Sunday, June 10, 2012

Sue McGleno's Baking Ruse / Kim Ode's Book

During the Summer, on every-every-every Saturday night, Sue McGleno will say something like....

"Let's get up extra early tomorrow and head over to the Saint Paul Farmers Market."

Well....each Sunday I pop up around 5:30 or 6, head to the gym to do my dreadmill time, and then return home to see if my little angel has risen yet.

She means well, she loves the idea of a romantic early morning date, but the demons of slumber clamp down on my baby, and fight me for her attention.

Usually the demons win, and Sue McGleno crawls out around 8:30.

A couple weeks ago, while strolling down aisle #3 @ the S.P.F.M., Sue McGleno noticed that rhubarb was in it's prime.....

"Doesn't that look beautiful?" she said "We should make something rhubarb. Do you have any good recipes that call for it?"

I kinda had to chuckle, sometimes I think my wife pays attention to me...LOL

"Well, maybe you remember....Kim Ode just released a cookbook called RHUBARB RENAISSANCE and within weeks it's gone into a second printing. In fact, she did a book signing at the bakery, and Hennessy paid tribute by baking one of the recipes out of the book. It was the Persian-Rhubarb Snack Cake, and I'm telling ya....I swear on the soul of Tarzan and Cheetah that it was one of the 10 most delicious things that I've ever put in my mouth."

So Sue McGleno urges me to bring the book home, and then we'll look at the recipes and then we can go buy the ingredients at the farmers market, right?

Well we did this.

We decided we were going to make the Rhubarb Crisp (only I was going to swap out 1/2 the rhubarb for strawberries.

Now I know that will make Kim Ode cringe, but I don't know.....maybe its a guy thing, but I don't do well your face tart.

But everyone of the woman in my life love-love tart.

So anyways, everything was purchased, the book was turned to page 68 and all of a sudden....guess who wasn't feeling well?

Now the last thing I want to do is dog my bride in front of the entire world "WINK-WINK", but it is a strong coincidence that during our last 1/2 dozen baking projects, my little Russian-Jew has to rest during the scheduled baking sessions, but Lo and behold.....guess who resurrects themselves when Papi places the baked goods on the proverbial windowsill?

But I really don't mind.

I love to bake for people, but even more so, I love the opportunity to bake for my wife.


The book is called RHUBARB RENAISSANCE by KIM ODE and it was published by the Minnesota Historical Society.

Here's just one wonderful recipe, and FYI....the book doesn't just discuss baking with rhubarb, it covers entree's appetizers, salads, breads and even cocktails.

This book is a must, hop over on Amazon and order it today.

You know Klecko isn't a food pimp, I just love this book.


4 CUPS RHUBARB (cut in 1-inch pieces)
1 cup, plus 2 tablespoons flour, divided
1/2 cup of granulated sugar
1 teaspoon cinnamon
1 cup packed brown sugar
1 cup old-fashioned (not quick cooking) oats
pinch salt
8 tablespoons of butter

Preheat oven to 350 degrees (F). Toss rhubarb with 2 tablespoons of flour and granulated sugar, then spread evenly in an ungreased 9x9-inch pan.
In a medium bowl, mix remaining 1 cup flour, cinnamon, brown sugar, oats and salt.
Then work the butter with your fingers until the mixture looks crumbled. Spread over the rhubarb and bake for 45 minutes.

*Klecko footnote, remember (and don't tell Kim, but I went 2 cups strawberries and 2 cups rhubarb.

Also....Kim makes no mention of vanilla ice cream...duh!

And already know what I'm gonna say..LOL, that's right, COOL-WHIP,make sure you have a bucketful.


  1. i LOVE-LOVE-LOVE your marriage!

  2. Or hop over to the Golden Fig for a copy...and I'd you cone THIS Wednesday Kim will even sign one for you!!! ;)

    1. I looked for you and the market, you were not there...I cried.

  3. Sorry for the auto corrects..I meant if you come this Wednesday...not id you cone!