---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Cream Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
  1 1/2 c  Sugar
    1/4 c  Enriched flour
    3/4 ts Nutmeg
      3 ea Eggs, slightly beaten
      4 c  Rhubarb in 1" slices (1 lb)
      1 ea Pastry for 9" lattice crust
      2 tb Butter or margarine
 
  Blend sugar, flour, nutmeg.  Beat into eggs.  Add rhubarb.  Line 9" pie
  plate with pastry; fill; dot with butter.  Top with lattice crust.  Bake at
  400 degrees 50 to 60 minutes.  Cool. Source: Better Homes & Gardens Dessert
  Cookbook.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      3 c  Rhubarb, 1" slices
      1 c  Sugar
    1/2 ts Grated orange peel
      3 tb Flour
      1 ea Dash salt
      2 tb Butter or margarine
 
  Combine all ingredients except butter or margarine. Line a 9" pie plate
  with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or
  margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes.
  Serve warm with vanilla ice cream. ** Substitute orange juice for the water
  in your favorite pastry recipe. Source: Better Homes & Gardens Dessert
  Cookbook.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb-Maple Toasted Bread Pudding
 Categories: Rhubarb, Maple, Desserts, Pudding
      Yield: 4 servings
 
      4 sl Good white bread
    3/4 c  Milk
      3 tb Butter
      2    Eggs
    1/4 c  Maple syrup
    1/4 c  Plus 1 Tbl sugar
      1 pn Salt
      1 c  Rhubarb, chopped
 
  Whipped cream flavored with maple syrup
  
  Remove the crust from the bread and toast the slices.  Tear into small
  cubes and place in a bowl.  Heat the milk with 2 tablespoons of the butter
  and pour over the bread cubes. Use the remaining butter to coat a 1-quart
  casserole.  After the toast has soaked for 1- minutes,beat together the
  eggs, maple syrup, 1/4 cup sugar, and salt, then stir in the rhubarb and
  combine with the bread mixture. Pour into buttered casserole, sprinkle
  remaining sugar on top and bake for 40 minutes in a preheated 325 F oven.
  Serve warm with maple-flavored whipped cream. Serves 4.
  
  [ The L. L. Bean Book of NEW New England Cookery ]
  
  Courtesy of Shareware RECIPE CLIPPER 1.2
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Bread
 Categories: Bread1, Breads/quic
      Yield: 6 servings
 
  1 1/2 c  Diced rhubarb stalks
      1 c  Sugar
    3/4 c  Butter
      1 c  Brown sugar
      4    Eggs
  2 1/2 c  All-purpose flour
      1 ts Baking soda
      1 ts Baking powder
      1 c  Milk
      1 ts Vinegar
      1 ts Vanilla extract
      1 c  Chopped nuts
 
  Sprinkle the sugar over the rhubarb; set aside. Cream the butter with the
  brown sugar and beat in the eggs until mixture is light and fluffy. Mix the
  flour with the baking soda and baking powder; set aside. Add vinegar to
  milk and let stand for 10 minutes; set aside. Add flour and milk,
  alternately, to the egg mixture. Stir in vanilla, nuts and rhubarb. Pour
  into two greased 9 x 5 x 3" loaf pans. Bake @ 325 degrees for 45 to 60
  minutes. Turn out on a rack to cool.
  
  Source: BREAD1.ZIP
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb-Orange Relish
 Categories: Relish, Rhubarb
      Yield: 6 servings
 
      2 lg Ribs rhubarb, cut into
           -1/2-inch pieces, about 2
           -cups
      2    Oranges, zest grated, peel
           -and white pith cut away,
           -fruit cut into 1/2-inch
      1    Lemon, zest grated, juiced
  1 1/2 c  Sugar
    1/2 c  Water
 
  posted by Perry Lowell, INTERCOOK Echo, Feb. '92
  
  Preparation:  20 minutes Cook: 30 minutes
  
  Combine rhubarb, orange zest and fruit, lemon zest and juice, sugar, and
  the water in medium saucepan. Heat to boiling, stirring occasionally, over
  medium-high heat.  Reduce heat to medium-low;  simmer uncovered, stirring
  occasionally, until rhubarb is tender and relish is thickened, about 30
  minutes.
  
  Serve at room temperature, or cold, with roast pork or chicken, turkey,
  ham, or sliced pound cake.
  
  Calories per 1/4 cup:  108 Carbohydrates: 108 calories, 27 grams
  
  Info:  Good Food magazine, April 1987
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: RHUBARB SOUR CREAM CRUNCH PIE  %%%%%
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1    Egg
      1 c  Sour cream
      1 c  Sugar
      3 tb Cornstarch
    1/2 ts Cinnamon
    1/2 ts Nutmeg
      3 c  Coarsely sliced rhubarb
           TOPPING:
    1/2 c  Rolled oats
    1/3 c  Packed brown sugar
    1/3 c  Flour
    1/3 c  Butter, softened
      1 ts Grated orange or lemon rind
 
  Fresh or frozen rhubarb works equally well in this tangy pie with its
  crunchy topping. It's at its best when served warm and topped with a scoop
  of vanilla ice cream.
  
  Pastry for 10 inch single crust pie
  
  On lightly floured surface, roll out pastry and fit into 10 inch pie plate
  or quiche dish; set aside. In bowl, whisk egg with sour cream. combine
  sugar, cornstarch, cinnamon and nutmeg, stir into egg mixture. Stir in
  rhubarb; spoon into pastry shell.
  
  TOPPING: In bowl, combine rolled oats, sugar and flour; cut in butter until
  crumbly.  Stir in orange rind.  Sprinkle over rhubarb filling. Bake in 400F
  oven for 15 minutes.  Reduce heat to 375 F and bake for 40-50 minutes
  longer or until topping is golden brownand filling is puffed and set. Serve
  warm. Makes 6 8 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb/Strawberry Jelly
 Categories: Condiment
      Yield: 6 servings
 
      1 qt Of rhubarb, cut very fine
      2 qt Ripe strawberries
      6 c  Sugar
      6 oz Pectin
 
  Rhubarb/Strawberry Jelly
  
  Crush strawberries, add to rhubarb and bring to a boil. Strain juice
  through a jelly bag. Use 3-1/2 cups juice. Combine with sugar and bring to
  a boil for one minute. Remove from heat and skim. Pour into jelly glasses
  and pour on a 1/8-inch layer of paraffin. Yields 6 to 7 half-pints.
  ********************** Recipe from, "Cooking Alaskan", page 471
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Marmalade
 Categories: Condiment
      Yield: 6 servings
 
      1    Lemon
      2    Oranges
      4 lb Rhubarb
      1 lb Seedless raisins
      3 lb Sugar
 
  Rhubarb Marmalade
  
  Remove juice from lemon and oranges and combine with the rhubarb cut into
  small pieces.  Chop lemon and orange rind along with the raisins.  Add to
  the rhubarb. Mix all and let stand for 30 minutes. Add sugar and bring to a
  boil, then simmer 1 hour, stirring often. When the mixture gets thick, pour
  into glasses or crock. When cool--seal.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb and Fig Preserves
 Categories: Condiment
      Yield: 6 servings
 
  3 1/2 qt Rhubarb
      1 pt Chopped figs
      8 c  Sugar
      1    Lemon
 
  Cut rhubarb into small pieces, add sugar and let mixture stand overnight.
  In the morning, boil until thick and add 1 pint of chopped figs plus the
  juice and rind of 1 lemon. Cook rapdily until mixture is thick and clear.
  Pack while hot into sterile, hot jars. Seal immediately.
  
  From: Arizona Cookbook
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Sauce For Ham
 Categories: Ham, Rhubarb
      Yield: 2 servings
 
      1 pk (16-oz) frozen cut rhubarb,
           -defrosted
           OR 3 cups sliced fresh
           -rhubarb
  1 1/4 c  Sugar
    1/3 c  Orange juice
      2 ts Grated orange peel
    3/4 ts Dry mustard
      1    Cinnamon stick (whole)
 
  Combine rhubard, sugar, orange juice, orange peel, mustard and cinnamon
  stick in a large saucepan. Bring to a boil; reduce heat to medium and cook,
  uncovered, 15 minutes, stirring occasionally. Remove and discard cinnamon
  stick. Spoon a small amount of sauce over ham 15 minutes before end of
  cooking time, if desired. Serve remaining sauce with ham. Makes 2 1/4 cups
  sauce.
  
  From: Steve Herrick Source: [Best Recipes - Mar/Apr 1992]
  
  Courtesy of Shareware RECIPE CLIPPER 1.1
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb-Pecan Muffins
 Categories: Breads
      Yield: 12 servings
 
      2 c  Flour
    3/4 c  Sugar
  1 1/2 ts Baking powder
    1/2 ts Baking soda
      1 ts Salt
    3/4 c  Chopped pecans
      1 ea Egg, large
    1/4 c  Vegetable oil
      2 ts Grated orange peel
    3/4 c  Orange juice
  1 1/4 c  Rhubarb, fresh fine chopped
 
  Combine all dry ingredients.  Beat egg and oil; add orange juice.  Add to
  flour mix.  Add rhubarb.  Bake 350 F 25-30 min.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb And Nut Streusel Cake
 Categories: Desserts
      Yield: 4 servings
 
  1 1/2 c  Sugar/divided
      3 tb Corn starch
      3 c  Diced fresh rhubarb
    3/4 c  Milk
      1 tb Vinegar
  2 1/4 c  All-purpose flour
    3/4 c  Butter
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 c  Finely chopped nuts
      1 ea Egg(beaten)
 
  Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb.
  Cook and stir over medium heat until mixture comes to a boil and thickens.
  Cool and set aside. Stir together milk and vinegar and set aside. Combine
  flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly
  and set 1/2 cup of mixture aside. To remainder add baking powder, baking
  soda and nuts. Combine egg and
  
  milk mixture and add to dry ingredients, stir until just moistened. Spread
  2/3 of the batter over the bottom and sides of a buttered 9" spring form
  pan. Spoon rhubarb filling over batter. Drop remaining batter over rhubarb
  by spoonful, sprinkle with reserved streussel mixture. Bake in preheated
  350 F oven 50 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb-Strawberry Cobbler
 Categories: Desserts
      Yield: 8 servings
 
