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