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Cooking Corner

May 14, 2011
Bernice Volkens

It seemed to me we waited a long time for spring to come this year. Finally we're seeing the beautiful shades of green and the beautiful shades of spring flowers; daffodils, jonquils, tulips and violets are just some of my favorites. One day this last week I had beautiful tulips and the next day the cold winds were whipping them around, but today they looked pretty good, but their beauty is waning fast. My loaded rhododendron bush will also be gone soon. But by then I should soon be getting lilacs on my very old bushes.

When I think back, every spring seems to have this kind of weather. Seasons go in perfect order - the flowers come in a certain order and even birds migrate in order. When the thermometer drops a degree to a certain point, we can look for a frost. When the warm sun shines for a few days the tulips and the rhubarb says now is the time to grow. I only hope my tulips have seen the last of these cold, windy days. The rhubarb was at a standstill for awhile, but because of the warmer weather many of you have rhubarb ready to eat.

Rhubarb season is all too short and a great delicious treat. It is served as a fruit, but did you know rhubarb is actually a vegetable? No matter what, my mother and generations before her knew it made one of the best pie fillings around, and who could doubt it with a nickname like pie plant? This pie-plant or rhubarb can be made into many delicious recipes. If the season goes too fast, don't despair, rhubarb stores great in the freezer. Just package it in plastic freezer bags in the amounts and size pieces needed for your recipes. I don't thaw it before using it, but I found it always needs a few extra minutes in the oven when I use it frozen.

This rhubarb recipe is delightful as springtime, and pretty too.


1 cup sugar

3 Tablespoons cornstarch

4 cups rhubarb

1/2 cup water

few drops of red food


1 recipe graham cracker


Cool Whip

1 -4 oz. pkg. instant

vanilla pudding

Combine sugar and cornstarch, stir in rhubarb and water. Cook and stir until thickened. Reduce heat and cook 2 to 3 minutes. Add food coloring. I use a 9'x 9" pan. Spread on cooled graham cracker crust. Cool. Spread Cool Whip over rhubarb mixture. Prepare pudding according to package instructions. Spread pudding on top of Cool Whip. Sprinkle with extra crumbs. Chill. Makes 9 servings.



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