           Filling*
  1 1/4 c  Sugar
      3 tb Flour, all purpose
  1 1/2 ts Cinnamon
  1 1/2 ts Orange rind
      6 c  Rhubarb, coarsely chopped
      3 c  Strawberries, sliced
           Topping*
  1 1/2 c  Flour, all purpose
      3 tb Sugar
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
      3 tb Margarine, chilled
      1 c  Buttermilk
 
  FILLING:  In large bowl, combine sugar, flour, cinnamon and orange rind.
  Add rhubarb and strawberries; toss well.  Spread mixture in 13 x
  
  9 in. (3.5 L) baking dish.  Bake in 400F(200C) oven 10 minutes. TOPPING: In
  large bowl, combine flour, sugar, baking powder, baking soda and salt.
  Using fingers or two knives, cut in margarine until mixture resembles small
  peas.  With fork, stir in buttermilk just until soft dough forms. Drop by
  tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F(200C)
  oven 25 minutes or until topping is golden brown and has risen.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Glazed Strawberry-Rhubarb Pie
 Categories: Rhubarb, Strawberry, Pies, Desserts
      Yield: 6 servings
 
  1 1/4 c  Sugar
    1/8 ts Salt
    1/3 c  Flour
      2 c  Fresh strawberries
      2 c  Fresh rhubarb, cut in 1-inch
           -pieces
      2 tb Butter or margarine
      1 tb Sugar
 
  Pastry for 2-crust pie
  
  Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawbwerries
  and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar
  mixture.  Repeat with remaining fruit and sugar mixture. Dot with butter.
  Install top crust and flute edges to make high-standing rim. Brush top of
  pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in
  top crust. Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is
  tender and crust is browned.
  
  [ FARM JOURNAL Complete Pie Cookbook; 1965 ]
  
  Posted by Fred Peters.
  
  Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb and Strawberry Tart
 Categories: Rhubarb, Strawberry, Fruit, Desserts
      Yield: 8 servings
 
    3/4 c  Unsalted butter (1 1/2
           -sticks) melted and cooled
      1 lb Phyllo pastry sheets
           Sugar
      1    Egg white, beaten to blend
      2 tb Dry breadcrumbs
      2 c  Fresh (1/2-inch pieces) or
           -frozen unsweetened
           Rhubarb, thawed
      2 c  Strawberries, sliced
      1 c  Sugar
    1/4 c  Quick-cooking tapioca
      1 ts Fresh lemon juice
      2 tb Unsalted butter (1/4 stick),
           -well chilled
 
  Preheat oven to 425 F.  Generously butter a 9 x 2-inch fluted tart pan with
  removable bottom.  Stack 12 phyllo pastry sheets on work surface (cover
  remainder with dry towel and top with damp towel).  Fold left half of
  pastry stack over right half, forming book.  Unfold top sheet. Brush very
  lightly with melted butter and sprinkle lightly with sugar. Repeat until
  last sheet on left is opened. DO NOT BUTTER.  Fold right side of stack over
  left side.  Open top sheet.  Butter and sprinkle
  
  with sugar.  Repeat until pastry sheets are opened flat.  Fit stack of
  pastry into prepared pan, draping excess pastry over rim.  Run rolling pin
  firmly over pan to cut phyllo.  Place pan on baking sheet.  Brush phyllo
  with egg white.  Bake until light brown, 3 to 5 minutes.  Cool completely.
  Sprinkle crust with breadcrumbs.  Combine rhubarb, strawberries, sugar,
  tapioca, and lemon juice.  Spoon into crust.  Dot with chilled butter.
  Butter and sugar 1 remaining phyllo sheet.  Cut in half length- wise. Fold
  each piece in half lengthwise; butter and sprinkle with sugar. Fold in half
  2 more times without buttering and sugaring, and form into 1/2- to 3/4-inch
  rolls.  Repeat with remaining pastry sheets. Place rolls atop filling
  around edges of pan overlapping ends by 1 inch and spiraling in toward
  center.  For center, hold 1 pastry roll between thumb and index finger.
  Wrap phyllo around fingers tucking end under. Place in center of tart.
  Brush tart with some of remaining melted butter and sprinkle with sugar.
  Place on baking sheet.  Bake until rhubarb is tender and crust is golden
  brown, 35 to 40 minutes, covering loosely with foil if top browns too
  quickly.  Cool completely on wire rack.  Loosen tart from pan with knife;
  remove rim.  Serve tart at room temperature.
  
  Makes 8 to 10 servings.
  
  [ Cooking with Bon Appetit: Pies and Tarts; Knapp, 1986 ]
  
  Posted by Fred Peters.
  
  Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Deep-Dish Rhubarb-Strawberry Pie
 Categories: Rhubarb, Strawberry, Pies, Desserts
      Yield: 6 servings
 
    3/4 c  Sugar
    1/3 c  Sifted all-purpose flour
      1 ts Ground cinnamon
    1/2 ts Ground cloves
      1 lb Fresh rhubarb
      1 pt Strawberries
      2 tb Butter or margarine
           FLAKY PASTRY II (or 1/2
           -package pie crust mix)
           Milk or cream
           Sugar
           FLAKY PASTRY II
  1 1/2 c  Sifted all-purpose flour
      1 ts Salt
    1/2 c  Vegetable shortening
      4 tb (about) cold water
 
  Sift flour and salt into a medium bowl; cut in shortening with a fork or
  pastry blender until mixture is crumbly.  Sprinkle cold water over mixture,
  1 tablespoon at a time; mix lightly with a fork just until
  
  pastry holds together and leaves sides of bowl clean.  Make a ball; flatten
  it.  Wrap dough in plastic and store in refrigerator until ready for use.
  
  Mix sugar, flour, cinnamon, and cloves in a bowl. Wash rhubarb; trim ends;
  cut into 1-inch pieces (You should have 6 cups). Wash strawberries; hull
  and halve (you should have 4 cups). Place both in a large bowl. Sprinkle
  with sugar mixture; toss lightly to mix. Let stand 15 minutes. Toss again.
  Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot
  with butter or margarine. Prepare pastry. Roll out to a 10-inch square on a
  lightly floured surface. Cut in 1/2-inch strips with a pastry wheel or
  knife. Weave strips into a lattice. Cover filling. Turn ends under just
  enough so that strips touch sides of baking dish.  Brush lattice top with
  milk or cream; sprinkle with sugar. Bake in hot oven (425 F) for 40
  minutes, or until pastry is golden and juices bubble up. Cool. Serve warm
  with vanilla ice cream, if you wish.
  
  [ Family Circle All-Time Baking Favorites; 1974 ]
  
  Posted by Fred Peters.
  
  Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Strawberry Rhubarb Pie
 Categories: Strawberry, Rhubarb, Pies, Desserts
      Yield: 6 servings
 
  2 1/2 c  All purpose flour
      1 ts Salt
      1 c  Shortening
      6 tb Ice water
           FILLING
      4 c  Fresh strawberries, sliced
  1 1/2 c  Fresh rhubarb, cut into
           -1/2-inch pieces
  1 3/4 c  Sugar
      2 tb Cornstarch
    1/2 ts Ground cinnamon
    1/4 ts Freshly ground nutmeg
      1    Egg, lightly beaten
           -(optional)
      1    Egg beaten with 1 tablespoon
           -water
 
  CRUST
  
  Sweetened whipped cream or creme fraiche
  
  FOR CRUST:  Sift flour and salt into large mixing bowl.  Using pastry
  blender, cut in half the shortening until mixture resembles coarse meal.
  Add remaining shortening and continue to blend until
  
  mixture resembles tiny peas.  Sprinkle ice water over dough, 1 tablespoon
  at a time, mixing with fork until soft ball forms.  Shape into ball, cover
  with waxed paper or foil and chill several hours or overnight. Dough can
  also be prepared in food processor using standard method. Lightly flour
  board and roll out half of dough.  Press into a 9 inch pie pan and trim,
  leaving a 1-inch overhang.  Reserve remaining half of pastry. FOR FILLING:
  Place rack in lower third of oven and preheat to 400 F. Combine
  strawberries and rhubarb in large mixing bowl.  Mix together sugar,
  cornstarch, cinnamon, and nutmeg; sprinkle over fruit, tossing gently to
  blend.  Add egg (optional) and toss again.  Spoon mixture into bottom
  crust. Roll out remaining pastry on lightly floured board and cut into 1/2
  inch strips using pastry wheel if possible to make a more decorative
  lattice.  Lay half the pastry strips horizontally 1 inch apart over the
  filled pie.  Weave the first vertical strip through center of pie, gently
  folding back corresponding portion of  horizontal strips as you work over
  and under; DO NOT PRESS DOWN FIRMLY.  Repeat, working outward from center
  to both sides, placing cross strips about 1 inch apart, until lattice is
  completed.  Trim any overhanging strips to rim of pie pan. Fold overhang of
  lower crust over strips and press firmly around edges to seal. Brush with
  egg and water to glaze.  Bake until crust is golden, or 40 to 45 minutes.
  Serve warm or at room temperature with garnish of sweetened whipped cream
  or creme fraiche. FOR LEAF DECORATIONS: (Instead of lattice) Roll remaining
  half of pastry 1/8 to 1/4 inch thick. Use leaf canape cutter to make about
  2 dozen leaves.  "Etch" veins with dull side of knife.  Use remaining
  pastry as needed to form flower shape.  Brush egg-water glaze on outer rim
  of pie shell.  Place leaves around rim, pressing lightly but firmly.
  Transfer flower to center of filling.  Brush pastry with additional glaze
  and bake as directed.
  
  Makes 6 to 8 servings.
  
  [ Cooking with Bon Appetit; Pies and Tarts; Knapp, 1986 ]
  
  Posted by Fred Peters.
  
  Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Strawberry-Rhubarb Crisp
 Categories: Strawberry, Rhubarb, Pastry, Desserts
      Yield: 6 servings
 
    2/3 c  Sugar
      2 tb Arrowroot
    1/8 ts Ground cloves
      1 ds Ground cardamom
     10 oz Frozen strawberries (1
           -package), thawed
      3 c  Diced rhubarb
           Red food color (optional)
    1/3 c  Butter, softened
    2/3 c  Brown sugar, packed
    1/2 c  All-purpose flour
    1/2 c  Quick-cooking rolled oats
  1 1/2 ts Grated lemon peel
    1/2 ts Nutmeg
      2 tb Cinnamon sugar
 
  Combine sugar, arrowroot, cloves, and cardamom; add strawberries, rhubarb,
  and a few drops of food color (if desired).  (If frozen rhubarb is used,
  thaw, then drain thoroughly and use only 1/3 cup sugar.)  Mix well and pour
  into a buttered 1 1/2-quart baking dish. Mix remaining ingredients with
  pastry blender or fork until
  
  crumbly.  Sprinkle over strawberries and rhubarb.  Bake in a 350 F oven 40
  to 35 minutes
  [  Spices of the World Cookbook by McCormick; 1979 ]
  
  Posted by Fred Peters.
  
  Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Strawberry Rhubarb Bars
 Categories: Strawberrie, Rhubarb, Cookies, Alaska
      Yield: 6 servings
 
  1 3/4 c  Flour
      2 tb Powdered sugar
    1/2 c  Butter
  1 1/2 c  Sugar
    1/4 c  Flour
    1/4 ts Salt
      6    Egg yolks
      1 c  Whipping cream
      4 c  Shredded fresh rhubarb
      1 c  Sliced strawberries
    1/2 ts Lemon juice
      6    Egg whites
    1/2 c  Sugar
 
  **** STRAWBERRY RHUBARB BARS ****
  
  Mix 1-3/4 cups flour and powdered sugar in a bowl. Cut in butter until
  mixture resembles coarse crumbs. Press mixture into
  
  greased 13 by 9-inch baking pan. Bake at 350 (F) degrees until golden, 10
  to 12 minutes. Mix sugar, 1/4 cup flour and salt in large bowl. Lightly
  beat egg yolks. Stir egg yolks and cream into sugar mixture. Stir in
  rhubarb, strawberries and lemon juice. Spread mixture evenly over crust.
  Bake until firm at 350 (F) degrees, about one hour. Beat egg whites in
  large mixer bowl until foamy. Beat in 1/2 cup sugar - one tablespoon at a
  time - until stiff peaks form. Spread over rhubarb mixture. Bake until
  light brown. 10 to 15 minutes. Cool in pan on wire rack. Cut into bars.
  ************************* Recipe from "COOKING ALASKAN", page 317
  
  From: Bill Segui
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Moist Rhubarb Coffeecake
 Categories: Rhubarb, Coffecake, Lowfat, Fat substit, Yogurt
      Yield: 9 servings
 
      2 c  Cake flour
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      1 c  Plus 2 tablespoons light
           -brown sugar, packed
    1/4 c  Thawed, frozen egg
           -substitute
      1 c  Nonfat palin yogurt
    1/2 c  Applesauce
      1 ts Vanilla
      3 c  Caorsely chopped rhubarb
 
  Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many
  midwestern and east coast transplants. Just stir diced uncooked rhubarb
  into the coffeecake batter and bake. (By Times Food Stylists)
  
  Sift together cake flour, baking powder, baking soda, and salt into large
  bowl. Stir in cup brown sugar. Place egg substitue in bowl. Stir in yogurt,
  applesauce and vanilla. Stir into flour mixture just until ingredients are
  almost blended. Quickly stir in rhubarb just until mixed. Turn into
  9-inch-square pan sprayed with non-stick vegetable spray or lined with
  parchment paper. Sprinkle top evenly with remaining 2 tablespoons sugar.
  Bake at 350 degrees F. 30 to 35 minutes or until cake tests done in center.
  Makes 9 servings.
  
  Each serving contains:
  
  219 calories; 215 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates;
  4 grams protein; 0.41 gram fiber.
  
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists.
  
  Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb-Strawberry Crisp
 Categories: Strawberry, Dessert rhu
      Yield: 6 servings
 
    3/4 c  All purpose flour
    1/3 c  Firmly packed brown sugar
    1/3 c  Gran. sugar
    1/4 ts Salt
    1/4 ts Cinnamon
    1/8 ts Ground ginger
      6 tb Cold butter
           FRUIT MIXTURE
  1 1/2 lb (750g) firm, fresh rhubarb
           1pint strawberrirs, hulled
    1/2 c  Gran. sugar
      2 tb All purpose flour
 
  TOPPING:
  
  to prepare topping, combine flour, sugars, salt, cinnamon and ginger. Cut
  in butter until mixture resembles coarse meal. To prepare fruit mixture,
  trim rhubarb into 1/2 inch slices. If strawberries are small, leave whole.
  Otherwise, cut inhalf. Toss fruit in a bowl with sugar and flour. Spoon
  into a 9-inch square baking dish. Sprinkle topping evenly over fruit. Bake
  in a 400 F oven for 25-30 min. or until top is browned and jucices are
  bubbling up around the edge. Remove from oven and cool at at least 15 min
  before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb-Strawberry-Jam
 Categories: Strawberry , Rhubarb
      Yield: 6 servings
 
  6 1/2 c  1/2 cups
      1 qt Fresh strawberries
      1 lb Rhubarb
    1/4 c  Water
  6 1/2 c  Sugar
      1    Pouch liquid pectin
 
  1.   Remove caps from strawberries.  Crush berries, one layer at a time.
  Trim (do not peel) rhubarb.  Thinly slice or chop stalks. Add water. Cover
  and simmer 2 minutes or until soft. Add to the prepared strawberries.
  
  2.   Measure 3 1/2 cup of prepared fruit.  If it measures slightly less,
  add water.  Place measured fruit in a 6 or 8- quart saucepan.
  
  3.   Measure sugar exactly and set aside.  Open liquid pectin and set the
  pouch upright in a cup.
  
  4.   Stir sugar into prepared fruit.  The saucepan must be no more than
  one-third full to allow for a full rolling boil.
  
  5.   Bring to a full rolling boil over high heat.  Boil hard 1 minute,
  stirring constantly.  Remove from heat.
  
  6.   At once stir in pectin.  Quickly skim off foam with a large metal
  spoon.  Immediately ladle into hot jars, leaving 1/4- inch space at top.
  With a damp cloth, wipe jar rims and threads clean.
  
  7.   Immediately cover jars with hot canning lids.  Screw bands on firmly.
  
  8.   Place jars in a boiling water bath, carefully setting jars on rack in
  canner of boiling water.  Cover canner and return water to a boil; boil 5
  minutes.
  
  9.   Remove jars from canner and let cool.  Check seals and store in a
  cool, dry place.
  
  Source:  Seattle Times Kitchen Posted By: Randall Chrisman Original Post
  Date:  19 June 1992
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: FAST TRACK TRIFLE  %%%%%
 Categories: Strawberrie, Rhubarb, Desserts
      Yield: 10 servings
 
    750 g  Bag of frozen
           -strawberries/rhubarb
      1    Envelope unflavored gelatin
      1    Recipe custard (Bird's)
      6 tb Strawberry schnapps, divided
      1 pk (6) Vanilla Jam rolls
      2 c  Whipping cream
      3 tb Sugar
 
  whipped cream and fresh strawberries for decoration
  
  Defrost the strawberries and rhubarb and puree in a food processor or
  blender. Soften the gelatin in 2 tbsp water and heat gently until
  dissolved.  Add to pureed fruit and mix well. Prepare one recipe custard
  sauce according to directions on the tin, adding 2 tbsp strawberry schnapps
  at the end. Slice the vanilla sponge rolls into four each. Arrange half the
  slices around the bottom and sides of a large glass bowl. Sprinkle some of
  the remaining schnapps over them. Spread half fruit puree over top. Repeat
  with the remaining sponge roll slices, schnapps and puree. Pour cooled
  custard over top and down holes between the slices of roll Refrigerate
  until completely cold, about 2 hours. Beat cream with an electric beater
  until stiff and fold in sugar.  Spread cream on top of trifle or pipe with
  piping bag to make it look attractive. Decorate with fresh whole
  strawberries if desired. makes 10 servings.
  
  Origin:  Appeal (quarterly publication) Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Sorbet
 Categories: Desserts, Fruits
      Yield: 6 servings
 
      1 lb Rhubarb (trimmed weight)
      4 tb Honey
      1 ea Orange (zest only)
      2 ea Egg whites
 
  Prepare and cook the rhubarb at least a day ahead of serving the sorbet.
  Wipe and trim the fruit, then slice it quite thinly into a flameproof
  casserole.  Sprinkle the finely grated orange zest over it and drizzle on 2
  tablespoons of the honey.  Cover and leave in a cool place for 2 hours or
  more until the sweetener has drawn out some of the rhubarb juices; this
  liquid will prevent sticking during cooking. Cook the rhubarb in the
  covered dish until perfectly tender - I think this is best done in a low
  oven but you can use a very gentle flame on top of the stove if you prefer.
  Let the cooked rhubarb cool slightly, then add the remaining 2 tablespoons
  honey and whizz to a very smooth puree in a food-processor. When the puree
  is quite cold, freeze it in a chilled loaf tin, or other suitable
  container, until firm round the edges.  Beat the half-frozen sorbet until
  slushy.  Whisk the egg whites and fold them in so the mixture looks like a
  pale pink snow.  Cover and freeze until solid. Beat to break up ice
  crystals and to increase bulk, then freeze the sorbet again until you are
  ready to serve it.  Shortbread fingers make a good crunchy accompaniment.
  Source: Philippa Davenport in "Country Living" (British), May 1987.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Blueberry-Rhubarb Crumble
 Categories: Blueberry, Rhubarb, Dessert
      Yield: 6 servings
 
      3 c  Fresh or frozen blueberries
      2 c  Fresh rhubarb cut into 1
           -inch pieces or 2 cups
           -frozen cut rhubarb
  1 1/2 c  Regular rolled oats
    2/3 c  Packed brown sugar
    1/2 c  All purpose flour
    1/2 c  Butter or margerine
    1/2 c  Sugar
      2 tb All purpse flour
 
  Whipped cream
  
  For crust, in a large mixing bowl combine the oats, brown sugar and 1/2 of
  the flour.  With a pastry cutter or fork, cut butter or margerine into oats
  mixture until resembling coarse crumbs. Reserve 2/3 cup crumb mixture for
  topping. Pat remaining crumb mixture into the bottom of a 9x9x2 inch baking
  pan.  bake at 350 degrees for 10-15 minutes or until lightly browned.
  
