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

Shortening

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.

(0) comments

Welcome to the discussion.

Please be civil. Don't threaten others. Don't make obscene, vulgar, lewd, racist, sexist or otherwise demeaning statements. Be respectful of others even if you disagree with them.
Please be truthful. Don't knowingly lie about anyone or anything.
Please be proactive. Report abusive posts.
Please share updates or more information. We value your input and opinion.
PLEASE TURN OFF YOUR CAPS LOCK. Thank you!