The Rural Voice, 1983-06, Page 631
)Edg e,p, °co
eQ°r/s1///p°ga,oe/
oiOs/i°t/
°
\\0\� 101101
TTT�• 1/ °01 ••••••• -r
� \11
RURAL LIVING
Strawberries
and/or
Rhubarb
Mouth-watering
Shirley Hazlitt,
Colborne, and
Wawanosh.
recipes, courtesy of
strawberry grower from
Rhea Hamilton, West
Summer Rhubarb Soup
3 cups chopped rhubarb, in 1/2" pieces
1/2 cup raisins
1/4 tsp ground allspice
1/8 tsp freshly grated nutmeg
3 cups water
1 cup red wine
4 tsp cornstarch
3/4 cup granulated sugar
thin outer zest of 1/2 orange
1 cup sour cream
Combine the rhubarb, raisins, spices,
2 cups of the water and the wine in a
large saucepan. Cover and bring to the
boil over high heat, then reduce the heat
to low and simmer very gently until the
rhubarb is tender, about 5 minutes.
Remove from the heat.
Blend the cornstarch into the sugar,
then stir into the rhubarb and cook
uncovered, over medium heat, until the
soup thickens and clarifies. Stir fre-
quently. Cool.
Pour the soup into individual bowls,
cover and chill.
Cut the orange zest into fine silvers.
Combine with the remaining 1 cup water
in a small saucepan and bring to the boil.
Reduce the heat and simmer 3 minutes.
Drain, discard the water and pat the zest
dry between towelling. Reserve.
PG. 62 THE RURAL VOICE, JUNE 1983
To serve, spoon a dollop of sour cream
onto each serving of soup and sprinkle
the cream with the slivered orange zest.
Yields 6 to 8 servings.
Spiced Rhubarb and Onion Relish
This is surely one of the most
published rhubarb recipes since the early
1900'. Its spicy tang and the availability
of quantities of rhubarb have made it a
favourite of home preservers across the
country.
4 cups rhubarb, in 1/4" pieces
4 cups finely chopped onions
2 cups cider vinegar
4 cups firmly packed brown sugar
1 tsp salt
1 tsp ground allspice
1/8 tsp cayenne pepper
1/2 tsp celery seed
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp freshly ground
pepper
Combine the ingredients in a preserv-
ing kettle. Stir well. Bring to the boil,
stirring frequently, over high heat. Adjust
the heat so that the relish bubbles
moderately vigorously; stir frequently
and remove any scum.
When the relish is a rich brown colour
and has the smooth, thick consistency of
jam, it is ready. This happens after about
40 to 60 minutes.
Fill hot sterilized canning jars. Flip
seal immediately.
Yields five 8 oz jars.
Rhubarb Marmalade
3 oranges
4 cups rhubarb, in 1/4" pieces
1 cup seeded raisins
one 19 oz. can crushed pineapple
41/2 cups granulated sugar
Grate the rind off the oranges, squeeze
out the juice and combine the rind and
juice with the other ingredients in a large
bowl. Mix well, cover and let soak for 12
hours.
Scrape into a large preserving kettle
and bring to the boil over high heat,
stirring frequently. Boil vigorously until
the marmalade has thickened, about 15
minutes.
Fill hot sterilized jars and seal,
Yields six 8 oz jars.
STRAWBERRY CHEESECAKE
11/2 cups graham cracker crumbs
1/4 cup sugar
1/4 tsp cinnamon
1/3 cup melted butter
2 packages cream cheese, softened
2 eggs
2/3 cup sugar
1/2 tsp vanilla
1/2 tsp almond flavoring
1 quart Ontario strawberries
1/2 cup red currant jelly
1/e tsp almond flavoring
Mix graham cracker crumbs, sugar and
cinnamon. Pour melted butter over
crumbs and toss to combine. Press into
9 -inch springform pan pushing some up
the side to form a rim 3/4 -inch high. Bake
at 325 F for 10 minutes. Cool .
Combine cream cheese, eggs, sugar,
vanilla and 1/2 tsp almond flavoring. Beat
well. Pour into crumb crust. Bake at
350 F for 40 minutes, until set. Let cool.
Let Cool.
While cake is baking, wash, pat dry,
hull and slice strawberries. Measure 1
cup and puree. Melt red currant jelly over
low heat. Stir puree into jelly along with
1/4 tsp almond flavoring.
One hour before serving, remove cake
from pan and arrange remaining sliced
strawberries on top. Cut into wedges and
serve with strawberry sauce.
STRAWBERRY SQUARES
1 quart Ontario strawberries
11/4 cups whole wheat flour
11/4 cups rolled oats
2/3 cup brown sugar
1/4 tsp baking soda
1/8 tsp salt
2/3 cup butter
2 tbsp sugar
1/4 tsp cinnamon
Wash, pat dry, hull and slice straw-
berries. Drain on paper towel. Set aside.
Combine flour, rolled oats, brown
sugar, baking soda and salt in large
bowl. Cut in butter with pastry blender or
2 knives until mixture is crumbly. Set
aside 11/2 cups of this mixture for
topping. Pat remaining mixture into
8 -inch square pan.
Mix sugar, cinnamon and toss with
sliced strawberries. Spoon strawberries
over crumb base in pan. Sprinkle
remaining crumb mixture on top. Bake at
350°F for 40 minutes. Makes one 8 -inch
pan. Cut into 12 squares. Best served
warm.