May 7, 2012 – Amish Cook: Weddings, Births and Homemade Rhubarb Crumble!

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CAPTION:  Yum…homemade rhubarb juice and cookies, a delicious snack! I shot this photo on a visit to Lovina’s sometime in the past year or so.  Love the color of rhubarb juice.  This week’s recipe is also rhubarb and it sounds wonderful!


By Lovina Eicher

Another rainy Monday which will put laundry off until tomorrow.  The rain will do a lot of good for the garden, though.  We planted radishes, lettuce, peas, onions, and corn last week.  Our potatoes are up that Joe planted awhile back.  I hope we can get the rest of the garden planted this week once it dries up.

I need to go get some more seed and vegetable plants.  We are still enjoying asparagus, rhubarb, and green winter onions.  Our asparagus didn’t do as well this year.  A friend gave us starts for winter onions a few years ago.  They are doing very well.  Every year on or around my birthday he would bring me a batch of onions because he knew I liked them.

Church services will be held here at our home in six weeks.  We will be doing a lot of cleaning in the weeks ahead.

Weddings are still in full swing.  Daughters Elizabeth and Susan had two to attend  this week.  Usually the youth who aren’t  family or don’t have a part in the wedding  don’t attend the service but are invited for a 7 p.m. supper and singing at most of the weddings in the community.  There are a quite a few more May weddings coming up.

We also have some new babies in our church district.  They are so sweet and innocent and such a blessing from God.  It was exciting to hear the news about another set of twin boys born to a family in our church.  They were named Jesse and Jared. Another set, Lyndon and Lanette are around 7 months old now.  All the babies in church never lack attention.  It seems they grow so fast.  Recently Joe’s sister Loretta and Henry were blessed with another daughter, Marava Joy.  We are looking forward to getting acquainted with our new niece.

Uncle Joe and Aunt Betty paid us a short visit one afternoon last week.  Plans were to have supper at my brother Albert’s in a nearby community.

Our thoughts and prayers are with sister Liz, Levi, and family and also Levi’s extended family.  Levi’s 62-year-old mother passed away suddenly on Saturday.  It was a shock to the family and everyone.  God has not promised us how long our stay on earth is.  May we all be prepared for Him when our time does come.  I know from experience what this family will go through not having their parents anymore.  Levi’s Dad died suddenly in 2006.   Joe and I would like to go to the visitation one evening which will be at sister  Liz and Levi’s home.  The funeral will also be there.  My youngest sister, Susan, will be 36 this week on the 10th. So happy birthday wishes to her.

Jacob and Emma’s son Benjamin will be 10 on May 12.  He is very excited about this birthday because now in church he can sit with the big boys instead of with his Dad.  Usually when the boys and girls turn 10 they can sit with the older children instead of with their parents.  Son Joseph will be 10 in July and he is looking forward to that.  I guess it makes them feel older when they don’t have to sit beside their parents.  And it also makes us parents feel older and not so happy about seeing them get older.  Time does not stand still so let us make the best of our time.  God’s blessings to all.


1 cup flour

1 cup brown sugar

3 /4 cup oatmeal

1 cup butter

4 cups diced rhubarb, raw

1 cup sugar

1 cup water

2 tablespoons cornstarch

1 teaspoon vanilla

Red food coloring optional

Mix the first four ingredients until crumbled.  Press half of the mixture into a 9 X 13 inch baking dish.  Layer rhubarb on top of the mixture in the baking dish.  In a pan cook the sugar, water, cornstarch, and vanilla over low heat until clear.  Add a little red food coloring for color if you like.  Pour over rhubarb and then top with other half of crumbs.  Bake at 350 for 1 hour.

Editor’s observations:  Sad news about the death of Levi’s mother at age 62.  I don’t find early deaths really all that more common among the Amish than other populations.  I see just as many Amish living to ripe old ages, but just so sad that she was in good health one moment and passes away the next.

On a lighter note, it seems gone are the days when Amish first names were the reliable Eli, Amos, Rachel, Sarah, Elizabeth…now more offbeat names like the ones mentioned in this column: Marava Joy and Lyndon seem to be just as common.

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The Discussion

  1. I was wondering about the names. I’ve seen a lot of new names in books and wondered if they were authentic, so thanks for clearing that up!

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    • Marilyn from NY says:

      There is an Amish couple not too far from where I live that a set of twins. The daughter they named Sylvia and the boy Eli. He was named Eli after one of his grandfathers. You really don’t see either of those names a lot anymore.

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  2. Charlotte says:

    Note the Miracle Whip jar used for the juice. I thought you were not supposed to use “mayonaise” jars for canning because the seal would not be reliable or the jar itself would not hold up to the pressure of the canner. Am I wrong about that? Do others of you use these jars for canning?

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    • Margie Conrad says:

      Juice is canned using a water bath, no pressure, so these jars should work just fine.

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  3. Several years ago the Organic Gardening magazine did an article where they tested mayonnaise jars against canning jars, and found that the mayo jars weren’t any more prone to breaking during the canning process. I don’t know if there have been any newer findings or not, but I have done the water bath canning in mayonnaise/Miracle Whip jars. The canning lids seal just fine on them.

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  4. Judith A says:

    I have used Miracle Whip jar for 30 plus years and never had a problem with them. Mine are the wide mouth jars. I think the glass they used then were a much heavier glass. I pressure can all my produce.

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  5. Shirley Younker says:

    I made the rhubarb crumble from your recipe. Is the 1 cup of butter correct? It turned out like cookie dough. So I added additional oatmeal and flour and it turned out well. When I think of crumble or crisp, I don’t think of cookie dough but a loose mixture to be able to spread on the bottom and top.

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  6. I made the strawberry rhubarb pie from last weeks column. It was delicious.I have never tasted strawberry rhubarb pie let alone make it. My neighbor supplies me with all the rhubarb I can use plus some. In return I make a batch of strawberry rhubarb jam for them. Although the husband, Jeff has made me promise to make him a strawberry rhubarb pie I told him it would be my first so theirs would be the second. It is a easy recipe. Thank you so much.

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