Written by Sister Jan Kilian, this blog will give an understanding of what it’s like to be Franciscan. Living out the spirit of Saint Francis, we see all God’s creation as brother and sister. We, Franciscan Sisters of Little Falls, are committed to building relationships and community, ministering wherever there is greatest need, promoting justice and healing Mother Earth’s wounds. My writings will give a glimpse of the compassion, spirituality, interconnectedness and goodness of living Franciscan.

Saturday, May 28, 2011

Is Rhubarb Franciscan?

It is rhubarb season in Minnesota! Recipes for rhubarb desserts are abundant in Franciscan cookbooks. Here is my favorite Rhubarb recipe (which I've prepared twice already this week.) This comes from a cookbook Sister Pat Zangs facilitated when she served as Administrator at St. Francis Hospital in Breckenridge, a hospital known for its excellent cooks. S. Pat is one of the reasons I love our Franciscan Community; Sisters Janice Wiechman and Paula Pohlmann are two other reasons: here they are preparing rhubarb from our garden. Here is the recipe by an anonymous baker:
CRUST: 1/2 cup butter, 2 cups sifted flour, 2 tablespoons sugar. Mix like pie crust. Pack in 9 x 13 or 10 x 14 pan and bake 15 minutes at 350 degrees.
5 cups chopped rhubarb
1/4 teaspoon salt
6 egg yolks
1 cup cream of evaporated milk
4 tablespoons flour
2 cups sugar (too much for me - use 1 2/3 or less)
Place rhubarb on hot crust. Mix other ingredients well with beater and pour over rhubarb.
Bake 45 minutes at 350 degrees.
TOPPING: Beat 6 egg whites with 1/4 teaspoon salt until stiff. Slowly add 12 tablespoons (that is 3/4 cup) sugar and 1 teaspoon vanilla. Beat well. Spread on top of baked filling and bake an additional 15 minutes at 350 degrees.

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