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RECIPE EXCHANGE: Watermelon Salsa, more

Watermelon salsa.

This week’s column features recipes to use up your rhubarb, a good summertime appetizer and a new twist on salsa. Enjoy!

Liz Paulson of Hermantown shares a summer salsa recipe. Paulson tells us she gets many requests for this recipe.

Watermelon Salsa

2 cups watermelon, chopped and seeded

½ cup cucumber, finely chopped and seeded

¼ cup red onion, finely chopped

¼ cup sweet red pepper, finely chopped

Jalapeno, to taste

¼ cup cilantro, chopped

1 tablespoon basil

2 tablespoons honey

1 teaspoon lime juice

Combine all ingredients and refrigerate for at least an hour. Serve with chips.

Lori Berrigan of Mountain Iron shares this recipe for a quick summertime snack.

Seafood Cheese Spread

8 ounces cream cheese

8 ounces imitation crab chunks, chopped

½ cup celery, finely chopped

2 tablespoons chives

1 tablespoon lemon juice

1 cup sour cream

1 cup shredded cheddar cheese

2 ounces green olives, sliced

2 tablespoons onion, finely chopped

¼ teaspoon hot pepper sauce

Mix all ingredients well and spread onto crackers.

Margaret Freeman of Saginaw shares two recipes if you’re looking for recipes to help use up your rhubarb.

Magic Rhubarb Pie

No roll pastry for deep dish pie pan

1½ cups all-purpose flour

1 teaspoon salt

1 tablespoon granulated sugar

½ cup vegetable oil

2 tablespoons milk


6 cups rhubarb, cut into

quarter-inch slices

2 cups granulated sugar

6 tablespoons all-purpose flour

1 tablespoon cold butter, cut into small pieces


¼ cup chilled butter, cut into small pieces

¼ cup brown sugar

½ cup all-purpose flour

Preheat oven to 350 degrees.

To prepare pastry, combine flour, salt and sugar. Pour in oil and milk. Mix well with a fork. Press into the bottom and sides of the pie plate.

For the filling, combine the rhubarb, sugar and flour. Spoon into the pie crust and dot with butter. Bake pie for 40 minutes.

While the pie is baking, mix the butter, sugar and flour together with your fingers or a pastry blender until crumbly. Sprinkle over the pie and return to oven for 20 minutes.

Cool on a rack completely before serving.

Yield: 10 servings.

Rhubarb Custard Pie

9-inch deep dish pie pan crust (frozen works)

3 eggs

3 tablespoons milk

¼ cup all-purpose flour

3 cups granulated sugar

¾ teaspoon nutmeg

4 cups rhubarb, cut into

quarter-inch slices


¼ cup light brown sugar

½ cup all-purpose flour

¼ cup butter

Preheat oven to 350 degrees.

Beat together the eggs, milk, flour, sugar and nutmeg; add the rhubarb. Spoon mixture into the crust.

For the topping, cut the brown sugar, flour and butter together. Sprinkle evenly over the top of the pie. Bake for 50 minutes, watching closely so it does not burn.

Yield: 8 servings.

This column is for readers who want to share a favorite recipe or are looking for new ones. Send your requests and recipes to: Duluth News Tribune, 424 W. First St., Duluth, MN 55802 or email You must include your first and last name, city and daytime telephone number.