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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.

Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

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