Rhubarb Crisp by Val Tobin

Summery Rhubarb Crisp

Preparation

1. Preheat oven to 350 degrees Fahrenheit. 2. Spread rhubarb in 8in.x8in.x2in square ungreased baking dish. 3. Sprinkle salt over rhubarb. 4. Mix sugar, flour, and cinnamon together in a medium-sized bowl. 5. Cut in the butter until the mixture is crumbly. 6. Sprinkle the mixture over the rhubarb in the pan. 7. Bake 40 to 50 minutes. It’s done when the rhubarb is tender and the topping is golden brown. 8. Serve warm. If desired, top each serving with a scoop of ice cream.

by Val Tobin

We have rhubarb growing in our garden and end up with huge harvests throughout the summer. We start picking it in May, and the plants keep us in tasty rhubarby treats for months to come. This recipe for rhubarb crisp is one I use frequently, not only because it tastes great, but also because it uses up four cups of rhubarb and is quick and simple to throw together

Ingredients

• 4 cups of rhubarb, chopped into small pieces • ½ teaspoon of salt • 1.25 to 2 cups of sugar (depending on how sour the rhubarb is) • ¾ cup of all-purpose flour • 1 tsp ground cinnamon • 1/3 cup of butter, softened Refrigerate unused portions. It tastes great cold, too. I’ve sometimes mixed in apples or strawberries if I don’t have four cups of rhubarb. Adjust the sugar to taste.

Italian Pasta Salad

By Melanie P. Smith

The thing I love about this recipe is the versatility. If you don’t like peas, use frozen corn or fresh broccoli. Don’t like Mozzarella cheese? Use Feta instead. I typically use Rotini pasta, but you can also use Bow tie or Penne.

Ingredients

• 1 (16 oz) pkg. Pasta • 1 pkg. Cherry Tomatoes (Washed) • 2 (2.25 oz) Cans of Sliced Olives • 1 (10 oz) pkg Frozen Peas • 1 pkg. Mozzarella Cheese (Cubed) • 1 bottle of Italian Salad Dressing (I use Newman’s Own Family Recipe) • Garnish with fresh basil leaves (optional) Prepare pasta according to package directions. Rinse and pour into large bowl. Add tomatoes, olives, peas, cheese and dressing. Mix well and chill for one hour.