Savoring the Seasons: Shared ways to utilize rhubarb bring back memories of friends, family

  • Rhubarb from your local farmers market works great in desserts, too. Try some of the recipe’s in today’s column to add that extra something to an ordinary meal. Metro Creative Commons

For The Recorder
Published: 6/7/2017 8:56:12 AM

Several readers were intrigued about Linda Baker mentioning Connie Jackman’s recipe for rhubarb cookies last week. They said, “I’ve heard of many ways to use rhubarb, but never cookies.”

Linda couldn’t find her copy of the recipe, so I called Connie. I’ve included the recipe that Connie found years ago in one of her many cookbooks. Connie told me she used to make lots of cookies when her children were home and this was a favorite. I can see why.

Last weekend, I saw Baker and Lorraine Boyden at Baker’s Country Store and we talked about a rhubarb cheese cake pie recipe from my column several years ago. It’s similar to a recipe Linda gave me. Looking back, I found the recipe with this great story about Elaine Girard from Sandy Brown. Thanks again, Sandy!

Last month, Lorraine made the pie for a Relay For Life bake sale. I used immense restraint and didn’t buy it (that’s a lot of pie for one person).

Lorraine told me she shared that recipe in the fabulous “Conway’s Open” cookbook that Kate French created for Conway’s 250th anniversary celebration. I love that the cookbook includes many stories to accompany the recipes. I don’t know if Lorraine will make this pie for the sale at the celebration on June 18, but there will be many tasty pies there. Find out about Conway’s 250th at: bit.ly/2rsEWHk.

Last Saturday, at the Greenfield Farmers Market, I saw Betty Tegel who spoke about women and disabilities at the Greenfield Women’s Rally. She reminded me that folks who use SNAP benefits at the market also can use them to buy vegetable plants. The market offers a $5 SNAP match on all approved purchases.

In addition to the SNAP match, the new statewide Healthy Incentives Program (HIP) allows customers to double their SNAP dollars when they purchase fruit and vegetables from some of the fruit and vegetable vendors at the market. When a customer uses their SNAP/EBT card for fruit and vegetable purchases, an equal amount of funds are added back to their cards, up to the monthly cap. For example, use SNAP to buy $15 of fresh produce at the farmers market and a credit of $15 will be returned to your EBT card. Find out about HIP at: bit.ly/2qqOhwc.

This Week We’re Eating ...

Rhubarb coconut cookies: Shared by Connie Jackman, Conway (from “Betty Crocker’s Cookie Book”)

Ingredients

½ C. shortening

¼ C. sugar

¾ C. corn syrup

1 egg

1 C. thick cooked rhubarb

2 C. flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 tsp. nutmeg

¼ tsp. cloves

1 C. dried coconut

½ C. raisins

½ C. chopped nuts

Put everything in a bowl and mix it up. Drop by heaping teaspoons onto a greased baking sheet. Bake for 15 to 18 minutes at 375 degrees. Makes approximately five dozen cookies.

Rhubarb cheese cake pie: by Sandy Brown, Gill (from this column in 2011 and shared by Lorraine Boyden in “Conway’s Open” cookbook)

I received this from Elaine Girard who died in 1990. Every year when I make it I think of her. She lived down the road and we shared the same May birthday.

Pie base:

2 to 3 C. sliced rhubarb

3 T. flour

½ C. sugar

1 9 inch uncooked pie shell

Mix first 3 ingredients. Put in pie shell. Bake at 400 degrees for 15 minutes.

Blend to smooth texture:

2 eggs

½ C. sugar

8 oz. cream cheese

Pour blend over pie. Bake for 30 minutes at 350 degrees.

Spread over hot pie:

2 T. sugar

1 tsp. vanilla

1 C. sour cream

Cool and serve. Serves 10.

Local food advocate and community organizer Mary McClintock lives in Conway and works as a freelance writer, editor, and book indexer. Send column suggestions and recipes to: mmcclinto@yahoo.com.


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