Bi4-Lancaster Farming, Saturday, May 28. 1994 Rhubarb Festival Attracts 7 0,000 For Contest, Food, RHUBARB APPLE Duane Groff 3 cups rhubarb 2'A tablespoons minute tapioca V* cup sugar 2 packages artificial sweetener 1 apple shredded 2 tablespoons orange juice over apple LOU ANN GOOD Lancaster Farming Staff INTERCOURSE (Lancaster Co.) About 10,000 people showed up at the Rhubarb Festival held at Kitchen Kettle Village on May 21. “1 come every year to eat rhu barb. I love it, but I can’t get it to grow in my garden,” said a North Carolinan. Pic, punch, jelly, cake, pan cakes, muffins, cookies, French toast, pork chop casserole, chicken kabobs, and more all with a touch of rhubarb offered people a taste of thb distinctive tart vegetable. Visitors sipped on the free Orange Rhubarb Punch as they strolled through the village of 32 shops. The music of the Dixieland Express and Banjo Jimmy per meated the festival. While the Rhubarb Derby and numerous rhubarb games attracted the younger set, it was the rhubarb pic competition that appealed to rhubarb connoisseurs. The 25 entries demonstrated the originality and creativity that can be wrought with the magenta colored stalks of rhubarb. Mer ingue, lattice lopped, dusty crumb toppings, crunchy toppings, cus tard, double crusts and more added a distinctive flavor to each entry. Some unusual combinations that enhanced the taste of rhubarb in the pie included lemon, banana, blueberry, apple, and peach. It was a difficult decision for the three judges who came up with three winning entries. First place went to Dawn Hauser of Intercourse for her Crumb Top Rhubarb Pie. Mary Ann Klimesh of Brownstown placed second with a family favo rite called Rhubarb Pie Deluxe. Duane Groff of Paradise placed third with his Rhubarb Apple Pic. Here are the recipes for the win ning entries and for the rhubarb punch that was served to the :rowd. ORANGE RHUBARB PUNCH 5-ounce jar Kitchen Kettle Rhu barb Jam dissolved in 1 cup hot water Add: 2 cups ice cubes 1 quart orange juice 1 quart brewed iced tea 2 cups Sprite or 7-Up Garnish with fresh sliced strawberries It was the first time that Mary Ann Klimesh entered a con test. Thrilled with the second-place win for her recipe that was passed down through the generations, Mary Ann said the recipe originated in lowa. Cinnamon candy, several Mix all together. Put in unbaked crust. Bake at 375 degrees for 50 minutes or until done. CRUMB TOP RHUBARB PIE Dawn Hauser Makes 1 9-inch pie crust Crust: 1 cup flour Pinch salt A cup shortening 3 to 4 tablespoons cold water Filling: VA cups sugar 3 tablespoons cornstarch 'A teaspoon cinnamon A teaspoon nutmeg 4 cups 'A -inch sliced rhubarb 2 A cup chopped pecans Topping: I cup flour Vi cup sugar 'A cup butler Heal oven to 400 degrees. In large bowl, stir together 1 cup flour and salt. Cut in shortening until crumbly. With fork, mix in water until flour is moistened. Shape into a ball. On lightly floured surface, roll into 12-inch circle. Place in 9-inch deep dish pie pan. Crimp or flute crust. Set aside. In large bowl, stir together all filling ingredients except rhubarb and pecans. Stir in rhubarb until well coated with sugar mixture. Spoon into pie shell. Sprinkle with pecans. Set aside. In medium bowl, combine 1 cup flour and Vi cup sugar. Cut in butter until crumbly. Sprinkle over rhubarb. Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles. RHUBURB PIE DELUXE Mary Ann Klimesh 1 A cups sugar 3 tablespoons flour 1 cup cream or half and half 3 egg yolks 2 cups sliced rhubarb Mix sugar with flour. Add cream and egg yolks. Mix with rhubarb and pour into unbaked crust and sprinkle with cinnamon. Bake in 450 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for 35 minutes to finish. Beat 3 egg whites and sweeten with sugar, spread on baked pie and brown. Third-place winner In the Rhubarb Pie contest Is Duane Groff, left, who holds stalks of the celebrated v r stable. Visitors sipped on complimentary cups of orange rhubarb punch. For sale were fresh rhubarb, recipe booklets, jams, and pies. ALBANY, N.Y. While attending the recent Governmental Awareness Institute sponsored by New York Farm Bureau, some students from Chautauqua County had the opportunity to visit with assembly Agriculture Committee Chairman Bill Raiment. Pictured here are, left to right, Brent Croscut, Jeffrey Hay, Assemblyman Raiment, Chaperone Perry Dewey, Melissa Stormer, and Candy Carrie. During the meeting, the assemblyman explained how the political system works In Albany and shared some of his insight about being an elected official. Fun
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