Rhubarb and Rutabagas

RHUBARB Rhubarb Cake Cake: 3/4 cup margarine 2 cups sugar 1 egg 1 cup buttermilk 1 tsp. vanilla 1 tsp. baking soda 1/4 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 2 1/2 cups flour 2 1/2 cups rhubarb, chopped Topping: 1/3 cup brown sugar 1/3 cup chopped walnuts or pecans 1 tsp. cinnamon Cream together all cake ingredients and pour into a greased and floured 9x13 pan. Before baking, combine topping ingredients and sprinkle over the top of the batter. Bake at 350 for 45 minutes or until a toothpick inserted comes out clean. Strawberry-Rhubarb Pie unbaked pastry for 2 pie crusts 1/3 cup flour 2 cups chopped rhubarb 2 tablespoons butter 1 1/3 cups sugar 2 cups fresh strawberries,       washed, hulled and sliced Heat oven to 425 degrees. Stir together sugar and flour. Place one of the pie crusts pastries in a pie plate for the bottom crust, and place the rhubarb in the bottom. Sprinkle with half the sugar mixture. Repeat with strawberries and remaining sugar mixture. Dot with butter. Place on top crust and crimp edges. Cut slits in the top of the crust. Bake for 40-50 minutes. Rhubarb Sponge Pie 1 unbaked pie shell 3 cups rhubarb, chopped 1 cup sugar 1 1/2 tsp. tapioca 2 tsp. grated orange rind 1 egg 1/3 cup sugar 1/2 cup flour 1 tsp. baking powder 1/8 tsp. salt 2 tablespoons orange juice Mix rhubarb, 1 cup sugar, tapioca and orange rind. Pour into the pie shell. In a small bowl, beat together eggs and sugar for 2 minutes. Add remaining ingredients and beat one more minute. Pour over rhubarb mixture in pie crust. Bake at 375 degrees for 40 minutes or until rhubarb is tender and the batter is cooked.   Easy Rhubarb Jam 5 1/2 cups rhubarb, finely diced 3 1/2 cups sugar 1 (3 ounce) package strawberry Jello Mix rhubarb and sugar, allow to sit overnight. The next morning, boil the mixture for 15 minutes, stirring constantly. Remove from heat. Add Jello and mix until it's dissolved. Pour into sterilized containers. Cool, and keep in refrigerator.   Rhubarb Bread 1 1/2 cups brown sugar 2/3 cup oil 1 egg 1 cup buttermilk 1 tsp. baking soda 1 tsp. vanilla 2 1/2 cups flour 1 1/2 cups finely diced rhubarb 1/2 cup chopped pecans      or walnuts Stir together in order given. Pour into greased and floured loaf pans. Bake at 325 degrees for 40 to 60 minutes or until an inserted toothpick comes out clean. Makes 2 loafs.   Rhubarb Cobbler 1 cup flour 2 tablespoon margarine 1 egg, beaten 1 tsp. baking powder 1/2 tsp. salt 2 tablespoons milk 3 cups rhubarb, chopped 3 ounce package strawberry gelatin 1/2 cup flour 1 cup sugar 1/2 stick margarine Cut the 2 tablespoons margarine into the flour until crumbly. Add eggs, milk, baking powder and salt. Make a soft dough and press into an 8x8 inch pan. Press the dough up the sides of the pan. Place the rhubarb evenly in the bottom of the pan . Sprinkle with the strawberry gelatin, (dry). In a bowl, mix together the flour, sugar and margarine to make a topping. Sprinkle over the gelatin. Bake at 350 degrees for 30-35 minutes or until rhubarb is tender. Rhubarb Sauce With Blueberries 1 lb rhubarb, trimmed and       cut in thin slices 1/4 c orange juice 5 tb sugar 1/2 ts finely grated orange zest 1 c fresh or frozen blueberries 2 lg naval oranges, peeled and      cut into sections mint sprigs for garnish Combine the rhubarb, orange juice, sugar, and orange zest in a saucepan. Cover, bring to a boil over medium high heat, then turn to low and cook for 8 minutes or until the rhubarb is very soft. Stir in the blueberries and chill for later, or spoon into 4 dessert bowls. Arrange the orange sections in a flower shape on top of the sauce and garnish with a sprig of mint.

