USM-112

As spring brightens the weather and fills the world with blooms, grocery stores and farmer’s markets are seeing the vibrant red hue of rhubarb.

Home gardens—and certainly the realfoodtraveler.com gardens—are overflowing with rhubarb. Fortunately, rhubarb has experienced a renaissance over the past few years. Chefs and home cooks alike have rediscovered the tart and tangy flavor that these colorful stems, whether fresh or frozen, can add to all kinds of dishes.

Our pals at A Taste of Home, the food and entertaining magazine, bring us a taste of spring with these rhubarb recipes.

All recipes and photos courtesy Taste of Home. www.tasteofhome.com

USM-112

Rhubarb Pork Chop Bake

Makes 4 servings

4 bone-in pork loin chops (1/2 inch thick and 7 ounces each)

2 tablespoons canola oil

1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/4 teaspoon salt

1/8 teaspoon pepper

2-1/2 cups chopped fresh or frozen rhubarb (1/2-inch pieces)

4 slices day-old bread, crusts removed and cubed

3/4 cup packed brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

In a large skillet, cook the chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Sprinkle with rosemary, salt and pepper. Remove from the heat and keep warm.

In a large bowl, combine the rhubarb, bread cubes, brown sugar, flour, cinnamon and allspice.

Place half of the rhubarb mixture in a greased 11-in. x 7-in. baking dish. Top with chops and remaining rhubarb mixture. Cover and bake at 350° for 30-35 minutes. Uncover; bake 10 minutes longer or a meat thermometer reaches 160°.

Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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Rhubarb Citrus Punch
Makes 12 servings

8 cups diced fresh or frozen rhubarb

5 cups water

1-1/3 cups sugar

2 cups orange juice

3/4 cup lemon juice

1 quart ginger ale, chilled

1 quart fresh or frozen strawberries, optional

Ice cubes

In a large kettle, simmer rhubarb and water until rhubarb is soft. Cool; strain through several layers of cheesecloth. Measure 4 cups juice and return to kettle with the sugar. Heat until sugar is dissolved. Chill.

Refrigerate or freeze any remaining rhubarb juice for another batch. Combine orange and lemon juices and rhubarb mixture. Refrigerate until ready to serve.

Just before serving, stir in ginger ale and strawberries, if desired. Serve in chilled glass over ice.

Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

CS1564C91

Rhubarb Coconut Cookies

Makes 3 dozen

1/2 cup shortening

1-1/3 cups packed brown sugar

1 egg

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 cup milk

1 cup diced fresh or frozen rhubarb

1 cup chopped pecans

1 cup raisins

1/2 cup flaked coconut

In a bowl, cream shortening and brown sugar. Add egg; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in rhubarb, nuts, raisins and coconut.

Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 12-15 minutes or until golden. Cool on wire racks.

Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Originally published as Rhubarb Coconut Cookies in Bountiful Harvest Cookbook 1994, p. 90.

Rhubarb Ketchup

Makes 48 servings (6-7 cups)

4 cups diced fresh or frozen rhubarb

3 medium onions, chopped

1 can (28 ounces) diced tomatoes, undrained

1 cup sugar

1 cup packed brown sugar

1 cup white vinegar

2 teaspoons salt

1 teaspoon ground cinnamon

1 tablespoon pickling spice

In a large saucepan, combine the first eight ingredients. Place pickling spice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasoning; tie securely with string. Add to saucepan. Cook 1 hour or until thickened.

Discard spice bag. Cool ketchup. Store in airtight containers in the refrigerator.

Originally published as Rhubarb Ketchup in Bountiful Harvest Cookbook 1994, p 92.