MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb Bars
Categories: Bars, Cookies
Yield: 1 Batch

1 c Brown sugar; packed
1/2 c Butter; softened
1/2 c Margarine; softened
1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Pecans; chopped (optional)
1/2 c Quick-cooking rolled oats
3 c Fresh rhubarb;
- cut into small pieces
2 c Water; boiling
1/4 c Water; cold
2 tb Corn starch
1/2 c Granulated sugar
1 ts Vanilla

Heat oven to 375?F. Cream brown sugar, butter, and margarine. Combine
flour, soda, and salt; blend into brown sugar mixture. Stir in pecans
and oats. Press half of dough into 13x9x2" pan and set aside. Place
rhubarb in heat-proof container. Pour boiling water over the rhubarb
and let it stand 10 minutes to soften. Drain and set rhubarb aside.

Combine cold water and corn starch in saucepan. Stir in sugar and
rhubarb. Heat to boiling, stirring to dissolve sugar. Cook and stir
about 2 minutes until thick and clear. Cool slightly. Stir in
vanilla. Spread filling over pastry in pan. Sprinkle remaining dough
evenly over filling.

Bake 25 to 30 minutes or until light brown and bubbly. Cool and cut
into bars.

Note:

If you don't like the appearance of cooked rhubarb, you can add a bit
a red food colouring to give it eye-appeal.

Recipe FROM: 10,000 Tastes of Minnesota

Posted by: Florence Thompson

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Re: Rhubarb Bars
By: Ruth Haffly to Ben Collver on Thu Feb 05 2026 12:02 pm

Hi Ruth,

The snow is gradually melting off but today's high is supposed to be about 35 degrees. A warming trend is to follow; we may hit the 60s next week.

We had some bush pruning done a couple of weeks ago but Steve still has to prune the fig tree and flower beds before they start putting out new growth. I'll put a bug in his ear about doing it the latter part of this month as we'll be gone for a bit, mid month.

I did more pruning on the fig tree, but i underestimated the amount of work. It's going to take me more than two days. Yesterday i used the chainsaw to
saw a bunch of photinia branches. The forecast called for rainy days so i
was stocking up on "trashy" firewood. Photinia burns hot and fast. It
isn't optimal, but it's free and it keeps me warm. I plan to finish the
fig tree when the rain stops.

The other week i picked up a jar of chocolate peanut butter powder at a
free pile. I was skeptical but put some in my pancake batter. It was a pleasant surprise. The pancakes consistently turn out more fluffy and
moist and they taste more cake-like, thanks to the generosity of some
random stranger.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rhubarb And Orange Tart
Categories: Tarts
Yield: 4 Servings

Plain flour; for dusting
375 g Puff pastry
30 g Ground almonds
30 g Brioche crumbs
1/2 Orange;
- finely grated zest of
5 tb Caster sugar
1 Egg; beaten
400 g Rhubarb; up to 500 g
70 g Soft-set marmalade

Preparation time: 25 minutes
Cooking time: 30 minutes

An antidote to dull, grey days.

Preheat the oven to 200?C / 190?C fan/gas mark 6. Put a baking
sheet into the oven.

Lightly flour your work surface and roll 375 g puff pastry out to
make a 25 cm square.

Using a knife, firmly mark a 2 cm border in from the edge, but don't
cut all the way through the pastry. Transfer this to a sheet of
greaseproof paper.

Mix 30 g ground almonds, 30 g brioche crumbs and the finely grated
zest of 1/2 orange with 3 tb of the caster sugar.

Prick the pastry inside the border with a fork and "knock up" the
sides. You do this by tapping the sides with a knife that is held
horizontally.

Sprinkle the almond and sugar mixture evenly inside the border.

Brush the border with 1 beaten egg, being careful not to let it drip
down the sides.

Trim 400 to 500 g rhubarb and cut it into 10 cm lengths.

Lay these pieces on to the pastry then sprinkle with the remaining
2 tb caster sugar.

Transfer the pastry--still on the paper--to a baking sheet then put
this on top of the heated sheet. Bake for 30 minutes. Leave the tart
to cool.

Melt 70 g soft-set marmalade in a saucepan with 1 tb water then push
the mixture through a sieve to remove any bits of rind.

