MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb Bars
Categories: Bars, Cookies
Yield: 1 Batch

1 c Brown sugar; packed
1/2 c Butter; softened
1/2 c Margarine; softened
1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Pecans; chopped (optional)
1/2 c Quick-cooking rolled oats
3 c Fresh rhubarb;
- cut into small pieces
2 c Water; boiling
1/4 c Water; cold
2 tb Corn starch
1/2 c Granulated sugar
1 ts Vanilla

Heat oven to 375?F. Cream brown sugar, butter, and margarine. Combine
flour, soda, and salt; blend into brown sugar mixture. Stir in pecans
and oats. Press half of dough into 13x9x2" pan and set aside. Place
rhubarb in heat-proof container. Pour boiling water over the rhubarb
and let it stand 10 minutes to soften. Drain and set rhubarb aside.

Combine cold water and corn starch in saucepan. Stir in sugar and
rhubarb. Heat to boiling, stirring to dissolve sugar. Cook and stir
about 2 minutes until thick and clear. Cool slightly. Stir in
vanilla. Spread filling over pastry in pan. Sprinkle remaining dough
evenly over filling.

Bake 25 to 30 minutes or until light brown and bubbly. Cool and cut
into bars.

Note:

If you don't like the appearance of cooked rhubarb, you can add a bit
a red food colouring to give it eye-appeal.

Recipe FROM: 10,000 Tastes of Minnesota

Posted by: Florence Thompson

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

Don't know if it's the weather we've had the past couple of weeks or
something else, but this is the first Fido I've had in about 10 days. We escaped the worst of it--first storm gave us rain, snow, sleet and
freezing rain but a total of maybe 2 inches. This past week end we were
set to get slammed but our area was in a "dry pocket" and we ended up
with about 3.5 inches of snow. Down in Swansboro (on the coast) where we
used to live, they got 17 inches. First week end of March, 1980, when we
were there, that area got 18 inches. Anyway, we stayed in; I made
chicken soup on Saturday and split pea soup yesterday. The snow is
melting off but possibility of black ice tonight/tomorrow morning is
keeping us home for a few more days.

Title: Rhubarb Bars
Categories: Bars, Cookies
Yield: 1 Batch

I've got a slightly different version of rhubarb bars I'll have to dig
up and post. It has ginger, both candied and powdered in it, nicely complimenting the rhubarb.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Rhubarb Bars
By: Ruth Haffly to Ben Collver on Mon Feb 02 2026 02:00 pm

Hi Ruth,

Don't know if it's the weather we've had the past couple of weeks or something else, but this is the first Fido I've had in about 10 days. We escaped the worst of it--first storm gave us rain, snow, sleet and
freezing rain but a total of maybe 2 inches. This past week end we were
set to get slammed but our area was in a "dry pocket" and we ended up with about 3.5 inches of snow. Down in Swansboro (on the coast) where we used
to live, they got 17 inches. First week end of March, 1980, when we were there, that area got 18 inches. Anyway, we stayed in; I made chicken soup on Saturday and split pea soup yesterday. The snow is melting off but possibility of black ice tonight/tomorrow morning is keeping us home for a few more days.

Wow, sounds like you're having a real heat wave.
"Oh Susanna don't you cry."
I don't blame you for staying in.

It's been warm here this week. I took the chainsaw to some pine branches
and tree-sized photinia trunks. Yesterday i took the pruning saw to the
fig tree and got quite a workout. I got about half way through and i'm optimistic about finishing the job today.

I've got a slightly different version of rhubarb bars I'll have to dig up and post. It has ginger, both candied and powdered in it, nicely complimenting the rhubarb.

I searched my database and i don't think i have that recipe yet. The ginger sounds like a nice touch.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gooseberry Bergamot Jelly
Categories: Jams
Yield: 4 Pints

4 qt Fresh gooseberries
3 Handfuls bergamot leaves;
- heaping, chopped
12 oz White sugar; per pint juice

Wash and sort gooseberries. Place in a large enameled pot and crush
berries. Add chopped bergamot leaves. Add enough water to cover and
simmer until soft, then pour into a clean jelly bag. Let drip
overnight.

Measure the juice and add the sugar. Stir over a low heat to dissolve
the sugar, then bring to a rolling boil. Boil until jelly sheets on a
spoon. Skim if a skin forms on the surface. Pour into hot sterilized
jars and seal.

The bergamot is not the European bergamot, but rather the North
American herb, Monarda clidyma, and related species.

Recipe by John Hartman

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

there, that area got 18 inches. Anyway, we stayed in; I made chicken soup on Saturday and split pea soup yesterday. The snow is melting off but possibility of black ice tonight/tomorrow morning is keeping us home for a few more days.

Wow, sounds like you're having a real heat wave.
"Oh Susanna don't you cry."
I don't blame you for staying in.

The snow is gradually melting off but today's high is supposed to be
about 35 degrees. A warming trend is to follow; we may hit the 60s next
week.

It's been warm here this week. I took the chainsaw to some pine
branches and tree-sized photinia trunks. Yesterday i took the pruning
saw to the fig tree and got quite a workout. I got about half way
through and i'm optimistic about finishing the job today.

