Rhubarb at the Lake Forest Park Farmers Market

Wednesday, May 8, 2013

By Sarah Phillips

According to the Luna Café, Washington State produces 90% of the nation’s supply of hothouse rhubarb and over 50% of the fresh field rhubarb. Sumner Washington is the rhubarb capital of the US. Two varieties Crimson Red and Johnson Red are grown only here in Washington. 

It is time to try this Washington crop and support our farmers.

The best rhubarb is thin, red and crisp. The stalks should not be floppy. Rhubarb pairs with all sorts of fruits and berries. Rhubarb is sour and needs a sweetener

Everyone has a rhubarb crisp recipe. But my friend Flossie has a rhubarb cake. Try this for a change.

Rosie Red Rhubarb Dessert

½ cup shortening
2 cups sifted flour
2 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup brown sugar
1 egg, slightly beaten
¾ cup milk
6 cups sliced rhubarb
3 oz dry strawberry Jell-O
6 tablespoons butter
1 to 1 ½ cups sugar
½ cup flour

Cut the first five ingredients together, whisk together the egg and milk and stir them into the dry ingredients. Spread the dough in a greased 13x9 pan.

Cover the dough with the rhubarb, and then sprinkle the Jell-O evenly over the rhubarb.

Mix the butter, sugar and flour until crumbly, and then sprinkle it over the Jell-O .

Bake at 350 degrees for 45 to 50 minutes.


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