Rhubarb
Every garden should have a few rhubarb plants. Making jams, sauces and baked goods with it is one of the true signs that Spring has arrived.

Easy Rhubarb Dessert

• 4 c. sliced fresh rhubarb
  
• 1 pkg. 3 oz. raspberry Jell-O
  
• 1 1/3 c. sugar
  
• 1 pkg. yellow or white cake mix
  
• 1 c. water
  
• 1/3 c. butter, melted

Place rhubarb in greased 9 X 13 inch baking dish. Sprinkle with Jell-O sugar and cake mix. Pour water evenly over dry ingredients. Drizzle with butter. Bake at 350 degrees for 1 hour. Serve with ice cream.

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Nutty Rhubarb Muffins

• 3/4 c. brown sugar
• 1/2 c. milk
• 1/3 c. oil
• 1 egg
• 1 tsp. vanilla
• 2 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. diced rhubarb
• 1/2 c. nuts
• Topping: 1/4 c. brown sugar, 1/4 c. chopped nuts, 1/2 tsp. cinnamon

Preheat oven to 375°. In a small bowl mix sugar, milk, oil, egg and vanilla.

In medium bowl mix flour, baking soda and salt.

Stir sugar mixture into flour mixture and blend until evenly moistened. Stir in rhubarb and nuts. Spoon into well greased and floured muffin tin.

Stir together the topping ingredients and sprinkle evenly over each muffin.

Bake about 20 minutes or until center springs back when touched. Makes one dozen.

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Rhubarb Bars

• 3 c rhubarb
  
• 1 1/2 c sugar
• 1 tsp vanilla
• 3 tbsp cornstarch
• 1/4 c cold water

Crust:

• 1 1/2 c oatmeal
• 1 c brown sugar
• 1 c Crisco
• 1 1/2 c flour
• 1/2 tsp soda
• 1/2 c nuts

Cook first five ingredients until thick.

Mix crust ingredients until crumbly. Put 3/4 mixture in 9 X 13 pan.

Pour rhubarb over crust and then sprinkle the rest of the crust mixture over the top.

Bake at 350 degrees for 30 minutes. Do not overbake.

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Rhubarb Jam

• 5 c. rhubarb
  
• 3 c. sugar
• 1 sm. pkg. red Jell-O
• 1 pkg. unsweetened strawberry Kool-aid
  
  

Mix rhubarb and sugar. Let it sit in refrigerator overnight.

Boil until tender.

Add Jell-O and Kool-aid. Stir until all ingredients are dissolved, about 3 minutes.

Put in small containers and freeze.

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Rhubarb Torte

Crust:

• 2 c. graham cracker crumbs
• 4 tbsp. sugar
• 8 tbsp. melted butter

Filling:

• 4 c. rhubarb
• 1/2 c. water
• 1 c. sugar
  
• 3 tbsp. corn starch
• 2 tbsp. red Jell-O

Topping:

• 1 c. whipping cream
• 1 1/2 c. miniature marshmallows
• 1 sm. pkg. instant vanilla pudding
• 2 c. cold milk

Combine first three ingredients. Reserve 2 tbsp. and pat remaining mixture in 9 X 13 pan. Bake at 350° for 6 minutes.

Boil rhubarb, water, and sugar until rhubarb is tender. Mix corn starch and Jell-O with a little water to avoid lumps. Add to rhubarb and cook until thick. Pour over crust and cool.

Whip whipping cream, add marshmallows. Spread over rhubarb filling.

Mix instant vanilla pudding according to package directions. When it starts to set up, pour over marshmallow mixture. Sprinkle with reserved crumbs.

Refrigerate.

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Six-Layer Rhubarb Dessert

• 6 cups of rhubarb, chopped
  
• 1/2 cup white sugar.
• 1 3-ounce package of strawberry gelatin.
• 1/2 package of white or yellow cake mix - dry (Save the other half for when you make the dessert again!)
  
• 1/4 cup butter, melted
  
• 1/2 cup nuts, chopped
  

Place 6 cups of chopped rhubarb in a greased 9 X 9 pan.

Sprinkle with 1/2 cup white sugar.

Sprinkle with 1 3-ounce package of strawberry gelatin.

Sprinkle with 1/2 package of white or yellow cake mix - dry.

Drizzle with 1/4 cup melted butter over top of cake mix.

Sprinkle with 1/2 cup chopped nuts.

Bake at 350 degrees for about 45 minutes, or until the nuts and the cake mix on top are browned.

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Strawberry/Rhubarb Crumb Pie

• 1 large egg
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3/4 pound rhubarb ribs, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
• 1 pint fresh strawberries, halved
• 1 pastry shell (9 inches), unbaked

TOPPING:

• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup quick-cooking or old-fashioned oats
• 1/2 cup cold butter, cubed

In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust.

For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.

Bake at 400° for 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.

From Taste of Home