Let’s Cook! – June 19, 2025
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LINDA HOSKINS
In several columns I have mentioned my love of rhubarb, and recently a long time reader, Donna, sent this recipe. She says “I like this recipe and it’s easy to make. This freezer jam can be enjoyed all winter.”
RHUBARB/CHERRY JAM
(Submitted by Donna)
■ 5 cups rhubarb, cut in 1/2 inch pieces
■ 1 cup water
■ 5 cups sugar
■ 21 oz cherry pie filling OR 14.5 oz red tart cherries
OR 2 cups fresh cherries
■ 2-3 oz pkg cherry gelatin
■ 1/4 tsp almond extract
In a large pan, cook rhubarb and water until tender. Add sugar and continue cooking for another 10 minutes. Add cherries, cook for another 10 minutes. Stir thoroughly. Remove the pan from heat.
Stir in gelatin and almond extract. Cool and pour into jars. Place in the freezer.
Donna says she prefers canned red tart cherries if she does not have fresh cherries. I plan to make this recipe soon, and I’ll be using the tart cherries for sure. I really don’t like pitting all those fresh cherries!
LuAnn Joellenbeck sent this recipe, saying she got it from a friend. “It sounds easy and makes a nice light dessert for summer”. Be sure to read the important note at the end of the recipe if you plan to make this. I think this sounds delicious!
ANGEL BARS
(Submitted by LuAnn Joellenbeck)
■ 1 16 oz box Betty Crocker Angel Food Cake mix
■ 1 22-oz can lemon pie filling
■ powdered sugar for dusting, opt.
Preheat the oven to 350 degrees. Spray a 15x11x1.6 jelly roll pan thoroughly with baking spray, coating bottom and sides.
In a large bowl, use a spatula to gently mix the pie filling and cake mix until fully incorporated. Do not overmix. (angel food cake naturally expands, so don’t panic as the batter starts to grow while you mix).
Pour the batter into the pan. Bake until the edges start to turn golden, about 30 minutes.
The cake will be puffy when you first pull it out, but will shrink as it cools. Cool completely on a wire rack, for about an hour. Then chill in the refrigerator for at least an hour to fully set.
Optionally, dust with powdered sugar and slice into 12 squares. The powdered sugar will help keep the knife from sticking as you slice. Store bars in an airtight container in the fridge for up to 2 days. If your cake has “overflowed a little around the sides of the pan” while baking, just cut that extra crust away while slicing for prettier lemon squares.
NOTE: don’t start the batter until the oven is fully preheated and your baking pan is sprayed. Angel food cake tends to expand after it’s mixed and you don’t want it to expand too much before baking. Also, be sure to stir only by hand. No mixer needed.
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!
