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A p ril 2. 2 0 0 8
Rhubarb:
First Fruits
of Spring
o r t la nò ffib s er n er Sp e c i a l
It's a sure sign o f spring when
etable, rhubarb is used in recipes
ries, rhubarb is alm ost unbearably
b rig h tly c o lo re d rhubarb emerges
the w ay you w o u ld a fru it. In fact, its
tart on itsow n and is rarely eaten raw.
fro m its lo n g w in te r's nap. C o o ks in
nicknam e is "pie p la n t."
R hubarb pairs up w e ll w ith other
northern regions, w here rhubarb
Rhubarb is considered a veg
fru its to create a co m p le x sweet-tart
g ro w s best, prize this hardy peren
e ta b le -o n ly the stalks o f the plant
fla v o r: straw berries and other ber
nial fo r its tart, tender stalks. A n d
that are edible—but it ’ s most often
ries. apples, oranges, and peaches
a lth o u g h it's b o ta n ic a lly a veg
treated as a fru it. L ik e fresh cranber
are all good choices.
Vibrant color and pucker-up fla vo r make this unusual vegetable a
springtime sensation. The sharp flavor o f rhubarb inspires strong
opinions: most people either love it or hate it.
Rhubarb, a relative o f buckwheat, grows wild in China and I ibet,
where it's been used to make medicines fo r centuries. It first appeared
in North America in the late 1700s, introduced by a Maine gardener
who obtained seed or rootstock from Europe. Within a mere 25 years,
it was so popular with customers that it had become a regular offering
at produce markets. Supermarkets generally sell only the deep-red
stems, but gardeners grow hybrids with green or pink stalks as well.
CLUB
In g re d ie n ts
•
4 CUp S cubed bread
•
•
1-1/2 cups sugar
•
1/2 c up butter, m elted
rh u b a rb
F ood
Ingredients for life.
Simple Baked Rhubarb
4 cups fresh o r fro ze n diced
PageA 5
E d itio n
P R IC E
Rancher's Reserve
Beef T-Bone Steak
TCNDC
Bone-in.
SAVEupto$5.40fc
D ire c tio n s
1. In a b o w l, c o m b in e rhubarb, bread cubes and sugar; toss to coat.
2. A d d bu tte r; m ix w e ll, turn in to a 11 ” x 7” x 2 ” b a kin g pan.
3. Bake at 35OF fo r 4 0 -5 0 m inutes o r u n til golden bro w n . Serve w arm .
GR^ L M e AT SALE!
—
These Family Favorites
'< is w r
•a rm s
CLUB PRICE
Foster Farms
Boneless Pork Loin
Lean Ground Beef
Fresh Whole Chicken
80% Lean 20% Fat.
Center Cut Chops
Locally grown.
SAVE up to 75c lb.
SAVE up to S165 it).
SAVE up to S2 50 lb
"True, it's a little unusual to combine rhubarb with meat in an
entree, but my fam ily loves this recipe! It was created by my mother
in an effort to use abundant rhubarb from our farm garden. I'm sure
you'll enjoy it, too!”
Rhubarb Pork Chop Bake
In g re d ie n ts
• 2-1 /2 cups chopped fresh o r fro
• 4 bo ne -in p o rk lo in chops (1/2-
zen rhubarb ( 1/2-inch pieces)
in ch th ic k )
• 4 slices d a y -o ld bread, crusts re
• 2 Tbs. vegetable o il
m ove d and cubed
• I -1 /2 tsp. m in ce d fresh rosem ary
• 3/4 cup packed b ro w n sugar
o r 1/2 tsp. d rie d rosem ary, crushed
• 2 Tbs. a ll-pu rpo se flo u r
• 1/4 tsp. salt
• 1/2 tsp. g ro un d cin na m on
• 1/8 tsp. pepper
• 1/4 tsp. g ro un d allspice
CLUB PRICE
Alaskan Sockeye
Salmon Fillets
Frozsu/tbawetl.
SAVEuptoS2.00«>
4
r n r £
| « iitC
equal ob lessee value
Eating R ig h t’ or Fresh Express
Salad Blends or Medleys
4.9 to 12-oz package. Seiectcb varieties
^ VE “P to S3.49 on 2
4-lb. Fresh
Strawberries
D ire c tio n s
l . l n a large sk ille t, coo k the chops in o il ove r m edium heart fo r 2-3 m inutes
___ aa .M E H E A ^
save up to $5.oo ea.
on each side o r u n til chops are lig h tly b ro w n ed; dra in . S p rin k le w ith
CLUB PR1C
rosem ary, salt and pepper. R em ove fro m the heat and keep w arm .
