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May 14, 2011 / Asimplemother

Spring Time Recipes…Rhubarb and Vidalia Onions, Oh My!

Spring time in Minnesota brings about some great cooking with fresh staples: rhubarb, asparagus and Vidalia onions.  WHAT? Vidalia onions? Aren’t they from Georgia?  Yes and yes.  My husband recently returned from a regular Masonic meeting to tell me that he ordered 10 pounds of Vidalia onions.  To my response, “What are we going to do with 10 pounds of onions?” He replied, “Eat them.”  Really! Who would have thought?

Well, our order arrived this past Thursday and I picked them up from our friends.  And also learned the most wonderful recipe for Vidalia onions that just might replace a garden salad at our next dinner party.  After trying the recipe, I am not sure 10 pounds will be enough.  This recipe is simple and tasty and one that was from a friend’s friend who is from Georgia.  I didn’t check sources, but I did try the recipe and we LOVE it!  If you like French Onion Soup, you’ll like this one.  It doesn’t have a name either, so I made one up.

French Baked Onions

1 Vidalia onion
1 TBSP of butter cubed
1 beef bouillon cube or 1 tsp of beef bouillon granules
salt and pepper
1 large piece of foil

Preheat the oven to 350° degrees.  Spray the foil with cooking spray.  Peel the onion and trim the stem.  Cut the onion

French Baked Onions

Prior to Baking

with 3-4 cuts each way, but not all the way through (kind of fan-tail).  Place the onion cut side up on the foil and pack in the butter and bouillon cube.  Sprinkle with salt and pepper.  Wrap the foil around the onion and place in the oven for 40-45 minutes.  Remove from the oven and serve…with a beautiful pool of butter on the bottom of the foil! 

My husband and I shared one.  But, if you are really hungry and like these, you can eat one on your own! ENJOY!

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Rhubarb is another great Minnesota staple spring time cooking ingredient. Each spring I drag out my rhubarb recipes and look for new ones.  I know there are several for rhubarb sauces, but I prefer cakes, bars and the such. 

This recipe was modified from the Rosey Rhubarb recipe in the Heart and Soul Cookbook

Rosey Rhubarb and Raspberries

1/4 cup shortening
1/4 cup softened butter
2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/4 cup brown sugar

1 egg
3/4 cup milk
2 cups of cut-up rhubarb
3 cups of fresh or thawed raspberries
1 package (3 oz.) of raspberry jello (I used sugar-free jello)

Cut the shortening and butter, flour, baking powder, salt and sugar by hand.  Mix egg and milk together, then add it to

Rosey Rhubarb

Ready to Eat!

the butter/flour mixture.  Spread in the bottom and slightly up sides of 9×13 pan.  Mixture will be most.  Top with rhubarb and raspberries.  Sprinkle with dry jello. 

Mix together the following until crumbly and sprinkle over fruit and jello layer.  

6 TSPB of Butter
1 1/2 cups of brown sugar
1 1/2 cups of flour
1/2 cup of chopped almonds

Bake at 350° for 50 minutes.  Serve with whipped topping.  It can be cut into squares, but I spooned it out of the pan and served it in small bowls with homemade whipped topping.

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