The Family Cookbook
Culinary Heirlooms
by Doug Anderson

      Last week I presented Janie's wonderful rhubarb crisp recipe, now let's compare/contrast it to yet another great rhubarb crisp recipe I received earlier this month. You be the judge, gentle reader, because both recipes are superb and I don't want to play favorites! So pull up your favorite judge's chart, tuck in that checkered linen napkin and ready yourself for:

Wyatt, Jolene & Little Rylie's Easy Rhubarb Crisp

4 cups of rhubarb (chopped)
1-1/2 cups of sugar
3 ounces strawberry Jell-O
1 box white or yellow cake mix
1-1/2 sticks melted margarine

Spread rhubarb in a 9"x13" pan.
Sprinkle with sugar.
Sprinkle Jell-O dry mix.
Add cake mix (dry)
Melt margarine and pour over combination.
Bake at 350 for 45 minutes.
Serve hot or cold, with ice cream.

The authors say, "We substituted 1 cup of strawberries for one of the cups of rhubarb, and used 1/2 cup of sugar." Good idea! Wyatt wrote that they came back from the farm with enough rhubarb to fill Beaver's dump truck, so I know one family that will be eating rhubarb crisp well into the fall!

      Thank you Wyatt, Jolene and little Rylie for helping us look at rhubarb crisp from both sides now!
      Next week: Something yummy from Mindy!

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