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The Quilt Inn Country Cookbook
Aliske Webb
baking pan. Pat firmly. Cover with blueberry filled. Sprinkle remaining oat mixture over
top. Bake at 350F for 40 to 45 minutes or until golden brown. Cool before cutting
squares.
Contempt of Court Rhubarb Squares
4
2
1
2
2
1
2
1
1
2
1
cups strawberries
cups rhubarb, chopped
cup sugar
packages unflavored gelatin
egg yolks
cup light cream
tsp. vanilla
tsp. grated lemon rind
/2 lb. cream cheese
egg whites
/2 tsp. lemon juice
Set aside half the strawberries for garnish. In small saucepan, crush remaining
berries. Add rhubarb. Bring to slow simmer over medium for 6 to 7 minutes or until
rhubarb is tender. In mixing bowl, combine half the sugar with 1 envelope gelatin.
Sprinkle over hot fruit mixture. Stir until dissolved. Chill, stirring occasionally until
mixture is partially set (about 30 minutes).
Prepare Vanilla Pecan Crust:
1
1
2
1
cup vanilla wafer crumbs
/2 cup ground pecans
tbsp. sugar
/4 cup butter, melted
Preheat oven to 350F. Combine crumbs, pecans and sugar in small bowl.
Blend melted butter into mixture until crumbly. Press mixture into 8–inch baking dish.
Bake for 12 to 15 minutes or until firm and deep golden brown. Cool.
Spread rhubarb mixture over crust. Set aside.
In heavy saucepan, combine 1/4 cup of remaining sugar, remaining gelatin,
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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