The Family Cookbook
Culinary Heirlooms
by Doug Anderson

      Greetings food fans, welcome to another peek into our family's collective subconscious. If we truly "are what we eat," then we certainly are a tasty bunch, as this week's recipe will prove. I promised a recipe from a proud new Grandma and I am here to deliver, because there is no prouder than this week's contributor, and with good reason! (See Bulletin 48)

      If you live in Rhubarb Country, as Janie calls it, you are in for a huge treat! If not, go make yourself a sandwich or something. The rest of you should prepare yourself for the sheer magnitude of:

Janie's Radiant Rhubarb Crunch
Janie writes: "This is a recipe easy enough even for ME!" (Such modesty!)

6 cups rhubarb, cut into chunks
2 cups sugar
6 Tablespoons tapioca

Combine above ingredients and place
in a greased 9x13" pan.

1 cup brown sugar
1 cup quick oats
1-1/2 cup flour
1/2 cup butter or margarine
1/2 cup liquid shortening

Combine above ingredients
and top with the rhubarb mixture.

Bake at 375 degrees for 40 minutes.

Serve warm or cold,
top with ice cream or Cool Whip.

      The only culinary term I can think of to accurately describe that is "Nummy!" Another feather in our cap, looks like to me! Thanks for the delicious recipe, Janie; this is one I know I will make myself, or at least attempt it. Bon Appetit and keep those recipes rolling in!

      Next week: A variation on a standard theme; Yep, you guessed it! More rhubarb crisp!

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