This is an archived post from “The Aroma of Bread,” and was first published 14 Jul 2013

This morning I woke up to a beautiful summer day. A  perfect summer breeze, low humidity, and robins in the fountain. Nothing says summer to our family as much as Rhubarb Sauce and I was pretty sure the rhubarb was ready. 

I used the recipe that was included in Kate’s rhubarb post from last summer. I am not very good with directions that are cryptic such as: “Place in saucepan with just enough water to keep from burning…” Ummm how much? I think I added too much water – but I don’t think it turned out too badly for a first go. Thank goodness there is more rhubarb to pull so I can get lots of practice. (Thanks Frank for the great plants, they are thriving in my garden.)

Recipes, time spent with family and great memories are all part of what makes our lives rich and full. How many times is a great memory sparked by a smell, or the taste of a favorite food? A recent conversation on Facebook sparked such a memory for a cousin of Gary’s. She shared with me her memory of sitting at Marie’s kitchen table copying recipes in long hand out of Marie’s collection. I can imagine her mother next to her at the table, Marie at the stove, and comfortable smells accompanied by soft conversation filling the kitchen with love. 

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Lynn shared one of the recipes she copied that day, and it appropriately fits the rhubarb theme.

Marie’s Rhubarb Dream Dessert

Crust:

• 1 cup flour
• 5 Tbs. confectioners sugar
• 1/2 cup butter

Blend together well. Press into an ungreased 7 1/2 X 11 X 1 1/2 inch pan. Bake at 325 degrees for 10 to 12 minutes. (Watch it.)

Topping:

• 2 beaten eggs
• 1 1/2 cup sugar
• 1/4 cup flour
• 3/4 tsp. salt

Beat eggs and then add ingredients together slowly. Add 2 cups or more of chopped rhubarb. Spoon into crust and bake 35 minutes, or less if rhubarb is done. Serve warm with topping or plain cream.

NOTE: 29 Mar 2015, I found the recipe. It was “(very good)”