2. In a large b o w l, c o m b in e the rhubarb, bread cubes, b ro w n sugar. Hour,
I’m G u aran teed !
cin n a m o n and allspice.
3. Place h a lfo fth e rhu ba rb m ix tu re in a greased 1 l ” x 7 ” x 2” b a kin g dish.
Organic
Jumbo Artichokes
T o p w ith chops and re m a in in g rhubarb m ixtu re . C o v e r and bake at 35OF
Romaine Hearts
3-ct aub Price St iOea.
SAVE up to $2 5« or 2
fo r 45 -55 m inutes. U n co ve r; bake 10 m inutes longer.
Lucerne M ilk
Rhubarb
Dressing
“ T h is d e lic io u s d re s s
2, (O22-OZ.
Selected varieties.
IM lW PS'ZbU M
SAVE up to $6 42 on 2
i n g is a w e s o m e o n a
s p in a c h
Nabisco Ritz
Crackers or
Newtons
Quaker Cereal
Gallon Whole. 2%. 1%,
Skim Supreme or Fat
Free, At cbeckstantl, first
item will <ran at regular
price, second item will
reflect savings
7.5tO 16-02.
Selected variebes.
SAVEup to$399 on 2
■UB PRICE
s a la d . ”
In g re d ie n ts
• 2 cups chopped fresh o r frozen
rh u b a rb
• 1/2 cu p sugar
• 1/4 c u p w h ite vin e g a r
•
1-1/2 tsp. W orcestershire sauce
• 3 Tbs. grated o n io n
•
1/2 tsp. salt
D ire c tio n s
l . l n a saucepan, c o m b in e rhubarb, sugar and vin eg ar; cook ove r m ed iu m
12-Pack
Pepsi or 7-UP
CaprlSun
12-oz. cats
Selectee varieties.
Plus deposit nt Oregon
SAVE up to $5.69 on 3
10/675-02 pouenes.
Selected varieties
SAVE up to St 70
Thomas
Mix & Match Sale
Drinks
heat u n til the rhubarb is tender, about 6 m inutes. D ra in , reserving about
Setected sizes. English
muttws and bagels
CluOPnee $2OOea
SAVE up to S3 58 on 2
EEQQ33S
CLUB PRICE
6 tablespoons ju ic e ; discard pulp.
2. Pour ju ic e in to a ja r w ith tig h t-fittin g lid ; add o il, on io n, W orcestershire
sauce and salt. Shake w e ll. R e frigerate fo r at least I hour.
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S unday S low C ooker C ollection >
Easy Slow
Cooker
French Dip
"This makes a delicious
French dip sandwich,
perfect fo r the working mom!
Nobody, not even teetotal
ers. have been able to detect
the presence o f beer in this
recipe, but it adds a wonderful flavor! French fries make a
great side dish, and they are good fo r dipping, too."
or Brawny Towel
4fito5fi-W.
Selected varieties.
SAVE up to $6 <9 on 2
Selected varieties
SAVE uptbS3.5O
P E R G A L L O N O F G A S O L IN E
Every time you Spend $50 in a single
transaction at Safeway. oatewha ^ u .
WIO ÎMUR »«I
Mt
MW» MON rt»
P r- n in this jd good through A p ril 8th
SAFEWAY <
G A S O L IN E
PO
IN G R E D IE N T S
* 1 ( 1 2 flu id ounce) can o r bo ttle
I • I (10 .5 ounce) can b e e f b ro th
beer
I • 1 (10.5 ounce) can condensed
I French o n io n soup
• 6 French ro lls
• 2 tablespoons butter
D IR E C T IO N S
I 1. T r im excess fat fro m the ru m p m ast, and place in a slo w cooker. A d d
I
I the b e e f bro th , o n io n soup and beer. C o o k on L o w setting fo r 7 hours.
I 2. Preheat oven to 350 degrees F ( 175 degrees C ).
3. S p lit French ro lls , and spread w ith butter. Bake lO m in u te s, o r u n til
heated through.
4. S lice the meat on th e d ia g o n a l. and place on the ro lls. Serve the sauce
fo r d ip p in g .
Breyers All Natural
Ice Cream
Northern Bath
12-oz bottles
Selected vai Wes.
Plus tlcpor.it in Oregon.
SAVE up to $4.00
I • 4 pounds ru m p roast
I
18-Pack Bud,
M iller or Coors
C l’r ^ ¡ J o r t l a n b
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1970
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