You have definitely let me know how much you love rhubarb. In these last few years I have been pleasantly surprised at how many of you grow your own as well.
I also love rhubarb and have an extensive collection of recipes that have come from my grandmothers, my mother, and several aunts, plus all the rhubarb recipes that you have sent in to me over the last four years. Many of these I have put in my columns as soon as I can, as with the two recipes below. I am as delighted as you to get them (and make them), as they are both new to me.
Rhubarb Coffee Cake
Recipe courtesy Charlotte, Salem N.H.
2 cups all-purpose flour
1/2 cup vegetable oil
11/4 cup sugar
1/3 cup milk
1 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon baking soda
2 cups rhubarb, cut into half-inch pieces
2/3 cup flour
1/2 cup brown sugar
1/4 cup cold butter, cut into small pieces
1/4 cup (or more if desired) chopped walnuts
Mix flour, sugar, and butter until crumbly. Mix in walnuts.
Mix dry ingredients together; add oil, eggs and milk; mix well.
Fold in rhubarb. Spread in greased 9-by-13 pan and sprinkle with topping.
Bake at 350 degrees for 50 minutes. This makes a very moist coffee cake.
Charlotte from Salem, N.H., who has lots of rhubarb, inspired me to send you this preserve recipe that a friend gave me years ago. It's very easy to make. If you want to preserve it for later use, put it in sterile jars and top with paraffin wax.
I always look forward to reading your column. I especially enjoy reading stories about your family.
Pat from Andover
5 cups rhubarb, chopped
5 cups sugar
2 small cans Dole crushed pineapple, drained
Family-size box strawberry gelatin (or 2 small boxes)
Mix rhubarb, sugar, and pineapple in a large saucepan; let it set 10 minutes. Cook over medium-high heat for 10 minutes, mashing ingredients while cooking. Remove from stove, add gelatin, and let cool.
More letters from readers
I'm always looking for new or different recommended ways to cook and use rhubarb.
I would really like to get the rhubarb recipe for the rhubarb crisp.
Thanks very much. Jennifer
We love rhubarb and are always looking for new recipes. I appreciate you sending me the Rhubarb Coffee Cake recipe.
Thanks. Kathy M.
I absolutely look forward to Fridays so I can read your food column —-your personal anecdotes are so touching and I have to thank you for sharing them with all of us. Last week we enjoyed the "Sophisticated Cole Slaw" so much that it will become a regular in the menu. I struggle to cook good tasty food that includes fresh veggies that the kids and my husband and I will like. I need to make my own recipe book with about 10 or so quick easy recipes to make on a regular basis — any thoughts?
Also, you mentioned farmers markets — what farmers markets do you go to? I live in Methuen and would love to find some that have organic offerings.
Sincerely, Susan M.
I enjoy your column and look forward to finding new recipes in the Friday Eagle-Tribune. Your Mac and Cheese recipe, of a couple of years ago, is my favorite of all the macaroni and cheese recipes I've tried. I make it every few weeks and we enjoy!
I've enjoyed your recent rhubarb columns and would appreciate it if you would forward Charlotte's Rhubarb Coffee Cake recipe (mentioned in your June 15th column). I'm anxious to try this recipe and to freeze some rhubarb from our garden so we can enjoy some treats this winter.
Thanks for great columns!
Regards, Daune in Haverhill
Rhubarb is my favorite! Your column is also my favorite! Did you ever think of compiling a cookbook? Thank you for sending me the Rhubarb Coffee Cake recipe in the mail.
Susan, Salem N.H.
Patricia Altomare invites feedback. Email her at email@example.com, or write care of Gloucester Daily Times, 36 Whittemore St., Gloucester, MA 01930.