MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb Bars
Categories: Bars, Cookies
Yield: 1 Batch

1 c Brown sugar; packed
1/2 c Butter; softened
1/2 c Margarine; softened
1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Pecans; chopped (optional)
1/2 c Quick-cooking rolled oats
3 c Fresh rhubarb;
- cut into small pieces
2 c Water; boiling
1/4 c Water; cold
2 tb Corn starch
1/2 c Granulated sugar
1 ts Vanilla

Heat oven to 375?F. Cream brown sugar, butter, and margarine. Combine
flour, soda, and salt; blend into brown sugar mixture. Stir in pecans
and oats. Press half of dough into 13x9x2" pan and set aside. Place
rhubarb in heat-proof container. Pour boiling water over the rhubarb
and let it stand 10 minutes to soften. Drain and set rhubarb aside.

Combine cold water and corn starch in saucepan. Stir in sugar and
rhubarb. Heat to boiling, stirring to dissolve sugar. Cook and stir
about 2 minutes until thick and clear. Cool slightly. Stir in
vanilla. Spread filling over pastry in pan. Sprinkle remaining dough
evenly over filling.

Bake 25 to 30 minutes or until light brown and bubbly. Cool and cut
into bars.

Note:

If you don't like the appearance of cooked rhubarb, you can add a bit
a red food colouring to give it eye-appeal.

Recipe FROM: 10,000 Tastes of Minnesota

Posted by: Florence Thompson

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Hi Ben,

Don't know if it's the weather we've had the past couple of weeks or
something else, but this is the first Fido I've had in about 10 days. We escaped the worst of it--first storm gave us rain, snow, sleet and
freezing rain but a total of maybe 2 inches. This past week end we were
set to get slammed but our area was in a "dry pocket" and we ended up
with about 3.5 inches of snow. Down in Swansboro (on the coast) where we
used to live, they got 17 inches. First week end of March, 1980, when we
were there, that area got 18 inches. Anyway, we stayed in; I made
chicken soup on Saturday and split pea soup yesterday. The snow is
melting off but possibility of black ice tonight/tomorrow morning is
keeping us home for a few more days.

Title: Rhubarb Bars
Categories: Bars, Cookies
Yield: 1 Batch

I've got a slightly different version of rhubarb bars I'll have to dig
up and post. It has ginger, both candied and powdered in it, nicely complimenting the rhubarb.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Rhubarb Bars
By: Ruth Haffly to Ben Collver on Mon Feb 02 2026 02:00 pm

Hi Ruth,

Don't know if it's the weather we've had the past couple of weeks or something else, but this is the first Fido I've had in about 10 days. We escaped the worst of it--first storm gave us rain, snow, sleet and
freezing rain but a total of maybe 2 inches. This past week end we were
set to get slammed but our area was in a "dry pocket" and we ended up with about 3.5 inches of snow. Down in Swansboro (on the coast) where we used
to live, they got 17 inches. First week end of March, 1980, when we were there, that area got 18 inches. Anyway, we stayed in; I made chicken soup on Saturday and split pea soup yesterday. The snow is melting off but possibility of black ice tonight/tomorrow morning is keeping us home for a few more days.

Wow, sounds like you're having a real heat wave.
"Oh Susanna don't you cry."
I don't blame you for staying in.

It's been warm here this week. I took the chainsaw to some pine branches
and tree-sized photinia trunks. Yesterday i took the pruning saw to the
fig tree and got quite a workout. I got about half way through and i'm optimistic about finishing the job today.

I've got a slightly different version of rhubarb bars I'll have to dig up and post. It has ginger, both candied and powdered in it, nicely complimenting the rhubarb.

I searched my database and i don't think i have that recipe yet. The ginger sounds like a nice touch.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gooseberry Bergamot Jelly
Categories: Jams
Yield: 4 Pints

4 qt Fresh gooseberries
3 Handfuls bergamot leaves;
- heaping, chopped
12 oz White sugar; per pint juice

Wash and sort gooseberries. Place in a large enameled pot and crush
berries. Add chopped bergamot leaves. Add enough water to cover and
simmer until soft, then pour into a clean jelly bag. Let drip
overnight.

Measure the juice and add the sugar. Stir over a low heat to dissolve
the sugar, then bring to a rolling boil. Boil until jelly sheets on a
spoon. Skim if a skin forms on the surface. Pour into hot sterilized
jars and seal.

The bergamot is not the European bergamot, but rather the North
American herb, Monarda clidyma, and related species.

Recipe by John Hartman

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