In Memory of Rayna Abrahams reprinted

from the Peninsula Daily News, May 9, 2001

Ah, spring has sprung and not only does a young man’s fancy turn to thoughts of love and baseball, but the first harvest of rhubarb is a sure sign that spring has arrived.

We always used to harvest in late spring and early July.

My experiences with rhubarb date back to my childhood days when my Grandma Rose spiced up applesauce with it. She always acted like it was a delicacy. I never really gave it much thought at the time.

Applesauce with rhubarb was an after-a-big-dinner treat and always complimented the meal.

Webster says that a “rhubarb” is “a heated dispute or controversy,” and, in reality, the plant sort of grows like that in your yard unless you contain it and cultivate it year after year.

The huge leaves seem to appear and blossom, and before you know it, another one surfaces, and if you’re not careful they take over your yard, which can easily lead to a huge controversy.

One thing is for certain, without much encouragement, rhubarb makes a comeback year after year.

Rhubarb sauce is a tangy and welcome addition to a meal. It is easy to make and disappears quickly. Years ago I published a wonderful Rhubarb Cake recipe that was a big hit.

This year one of my co-workers Donna McBride brought in some scrumptious rhubarb-based delicacies. I asked her for the recipes so I could pass them on to you.

Easy Rhubarb Jelly

4 cups Rhubarb, 4 cups sugar, 1 20-ounce can crushed pineapple, 1 6-ounce box of strawberry gelatin.

Cook the rhubarb uncovered in a small amount of water. Add the sugar when the rhubarb is soft and continue cooking and stirring until sugar is dissolved. Add the can of undrained pineapple. Continue cooking and stirring. Bring the mixture to a low boil before adding Jello. Continue cooking and stirring for a couple of minutes. Pour hot boiling mixture into hot jelly jars and cover with hot lids and rings. The jars will self-seal as they cool.

I used to make rhubarb/pineapple jam which is also tantalizing in flavor and a whole lot more complicated to create. Try this jelly …you will love it.

Another moist and tangy treat.

Rhubarb Walnut Bread

1 cup brown sugar, 2 eggs, 1 1/2 cups diced rhubarb, 1/2 cup sugar, 1 cup sour milk, 2/3 cup oil, 1 tsp. vanilla, 2 1/2 cups flour, 1 tsp. baking soda, 1/2 tsp. salt, 1/2 -1 cup chopped walnuts. Mix sugars with oil. Add eggs and then milk and vanilla. Add dry ingredients and mix well. Pour into 2 greased loaf pans. Top each loaf with a tsp. melted butter and sprinkle with sugar. Bake at 350 for 1 hour or until done. Yummy with Easy Rhubarb Jelly on top of a slice or plain with tea.

Rhubarb is one of those garden stems that freeze well and you can simply cube or dice and separate into pre-measured amounts before tossing them into the freezer.

It is wonderful to have things like that on hand for lovely surprises from the kitchen as the year marches on.

Rayna Abrahams, 1946 – 2022, was a freelance writer. Her column appeared for a number of years, every Wednesday, in the PDN.