I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 24, 2016

Rhubarb Squares

Base:         2 cups flour
1 cup butter
2 Tbsp. sugar
1/2 tsp. salt
4 cups fresh or frozen rhubarb sliced into 3/4 to 1 inch pieces
 
Filling:     1 1/2 cups sugar
3 Tbsp. corn starch
3 to 4 egg yolks, slightly beaten
1 tsp. vanilla  
2 cups milk
 
Meringue:
3 to 4 eggs whites
1 tsp. water   
1/4 tsp. cream of tartar
1/2 cup sugar

To make the base, combine base ingredients (except rhubarb) until crumbly.  Press into 9 x 13 pan.  Sprinkle with rhubarb.  Bake at 350 degrees for 1 hour.  Mix filling ingredients and cook until thick.  Cool and pour over baked mixture.  For meringue, beat egg whites.  Add cream of tartar and sugar and beat until stiff peaks form.  Spread over filling.  Brown in oven.  Cut in squares to serve. 

This recipe is from the Fargo Forum.  It was made by Aunt Opal and me at the Dietrichs' summer home in Sutton, North Dakota, with rhubarb picked from my Aunt Hazel's old rhubarb patch on the Leininger farm.  Julie Dietrich and I had flown up for a week's visit with Aunt Opal and Uncle Mel. This recipe brings to mind a lot of good memories of that trip with Julie, Aunt Opal, Aunt Hazel's garden, North Dakota, and rhubarb.     

 
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