Cut Back on Sweets

—Add Rhubarb!

Rhubarb is a wonderful addition to any dessert, chutney, sauce or ice cream topping. It grows in old farm fields in New England and can be used for several weeks beginning now. The leaves are poisonous so leave them out, but the tender shoots are delicious and they can tone down any sweet flavor with their tart bite.
Rhubarb Bars
2 T. cornstarch
1/4 cup water
3 cups chopped rhubarb
1 1/2 cups sugar
1 T. sugar
1 t. vanilla
1 1/2 cup uncooked oatmeal
1 cup butter
1/2 cup flour
1 cup brown sugar
1/2 t. baking soda
1/2 cup chopped nuts

Dissolve the cornstarch in water in a saucepan. Add the rhubarb and sugar —cook until thickened. Stir in the butter and vanilla and mix well. Allow the mixture to cool slightly. In a bowl, combine the oats, butter, flour, brown

sugar, baking soda and nuts —blend until crumbly. Reserve a quarter of this mix for the topping. Press the rest of the oat mixture into a greased nine-inch by 13-inch pan and then pour the rhubarb mixture on top. Sprinkle with the reserved crumb topping. Bake for 30 to 35 minutes at 375 degrees, and then cut into bars, Makes 20 to 24 bars.

Rhubarb Custard Pie
2 cups rhubarb, chopped fine
1 1/4 cups sugar
1 T. flour
1/2 cup cream
2 eggs
1/2 cup water
1/2 t. nutmeg
1 9” unbaked pie shell

Arrange the rhubarb in the pie shell. Combine the sugar, flour, cream, eggs and water in a bowl and then pour this over the rhubarb in the pie shell —sprinkle with nutmeg. Bake at 400 degrees for 10 minutes. Reduce the temperature to 325 degrees and bake for 40 more minutes or until the pie is set.

Rhubarb-Apple Pie
3 1/2 cups diced apples
2 cups rhubarb, diced
1 cup sugar
1/4 t. salt
1/2 t. cinnamon
3 T. minute tapioca
2 T. butter, cut up
2 crust pie pastries

Line a pie plate with one of the crusts. Combine the apples, rhubarb, sugar, salt, cinnamon and tapioca in a bowl —mix well. Turn this mixture into the pie plate and dot the top with the butter. Cover with the second pie crust and seal the edges. Bake at 425 degrees for 10 minutes and then reduce the heat to 375 degrees. Bake for 30 to 40 more minutes.

*For strawberry-Rhubarb Pie, substitute two cups of strawberries for the apples and omit the cinnamon.
Sour Cream Rhubarb Pie
3 cups diced rhubarb
1 egg, lightly beaten
1 1/2 cups sugar
1/4 t. salt

3 T. tapioca
1 cup sour cream
1 9” unbaked pie shell

Spread the rhubarb evenly in the pie shell. Combine the egg, sugar, salt, tapioca and sour cream, and pour this mixture over the rhubarb. Bake for 15 minutes at 450 degrees (preheat the oven first), and then reduce the heat to 350 degrees and bake the pie for 35 to 45 minutes or until the filling has set.

Strawberry-Rhubarb Chutney
1 T. oil
1 /1/2 cups diced red onions
1 T. fresh ginger, grated
1/8 t. salt
1/4 cup cider vinegar
1 t. cinnamon
1/2 t. cloves
1/2 cup chopped strawberries
1 1/2 cups apple juice
1 1/2 cup chopped rhubarb

Heat the oil and then stir in the onions, ginger and salt. Cover the pan and simmer for 10 to 15 minutes —stir occasionally. Add the vinegar, sugar, cloves, strawberries and apple juice —bring to a boil and then reduce the heat again and simmer for about five minutes. Add the rhubarb and continue to simmer until the rhubarb is tender —the sauce will thicken slightly. Store in the fridge for up to two weeks in an air-tight container. This makes about four and a half cups —so share with your friends!

Rhubarb Cake 1/2 cup butter 1/2 cup brown sugar 1 egg 1 cup milk 2 cups flour 1/2 t. salt 1 t. baking soda 2 cups diced rhubarb Topping: 1/2 cup sugar 1 t. cinnamon 1/2 cup chopped walnuts

Cream together the butter and sugar and then add the egg and milk. Sift together the dry ingredients and then add them to the batter —stir until moist. Fold in the diced rhubarb. Spoon the mixture into a greased nine-inch by 13- inch pan. Combine the topping ingredients and sprinkle them on top of the cake. Bake for 35 to 40 minutes at 350 degrees or until a toothpick inserted into the cake comes out clean.