Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


Priority Support

       Volume I - April 6, 2007

Spring Is For Rhubarb!
by Alice Osborne

It’s easy to grow. It's loaded with nutrients and fiber and so Rhubarb deserves serious consideration. Here’s a rhubarb recipe that’s easy and yummy—a real crowd pleaser!


6 C cut-up rhubarb
1 1/4 C sugar, divided
2 Tbsp quick-cooking tapioca
1/4 C melted butter
1/4 tsp salt
3 C corn flakes (or other dry cereal)

Combine rhubarb, 3/4 C sugar and tapioca and put into shallow, 1 1/2 qt. buttered casserole dish. Cover and bake at 375 for 30 min. Meanwhile, combine butter, remaining 1/2 C sugar and salt; toss with cereal. Spoon over rhubarb and continue baking, uncovered, for 15 min. or ‘til rhubarb is tender and mixture is lightly browned. Serve warm or cold with whipped cream. Yield: 6 servings.

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.

Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656