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Burgeoning rhubarb patches abound in the Odessa area this spring. Often called pie plant, it should be noted, there are many recipes calling for rhubarb that are not pie. Want to give your favorite salsa a tangy zing? Try this simple addition.

Rhubarb Salsa Add-in

1 cup diced rhubarb

2-3 Tbsp granulated sugar

1 small jalapeño pepper, seeded and diced fine

12-16 ounces of your favorite mild or medium heat salsa

Combine rhubarb and sugar in a small saucepan and let stand 15-20 minutes until sugar begins to dissolve and juice begins to run. Add jalapeño pepper and 2 tablespoons of liquid from salsa. Simmer mixture over medium-low heat until rhubarb is tender.

In a large bowl, combine salsa and rhubarb mixture, stirring well. Cover and refrigerate overnight to develop flavors.

Enjoy with your favorite chips or as a condiment for burritos and tacos. Yield: about 3 cups.

Note: the addition of a jalapeño pepper is going to make your choice of salsa slightly hotter, so choose your base salsa accordingly.

Rhubarb and berries make a vibrant pairing in recipes. Strawberries are most often referenced, but raspberries, boysen berries, blackberries, Marion berries, even gooseberries are other sweet/tart choices.

Rosy Rhubarb Salad, from a 1993 edition of Country Woman Magazine, relies on flavored gelatin for the berry flavor, specifically calling for raspberry. This is a great side salad for any meal and looks so pretty served in a white dish at buffet suppers.

Rosy Rhubarb Salad

3 cups diced rhubarb

1 Tbsp granulated sugar

1 package (3 ounces) raspberry flavored gelatin

1 cup pineapple juice

1 tsp lemon juice

1 cup chopped celery

1/4 cup chopped pecans

1 cup fresh raspberries (my option)

Combine rhubarb and sugar in a small saucepan and let stand until juices begin to run. Cook mixture over medium heat until rhubarb is soft and tender. Remove from heat. Add gelatin. Stir well until gelatin is dissolved. Stir in pineapple juice and lemon juice. Chill until partially set. Fold in celery and pecans. Pour into serving dish, cover and chill over night. Yield: about 8 side servings.

Note: if your rhubarb is less juicy, you may need to add a tablespoon of water when you start cooking, just don’t overdo it or the gelatin won’t set.

Hot weather usually sends the plants into a semi-dormant stage causing it to go to seed and die back until the next season, but rhubarb may be frozen for use in recipes throughout the year.

Wash and dry rhubarb stalks. Slice rhubarb 1/2 inch thick and arrange pieces in a single layer on large cookies sheets. Place in freezer and freeze until firm. Pack into freezer containers and return to the freezer. This will keep the pieces separated so you can take out just as much as you need for your recipe.

Rhubarb Cake is a recipe that works well with either fresh or frozen rhubarb. Frozen rhubarb should be used without thawing unless otherwise directed in a recipe.

Rhubarb Cake

Cake:

1 1/2 cups firmly packed brown sugar

1/2 cup shortening

1 egg

1 tsp vanilla extract

2 cups sifted flour

1 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 1/2 cups diced rhubarb

Topping:

3/4 cup granulated sugar

1 tsp ground cinnamon

1/2 cup chopped nuts

Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan and set aside.

In a large mixing bowl, blend together brown sugar, shortening, egg and vanilla.

In another bowl, sift together flour, baking soda and salt. Add to the first mixture alternately with buttermilk, blending well after each addition. Fold in rhubarb. Pour mixture into prepared pan.

In a small bowl combine topping ingredients, mixing well. Sprinkle over top of cake. Bake for 35 minutes or until toothpick inserted near the center comes out clean and top is golden brown. Serve warm or cold. Yield: 12-15 servings.

An article featuring rhubarb would not be complete without a pie recipe. I developed the recipe, Crustless Rhubarb Pie, back in 2006 as a quick alternative to traditional pie. A word to the wise, be sure to use a 10 inch pie dish and don’t overfill the pan.

Crustless Rhubarb Pie

Filling:

6 cups sliced rhubarb

1/2 cup granulated sugar

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Topping:

1 cup granulated sugar

1/2 cup milk

1/2 cup sour cream

1/2 cup baking mix

2 eggs

2 Tbsp softened butter

Streusel

1 cup baking mix

1/3 cup firmly packed brown sugar

3 Tbsp softened butter

Preheat oven to 325 degrees. Grease a 10 inch pie plate and set aside.

In a large mixing bowl, combine filling ingredients and mix until well combined. Pour into prepared pie dish. Set bowl aside.

In blender, combine Topping ingredients and blend 1 minute. Pour over rhubarb mixture in pie plate.

In same bowl you mixed filling in, combine streusel ingredients and mix with a pastry blender until mixture is crumbly. Sprinkle over filling. Bake 55-60 minutes until center is set and top is golden brown. A toothpick inserted near the center should come out clean. Cool at least 1 hour before serving. Yield: 6-8 slices.

Share your favorite rhubarb and other springtime recipes by sending them to: Welcome to MyKitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159 or email therecord@odessa

office.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Cut flower heads from rhubarb as they appear to slow the plant from going into dormancy.