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Tonight for dessert we had a fresh rhubarb crumble. After I had cleaned up I decided to begin a new project.
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Charlotte, one of our fellow recipe contributors gave me a great idea for my Mom and Grandma's old recipes. I got out the big box of recipes and the first thing I pulled out of that box was a folder from the 33rd Provincial Conference of the MB Churches of Winnipeg. It was dated June 9-10 1967. That was 41 years ago today.
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My Grandpa H.A. Regehr had written his name on the top of the front cover. I supposed that sometime after the conference the folder was no longer needed for its original purpose and my Grandma decided it would be a perfect place to tuck afew recipes into. Inside I found some most interesting recipes. Amongst them was one torn out of The Carillon News dated Wednesday, June 9 1976. 33 years ago today she probably sat down to read the paper and found something that made her mouth water. No doubt she had a rhubarb plant or two in her yard. The article was titled Recipes for ripe and ready rhubarb. I picked up the next piece from the folder and the title on that article was Stalk the Rhubarb patch for Springtime Dishes.
My Grandpa H.A. Regehr had written his name on the top of the front cover. I supposed that sometime after the conference the folder was no longer needed for its original purpose and my Grandma decided it would be a perfect place to tuck afew recipes into. Inside I found some most interesting recipes. Amongst them was one torn out of The Carillon News dated Wednesday, June 9 1976. 33 years ago today she probably sat down to read the paper and found something that made her mouth water. No doubt she had a rhubarb plant or two in her yard. The article was titled Recipes for ripe and ready rhubarb. I picked up the next piece from the folder and the title on that article was Stalk the Rhubarb patch for Springtime Dishes.
Consider this recipe a toast to all of you who have joined this fun blog.
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*********Rhubarb Punch
4 cups sliced rhubarb
2 cups sugar
1 cup water
2 cups pineapple juice
1 cup lemon juice
1 1/2 quarts ginger ale (or more to taste)
ice cubes
Cook the rhubarb with sugar and water until rhubarb is tender. Strain well, then add pinapple juice and lemon juice to the liquid. Chill if desired. When ready to serve, add ginger ale and ice cubes.
Serves 10-12
ENJOY!