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Garden Tidbits - Iris and Rhubarb
by Monica Resinger
GET IRIS TO FLOWER...
When Irises are planted too deep, they won't bloom. A great guide
for planting depth is to pretend the rhizome is a hand resting on top
of the soil and the roots are the fingers clutching on.
My rhubarb is growing in the worst soil in the yard. It's very rocky
and needs amendments yet the rhubarb does just fine there. I would
suspect that if you grew it in better circumstances than this it
would flourish. I just made rhubarb crisp last night. Had it with
vanilla ice cream.
5 cups fresh or frozen unsweetened sliced rhubarb
1 cup sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger or cinnamon
1/4 cup margarine or butter
For filling, thaw rhubarb, if frozen. Do not drain. Place fruit in
an 8x1 1/2-inch round baking dish. Stir in sugar and 3 Tbsp. flour.
For topping, in a mixing bowl combine oats, brown sugar, flour, and
nutmeg, ginger or cinnamon. Cut in margarine or butter till mixture
resembles coarse crumbs. Sprinkle topping over filling.
Bake in a 375* oven for 30-35 minutes (40 minutes for thawed fruit)
or till fruit is tender and topping is golden. Serve warm with ice
cream or light cream, if desired. Serves 6.
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