The rhubarb is ready and always a treat in the prairies as it is the very first food out of the ground, followed by asparagus.
Oatmeal Rhubarb pudding
1 1/2 lbs. rhubarb, more or less depending on your pan size
1/4 c. sugar
1/4 tsp. cinnamon
1/2 c. shortening
1/2 c. brown sugar
1/2 tsp. vanilla
1/2 c. milk
1/2 c. rolled oats
1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt.
Wash and chop rhubarb into apprx. 1” lengths. Arrange at the bottom of the greased baking dish and sprinkle with sugar and cinnamon. Cream shortening, add the sugar and beat until well blended. Add beaten egg and vanilla. Mix well. Mix rolled oats, flour and baking powder and salt and add alternately with milk to the first mixture. Pour this over the rhubarb and bake at 350’F for 40 minutes.
You can easily substitute any fruit in season. Try apple, peaches, berries or whatever you like. Serve warm with a little cream.
I made a soup today with chopped asparagus, potato and carrot cooked in chicken broth. Add a little salt and pepper and blend with a hand blender when cooked. A pleasant soup with seasonal vegetable and potatoes which are not at their best this time of the year. Non-dairy and non-gluten and tasty as well. Try a little chopped parsley or/and chives on top.
Submitted by Ellen Lewers @ email@example.com