by Jerilee Wei

Created on: May 30, 2008   Last Updated: July 16, 2010

Our Cajun life along the bayous of Terrebonne, in a tropical world of angel-trumpet trees, oleanders, twisted oaks, and cypress trees - is a weathered way of life, that often produced out of sheer necessity, resourcefulness in the kitchen. Short of Marie Leveau's own voodoo, no cook could top Tante Julienne's talents in inventiveness. She was a firm believer that a single ingredient could and should serve multiple uses both in the kitchen and around the house. Rhubarb was a favorite component in many of her recipes. Rhubarb was exactly the kind of plant for which she had many uses. Her Rhubarb Pudding, being a signature dessert recipe in her box of kitchen magic charms is a family favorite.

Outside of that tasty pudding, Tante Julienne's many culinary uses for the rhubarb plant included the usual pies, tarts, jams, bread puddings, and even wines. It was she, that kept the extended children of the family pacified by dipping tender stalks of rhubarb in milk, then raw brown cane sugar. Rhubarb was also her remedy for Grandpa's constipation.

Her most unusual use, however, was one she preferred not to talk about - for it was her rhubarb root tea, that gave her cherished tresses their golden color in her golden years.

Since we are all health conscious these days, it's important to know that rhubarb has a few nutritional and health benefits. It is low in calories, a source of potassium, contains a small amount of Vitamins A and C, folic acid, and calcium.

JULIENNE'S RHUBARB PUDDING

ICING:

4 cups rhubarb
1 cups raw brown sugar
2 tablespoons flour
2 tablespoons melted butter
teaspoon salt
1 egg

Mix together the sugar, flour and salt. Beat the egg and add the first mixture gradually. Beat in the melted butter. Then, add the rhubarb and mix thoroughly. Put this in a buttered glass baking dish and set aside.

BATTER:

cup white sugar
1 tablespoon butter
cup milk
1 egg
1 cup sifted flour
1 teaspoons baking powder

Sift flour and baking powder. Then cream butter, add three tablespoons sugar and cream thoroughly. Beat the egg and add the rest of the sugar to the egg. Add this to the creamed butter and sugar. Add the flour mixture, one tablespoon at a time, alternately with the milk and beat well.

Pour this on top of the icing in the buttered glass baking dish and bake at 350 degrees F for one hour.

Remember: Only the stems of rhubarb are edible, the rest being poisonous.

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