  For Filling: in a large mixing bowl combine the bluberries, and the
  rhubarb. Add the sugar and the 2 tablespoons flour, toss to coat well.
  SPoon atop baked crust.  Sprinkle with reserved crumb mixture. Bake at 350
  degrees for 45 to 50 minutes or until golden. Serve warm with whipped
  cream.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Crumble - Cake
 Categories: :, Cakes, Desserts, Fruits
      Yield: 6 servings
 
     14 oz Rhubarb, trimmed weight
     10 oz Self-raising flour
      7 oz Butter
      4 oz Caster sugar
      3 oz Pale muscovado sugar
      1 ea Orange
  1 1/2 oz Chopped hazelnut kernels
    1/2 ts Ground cinnamon
      2 ea Large eggs
 
  First make the nutty crumble topping.  Sift 4 oz flour into a bowl, and add
  3 oz butter.  Do not rub in the fat but cut it in with a pastry blender or
  a pair of knives used like scissors.  Stir in the muscovado sugar and nuts
  and set aside.
  
  Sift the remaining 6 oz flour and the cinnamon into a separate bowl and
  reserve.  Slice the rhubarb into 1-inch chunks and finely grate the zest of
  the orange over it.  Cream the remaining 1/4 lb butter with the caster
  sugar until pale, creamy and light.  Break up the eggs with a fork and add
  them to the butter mixture a little at a time, alternating with spoonfuls
  of the flour and cinnamon and add 2 tablespoons of orange juice.
  
  Spoon the cake mixture evenly over the base of a 9-inch spring-clip tin
  that has been greased, lined and greased again.  Scatter the rhubarb and
  orange mixture evenly over the top then cover the fruit with the nutty
  crumble mixture.  Bake at 350 F (180 C) gas mark 4 for about 1 1/4 hours.
  
  Leave in a warm draught-free place to cool down slowly after baking and
  wait until the crumble-cake is completely cold before taking it out of the
  tin.  Wait until the next day before eating.
  
  Source: Philippa Davenport in "Country Living" (British), June 1988.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb, Rose, & Strawberry Jam
 Categories: Jam, Condiments
      Yield: 6 servings
 
      2 lb Rhubarb, trimmed weight
      1 lb Small strawberries *
    1/2 lb Highly scented rose petals
  1 1/2 lb Sugar
      4 ea Small juicy lemons
 
  *Note: Strawberries should be slightly under-ripe.
  
  Rhubarb is an unreliable setter so the inclusion of lemon juice in this
  recipe is essential and I like to play it safe by cooking the lemon pips
  with the fruit in order to extract their pectin.  Slice the rhubarb and
  layer it in a large bowl with the whole hulled strawberries and the sugar.
  Pour on the lemon juice, cover and leave overnight.
  
  Tip the contents of the bowl into a preserving pan.  Add the lemon pips
  tied in a muslin bag and bring gently to a boil.  Boil for 2 minutes then
  tip the contents of the pan back into the bowl.  Cover and leave in a cool
  place over night once more.
  
  Put the rhubarb and strawberry mixture back into the pan.  Pinch out the
  white tips from the bases of the rose petals and add the petals to the pan,
  pushing them well down among the fruit.  Bring to the boil and fast boil
  until setting point is reached, then pot in warm sterilised jars in the
  usual way. Makes enough to fill 6 or 7 jars.
  
  Source: Philippa Davenport in "Country Living" (British), June 1988.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: RHUBARB PUNCH
 Categories: Rhubarb, Beverage
      Yield: 6 servings
 
      1 lb Rhubarb
      1 c  Water
      1    Stick cinnamon
  1 1/4 c  Sugar
    1/2 c  Lemon juice
      1 c  Pineapple juice
      1 qt Water
 
  This thirst quenching drink was favored by the Dorcas Society of the First
  Church of Northampton, Massachusetts, and the following recipe appeared in
  their 1939 cookbook.
  
  Wash the rhubarb and cut into 1/2 inch pieces.  Place in a heavy saucepan
  along with the water and cinnamon.  Cook, covered, over moderate heat for
  10 minutes.  Strain, discarding the rhubarb pieces. Stir in the sugar.
  Chill and add the remaining ingredients. Serve with cracked ice.
  
  Origin:  The Old Farmer's Almanac:  Hearth and Home Companion for 1993.
  Shared by:  Sharon Stevens.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Banana-Rhubarb Muffins
 Categories: Muffins, Banana, Rhubarb, Linda
      Yield: 12 servings
 
      2    Egg whites or 1/4 cup
           -cholesterol free egg
           -product
    2/3 c  Skim milk
    1/4 c  Vegetable oil
      2 c  Oat flour blend
    1/2 c  Sugar
    1/2 c  Mashed ripe banana
      1 tb Baking powder
    1/2 ts Salt
    1/2 ts Nutmeg
    2/3 c  Chopped fresh rhubarb or
           -frozen rhubarb, thawed and
           -well drained
 
  Calories: 170 per serving
  
  Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable
  cooking spray or line with paper baking cups.  In medium-sized bowl beat
  egg whites with fork; stir in milk and oil. Add remaining ingredients
  except rhubarb, mixing just until flour is moistened (batter will be
  lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling
  to top.  Bake 20 to 25 minutes, or until golden brown. Immediately remove
  muffins from pan; cool on wire racks. Source: Women's Day, Meals in
  Minutes, August 1990. Posted by Linda Davis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb-Hickory Nut Bread
 Categories: Rhubarb, Nuts, Breads
      Yield: 8 servings
 
      1 c  Coarsely chopped rhubarb
      1 c  Sugar
  1 1/2 c  Flour
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1    Egg
      2 tb Milk
      4 tb Melted butter (1/2 stick)
    1/2 c  Coarsely chopped hickory
           -nuts
 
  Let the rhubarb steep in 1/2 cup of the sugar for 1 hour or more (even
  overnight) stirring once or twice.  Toss the remaining sugar and all of the
  dry ingredients together to mix thoroughly.  Beat the egg lightly and stir
  into it 1/4 cup of the juice that the rhubarb will have exuded after
  steeping, as well as the milk and melted butter.  Mix the dry ingredients
  into the wet, stirring just enough to mix.  Fold in the rhubarb (if there
  is still more juice, drain it off) and the nuts. Scrape the batter into a
  buttered 8-inch loaf pan and bake in a preheated 350 F oven for 1 hour. Let
  the loaf rest in the pan 10 minutes before unmolding, then cool it on a
  rack.
  
  Makes one 8-inch loaf.
  
  [ The L. L. Bean Book of NEW New England Cookery ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Sticky Rhubarb Muffins
 Categories: Rhubarb, Muffuns
      Yield: 12 servings
 
      4 tb Butter
      6 tb Dark brown sugar
      1 c  Rhubarb, cut in small dice
           THE MUFFIN DOUGH
      4 tb Butter, softened
    1/4 c  Sugar
      1    Egg
  1 1/2 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 ts Nutmeg
    1/2 c  Milk
           Grated rind of 1 orange
 
  THE STICKY GLAZE
  
  Using your fingertips or a pastry cutter, mi the butter into the brown
  sugar roughly.  Stir in the rhubarb.  Distrubute this mixture evenly into
  12 muffin cups. Cream the softened butter and the sugar together, then beat
  in the egg. Mix the flour, baking powder, baking soda, salt, and nutmeg
  together thoroughly, then add the butter-sugar mixture alternately with the
  milk.  Do not overmix.  Stir in the orange rind. Pour equal amounts of the
  batter into the muffin cups.  Bake in a preheated 350 F oven for 25
  minutes.  Let cool in the pans 5 minutes, then invert the muffin tins and
  ease the muffins out so that the sticky glaze remains intact. Serve warm,
  with glaze topside. Makes 12 muffins.
  
  [ The L. L. Bean Book of NEW New England Cookery ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb-Apple Crunch
 Categories: Rhubarb, Apple, Desserts
      Yield: 6 servings
 
      2 lb Rhubarb
      2 lg Firm apples
    3/4 c  Sugar
      2 tb Water
           TOPPING:
      4 tb Butter
    3/4 c  Sugar
    3/4 c  Flour
           Heavy cream
 
  Chop the rhubarb into 1 1/2-inch pieces.  Peel, core, and cut theapples
  into 1/4-inch slices.  Mix together with the sugar and water and place in a
  baking dish.  For the topping, rub the butter, sugar, and flour together
  with your fingertips until the mixture is crumbly. Sprinkle the topping
  over the rhubarb and apples.  Bake in a preheated 375 F oven for 1 hour.
  Serve warm or cold with a pitcher of heavy cream.
  
  [ The L. L. Bean Book of NEW New England Cookery ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Soft Ice "Cream"
 Categories: Rhubarb, Desserts, Frozen
      Yield: 1 servings
 
      1 lb Rhubarb, cut in rough chunks
           -(don't peel)
  1 1/4 c  Sugar
      1 c  Water
      2 tb Port, elderberry wine, or
           -red currant liqueur
      1    Egg white
 
  Boil the rhubarb, sugar, and water together until the rhubarb is soft,
  about 10 minutes.  Puree in a food processor or blender, then blend in the
  wine and egg white.  Allow to cool, then freeze the mixture in an ice cream
  freezer according to the manufacturers directions. Makes about 1 quart.
  
  [ The L. L. Bean Book of NEW New England Cookery }
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Mousse
 Categories: Rhubarb, Desserts
      Yield: 8 servings
 
    3/4 c  Sugar
    1/4 c  Water
      3    Egg whites, at room
           -temperature
      1 pn Salt
    1/8 ts Cream of tartar
      1 c  Heavy cream
      2 tb Raspberry liqueur (or other
           -fruit flavor)
      2 c  Cooked, drained, pureed
           -rhubarb
 
  Garnish: a handful of strawberries, blackberries, or raspberries
  
  Cook the sugar and water until it forms a thick syrup (the temperature
  should be 238 degrees).  Beat the egg whites and when they foam, add the
  salt and cream of tartar, and continue to beat until they start to form
  soft peaks.  Add in a slow steady stream the hot sugar syrup, beating
  constantly, and continue to beat until the mixture has cooled and is thick.
  Beat the cream in a separate bowl until almost stiff, then beat in the
  liqueur.  Fold the whipped cream into the egg white-sugar syrup mixture and
  freeze for 2 hours. Remove the bowl from the freezer and stir in the pureed
  rhubarb. If you are not serving immediately, hold the mousse in the
  freezer. Serve in a glass bowl or in sherbet glasses, decorated with
  berries.
  