RUTABAGAS Rutabaga Pudding - Irish 1 lb rutabagas 3 tb fine breadcrumbs 3 tb milk 2 ts melted butter 1 ts salt 1 ts sugar 1 lg egg, well beaten Clean, peel and cube the rutabaga, and cook in boiling water until tender, then drain. Mash thoroughly; then add all the other ingredients. Put into a 2-qt casserole and bake at 350F for 1 hour. A pinch of cinnamon or ginger might be added. Baked Carrots, Turnips, And Rutabagas 2 lg carrots, sliced 1 md turnip, quartered 1 md rutabaga, quartered 1/4 c broth 1 tb apple juice concentrate 1 tb honey or brown sugar 1 ts grated lemon rind Note: Roots get sweeter when they're cooked slowly. Preheat oven to 350. Spray a 2 qt. casserole dish with cooking spray. Arrange vegetables in dish. In small bowl combine broth, apple juice concentrate, honey or brown sugar, and lemon rind. Drizzle over vegetables. Cover with aluminum foil and bake till tender, about 40-50 minutes. Creamy Turnip, Rutabaga, & Potato Soup vegetable cooking spray 1 c finely chopped onion 1/2 c chopped celery 3 c chopped, peeled turnip 3 c chopped, peeled rutabaga 2 1/2 c chopped, peeled red potato 3 cups chicken broth 1 ts salt 1/8 ts pepper 1/8 ts ground nutmeg 1/2 c sour cream Coat a large Dutch oven with cooking spray and place over medium heat until hot. Add onion and celery; saute 4 minutes or until tender. Add turnip and next 3 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until the vegetables are tender. Place half of turnip mixture in a blender, and process until smooth. Pour into a bowl, and repeat procedure with remaining turnip mixture. Return the puree to pan, and add salt, pepper, and nutmeg. Cook over low heat until thoroughly heated. Oven-Roasted Rutabaga And Potatoes 1 rutabaga 2 lg potatoes 2 tb olive oil 2 tb lt brown sugar salt & pepper Peel rutabaga and slice crosswise, then slice again into 1/2-inch sticks. Peel potatoes and slice lengthwise, then slice again crosswise into 1/2-inch sticks. Heat oven to 450'F. Place prepared vegetables in baking dish large enough to hold potatoes in single layer. Toss with oil, sugar, salt and pepper. Roast until tender and browned, 50 to 60 minutes. Rutabaga With Honey And Mint 1 sm rutabaga, peeled and cut in strips 1/4 to 1/3 cup butter 2 tb honey 1/4 c chopped fresh mint leaves pepper to taste Cook rutabaga in boiling, salted water until tender. Drain. Toss with butter, honey, chopped mint and pepper. Serves 4-6. Spicy Rutabaga Bread 1 c flour 2/3 c sugar 1/2 ts baking soda 1/4 ts allspice, ground 1/4 ts cinnamon 1/4 ts nutmeg 1/4 ts salt or to taste 1/4 ts baking powder 1 egg 1/2 c rutabaga, cooked & pureed 1/4 c vegetable oil Spray an 8 by 4 in. baking pan and line with wax paper. Combine flour, sugar, baking soda, allspice, cinnamon, & nutmeg; mix well. In another bowl, beat egg and add rutabaga & veg oil. Add moist ingredients to dry ingredients all at once. Stir just enough to blend. Pour into prepared pan & bake in preheated oven at 350 for one hour, or until toothpick comes out clean. Scalloped Rutabaga And Apple Combo 1 lg rutabaga, peeled and diced 3 tb margarine, divided 1 1/2 c peeled, sliced apples 1/4 c brown sugar 1/8 ts cinnamon 1/3 c flour 1/3 c brown sugar Cook, drain and mash rutabaga. Add 1 tablespoon margarine. Preheat oven to 350 degrees. Toss sliced apples with 1/4 cup brown sugar and cinnamon. Arrange alternate layers of mashed rutabaga and sliced apples in greased 2 quart casserole, beginning and ending with rutabaga. Mix together flour, 1/3 cup brown sugar and 2 tablespoons margarine until crumbly. Sprinkle over top of casserole; bake for 1 hour. Swedish Rutabagas 1 1/2 lb rutabagas, peeled,      quartered and sliced 1 ts salt and 1/4 ts pepper 2 tb brown sugar 1/2 ts ground ginger 2 tb butter In a saucepan, cook rutabagas in boiling water with 1/2 ts salt over medium heat until tender, about 10 minutes; drain. Combine brown sugar, ginger, 1/2 ts salt and pepper. Mix well and add with butter to drained rutabagas. Stir gently over low heat until sugar melts, 2-3 minutes. Excellent with ham or pork roast.

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