Recipe: Strawberry-Rhubarb Cookies, Molded Rhubarb Swirl and Rhubarb Cooler

Hope you get the Midwest Living recipes but here is one while you are waiting that I took from them.
STRAWBERRY-RHUBARB COOKIES
Yield: 54 cookies. Very good

1 cup rhubarb sliced into 1/4 inch cubes
1/2 cup sliced fresh strawberries
1/2 cup sugar
2 tablespoons water
1 cup butter
1 cup sugar
1 teaspoon vanilla
1 teaspoon soda
1/2 cup water
2 tablespoon cornstarch
1 cup brown sugar
2 eggs
4 cups flour

FILLING:
Stir together berries, rhubarb, 1/2 cup sugar and 1/4 cup water. Cook covered for 5 minutes or till rhubarb tender. Stir together 2 tablespoons water and cornstarch. Stir into rhubarb mixture. Cook and stir till thick and bubbly. Set aside

DOUGH:
Beat 1 cup butter on high for 30 sec. Add brown sugar and 1 cup white sugar. Beat till fluffy. Add eggs and vanilla. Beat till well combined. Add flour and soda. Beat well. Divide in half. roll half between sheets of waxed paper to a 12x10 inch rectangle. Remove top paper. Spread 1/2 filling on dough. Rollup as jelly roll. Wrap in waxaed paper. Repeat with other half. chill 2-24 hours or freeze.

If necessary, reshape log before cutting. Cut into 1/4 inch slices. Place 2 inches apart on sheet and bake at 350 for 10 minutes

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The following is from a 1959 Farm Journal cookbook but still tasty!

MOLDED RHUBARB SWIRL

1 cup graham cracker crumbs
4 teaspoon sugar
3 tablespoons melted butter
3 cups finely diced rhubarb
1/2 cup sugar
1 (3 oz) package strawberry gelatin
1 cup boiling water
1/2 cup sugar
1/4 cup four
1 cup milk
1 teaspoon vanilla
2 teaspoons unflavored gelatin, softened in 2 tablespoons cold water
2 cups heavy (whipping) cream, whipped

Combine crumbs, 4 teaspoons sugar and butter; press into bottom of 8" spring form pan, greased on bottom only. Bake in 350 oven for 7 minutes. Cool. Line sides of pan with waxed paper. Cover fruit with 1/2 cup sugar; let stand 1 hour.

Then simmer in heavy pan only until rhubarb loses crispness. Drain, reserving liquid. Add enough cold water to rhubarb liquid to make 3/4 cup. Dissolve strawberry gelatin in boiling water. Stir in the 3/4 cup water fruit liquid. Chill until syrupy.

Combine 1/2 cup sugar, flour and milk in pan. Bring to boil; then reduce heat and cook, stirring constantly for 2 minutes ot until thick. Remove from heat. Stir in vanilla and unflavored gelatin; let stand 5 minutes.

Fold in whipped cream. Whip strawberry gelatin mixture until fluffy. Fold in rhubarb; then fold in half of whipped cream mixture alternately spoon strawberry gelatin mix and the remaining whipped cream mix into pan. Swirl with knife. chill overnight 9 servings.

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This is from a friend but I moved and have never had rhubarb enough to try it.

RHUBARB COOLER

8 quarts rhubarb, slicead
8 quarts water
4 cups sugar
1 (46 oz) can unsweetened pineapple juice
1 small package wild chrry jello

Boil rhubarb and water until rhubarb is very soft. Strain. Return to pan and add pineapple juice and sugar. Bring to a toil and add jello. Pour into hot sterilized jars and process for 10 minutes in water bath. Or may just refrigerate if planning to use soon. I think one can also easily freeze this. In fact I think it would be wonderful served as a slush with some ginger ale over it.

I also have a good orange slice candy and rhubarb jam recipe if you are interested that I can't put my hands on this am. Do get the ones from MW Living though because they also have a good rhubarb cherry crisp as well as some others. Seems to me there was a cookbook available from the Illinois town that held the festival that I am sorry I didn't order. Enjoy your rhubarb. Seldom can I find it fresh here and then it is close to $2 a pound.