  [ The L. L. Bean Book of NEW New England Cookery ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Cake
 Categories: Rhubarb, Cakes, Desserts
      Yield: 6 servings
 
      2 tb Soft butter
    3/4 c  Light brown sugar
      1 ts Vanilla
      1    Egg
  1 1/4 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
    1/2 c  Sour cream
      2 c  Chopped rhubarb
 
  TOPPINGS: About 6 lumps sugar 1/2 tsp mace
  
  In a bowl beat together the butter, brown sugar, vanilla, and egg. Mix the
  flour, baking powder, and salt in the top of a sifter, set over the
  butter-mixture bowl, then sift into the bowl alternately with the sour
  cream.  Blend well, then fold in the rhubarb.  Spread the batter into a
  greased 8-inch square pan.  Crush the sugar lumps and mix with the mace.
  Sprinkle over the top of the batter and bake in a preheated 350 F oven for
  45 minutes. Makes 0 ne 8-inch square cake.
  
  [ The L. L. Bean Book of NEW New England Cookery ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Cookies
 Categories: Rhubarb, Cookies, Desserts
      Yield: 30 servings
 
    1/4 lb Butter (1 stick)
      1 c  Light brown sugar
      1    Egg
      1 c  Cooked rhubarb, drained **
      2 c  Flour
    1/4 ts Salt
      1 ts Baking soda
      1 ts Freshly grated nutmeg
      1 ts Cinnamon
    1/2 ts Ground cloves
      3 tb Finely chopped crystallized
           -ginger (OPTIONAL)
    1/2 c  Chopped walnuts
      1 c  Raisins
 
  ** To cook rhubarb:  Use a proportion of 4 cups sliced rhubarb cut in
  1/2-inch pieces to 1 cup sugar.  Toss the rhubarb and sugar together and
  let steep overnight (you will be amazed at how much juice the rhubarb gives
  off).  Pour off 3/4 cup of the liquid and use for a drink. Cook the rhubarb
  slices in the remaining until just tender but still holding their shape,
  less than 5 minutes. The rhubarb is ready to eat as is, to use in other
  recipes, or to freeze in containers.
  
  Cream the butter and sugar together.  Add the egg and beat until light,
  then stir in the rhubarb.  Stir the flour, salt, baking soda, and spices
  together and toss until thoroughly mixed.  Stir the dry ingredients into
  the rhubarb mixture until the two are blended, then fold in the optional
  ginger, the walnuts, and the raisins.  Drop the batter by the tablespoonful
  onto greased baking sheets about 1 1/2 inches apart, and bake in a
  preheated 350 F oven for 12 minutes, until lightly browned at the edges.
  Makes about 30 cookies.
  
  [ The L. L. Bean Book of NEW New England Cookery ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Yorkshire
 Categories: Rhubarb, Fruit, Desserts
      Yield: 4 servings
 
    1/4 c  Butter or margarine (1/2
           -stick)
      2 lg Eggs
    3/4 c  All-purpose flour
    1/4 ts Salt
    3/4 c  Milk
    1/2 lb Rhubarb, cur into 3/4-inch
           -pieces
    1/3 c  Butter or margarine
      1 c  (approx) firmly packed brown
           -sugar
           Whipping cream
 
  Place the 1/4 cup butter in a 1-quart souffle or deep baking dish. Set in
  425 F oven until butter is melted and bubbly. Meanwhile, in a blender or
  food processor, whirl eggs, flour, and salt until smooth. Add milk; whirl
  until smooth.  Pour batter into bubbling butter; drop rhubarb into center
  of batter.  Bake until edges of crust are dark brown, about 25 minutes.
  When pudding is nearly done, melt the 1/3 cup butter in a 1- to 2 quart
  pan; stir in sugar and cook, stirring, until sugar is dissolved and mixture
  is a thick syrup. Spoon hot pudding into bowls; offer hot brown sugar sauce
  and cream to top individual sevings.
  
  Makes 4 to 6 servings.
  
  [ The Best of Sunset; Lane Publishing; 1987 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Custard Pie I
 Categories: Rhubarb, Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Sugar
      3 tb Flour
    1/4 ts Salt
    1/2 ts Nutmeg
      1 ts Grated orange peel
    1/4 ts Ground allspice
      2    Eggs, beateb
      2 tb Cream
      3 c  Rhubarb, cut in 1-inch
           -pieces
      2 tb Butter or margarine
 
  Pastry for 9-inch pie shell
  
  Line a 9-inch pie plate with pastry.  Combine sugar, flour, salt, nutmeg,
  orange peel, and allspice.  Add beaten eggs and cream; mix well. Add
  rhubarb and pour into pastry-lined pie plate.  Dot with butter. Pastry
  strips may be arranged over top in lattice fashion if desired. Bake in 400
  F oven 20 minutes; reduce heat to 350 F and bake 25 minutes longer or until
  custard is firm and pastry is golden brown. Cool completely.
  
  [ Spices of the World Cookbook by McCormick; 1979 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Tarts with Walnut Pastry
 Categories: Rhubarb, Pastry, Desserts
      Yield: 2 servings
 
    1/2 c  All-purpose flour
    1/2 c  Ground walnuts (1 ounce)
      2 tb Sugar
    1/4 c  Well-chilled unsalted butter
           -(1/2 stick)
           Cut into small pieces
      1 tb (about) ice water
           FILLING
    1/3 c  Water
    1/4 c  (or more) sugar
      1 c  Chopped fresh rhubarb *
      2 tb Water
    3/4 ts Arrowroot
      2    To 3 Tbl red currant jelly
 
  PASTRY
  
  Creme fraiche or sour cream
  
  * A 10-ounce package of thawed frozen rhubarb can be substituted. Drain
  well, reserving juices; substitute juice for water in filling. Measure 1
  cup rhubarb, reserving remainder for another use.
  
  FOR PASTRY:  Combine flour, walnuts, and sugar in medium bowl. Cut in
  butter until mixture resembles coarse meal.  Blend in water just until
  dough holds together.  Wrap dough in plastic and refrigerate thoroughly.
  Preheat oven to 350 F. Roll dough out on lightly floured surface to
  thickness of 1/8 inch.  Cut out two 4 1/2-inch fircles.  Fit into two 3 1/2
  inch round tart pans.  Trim edges of dough even with edge of pan. Prick
  bottom with fork.  Bake until crisp and lightly browned, about 25 minutes.
  Let cool. FOR FILLING: Combine 1/3 cup water and 1/4 cup sugar in medium
  saucepan over low heat.  Add rhubarb, cover and bring to simmer, stirring
  gently once or twice.  Cook just until rhubarb is tender, about 3 to 5
  minutes.  Drain, reserving liquid.  Taste and adjust sweetness of the
  rhubarb, adding more sugar if desired.  Return liquid ro pan. Mix 2
  tablespoons water with arrowroot.  Blend into rhubarb cooking liquid. Place
  over low heat and stir gently until thickened and clear, about 5 minutes.
  Add rhubarb.  Let cool. Spoon filling into tart shells. Melt jelly over
  very low heat. Spoon or brush evenly over filling. Refrigerate tarts until
  ready to serve. Top each with a dollop of creme fraiche or sour cream.
  
  Makes 2 servings.
  
  [ Cooking with Bon Appetit; Pies and Tarts; Knapp, 1986 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Cream
 Categories: Rhubarb, Desserts
      Yield: 6 servings
 
      1 lb Rhubarb
  1 1/3 c  Water
      1 c  Sugar
      2 tb Potato flour or cornstarch
 
  Cleabn the rhubarb and cut into pieces.  Bring water to a boil, add rhubarb
  and sugar; boil until tender.  Mix potato flour with a small amount of
  water ; stir into rhubarb mixture and bring again to a boil. Cover and
  cool.  Serve with cream.
  
  [ YANKEE MAGAZINE's Favorite New England Recipes; 1972 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Fresh Rhubarb Pie
 Categories: Rhubarb, Pies, Desserts, Fruit
      Yield: 6 servings
 
  1 1/3 c  Sugar
    1/3 c  Flour
    1/2 ts Grated orange peel
    1/8 ts Salt
      4 c  Rhubarb, cut in 1/2-inch
           -pieces
      2 tb Butter
 
  Pastry for a 2-crust pie
  
  Combine sugar, flour, ornage peel, and salt.  Add to rhubarb. Place in a
  pastry-lined 9-inch pie pan and dot with butter.  Install top crust (a
  lattice top is attractive  and flute edges to make a high-standing rim. Cut
  vents in solid top. Bake in hot oven (425 F) 40 to 50 minutes, or until
  juice begins to bubble through the vents and crust is golden brown. Cool
  partially before serving.
  
  VARIATIONS: Spiced Rhubarb Pie: Omit the grated orange peel and add 1/4
  teaspoon nutmeg.
  
  Pineapple-Rhubarb Pie:  Substitute 1 cup drained crushed pineapple for 1
  cup rhubarb.
  
  [ FARM JOURNAL Complete Pie Cookbook; 1965 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Popover Pie
 Categories: Rhubarb, Pineapple, Pies, Desserts
      Yield: 6 servings
 
      2    Eggs
    3/4 c  Milk
    3/4 c  Flour
    1/2 ts Salt
    1/4 c  Butter
  1 1/2 c  Fresh rhubarb, cut in
           -3/4-inch slices
    1/2 c  Canned pineapple chunks,
           -drained
           Brown Sugar Syrup
      1 pt Vanilla ice cream
 
  BROWN SUGAR SYRUP:  Melt 1/2 cup butter.  Stir in 1 cup brown sugar (firmly
  packed, making a thick syrup.  Serve at once.
  
  Beat eggs and milk; add flour and salt.  Beat until smooth. Put butter in
  9-inch pie plate and heat in oven until it bubbles. Immediately pour in
  batter.  Combine rhubarb abd pineapple and drop in center of batter, within
  about 2 inches of pan edges. Bake in hot oven (425 F) 25 minutes, or until
  batter is puffed and brown. Immediately cut into 6 wedges. Serve topped
  with a big spoonful of Brown Sugar Syrup and a small scoop of vanilla ice
  cream.
  
