FREEZER RHUBARB JAM
1 c. water
5 c. chopped rhubarb
5 c. sugar
Boil until tender. Add 1 can blueberry pie filling. Cook for 7 to 8 minutes.
Stir constantly. Add 2 packages raspberry Jello. Pour into containers, let
set out overnight. Freeze.
RHUBARB CAKE
1 c. rhubarb, diced fine
2/3 c. sugar
1 stick margarine, softened
1 egg
1 tsp. vanilla
1 c. sour cream
1 tsp. baking soda
2 c. flour
1/2 c. nuts, chopped fine
1 tsp. cinnamon
Mix all ingredients, pour into a greased 9"x13" pan. Top with a mixture of 1
teaspoon sugar and 1 teaspoon cinnamon. Bake at 350 degrees for 35 minutes.
PORK CHOP RHUBARB
CASSEROLE
4 pork chops
3 c. rhubarb, cut up
1 tbsp. cooking oil
1/2 c. brown sugar
1 tsp. cinnamon
2 1/2 to 3 c. bread crumbs
1/4 c. flour
Salt and pepper to taste
In skillet, brown pork chops in oil; add salt and pepper. Remove to platter.
Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup. Sprinkle
remaining crumbs into 9x13 inch baking dish. Combine rhubarb, sugar, flour
and cinnamon. Spoon half over the bread crumbs. Arrange pork chops on top.
Spoon remaining rhubarb mixture over chops. Cover with foil and bake at 350
degrees for 45 minutes. Remove foil, sprinkle remaining crumbs. Bake 15
minutes longer.
MICROWAVE RHUBARB
CRISP
3 c. diced fresh rhubarb
1/3 c. sugar
2/3 c. quick cooking rolled oats
1/3 c. flour
3/4 c. packed brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 c. butter or margarine
Place rhubarb pieces in a 2 quart glass baking dish. Combine remaining
ingredients, except butter, in mixing bowl. Cut in butter until crumbly.
Sprinkle evenly over rhubarb. Microwave, uncovered, for 12 to 14 minutes at
high or until rhubarb is tender.
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