Rhubarb Sauce

Cut up rhubarb into 1” -1/2” pieces. Place in a sauce pan or stockpot and and cook on low utntil all the rhubarb is well softened. Check ofte to make sure the rhubarb doesn't stick. If it starts to stick add a little water. (The less water the redder the sauce will be.)

When the rhubarb is all softened add sugar to taste. Add a little at a time an tase aftereach addition of sugar. Refrigerate. Enjoy with yogurt, ice cream, on your breakfast cerqeal or as a sweet-tart accompaniment to cooked meats.

Priscilla Olson's Rhubarb Pudding

Chop Rhubarb into 1/2” - 1/4” pieces. Place 4 cups of the dchopped rhubarb in a microwaveable dish and cook for 5 minutes. Drain. Mix together 2 eggs, 1 C. sugar, ¼ c flour, 1tsp vanilla, pinch of salt. Stir in 4 C Chopped lightly cooked rhubarb. Pour into a greased baking pan, and bake at 350 deg. For 40 minutes or until the pudding is “set.”

Enjoy.

Rhubarb Pudding Cake

1 ½ c sugar divided into 1 c and ½ c.

2 tsps baking powder

1 eggplant4 c sliced fresh rhubarb or frozen rhubarb

½ tsp vanilla extract

½ c milk

¼ c margarine or butter

¼ tsp salt

1 c flour

In a large sauce pan mix rhubarb and 1 c of sugar. Cook over med heat 12-15 minutes or until the rhubarb is tender.

Meanwhile i a micing bowl cream the margarine and sugar, beat in egg an vanilla. Combine the dry ingrediants and add to the sugar/margarine/vanilla mixture alternately with the milk. Pour ito a greased 9” baking dish. Pour the rhubarb over the batter. Bake at 350 deg. F. for 30-35 minutes or until a toothpick inserted comes out clean. Cool and eat. Variation—try adding the rhubarb to a greased baking dish first and top with the batter. Bake according to directions above or divde rhubarb into greased ramekins then top with batter and bake the individual “cakes” as above. Enjoy.