A FEW OF MOM'S TREATS

~~ RHUBARB FOOL ~~

4 C Sliced Fresh Rhubarb (about 1-1/4 lb.)
or 1 pkg (16 oz) frozen cut rhubarb
2 Tbls Water
Dash Salt
1 C plus 1 Tbls Sugar
1 C Heavy or Whipping Cream
1/2 Tsp Vanilla Extract

In medium saucepan combine rhubarb, water and salt.
Bring to boil; boil 5 minutes. Stir in 1 cup sugar.
Simmer until fruit has lost its shape and is the consistency of jam, about 30 minutes.
Stir occasionally with a wire whisk.
Let cool slightly at room temperature, then refrigerate until thoroughly chilled.

In large mixer bowl beat cream at low speed until slightly thickened.
Increase speed slightly. Gradually add renaining 1 tablespoon sugar, then add vanilla and continue to beat until peaks form.
Spoon rhubarb over whipped cream; run a spatula through several times in the same direction to marble-ize.

Pour into a serving bowl. Cover and refrigerate at least 1 hour or up to 6 hours.

Makes 8 servings, about 215 calories each.

~~ RHUBARB CRISP ~~

2 Lb Rhubarb, trimmed, cut in 1 in. slices, or
1 Pkg, 20oz Frozen Rhubarb, thawed, and drained
2 Tbls Granulated Sugar
1 C Buttermilk Baking Mix
1/2 C Packed Brown Sugar
1/2 Tsp Cinnamon
1/4 Tsp Nutmeg
1/4 C Margarine

Place rhubarb in greased 11x7x2 inch baking dish; sprinkle with granulated sugar.
In large bowl combine baking mix, brown sugar, cinnamon and nutmeg.
With pastry blender, cut in margarine until mixture resembles coarse crumbs;
sprinkle over rhubarb.

Bake in preheated 350 degree oven 35 minutes or until rhubarb is tender and top is browned. Serve warm or cold. Serves 8.

This is delicious served with ice cream or whipped cream.

~~ RHUBARB TORTE ~~

CRUST TOPPING:
1 C All-Purpose Flour 3/4 Tsp Baking Powder
1/2 C Butter or Margarine 1/4 Tsp Salt
5 Tbls Confectioners Sugar1/4 C All-Purpose Flour
1-1/2 C Sugar
2 C Finely Chopped Rhubarb
1/2 C Chopped Walnuts
2 Eggs, beaten until thick and frothy
1/2 Tsp Vanilla Extract
Ice Cream or Whipped Cream


CRUST: Mix flour, confectioners sugar and butter or margarine with fork or pastry blender until crumbly; pat into greased 11x8-inch baking pan.
Bake in pre-heated 350 degree oven for 15 minutes.
While this is baking, combine topping ingredients.
Spread over the baked crumb mixture; bake 40 more minutes.
Cool 2 hours. Cut into squares and serve with ice cream or whipped cream.

Makes 12 servings. (About 255 calories each without cream. (Sour cream also good)


Cheese Pie and some Peach recipes

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