===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-08-93 (19:12)             Number: 366
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Rhubarb Bread                  Conf: (37) Home Cooki
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                                Rhubarb Bread

2 1/4 cups sifted all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
3 eggs
1 cup vegetable oil
1 1/2 cups dark or light brown sugar
2 teaspoons vanilla
2 1/2 cups diced rhubarb (about 1 pound fresh)
1/2 cup chopped walnuts
powdered sugar (optional)
Rhubarb ginger preserves (Optional, see recipe)

   Grease two loaf pans.
   Stir together flours, baking soda, baking powder, salt, cinnamon, nutmeg
and allspice.
   In a large bowl, beat eggs, oil, brown sugar and vanilla until smooth and
fluffy.  Stir in dry ingredients; mix until just moistened.  Stir in rhubarb
and walnuts.  Spoon into prepared pans.  BAke in a preheated 350-degree oven
50 minutes, or until a tester inserted in the center comes out clean.
   Cool in pans 10 minutes; turn out onto racks to cool completely.  Dust
with powdered sugar and serve with rhubarb ginger preserves, if desired.



                           Rhubarb-Ginger Preserves

2 pounds oranges
2 pounds rhubarb
2 tablespoons chopped fresh ginger
6 cups granulated sugar

   Grate rind of the oranges; reserve.  Cut away orange pith (the white
   portion) with sharp knife; cut oranges into pieces.  Wash and slice rhubarb.
   In a large pan, combine oranges, rhubarb, 2 cups water, ginger and sugar;
   boil until jelly point is reached.  (To test, dip a cool metal spoon into
   mixture; lift up and hold sideways.  When two streams of mixture join and
   run off in a sheet, the jelly point has been reached.)  Skim foam from top;
   pour into sterilized jars.
      Yield: About 5 pounds.
  
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