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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
     Re: Rhubarb Bars   
     By: Ruth Haffly to Ben Collver on Mon Feb 02 2026 02:00 pm   
      
   Hi Ruth,   
      
   RH> Don't know if it's the weather we've had the past couple of weeks or   
   RH> something else, but this is the first Fido I've had in about 10 days. We   
   RH> escaped the worst of it--first storm gave us rain, snow, sleet and   
   RH> freezing rain but a total of maybe 2 inches. This past week end we were   
   RH> set to get slammed but our area was in a "dry pocket" and we ended up with   
   RH> about 3.5 inches of snow. Down in Swansboro (on the coast) where we used   
   RH> to live, they got 17 inches. First week end of March, 1980, when we were   
   RH> there, that area got 18 inches. Anyway, we stayed in; I made chicken soup   
   RH> on Saturday and split pea soup yesterday. The snow is melting off but   
   RH> possibility of black ice tonight/tomorrow morning is keeping us home for a   
   RH> few more days.   
      
   Wow, sounds like you're having a real heat wave.   
   "Oh Susanna don't you cry."   
   I don't blame you for staying in.   
      
   It's been warm here this week.  I took the chainsaw to some pine branches   
   and tree-sized photinia trunks.  Yesterday i took the pruning saw to the   
   fig tree and got quite a workout.  I got about half way through and i'm   
   optimistic about finishing the job today.   
      
   RH> I've got a slightly different version of rhubarb bars I'll have to dig up   
   RH> and post. It has ginger, both candied and powdered in it, nicely   
   RH> complimenting the rhubarb.   
      
   I searched my database and i don't think i have that recipe yet.  The ginger   
   sounds like a nice touch.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Gooseberry Bergamot Jelly   
    Categories: Jams   
         Yield: 4 Pints   
       
         4 qt Fresh gooseberries   
         3    Handfuls bergamot leaves;   
              - heaping, chopped   
        12 oz White sugar; per pint juice   
       
     Wash and sort gooseberries. Place in a large enameled pot and crush   
     berries. Add chopped bergamot leaves. Add enough water to cover and   
     simmer until soft, then pour into a clean jelly bag. Let drip   
     overnight.   
        
     Measure the juice and add the sugar. Stir over a low heat to dissolve   
     the sugar, then bring to a rolling boil. Boil until jelly sheets on a   
     spoon. Skim if a skin forms on the surface. Pour into hot sterilized   
     jars and seal.   
        
     The bergamot is not the European bergamot, but rather the North   
     American herb, Monarda clidyma, and related species.   
        
     Recipe by John Hartman   
       
   MMMMM   
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