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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
May 13, 1981
Page
24
Rhubarb season blooms in local gardens as Rosalyn Wagner offers tips for selecting washing and storage. Preserve via freezing or canning with simple sugar and syrup methods to keep color and flavor year round.
Rhubarb pie and a layered bread crumb bake are detailed with ingredients, baking at 400 degrees for an hour, yielding six servings. Also included are canning instructions for rhubarb and seven tips to reduce tartness, including salt additions, boiling water pretreatment, and serving suggestions with fruit pairings.
A recipe fragment outlines two rhubarb cobbler variants. One uses sugar cinnamon butter and biscuit topper baked in small dishes. the other combines crust, rhubarb filling, cherry pie filling, and nut topping baked in a 13x9 pan. Includes bake times and serving notes.
A vintage style bread recipe lists ingredients including rhubarb brown sugar oil egg sour milk flour salt baking soda vanilla and chopped nuts. It instructs to stir in order, fill two greased loaf pans, top with a sugar butter mixture, and bake at 325 degrees for about 40 minutes.
A recipe outlines making rhubarb and strawberry jam from red stalked rhubarb and ripe strawberries. Steps include preparing fruits, simmering rhubarb, combining with sugar and pectin, boiling to a rolling boil, skimming foam, ladling into jars, and processing in a water bath for five minutes yielding about six to seven jars.
Trempealeau County sponsors a dairy bake-off on June 9 at 7 30 p m at the Trempealeau Electric Building Arcadia with two categories appetizers and salads Each entry must include at least two dairy products and one entry per person per category Entries judged by a panel with a Taster s Choice for the audience No district contest this year Deadline to enter is June 3 at the county extension office in Whitehall
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