  Makes 6 servings.
  
  [ FARM JOURNAL Complete Pie Cookbook; 1965 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Honeyed Rhubarb Pie
 Categories: Rhubarb, Pies, Desserts
      Yield: 6 servings
 
      4 c  Rhubarb, cut in 1/2-inch
           -pieces
  1 1/4 c  Sugar
      6 tb Flour
    1/4 ts Salt
      2 ts Grated lemon peel
    1/3 c  Strained honey
      4    To 5 drops red food color
      2 tb Butter or margarine
 
  Pastry for 2-crust pie
  
  Combine rhubarb, sugar, flour, salt, and lemon peel; mix well. Blend in
  honey and food color.  Let stand several minutes. Spoon rhubarb mixture
  into pastry-lined 9-inch pie pan.  Dot with butter. Adjust top crust and
  flute edges.  Cut vents in top crust. (For sparkling top, brush with milk
  and sprinkle with sugar.) Bake in hot oven (425 F) 50 to 60 minutes.
  
  [ FARM JOURNAL Complete Pie Cookbook; 1965 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb-Apple Pie
 Categories: Rhubarb, Apples, Fruit, Pies, Desserts
      Yield: 6 servings
 
      1 cn Sliced apples (1 lb. 4 oz)
      2 c  Rhubarb (1/2-inch pieces)
      1 c  Sugar
    1/4 ts Salt
    1/2 ts Cinnamon
      3 tb Quick-cooking tapioca
      2 tb Butter or margarine
 
  Pastry for 2-crust pie
  
  Combine apples and their syrup with rhubarb, sugar, salt, cinnamon, and
  tapioca; mix well.  Turn into pastry lined 9-inch pie pan. Dot with butter.
  Cover with lattice pastry top Bake in hot (425 F) oven about 50 minutes, or
  until filling starts to bubble and crust is golden.
  
  [ FARM JOURNAL Complete Pie Cookbook; 1965 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Spiced Rhubarb-Strawberry Pie
 Categories: Rhubarb, Strawberry, Pies, Desserts
      Yield: 6 servings
 
      3 c  Rhubarb, cut up
      1 pt Strawberries, halved
    3/4 c  Sugar
      4 tb Flour
    1/8 ts Salt
    1/4 ts Pumpkin pie spice, or ground
           -mace
      2 tb Butter or margarine
 
  Pastry for 2-crust pie
  
  Combine rhubarb, cut in 3/4-inch pieces, and strawberries in a bowl.
  Sprinkle on sugar, flour, salt, and pumpkin pie spice; mix gently Turn into
  pastry lined 9-inch pie pan.  Dot with butter.  Adjuct lattice top, flute
  edges. Bake in hot oven (425 F) 40 minutes, or until crust is browned and
  juices bubble.  Cool on rack.
  
  [  FARM JOURNAL's Complete Pie Cookbook; 1965 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb-Orange Pie
 Categories: Rhubarb, Orange, Pies, Desserts
      Yield: 6 servings
 
      2    Eggs
  1 3/4 c  Sugar
    1/4 c  Flour
    1/8 ts Nutmeg or mace
    1/4 c  Orange juice
      4 c  Cut-up rhubarb (1 1/2
           -pounds)
 
  Pastry for 2-crust pie
  
  Beat eggs in a large bowl; add sugar, flour, nutmeg, and orange juice; stir
  in rhubarb.  Turn into pastry-lined 9-inch pie pan. Adjust top crust and
  cut vents. Bake in hot oven (425 F) 50 minutes, or until crust is browned
  and juices bubble in vents.  Cool.
  
  [ FARM JOURNAL's Complete Pie Cookbook; 1965 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Party Rhubarb Pie
 Categories: Rhubarb, Pies, Desserts
      Yield: 6 servings
 
      2 pk Frozen rhubarb in syrup (2
           -pounds total)
      3 tb Flour
      1 c  Sugar
      4 pk Cream cheese (12 ounces
           -total)
      2    Eggs
      1 c  Dairy sour cream
 
  Unbaked 9-inch pie shell
  
  Thaw and drain rhubarb.  You should have 1 quart of fruit. Blend with flour
  and 1/2 cup sugar.  Turn into pie shell.  Bake in hot oven (425 F) 15
  minutes. Meanwhile, blend together cream cheese, eggs, and remaining 1/2
  cup sugar.  Remove pie from oven and spread cream cheese mixture over top
  of rhubarb filling.  Return to oven and bake in moderate oven (350 F) 30
  minutes.  Cool.  Spread sour cream over top.  Refrigerate until ready to
  serve.
  
  NOTE:  You will have about 1 cup pink rhubarb juice left from this recipe.
  It can be used as part of the liquid for gelatin salads or desserts. It can
  also be combined with orange juice for a refreshing breakfast starter.
  
  [ fARM JOURNAL's Complete Pie Cookbook; 1965 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Custard Pie II
 Categories: Rhubarb, Custard, Pies, Desserts
      Yield: 6 servings
 
  1 1/2 lb Rhubarb ( about 4 cups)
    3/4 c  Sugar
      2 tb Flour
      1 tb Lemon juice
    1/8 ts Salt
           TOPPING:
      3    Eggs
      1 c  Heavy cream
      2 tb Butter or margarine, melted
    1/4 ts Nutmeg
      2 tb Sugar
 
  Unbaked 9-inch pie shell FILLING:
  
  FILLING:  In bowl, combine rhubarb (cut in 1/4-inch slices), sugar, flour,
  lemon juice, and salt.  Toss to mix and turn into pie shell. Bake in hot
  oven (425 F) 20 minutes. TOPPING: Beat eggs slightly in bowl; stir in
  cream, butter, and nutmeg to blend. Pour over hot rhubarb in pie shell.
  Bake 10 minutes; sprinkle with sugar.  Bake 10 minutes more, or until pie's
  top is browned.  Cool on rack before cutting.
  
  [ FARM JOURNAL's Complete Pie Cookbook; 1965 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb-Orange Custard Pie
 Categories: Rhubarb, Orange, Custard, Pies, Desserts
      Yield: 6 servings
 
      3    Eggs, separated
  1 1/4 c  Sugar
    1/4 c  Soft butter or margarine
      3 tb Frozen orange juice
           -concentrate
    1/4 c  Flour
    1/4 ts Salt
  2 1/2 c  Rhubarb, cut in 1/2-inch
           -pieces
    1/3 c  Chopped pecans
 
  Pastry for 1-crust pie
  
  Beat egg whites until stiff; add 1/4 cup sugar gradually, beating well
  after each addition. Add butter and juice concentrate to egg yolks; beat
  thoroughly. Add remaining 1 cup sugar, fl;our, and salt; beat well. Add
  rhubarb to yolk mixture, stir well.  Gently fold in meringue. Pour into
  pastry lined 9-inch pie pan (make high-fluted rim); sprinkle with nuts.
  Bake in hot oven (400 F) 40 to 50 minutes.  Cool.
  
  [ FARM JOURNAL's Complete Pie Cookbook; 1965 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Cobbler
 Categories: Rhubarb, Cobbler, Desserts
      Yield: 6 servings
 
      1 c  Flour
      1 tb Sugar
  1 1/2 ts Baking powder
    1/4 ts Salt
      2 ts Grated orange peel
    1/4 c  Butter or margarine
    1/4 c  Milk
      1    Egg, lightly beaten
      4 c  Rhubarb, cut in 1-inch
           -pieces
      1 c  Sugar
      2 tb Cornstarch
      3 tb Water
  1 1/2 tb Butter or margarine
 
  COBBLER TOPPING
  
  COBBLER TOPPING:  Sift together flour, sugar, baking powder, and salt; mix
  in grated orange peel.  Cut in butter or margarine until mixture resembles
  coarse crumbs.  Mix milk and beaten egg.  Add all at once to dry
  ingredients.  Stir just to moisten.
  
  Mix sugar and cornstarch together and add to rhubarb.  Add 1 tablespoon
  water and bring to a boil.  Cook and stir 1 minute.  Add 2 tablespoons
  water.  Pour into 8-inch round baking dish.  Dot with butter. Drop cobbler
  topping by spoonfuls on hot rhubarb filling.  Bake in hot oven (400 F) 20
  minutes, or until crust is browned. Serve with cream or ice cream.
  
  Makes 6 servings.
  
  [ FARM JOURNAL's Comlpete Pie Cookbook; 1965 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Pear-Rhubarb Cobbler
 Categories: Pears, Rhubarb, Cobbler, Desserts
      Yield: 6 servings
 
      1 pk Frozen rhubarb (10 ounces)
      3    Ripe pears, any variety
      2 tb Water
    1/4 c  Sugar
      2 tb Cornstarch
    1/4 ts Cinnamon
      1 tb Red cinnamon candies (red
           -hots)
    1/8 ts Salt
  1 1/2 tb Butter or margarine
 
  FILLING Note: If rhubarb is unsweetened, increase sugar to 2/3 cup.
  
  CRUST 1 1/4 cups biscuit mix 1 Tbl sugar 2 Tbl melted butter or margarine
  1/2     cup     milk
  
  FILLING:  Thaw package of rhubarb.  Wash, core, and peel pears; cut into
  1/2-inch cubes.  Add to rhubarb along with water. Combine sugar,
  cornstarch, cinnamon, cinnamon candies (red hots), and salt. Add to fruit
  mixture.  Pour into greased 8-inch square baking dish. Dot with butter.
  Cover and bake in hot oven (400 F) 10 minutes, or until bubbling. CRUST:
  Combine biscuit mix and sugar; add butter and milk. Mix with a fork. Drop
  by spoonfuls on hot fruit mixture.  Sprinkle additional sugar on top.
  Continue baking until biscuit is done, 15 to 20 minutes.
  
  Makes 6 servings.
  
