By Joy Johnson, Master Gardener
It’s technically spring, but in Minnesota that could mean that we have 10 inches of snow on the ground or it’s a balmy 60 degrees. If it’s been warm, you may have some rhubarb peeking out of the ground, or you may be able to pick some up at the grocery store or a farmer’s market. Here’s a delightful and different recipe using rhubarb for a main dish, rather than a desert. Everyone in my family loves it and they request it every year as soon as they know the rhubarb is up. Serve them over mashed potatoes or steamed rice, there is a lot of delicious juice.
Rhubarb and Pork Chops
1) Mix together and pour over 6 pork chops: (use bone-in thin chops for best results)
- ½ cup water
- 2 Tbsp. lemon juice
- ½ tsp. salt
- 4 Tbsp. ketchup
- 2 Tbsp. Worcestershire sauce
2) Let the chops stand in the above mixture for 1- 1 ½ hours.
3) Mix together:
- 2 cups or more rhubarb
- ½ cup or less white sugar
- ½ cup or less brown sugar
- ½ tsp cinnamon
4) Remove chops from the marinade and place in a deep casserole dish.
5) Spoon rhubarb mixture on top of chops. Cover.
6) Bake 1 ½ hours at 350 degrees
7) Remove cover last 20-30 minutes
Serve with rice or mashed potatoes. You get a lot of delicious juice.
Songbirds are returning in early spring. Here is a fun cookie recipe to celebrate their arrival. Kids love helping with these and they are colorful treat. This is a ‘no-bake’ recipe and stirs up quickly.
Birds Nest Cookies
- ¾ cups butterscotch chips
- ½ cup creamy peanut butter
- 2 cups chow mein noodles
- 1 bag pastel colored peanut M&M’s
1) Melt chips and peanut butter, pour over noodles in a large bowl, stir gently
2) Form into nests in grease muffin cups (using silicone muffin cups works great)
3) Press 3 M&Ms into each nest
4) Chill in fridge. Remove from muffin cups.