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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
May 07, 1986
Page
26
Rhubarb, Michigan and Washington harvests, peak in May and June, offers pie cake and jam options. For home growers, harvest after rain or night watering, remove leaves, wash stalks, refrigerate, and freeze for year round use.
Recipe card outlines Strawberry Rhubarb Squares and rhubarb pie filling. Ingredients include fresh and frozen rhubarb, strawberries, brown sugar, oats, buttermilk baking mix, butter, shortening, eggs, vanilla, and spices. Directions cover baking at 375 and 425 degrees, layering crumb crust, fruit filling, and top crust, with yields of 24 squares and 6-8 servings.
A collection of rhubarb based dessert recipes with varying ingredients and steps. The first item describes a rhubarb cake with brown and granulated sugars, butter, egg, vanilla, flour, baking soda, salt, buttermilk and rhubarb baked at 375 degrees for 30 to 35 minutes. The second features a rhubarb apple crumble style bake with oats and cinnamon. A third recipe combines rhubarb with flour sugar and butter for a quick crust bake. A fourth outlines a simple crust and rhubarb topping bake with whipped cream.
The USDA Foreign Agricultural Service highlights pepper as a leading spice with U S imports totaling 27 421 metric tons of black pepper valued at 73 4 million and 4 762 tons of white pepper worth 15 9 million. Tight world stocks and higher prices pressure U S importers amid production declines in Indonesia India Brazil and Malaysia. New FDA blacklisting action on Indian shipments compounds the shortage while India secures 12 000 tons of U S buyers for 1986 as global exports fall.
Wisconsin officials remind restaurants that margarine may not be used as a substitute for butter unless customers specifically order it. Violations can incur fines, and blends legally classified as margarine are not butter. Cafeterias may offer both if they are displayed equally. questions to DATCP are encouraged.
Rhubarb sherbet recipe combines diced rhubarb and sugar boiled and strained, then gelatin folded into syrup and frozen with meringue. A second rhubarb strawberry jam uses rhubarb juice with pectin and sugar boiled to a hard boil, then canned. A graham crust rhubarb dessert layers rhubarb custard with whipped cream and instant pudding for a nine serving chilled treat.
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