We had some bush pruning done a couple of weeks ago but Steve still has
to prune the fig tree and flower beds before they start putting out new
growth. I'll put a bug in his ear about doing it the latter part of this
month as we'll be gone for a bit, mid month.

I've got a slightly different version of rhubarb bars I'll have to dig up and post. It has ginger, both candied and powdered in it, nicely complimenting the rhubarb.

I searched my database and i don't think i have that recipe yet. The ginger sounds like a nice touch.

It is; I don't know if I'll find it before we go away because my mind
set will be on what has to go into the camper. There are 2 pot lucks at
the gathering we're going to so I have to make sure I have ingredients
(so I don't have to buy them elsewhere) and tools. I'll be doing the
crockpot goulash I found the recipe for last month; we have an Instant
Pot (not the name brand) in the camper already. I'll post the recipe for
that also.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Junk: stuff we throw away. Stuff: junk we keep.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Rhubarb Bars
By: Ruth Haffly to Ben Collver on Thu Feb 05 2026 12:02 pm

Hi Ruth,

The snow is gradually melting off but today's high is supposed to be about 35 degrees. A warming trend is to follow; we may hit the 60s next week.

We had some bush pruning done a couple of weeks ago but Steve still has to prune the fig tree and flower beds before they start putting out new growth. I'll put a bug in his ear about doing it the latter part of this month as we'll be gone for a bit, mid month.

I did more pruning on the fig tree, but i underestimated the amount of work. It's going to take me more than two days. Yesterday i used the chainsaw to
saw a bunch of photinia branches. The forecast called for rainy days so i
was stocking up on "trashy" firewood. Photinia burns hot and fast. It
isn't optimal, but it's free and it keeps me warm. I plan to finish the
fig tree when the rain stops.

The other week i picked up a jar of chocolate peanut butter powder at a
free pile. I was skeptical but put some in my pancake batter. It was a pleasant surprise. The pancakes consistently turn out more fluffy and
moist and they taste more cake-like, thanks to the generosity of some
random stranger.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb And Orange Tart
Categories: Tarts
Yield: 4 Servings

Plain flour; for dusting
375 g Puff pastry
30 g Ground almonds
30 g Brioche crumbs
1/2 Orange;
- finely grated zest of
5 tb Caster sugar
1 Egg; beaten
400 g Rhubarb; up to 500 g
70 g Soft-set marmalade

Preparation time: 25 minutes
Cooking time: 30 minutes

An antidote to dull, grey days.

Preheat the oven to 200?C / 190?C fan/gas mark 6. Put a baking
sheet into the oven.

Lightly flour your work surface and roll 375 g puff pastry out to
make a 25 cm square.

Using a knife, firmly mark a 2 cm border in from the edge, but don't
cut all the way through the pastry. Transfer this to a sheet of
greaseproof paper.

Mix 30 g ground almonds, 30 g brioche crumbs and the finely grated
zest of 1/2 orange with 3 tb of the caster sugar.

Prick the pastry inside the border with a fork and "knock up" the
sides. You do this by tapping the sides with a knife that is held
horizontally.

Sprinkle the almond and sugar mixture evenly inside the border.

Brush the border with 1 beaten egg, being careful not to let it drip
down the sides.

Trim 400 to 500 g rhubarb and cut it into 10 cm lengths.

Lay these pieces on to the pastry then sprinkle with the remaining
2 tb caster sugar.

Transfer the pastry--still on the paper--to a baking sheet then put
this on top of the heated sheet. Bake for 30 minutes. Leave the tart
to cool.

Melt 70 g soft-set marmalade in a saucepan with 1 tb water then push
the mixture through a sieve to remove any bits of rind.

Let this glaze cool a little then paint it over the rhubarb and the
rim of the tart. Leave to set.

Recipe by Diana Henry

Recipe FROM: <https://www.telegraph.co.uk/recipes/baking-and-desserts/
pies-and-tarts/orange-glazed-rhubarb-tart-recipe/>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

We had some bush pruning done a couple of weeks ago but Steve still has to prune the fig tree and flower beds before they start putting out new growth. I'll put a bug in his ear about doing it the latter part of this month as we'll be gone for a bit, mid month.

I did more pruning on the fig tree, but i underestimated the amount of work. It's going to take me more than two days. Yesterday i used the chainsaw to saw a bunch of photinia branches. The forecast called for rainy days so i was stocking up on "trashy" firewood. Photinia burns
hot and fast. It isn't optimal, but it's free and it keeps me warm.
I plan to finish the fig tree when the rain stops.

We had a branch break off our fig tree several weeks ago so Steve broke
it into smaller pieces and is trying to root them. I think he's down to
4, of which we do see signs of one or two developing leaves. We still
have small patches of snow so not doing any pruning or planting yet.

The other week i picked up a jar of chocolate peanut butter powder at
a free pile. I was skeptical but put some in my pancake batter. It
was a pleasant surprise. The pancakes consistently turn out more
fluffy and
moist and they taste more cake-like, thanks to the generosity of some random stranger.

Sounds interesting; I'd go for the chocolate but I have a strong dislike
for peanut butter in any way, shape, form, fashion. (Yes, there's
history behind it but I'll save that for another time.)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)