Rhubarb Delights Cookbook

…“Rhubarb Delights Cookbook has an enormous variety of scrumptious recipes that promise to delight the palate and tantalize the taste buds.  It features fascinating tidbits, including witty and factual information about the nutrition and cultivation of rhubarb.

the history and poetry that is included will intrigue and enchant the senses while enjoying the prose.”…

Mary Scripture-Smith

Graphic Designer

Karen Jean Matsko Hood has always enjoyed cooking, baking, and experimenting with recipes. At this time, Karen is working to complete a series of cookbooks that blends her skills and experience in cooking and entertaining. Hood entertains large groups of people and especially enjoys designing creative menus with holiday, international, ethnic, and regional themes.
Ms. Hood is publishing a cookbook series entitled the Cookbook Delights Series, in which each cookbook emphasizes a different food ingredient or theme. The first cookbook in the series is Apple Delights Cookbook. She has been invited to speak on talk radio shows on various topics, and favorite recipes from her cookbooks have been prepared on local television programs.
Karen was born and raised in Great Falls, Montana. In May 2001, she completed her Master's Degree in Pastoral Ministry at Gonzaga University in Spokane, Washington. Ms. Hood is working on research projects to complete her Ph.D. in Leadership Studies at Gonzaga University in Spokane, Washington.
She resides in Liberty Lake, Washington, along with her husband, many of her younger sixteen children. Her hobbies include cooking, baking, collecting, photography, indoor and outdoor gardening, farming, and the cultivation of unusual flowering plants and orchids.
Ms. Hood demonstrates a passionate appreciation of the environment and a respect for all life.

introduction.................................................................................................... 20

Rhubarb Information:

rhubarb botanical classification......................................................... 21-22

     rhubarb cultivation and gardening............................................... 23-26

     rhubarb facts..................................................................................... 27-28

     rhubarb folklore............................................................................... 29-30

     rhubarb history................................................................................. 31-32

     rhubarb nutrition and health.......................................................... 33-34

     rhubarb poetry................................................................................... 35-44

     rhubarb types................................................................................... 45-46

Recipe Sections:

     appetizers and dips.......................................................................... 49-60

     beverages............................................................................................ 61-70

     breads and rolls................................................................................ 71-92

     breakfasts.......................................................................................... 93-110

     cakes............................................................................................... 111-130

     candies............................................................................................ 131-134

     cookies............................................................................................ 135-150

     desserts........................................................................................... 151-170

     dressings, sauces, and condiments........................................... 171-188

     jams, jellies, and syrups.............................................................. 189-204

     main dishes................................................................................... 205-218

     pies................................................................................................... 219-240

     preserving....................................................................................... 241-254

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