Thursday, June 5, 2008

CSA - Week One Meals

With our veggies this week we ate two salads. One was a mixed green salad that we ate on the same night we had spaghetti made with chopped garlic greens instead of the onion. The second was a pasta salad made with our spinach. I also made rhubarb cookies which amazingly enough turned out quite delicious. When cooked the rhubarb got soft and while still tart reminded me of a cranberry. The cookies also stayed really soft for a few days, a feat my chocolate cookies never manage to do. I also made two rhubarb cakes. The funny thing about rhubarb is that you would think my kids would hate it but both of them loved it...and not only with sugar. They kept stealing the chopped up pieces I had until finally I just gave them each a stalk to chew on. Kids will be kids. At one point I also tried the garlic greens in eggs. I was not a huge fan and think I'm done with that from now on.


  • 1 (18.25 ounce) package yellow cake mix
  • 4 cups rhubarb, chopped
  • 1 (3 ounce) package raspberry flavored gelatin mix
  • 3/4 cup white sugar
  • 1/2 cup butter
  • 1 cup water


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line the bottom of one ungreased 9x13 inch baking pan with the diced rhubarb. Sprinkle the white sugar over the top. Then sprinkle the raspberry gelatin over the top of the sugar. Next sprinkle the cake mix over the top of the gelatin.
  3. Melt the butter or margarine and pour it over the top of the cake mix. Pour the water over the top of the cake.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.
  5. If you are using frozen rhubarb reduce the amount of water used to 1/2 cup.
So this is the basic recipe I used. I'll be honest though I was a little wary of just putting the cake mix on top so I actually made my up with the water and eggs you would normally use in the cake and then poured that on top of the gelatin. Maybe next time I'll be daring enough to make it without mixing the cake mix and seeing how it turns out.

Printed from COOKS.COM

1 1/3 c. brown sugar
1/2 c. shortening
1 egg
3 tbsp. milk
2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. cloves
1/2 tsp. nutmeg
1 tsp. soda
1/2 c. coconut
1 c. raisins
1 c. finely chopped rhubarb
1 c. nuts

Cream shortening and sugar. Add egg and mix well. Sift together flour, spices, and soda; add alternately with milk. Stir in remaining ingredients and drop by teaspoon on greased cookie sheet. Bake at 350 degrees for 12-15 minutes. Makes 4 dozen.

I used butter instead of shortening because shortening just makes me sick. I can't help it. I also left out the raisins, cloves, and nutmeg. It was still delicious.

1 comment:

Jackie said...

I used to suck on rhubarb as a baby... I'm with the kids, yummy stuff! These look very yummy!