Streusel Squash Dessert
  
  Serves 15-18
  
  1 ½ c flour
  ¼ c sugar
  ¼ c confectioners sugar
  ½ c cold butter
  
  Streusel Topping:
  ¼ c packed brown sugar
  2 Tbsp flour
  1 tsp ground cinnamon
  2 Tbsp cold butter
  1 c chopped pecans
  
  Filling:
  1 med butternut squash (4 lb) peeled, seeded and cubed
  1 c sugar
  1/3 c packed brown sugar
  ¼ c cornstarch
  3 tsp ground cinnamon
  1 tsp salt
  1 tsp ground ginger
  ½ tsp ground nutmeg
  ½ tsp ground cloves
  2 cans (12 oz each) evaporated milk
  4 eggs
  Whipped cream and additional cinnamon, optional
  
  In a bowl, combine flour and sugars, cut in butter until crumbly. Press into
an ungreased 13x9x2 inch baking dish.  Bake at 350 for 15-20 minutes or until
edges begin to brown.  In a small bowl, combine brown sugar, flour and cinnamon;
cut in butter until crumbly.  Stir in pecans; set aside.
  
  Place squash in a large saucepan and cover with water; bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until tender.  Drain.
Transfer to a blender or food processor; cover and process until smooth.  In a
large mixing bowl, combine the sugars, cornstarch and seasonings.  Gradually
beat in 4 c squash, milk and eggs until smooth.  Pour over crust.  Sprinkle with
topping.
  
  Bake at 350 for 55-65 minutes or until a knife inserted near center comes out
clean.  Cool on a wire rack.  Cover and refrigerate overnight.  Garnish with
whipped cream and additional cinnamon if desired.
  
  Source: Taste of Home

Pumpkin Dessert

• 1 (15 oz) can of Libby's pumpkin
  1 (12 oz) can of evaporated milk
  3 eggs
  1 cup white sugar (this recipe doesn't use honey, but it's too good not to include)
  Use spices for the Libby pie recipe on the pumpkin can or 4 tsp. pumpkin pie spice
  1 (18.5 oz) yellow cake mix
  1 stick melted butter
  1-1/2 cups chopped walnuts

  Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. Mix pumpkin, milk, eggs, sugar and spices well. Pour into the pan. Sprinkle *dry* cake mix over the top and drizzle with the melted butter. Top with walnuts. Bake at 350 degrees approx 40-45 minutes until a toothpick inserted in the center comes out clean. Serve with ice cream or whipped cream.

Strawberry Rhubarb Crunch

2 cups sliced strawberries
3 cups chopped rhubarb
3/4 cup sugar
1/4 cup flour
1/4 cup butter
1/4 cup brown sugar
1/4 cup flour
1/2 cup quick cooking oats

Preheat oven to 400°. In a large bowl, combine strawberries, rhubarb, sugar and 1/4-cup flour; mix well. Pour into 9x9-inch baking pan. In a separate bowl, cream together butter and brown sugar; cut in flour and oats. Sprinkle evenly over fruit. Bake for 35 to 40 minutes. Let cool slightly before cutting into serving squares. Serve with a scoop of vanilla ice cream!

Rhubarb Torte

Make a graham cracker crust

1 cup graham crackers, crushed
2 Tablespoons sugar
4 Tablespoon melted butter

Mix well and pat in a 9x9 pan and save some for the topping. Bake 350 for 10 minutes. Let cool completely.

On the stove cook:

1 cup sugar
3 Tablespoons cornstarch
½ cup water
4 cups rhubarb, finely sliced

Mix water and cornstarch together and add the rhubarb and sugar. Stir well. Cook and stir until thick, reduce heat and cook 2 to 3 minutes. Add a few drops of red food coloring and stir again. Cool alittle, then spread on graham cracker crust. Completely cool.