  [ FARM JOURBNAL's Complete Pie Cookbook; 1965 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Impossible Rhubarb Streusel Pie
 Categories: Pies
      Yield: 6 servings
 
------------------------------STREUSEL TOPPING------------------------------
      2 tb Butter; firm
    1/2 c  Bisquick
    1/4 c  Brown sugar; packed
    1/4 c  Nuts; chopped

----------------------------------FILLING----------------------------------
     16 oz Frozen rhubarb;thawed drain
    3/4 c  Milk
      2    Eggs
      1 c  Sugar
    1/2 c  Bisquick
      2 tb Butter; softened
      1 ts Ground cinnamon
    1/4 ts Ground nutmeg
 
  Heat oven to 375.  Grease a 9" pie plate.  Prepare Streusel Topping;
  reserve.  Arrange rhubarb evenly in plate. Beat remaining ingred. til
  smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with
  Streusel Topping.  Bake until knife inserted in center comes out clean,
  about 40 minutes.  Serve with sweetened whipped cream if desired. STREUSEL
  TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in
  nuts.  HIGH ALT> Grease a 10" plate.
  
  Increase rhubarb to 2 1/2-3 c.  Decrease baking mix to 1/4 c.; add 1/4 c.
  Flour.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb - Be Cued Beef Ribs
 Categories: Mbeef, Barbecue/be, Barbecue/sa
      Yield: 6 servings
 
----------------------------SOURCE: MAINBEEF.ZIP----------------------------
  3 1/2 ea - 4 lb lean, meaty beef
           -short ribs
    1/2 ea - cup water
    1/2 ea - tsp seasoned salt

-------------------------------BARBECUE SAUCE-------------------------------
      1 ea - cup sliced rhubarb
      1 ea - envelope onion soup mix
           -(1 1/2 oz)
    1/3 ea - cup honey
    1/3 ea - cup chili sauce
    3/4 ea - cup rose wine
    1/3 ea - cup water
    1/2 ea - tsp basil
    1/8 ea - tsp pepper

----------------------------------GARNISH----------------------------------
           Red onion and greens
 
  Place ribs in 9 X 13" pan.  Add 1/2 cup water. Sprinkle with seasoned salt.
  Cover with foil. Bake @ 350 degrees for two hours. Meanwhile, combine
  remaining ingredients except garnish in a sauce pan. Simmer 1/2 hour. Pour
  over ribs. Bake another 1/2 hour uncovered. Baste several times. Place on
  serving platter. Garnish. Serves 6.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Pudding
 Categories: Penn, Dutch, Puddings
      Yield: 6 servings
 
           *INGREDIENTS*
           Rhubarb, stewed
           Cake, stale
           *OR:
           Bread, stale
      2    Egg white
 
  Line a buttered baking dish with slices of plain stale cake or bread. Fill
  with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a
  meringue of the egg whites by beating until very stiff and adding 4 Tbsp
  sugar. Remove pudding from oven and cover with the meringue. Return to oven
  to brown.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
  
  *** Recipe Via Compu-Chef (tm) ***
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Custard Pie
 Categories: Rhubarb, Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Sugar
      3 tb Flour
    1/4 ts Salt
    1/2 ts Nutmeg
      1 ts Grated orange peel
    1/4 ts Ground allspice
      2    Eggs, beateb
      2 tb Cream
      3 c  Rhubarb, cut in 1-inch
           -pieces
      2 tb Butter or margarine
 
  Pastry for 9-inch pie shell
  
  Line a 9-inch pie plate with pastry.  Combine sugar, flour, salt, nutmeg,
  orange peel, and allspice.  Add beaten eggs and cream; mix well. Add
  rhubarb and pour into pastry-lined pie plate.  Dot with butter. Pastry
  strips may be arranged over top in lattice fashion if desired. Bake in 400
  F oven 20 minutes; reduce heat to 350 F and bake 25 minutes longer or until
  custard is firm and pastry is golden brown. Cool completely.
  
  [ Spices of the World Cookbook by McCormick; 1979 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Nut Crunch
 Categories: Foodday, Fruit/rhuba, Dessert/fru, Try this
      Yield: 6 servings
 
      1 lb Rhubarb (about 5 cups)
  1 1/4 c  Granulated sugar
    1/2 c  All-purpose flour
    1/2 ts Ground cinnamon
    3/4 c  Orange juice
           Topping:
    1/2 c  All-purpose flour
    1/2 c  Oatmeal
      1 c  Brown sugar
    1/3 c  Butter or margarine, at room
           -temperature
    1/2 c  Coarsely chopped hazelnuts
           -(2 ounces)
 
  * Whipped cream or vanilla ice cream
  
  Heat oven to 350 degrees.  Generously grease, or coat with non-stick
  cooking spray, an 8x12x2 glass baking dish. Cut rhubarb in 1-inch chunks
  and place in prepared baking dish. Sprinkle with sugar, flour and cinnamon.
  Toss to evenly coat.  Pour orange juice over mixture.
  
  Topping: In medium bowl, combine flour, oatmeal and brown sugar.  With
  pastry blender cut in butter until it becomes like coarse meal.  Spread
  evenly over rhubarb.  Sprinkle hazelnuts on top. Bake at 350 in the center
  of the lower third of the oven until the rhubarb is tender and the mixture
  is bubbling, about 35 to 40 minutes. Cool to lukewarm and serve with
  whipped cream or vanilla ice cream. Source: FOODday, June 18, '91 Posted
  by: Valerie Whittle
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: RHUBARB CUSTARD PIE WITH CRUMB TOPPING
 Categories: Pies
      Yield: 6 servings
 
      1 ea 9" pie shell,unbaked
  4 1/2 c  Rhubarb, 1/2" pieces
  1 1/2 c  Sugar
    1/4 c  Flour
      1 ea Dash of salt
      2 ea Eggs
    1/2 ts Vanilla
           *=*
           -Topping*
    1/2 c  Flour
    1/2 c  Sugar
    1/4 c  Butter or margarine
 
  Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine
  rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs
  slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry
  shell.For Topping;stir together flour and sugar.Cut in butter until it
  resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15
  minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool
  completely before serving. Store pie in refrigerator.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Nut Bread
 Categories: Fcb, Quickbreads
      Yield: 6 servings
 
  1 1/2 c  Packed brown sugar
      1    Egg
      1 ts Salt
  2 1/2 c  Flour
      1 c  Raw rhubarb cut up fine
    2/3 c  Oil
      1 c  Buttermilk
      1 ts Soda
      1 ts Vanilla
      1 c  Chopped nuts
           TOPPING:
    1/2 c  Brown sugar
    1/2 ts Cinnamon
      1 tb Melted butter
    1/3 c  Chopped nuts optional
 
  Beat brown sugar, oil, egg and buttermilk in bowl. Sift flour, salt and
  soda. Add to sugar mixture. BLend in vanilla. Fold in rhubarb and nuts.
  Pour into 2 greased and floured loaf pans, about half full. Sprinkle
  topping over batter and bake at 325 degrees for 50-60 minutes or until
  done.TOPPING: Mix the brown sugar, cinnamon, butter and chopped nuts
  together.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Upside Down Rhubarb Cake
 Categories: Fcb, Desserts, Cakes, Rhubarb, Upside down
      Yield: 6 servings
 
      2 c  Cut rhubarb
      1 tb Unbleached white flour
      1 ts Grated orange peel
      1 ts Cinnamon
           CAKE: 2 tablespoon sugar
      1 c  Unbleached flour
      2 ts Baking powder
    1/2 ts Salt
    1/4 c  Butter
      1    Egg, beaten
      3 tb Milk
           TOPPING:1 tablespoon sugar
      2 tb Orange juice
 
  FILLING: 2/3 cup sugar
  
  Arrange the rhubarb in an oiled 8-inch baking dish. Combine sugar, flour,
  grated orange peel and cinnamon; sprinkle over rhubarb. Sift together
  flour, baking powder, salt and sugar. Make a well and put in the butter.
  Cut the dry ingredients together with the butter, until mixture is crumbly.
  Mix egg and milk into flour mixture, just until moistened. Spread over
  rhubarb. Bake at 350 degrees for 25 minutes.
  
  Meanwhile, mix sugar and orange juice. Remove cake and pour orange juice
  over it. Continue baking 15 minutes longer. Turn cake upside down onto
  serving plate. Serve warm.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: RHUBARB BUTTER TARTS
 Categories: Sharon, Dessert
      Yield: 6 servings
 
      1 c  Rhubarb (chopped)
    1/4 c  Butter (cut in pieces) (room
           -temperature)
    1/4 c  Brown sugar
    1/4 ts Salt
    1/2 c  Corn syrup
      1    Egg (slightly beaten(
    1/2 ts Vanilla
 
  Pastry or already made tart shells
  
  Scald rhubarb with boiling water.  Let stand for 5 minutes, then drain. Add
  butter, sugar, salt, and syrup to rhubarb.  Stir thoroughly until butter is
  melted and sugar dissolved.  Add egg and vanilla.  Fill tart shells 3/4
  full.  Bake at 425 F for 15-20 minutes.
  
  Origin:  My mom Shared by: Sharon Stevens
  
  THE HOMESTEAD, NASHVILLE TN HST V32 B (615)385-9421
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: RHUBARB CRISP
 Categories: Sharon, Dessert
      Yield: 8 servings
 
      4 c  Coarsely chopped rhubarb
  1 1/4 c  Flour
    1/4 c  Sugar
    1/2 c  Strawberry jam
  1 1/2 c  Granola
    1/2 ts Cinnamon
    1/2 ts Ginger
    1/2 c  Packed brown sugar
    1/2 c  Chopped pecans
    1/2 c  Butter, softened.
 
  Granola and chopped pecans make this all time favorite dessert extra crisp.
  It's delicious served warm with cream or ice cream.
  
  In bowl, combine rhubarb, 1/4 cup of the flour and sugar.  Stir in jam, set
  aside.  In separate bowl, combine remaining flour, granola, cinnamon and
  ginger.  Stir in brown sugar and pecans; blend in butter until crumbly.
  Press 2 cups of the granola mixture into bottom of 8 inch square baking
  dish.  Spoon rhubarb mixture over top; cover evenly with remaining granola
  mixture.  Bake in 375 F oven for 40-50 minutes or until deep golden brown
  and filling is tender.  Makes about 8 servings.
  
  Origin: Canadian Living Cooking Collection:  Great Desserts Shared by:
  Sharon Stevens.
  
