnamon. Add Biscuit Topper. Bake 400 degrees about 20 minutes. Serves 6.

Biscuit Topper: sift together 1 cup all-purpose flour, 1 T. gran. sugar, 1 1/2 tsp baking powder & 1/4 tsp salt. Cut in 1/4 cup butter 'til like coarse crumbs. Mix 1/4 cup milk & 1 slightly beaten egg; add all at once to dry ingredients, stirring just to moisten. Drop by spoonsful atop hot fruit. Sprinkle with sugar.

NOTE: when making this with strawberries or blueberries..decrease the rhubarb amt to 4 cups & add 2 cups of either strawberries or blueberries.

(compliments of Donna Matthieu-Portland Oregon) ·

Rhubarb Pie

Filling:

• 2 cups sugar
• 3 Tbsp. flour
• 2 eggs, beaten
• 5 1/2 cups coarsely chopped rhubarb
• 2 8" unbaked pie shells

Crumbs:

• 1 c. flour
• 1/2 c. brown sugar
• 1/4 c. shortening
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder

To prepare filling combine sugar, flour and eggs. Stir to form a thick paste. Fold in rhubarb pieces.

Spoon into 2 unbaked pie shells (cut recipe by half if you only want to make one pie)

To prepare crumbs combine all ingredients and mix well. Sprinkle evenly over rhubarb mixture.

Bake at 400 degrees for 10 minutes, reduce heat to 350 degrees and bake 40-50 minutes more.

Glazed Strawberry-Rhubarb Pie

pastry for 2 crust pie

• 1/8 tsp. salt
• 2 c. fresh strawberries
• 2 Tbsp. butter or margarine
• 1 1/4 c. sugar
• 1/3 c. flour
• 2 c. fresh rhubarb cut into 1 inch pieces
• 1 Tbsp. sugar

Combine 1 1/4 c. sugar, salt and flour. Arrange half of the strawberries and rhubarb in pastry lined 9 inch pie pan. Sprinkle with half of the sugar mixture. Repeat with the remaining fruit and sugar mixture, dot with butter. Bake at 425 degrees for 40-50 minutes, or until rhubarb is tender and crust is browned.

Rhubarb Cake

• 2 c. sugar
• 1 c. shortening
• 2 eggs
• 2 tsp. cinnamon
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 c. cold coffee
• 3 c. flour
• 3 c. finely chopped, peeled rhubarb

Cream together sugar and shortening, add the eggs. Add the next 3 ingredients. Add coffee and flour alternately. Add rhubarb. Pour into a greased 9 x 13 pan. Sprinkle with cinnamon, sugar (add nuts if you want). Bake at 350 degrees for 45 minutes. Makes a moist coffee cake.

Rhubarb Meringue Pie

• 3 c. diced rhubarb
• 1 1/4 c. sugar
• 1/4 tsp. salt
• 2 Tbsp. water
• 1 1/2 Tbsp. cornstarch
• 3 Tbsp. cold water
• 1 Tbsp. lemon juice
• 4 eggs, seperated
• 1 9" pie shell

Combine rhubarb, 1 c. sugar, salt and 2 Tbsp. water in a sarcepan. Bring to boil over low heat. Dissolve cornstarch in 3 Tbsp. cold water and add to rhubarb mix. Cook, stirring constantly, until clear and thick. Add lemon juice and slightly beaten egg yolks. Remove from heat.

Beat 2 egg whites until stiff but not dry. Fold into rhubarb mix. Pour into pie shell. Beat remaining egg whites until soft peaks form. Gradually add remaining 1/4 c. sugar and beat well. Spoon meringue over rhubarb mixture.

Bake at 350 degrees for about 15 minutes or until meringue is lightly brown.