Mix:

1 cup cool whip
1 ½ cups miniature marshmallows (mix these two together)
Spoon this over the top of the cooled rhubarb

Prepare 1 small package of vanilla instant pudding . Mix according to directions. Spread over the cool whip and marshmallows. Sprinkle with reserved graham cracker crumbs. Refrigerate.

 

Rhubarb Rice Pudding

3/4 cup white basmati rice
1 vanilla bean
3 cups whole milk
1 1/2 cups heavy cream
1/2 cup plus 1 tablespoon sugar
1 tablespoon unsalted butter
1/4 teaspoon freshly grated nutmeg
1 teaspoon unflavored gelatin, less than 1 envelope
1 tablespoon cold water

Topping:
1 1/2 pounds rhubarb
1 1/2 cups water
2 1/4 cups sugar

In a bowl soak rice in cold water to cover 30 minutes. In a sieve drain rice and rinse under cold water.

With a knife halve vanilla bean lengthwise and scrape seeds into a 3 quart heavy saucepan. Add pod, rice, milk, cream, sugar, butter, nutmeg and a pinch salt. Bring mixture to a boil, stirring occasionally and simmer, partially covered, over moderately low heat, stirring occasionally, 25 minutes, or until rice is tender and mixture is creamy but still loose. Remove pan from heat and discard pod.

In a small cup sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute. Stir gelatin mixture into hot rice mixture until gelatin is dissolved.

Lightly oil a 9 inch spring form pan and line with plastic wrap. Pour pudding into pan and cool on a rack. Chill pudding, covered, until firm, at least 3 hours and up to 1 day.

Make Topping:
Have ready a tray lined with wax paper. Trim rhubarb and cut stalks crosswise into 1 inch pieces. In a 12 inch heavy skillet bring water and sugar to a boil, stirring until sugar is dissolved and boil 1 minute.

Add rhubarb and poach at a bare simmer, without stirring, until just tender but not falling apart, about 10 minutes. With a slotted spoon transfer rhubarb pieces as cooked to tray.

Pour syrup through a sieve into a bowl and return to skillet. Boil syrup until it reaches soft ball stage, about 10 minutes; syrup will be reduced to about 1 cup. Keep warm, covered.

Remove side from spring form pan and invert a serving plate over rice pudding. Invert pudding onto plate and remove bottom of pan and plastic wrap.

Arrange rhubarb decoratively on top of pudding and brush with warm syrup. Chill rhubarb rice pudding, uncovered, until cold, at least 1 hour and up to 3.

Serve rhubarb rice pudding chilled.

Serves 6 to 8.

Note: Cooking rhubarb to the right consistency is trickier than you might think, it changes from barely tender to falling apart in a matter of seconds. Watch it carefully while it's poaching. In this recipe you'll need to boil the rhubarb syrup to the soft ball stage. To determine this, just drop a small amount of syrup into a cup of cold water. If you can form it into a sticky lump that flattens when pressed, it has reached the right consistency. This technique is especially useful with small amounts of syrup, from which it can be difficult to obtain an accurate temperature reading with a thermometer.

Rhubarb Butter Crunch

3&1/2 cups diced fresh rhubarb
1 cup sugar
3 tablespoons flour
1 cup brown sugar
1 cup raw rolled oats (oatmeal)
1&1/2 cup flour 
1/2 cup butter 
1/2 cup other shortening

Combine rhubarb, sugar, and flour. Place in greased 6x10 inch baking dish. Combine remaining ingredients and sprinkle over rhubarb mixture. Bake at 350° for 40 minutes or until done. Serve warm or cold with cream.

Rhubarb Dessert

4 cups rhubarb, chopped
1 cup sugar
1 yellow cake mix, dry
1 3 oz. pkg. Strawberry gelatin, dry
1 stick margarine
1 cup water

Place rhubarb in 9x13" pan. Sprinkle on sugar. Sprinkle on cake mix. Sprinkle on gelatin. Drizzle on melted margarine. Pour on water. Bake at 350°, 45-60 minutes. Until done.