Daily Journal staff report

Winners from the Rhubarb Festival baking contest held on May 19 at the Kankakee County Museum are as follows:

$50 First-Place winner Jean Flores, of Manteno

Rhubarb Custard Pie

4 cups rhubarb — cut-up into a pie shell

Mix in a bowl:

3 eggs

1½ cups of sugar

¼ cup of flour

Beat together and pour over rhubarb. Bake at 425 degrees 15 minutes. Reduce heat to 350 degrees 25 minutes.

$25 Second-Place winner Julie Piggush, of Bradley

Strawberry Rhubarb Butter

Prep: 5 minutes

Cook: 20 minutes

Total time: 25 minutes

3 to 4 cups strawberries — remove stems

2 cups rhubarb

2 apples cored and chopped

1/3 cup honey

2 teaspoons vanilla

½ teaspoon cinnamon

4 Tablespoons raspberry Jell-O

Puree together strawberries, rhubarb and apples in a food processor. Pour puree mixture into pot and mix in honey, vanilla and cinnamon. Bring mixture to a boil, stirring occasionally, and then add Jell-O. Cook/simmer for 30 minutes or until desired consistency. Pour into jars.

$20 Third-Place winner Robert de Oliveira, of Kankakee

Hillbilly Rhubarb

3 cups of rhubarb

2 cups of sugar

1 egg


1 cup of flour

1 teaspoon baking soda

½ teaspoon salt

½ cup of milk

Put three double handfuls of rhubarb in a 9x13 baking dish — cover with 1 cup of sugar. Cream together 1 cup of sugar, 1 egg and ½ cup of shortening. Add to the creamed mixture ½ cup of milk, 1 cup of flour, 1 teaspoon baking powder and ½ teaspoon salt. Pour the batter over rhubarb and bake for 45 minutes or until brown, in a 350 degree oven.

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