Let this glaze cool a little then paint it over the rhubarb and the
rim of the tart. Leave to set.

Recipe by Diana Henry

Recipe FROM: <https://www.telegraph.co.uk/recipes/baking-and-desserts/
pies-and-tarts/orange-glazed-rhubarb-tart-recipe/>

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Hi Ben,

We had some bush pruning done a couple of weeks ago but Steve still has to prune the fig tree and flower beds before they start putting out new growth. I'll put a bug in his ear about doing it the latter part of this month as we'll be gone for a bit, mid month.

I did more pruning on the fig tree, but i underestimated the amount of work. It's going to take me more than two days. Yesterday i used the chainsaw to saw a bunch of photinia branches. The forecast called for rainy days so i was stocking up on "trashy" firewood. Photinia burns
hot and fast. It isn't optimal, but it's free and it keeps me warm.
I plan to finish the fig tree when the rain stops.

We had a branch break off our fig tree several weeks ago so Steve broke
it into smaller pieces and is trying to root them. I think he's down to
4, of which we do see signs of one or two developing leaves. We still
have small patches of snow so not doing any pruning or planting yet.

The other week i picked up a jar of chocolate peanut butter powder at
a free pile. I was skeptical but put some in my pancake batter. It
was a pleasant surprise. The pancakes consistently turn out more
fluffy and
moist and they taste more cake-like, thanks to the generosity of some random stranger.

Sounds interesting; I'd go for the chocolate but I have a strong dislike
for peanut butter in any way, shape, form, fashion. (Yes, there's
history behind it but I'll save that for another time.)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Rhubarb Bars
By: Ruth Haffly to Ben Collver on Sat Feb 07 2026 03:10 pm

Hi Ruth,

I'm also left handed, somewhat ambidexterous as for some years my
parents tried making me right handed. I don't recall what prompted the switch but I do some things right handed still, some left handed only
and some I'll use either or hand. Comes in handy...

punintentional or otherwise... *groan* :-)

We had a branch break off our fig tree several weeks ago so Steve broke it into smaller pieces and is trying to root them. I think he's down to 4, of which we do see signs of one or two developing leaves. We still have small patches of snow so not doing any pruning or planting yet.

Interesting!

Once i visited someone who lived adjacent to an old homestead. There was a century or older fig tree growing in a gully. The branches grew up, out, and back down to the ground, then up and out again in all directions. Each branch was the size of a fig tree. It was enormous and it created its own ecosystem within the fig thicket.

Sounds interesting; I'd go for the chocolate but I have a strong dislike for peanut butter in any way, shape, form, fashion. (Yes, there's history behind it but I'll save that for another time.)

I guess the fat has been removed from this PB powder, but it taste just like peanut butter. So i doubt you'd like it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jack Monroe's Flapjacks
Categories: Cakes
Yield: 10 servings

4 tb Oil; butter, or margarine;
- plus extra for greasing
7 oz Golden syrup, honey, or
- maple syrup (200 g)
10 1/2 oz Porridge oats (300 g)
1 ts Ground cinnamon or
- mixed spice
2 1/2 oz Sunflower seeds or
- other seeds (70 g)
1 oz Pumpkin seeds or
- other seeds (30 g)
7 oz Dried apricots or other
- dried fruit (200 g);
- roughly chopped

Preparation time: 30 minutes
Cooking time: 1 hours

Jack Monroe's flapjack recipe is extremely versatile. You can use
whatever seeds and dried fruit you have. They can also be made vegan
by using oil rather than butter.

Preheat the oven to 210?C / 190?C Fan/Gas 6-1/2. Lightly grease a
deep 20 cm / 8" square cake tin.

If using butter or margarine, melt it in a pan. Add the syrup to the
melted butter or oil. Mix in all the remaining ingredients.

Spoon into the baking tin and flatten with a spoon or spatula.

Bake in the centre of the oven for 15 to 20 minutes, or until golden
and starting to firm at the edges. Remove from the oven and allow to
cool.

Cut into 10 pieces.

Recipe by Jack Monroe

Recipe FROM:
<https://www.bbc.co.uk/food/recipes/jack_monroes_flapjacks_02126>

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