  THE HOMESTEAD, NASHVILLE TN HST V32 B (615)385-9421
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Tarten Riwbob  (Rhubarb Tart)  Welsh
 Categories: Desserts
      Yield: 8 servings
 
----------------------------------FILLING----------------------------------
      1 lb Rhubarb, sliced
           Water
      4 oz Sugar

-----------------------------------PASTRY-----------------------------------
      8 oz Flour
      1 oz Sugar
           Pinch mixed spice
      4 oz Fat
      1 ts Cinnamon
           Water
 
  Line a plate or shallow tin with half the pastry.  Fill with fruit, cover
  with sugar and add a little water.  Cover with the rest of the pastry and
  bake for 45 minutes.
  
  Oven control:  Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4
  (350F) to finish.
  
  All kinds of plate tarts with pastry top and bottom are popular in Wales.
  Apples, plums, gooseberries, or mixtures of any kinds of fruits in season
  can be used.
  
  Croeso Cymreig.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Mama's Apple and Rhubarb Pie
 Categories: Pies, Fruit
      Yield: 1 (9 inch)
 
      1    Mama's Southern Pastry
      1 lb Rhubarb, cut fine
      2    Apples, sliced thin
    1/4 c  Brown Sugar
 
  Line piepan with pastry. Place rhubarb in bottom, cover with apples and
  sprinkle sugar over all. Cover with top crust and bake in a very hot oven
  (450F) for 10 minutes. Reduce heat to moderate (350F) and bake 40 minutes
  longer or until fruit is tender.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Mama's Fresh Rhubarb Refrigerator Cake
 Categories: Cakes, Fruit
      Yield: 8 servings
 
  1 1/3 c  (1 can) Sweetened condensed
           Milk
    1/4 c  Lemon juice
      1 c  Unsweetened stewed fresh
           Rhubarb
     24    Vanilla wafers
 
  Blend milk and lemon juice together. Add Rhubarb. Line narrow pan with
  waxed paper and fill with alternate layers of fruit mixture and wafers,
  finishing with layer of wafers. Chill 6 hours or langer. To serve, turn out
  onto small platter, remove waxed paper and cut into slices.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Mama's Rhubarb and Strawberry Sherbet
 Categories: Desserts, Ice cream
      Yield: 6 servings
 
      1 pt Strawberries
      2 c  Cooked rhubarb
      2 tb Lemon juice
    1/8 ts Salt
  1 1/2 c  Sugar
    3/4 c  Heavy cream
 
  Wash berries, hull and mash. Press rhubarb through seive, add remianing
  ingredients, pour into freezing tray of refrigerator and freeze without
  stirring until firm. When ready to serve, scrape up thin layers of the
  mixture with an inverted spoon, beat back and forth in the tray until
  smooth and serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Ham & Cheese Pastry Spirals
 Categories: Brunch
      Yield: 8 servings
 
      3 tb Margarine
      3 c  Ham; finely chopped
      1    Green pepper; finely chopped
    1/2 c  Onion; chopped
    1/2 c  Swiss cheese; grated
    1/2 c  Cheddar cheese; grated
      1 pk Puff pastry; thawed but kept
           -cold
 
  Melt margarine in frying pan.  Add ham, pepper and onion and saute lightly.
  Drain excess liquid.  Mix cheeses together in bowl.  Remove one sheet of
  pastry dough from refrigerator and lay out on cutting board. Spread evenly
  with half of the ham mixture, leaving 1" off far edge bare. Cover with half
  of the cheese mixture.  Roll up pastry and place seam side down. Cut into 1
  1/2" thick slices.  Lay slices flat in 13 x 9 pan leaving 1" space between
  each slice.  Refrigerate baking dish. Repeat process with second pastry.
  Bake uncovered at 400 for 20 to 30 minutes. When golden brown, remove from
  pan and set briefly on paper towel. Serve immediately. Source: Delicious
  Developments
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Diefenbaker's Rhubarb Cobbler
 Categories: Desserts, Politicians, Diefenbaker
      Yield: 8 servings
 
      2 c  Rhubarb;diced
      1 c  Corn syrup
    1/3 c  Sugar
      1    Lemon; grated rind of

-----------------------------------BATTER-----------------------------------
      4 tb Shortening
      6 tb Sugar
      1    Egg; beaten
    1/2 ts Lemon extract
  1 1/2 c  Flour, all purpose; sifted
  2 1/2 ts Baking powder
    1/3 ts -Salt
    1/2 c  Milk
 
  This recipe was created by Mrs. Diefenbaker, wife of former Canadian Prime
  Minister John Diefenbaker.
  
  Anne's note: "Dief the Chief" must have liked sweets, this cobbler is
  sweeter than most rhubarb desserts.
  
  In buttered baking dish, put rhubarb, corn syrup, sugar and grated lemon
  rind. Make a batter of the remaining ingredients and spoon over rhubarb
  (you may wish to flatten it into an even crust or leave it as dumplings).
  Bake at 375F for 30 minutes. Serve with cream.
  
  SOURCE: _The Prime Minister's Cookbook_ by Susan Cartwright and Alan
  Edmonds
  
  posted by Anne MacLellan
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Crumble
 Categories: Desserts, Fruit, Jw
      Yield: 6 servings
 
      3 c  Rhubarb, 1/2 inch pieces
      1 c  Cubed peeled apples
    1/3 c  Sugar
    1/2 ts Ground cinnamon, opt'l
    1/2 c  All-purpose flour
      1 ts Baking powder
    1/4 ts Salt
      4 tb Butter or margarine
    2/3 c  Packed brown sugar
    2/3 c  Quick-cooking oats
           Vanilla ice cream, opt'l
 
  Combine rhubarb,apples, sugar and cinnamon; spoon into a greased baking
  dish. In a bowl, combine flour, baking powder and salt. Cut in butter until
  mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle
  over the rhubarb mixture. Bake at 350 degrees for 40-50 minutes or until
  lightly browned. Serve warm or cold with a scoop of ice cream, if desired.
  Other good spices for either the fruit mixture or the oatmeal mixture are
  ginger, nutmeg, cloves and allspice. Another idea is a dash or two of
  Angostura bitters on the fruit.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Dream
 Categories: Desserts
      Yield: 1 servings
 
-----------------------------------CRUST-----------------------------------
      1 c  Flour
      5 tb Sugar
    1/4 c  Butter

----------------------------------TOPPING----------------------------------
      2    Eggs
  1 1/2 c  Sugar
    1/4 c  Flour
    1/4 ts Salt
      2 c  Rhubarb; fresh, diced
 
  Fat grams    per serving:              Approx. Cook Time: :30 Preheat oven
  to 350F. Blend crust ingredients. Press into ungreased 9" x 9" pan. Mix
  topping ingredients and spoon over crust. Bake at 350F for about 30 minutes
  or till crust is golden brown.
  
  Source: Edna Staebler, _More Food that Schmecks_ posted by Anne MacLellan
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Rhubarb Pilaf
 Categories: Main dish, Fruits, Vegan
      Yield: 4 servings
 
      1 c  Uncooked bulgur
    1/2 c  Chopped onions
      1 tb Oil
      1 ea Minced garlic clove
  2 1/2 c  Chopped rhubarb
      7 ea Dried apricots, chopped
    1/4 c  Apple juice
      1 ts Cinnamon
      1 pn Cayenne
      3 tb Brown rice syrup
    1/2 ts Tamari
    1/4 c  Slivered almonds
           Fresh sprigs mint for
           -- garnish
 
  Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c boiled
  water. Cover & set aside to steep for 30 minutes.
  
  In a large skillet, saute the onions in oil until translucent.  Stir in the
  garlic & rhubarb & saute for 1 minute.  Add apricots, juice, cinnamon &
  cayenne.  Cover & cook over medium heat until bubbly.
  
  Add syrup & tamari.  Stir in the bulgur.  Garnish with slivered almonds &
  fresh sprigs of mint.  Serve warm.
  
  "Vegetarian Gourmet" Spring, 1994
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Strawberry-Rhubarb Cobbler
 Categories: Desserts, Fruits
      Yield: 6 servings
 
      4 c  Chopped rhubarb
      2 c  Strawberries, thickly sliced
      2 tb Cornstarch
      2 tb Water
    1/2 c  Brown rice syrup

------------------------------COBBLER TOPPING------------------------------
  1 1/4 c  Wholewheat pastry flour
      2 ts Baking powder
    1/4 ts Salt
    3/4 ts Cinnamon
    1/4 ts Nutmeg
    1/4 c  Chilled margarine
    1/2 c  Soy milk
    1/4 c  Brown rice syrup
 
  Preheat oven to 400F.  Lightly oil a shallow 3-quart baking dish. Gently
  toss together the rhubarb & strawberries.
  
  In a small mixing bowl, whisk cornstarch with water.  Stir in the syrup &
  pour over the rhubarb.  Stir to coat.  Place in prepared baking dish & set
  aside.
  
  TOPPING: Mix flour, baking powder, salt, cinnamon & nutmeg.  Cut in
  margarine until blended.  In a separate bowl, combine soymilk & syrup. Add
  to flour mixture, mixing only enough to blend.
  
  Drop by tablespoonfuls onto the fruit mixture.  Bake until browned, about
  25 to 30 minutes.  Serve warm or at room temperature.
  
  "Vegetarian Gourmet" Spring, 1994
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Passover Rhubarb Cobbler
 Categories: Bakery, Jewish, Desserts, Passover
      Yield: 8 servings
 
  1 3/4 c  Sugar
    1/4 c  Quick-cooking tapioca
      4 c  Rhubarb pieces,1/2"
      1 c  Unsweetened raspberries
      2 tb Lemon juice
      1 c  Matzo meal
    1/2 c  Margarine or butter
    1/8 ts Ground nutmeg
           Raspberry or lemon sorbet
 
  In a shallow 2 quart baking dish, mix 1 1/4 cups sugar and tapioca. Add
  rhubarb, raspberries, and lemon juice; mix gently but thoroughly. Let stand
  15 minutes to 1 hour to soften tapioca; mix several times.
  
  Meanwhile, in a food processor or a bowl, whirl or rub together with your
  fingers the matzo meal, the remaining 1/2 cup sugar, margarine, and the
  nutmeg until fine crumbs form. Squeeze to compact into lumps, then crumble
  over rhubarb mixture. Bake in a 375F. oven until cobbler is bubbling in
  center and top is golden brown, about 1 hour. Let cool 15 minutes; spoon
  cobbler into bowls and top with sorbet, if desired.
  
  Source unknown
 
-----
 
