Rhubarb Recipes

My Nana taught me to cook during wartime in England and Ive never forgotten and her recipes have come in very handy when the dollars wern't there!

To Keep Juice From Running Out Of Pies: Your rhubarb pies will stay juicy and the juice will remain in the pies instead of the oven if to every pie you will sprinkle in two rounded tablespoons of fine bread crumbs. Sprinkle one on the bottom and the other mixed with the rhubarb. Use the bread crumbs in adddition to the usual flour that one puts into juicy pies.

The "Taste of Home " magazine has other interesting rhubarb recipes.

For a spiced pie, omit orange peel and add l/4 teasp numeg. For a pineapple-rhubarb, substitute 1 cup drained crushed pineapple (canned) for 1 cup rhubarb. My pie book has a variety of rhubarb pies but this is the one I make the most.

This is very good served with roast duck or pork.

I have never made this and I'm not sure what "vanilla essence" is, but I assume it's vanilla extract. I have a large collection of rhubarb recipes.

*Cool Whip doesn't substitute well here, but Dream Whip works quite well.

*No buttermilk on hand; put 1 teaspoon vinegar in a 1-cup measuring >cup; add milk to make 1-cup. Stir and let stand a few minutes.