Recipes from the North Thompson Valley by Dee

A few more rhubarb recipes and cream of asparagus soup.

Ok one more rhubarb recipe!

Rhubarb Muffins

2 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/4 cups packed brown sugar

1/2 cup vegetable oil

1 egg

1 cup buttermilk

1 tsp vanilla

2 cups chopped rhubarb


1/2 cup packed brown sugar

1 tbsp butter melted

1 tsp cinnamon

In large bowl, combine flour, baking soda and salt. In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla.  Stir into dry ingredients along with rhubarb just until flour is incorporated.  Spoon into greased or paper-lined muffin tins, filling 3/4 full.

Topping: Combine sugar, butter and cinnamon sprinkle over batter.  Bake 350 F for 20 to 25 minutes or until cake tester inserted into centre comes out clean. Let cool in pans for 10 minutes before removing to let cool completely.


Another Spring Dish

Cream of Asparagus Soup

3 tbsp butter

3 tbsp flour

1 tsp salt

1/4 tsp basil

1/4 tsp pepper

3 cups milk

1 cup pureed cooked asparagus

1/4 cup cream

Melt butter in a large saucepan at medium heat. Blend in flour, salt, basil and pepper.  Gradually add milk. Cook and stir until thickened. Stir in pureed asparagus. Heat thoroughly. Stir in cream before serving.


Rhubarb is really good for you so here is a really tasty sweet treat

Rhubarb Meringue Tarts

4 cups chopped rhubarb

3/4 cup sugar

3 tbsp cornstarch

1 tbsp butter

16 baked tart shells

3 egg whites

1/4 tsp cream of tartar

1/3 cup of sugar

Place rhubarb in a medium saucepan at medium heat. Stir in the 3/4 cup of sugar mixed with cornstarch. Bring to boiling. Reduce heat and simmer 5 minutes, stirring frequently. Stir in butter. Pour into baked tart shells.  Beat egg whites and cream of tartar until soft peaks form. Gradually beat in the 1/3 cup sugar, a small amount at a time, beating until stiff peaks form. Spoon meringue onto tarts, sealing the edge of crust.Bake at 400 F about 5 minutes until lightly browned.  Cool completely before serving.