// BEGIN editorial data
 var i = 0;
var Rhubarb_Recipes = new Array();
Rhubarb_Recipes.ID = "Rhubarb_Recipes";
Rhubarb_Recipes.ID_WB = 6031921;
Rhubarb_Recipes.sPubDate = "9/18/2004 2:09:14 AM GMT";
Rhubarb_Recipes.navsectionID = "undefined"
Rhubarb_Recipes.appFmt = 2;
Rhubarb_Recipes.appWidth = 460;
Rhubarb_Recipes.appHeader = "Rethinking rhubarb";
Rhubarb_Recipes.appDeck = "Some quick and easy non-pie options to expand your rhubarb repertoire.";
Rhubarb_Recipes.appFooter = "Source: Washington Rhubarb Growers Association";
Rhubarb_Recipes.appNavStyle = 6;
Rhubarb_Recipes.appLayout = 1;
Rhubarb_Recipes.copyHeight = 250;
Rhubarb_Recipes.copyMargin = 9;
Rhubarb_Recipes[i++] = new Array("","Rhubarb pico de gallo","","","","", "", "", "", "", "", "", "", "", "", "", "", "", "", "");
Rhubarb_Recipes[i-1].body = "About 4 cups<p>1 cup diced rhubarb<br>1 cup diced tomatoes<br>1/2 tsp. salt<br>1 cup diced white onions<br>1 1/4 cup chopped cilantro<br>juice of 1/2 lime<p>Combine all ingredients in a bowl and mix together. Refrigerate. Serve cold.  ";

Rhubarb_Recipes[i++] = new Array("","Rhubarb relish","","","","", "", "", "", "", "", "", "", "", "", "", "", "", "", "");
Rhubarb_Recipes[i-1].body = "<br>2 cups rhubarb (in 1/4-in. pieces)<br>1 cup medium-chopped onion<br>1/2 cup water<br>1/3 cup vinegar<br>1 cup sugar or sweetener<br>1/4 tsp cinnemon<br>1/4 tsp ground cloves<br>1/4 tsp allspice<br>1/8 tsp black pepper<br>1/2 tsp salt<p>Combine all the ingredients in a large saucepan. Bring mixture to a boil, stirring frequently. Cook until thick, making sure mixture does not stick and burn. Store in refrigerator. Serve hot or cold.";

Rhubarb_Recipes[i++] = new Array("","Rhubarb juice","","","","", "", "", "", "", "", "", "", "", "", "", "", "", "", "");
Rhubarb_Recipes[i-1].body = "<br>1-2 lbs. rhubarb (or as desired)<br>1 cup sugar (more as needed)<br>Canning jars<p>Boil water in a large pot to sterilize jars. Cut rhubarb into small pieces and place in saucepan. Add just enough water to cover and simmer until soft. Strain the juice through a jelly bag or cheesecloth. Return to pan, and for each quart of juice add one cup sugar and heat until dissolved. Skim and bring to a boiling point. Pour into sterilized jars and seal.";

	// END editorial data