Dear $$firstname$$,

For many of us across the country, it has been a long winter. But it’s official—spring is finally here! So take advantage of all the fresh, local produce that’s now available, and start cookin’!

• In this issue:
• Rhubarb Menu
• See Your Name in Print!
• Earth Day Recipes
• Apricot Desserts
• Tip of the Month

Rhubarb Menu

"Folks with a rhubarb plant or two will love this recipe for Sparkling Rhubarb Spritzer. It’s a nice change from the usual lemonade—we enjoy it all summer long." —Sue Rebers, Campbellsport, Wisconsin

This deliciously different Rosy Rhubarb Salad is a great alternative to cranberry sauce. It goes well with pork or poultry. It’s tartness rounds out a rich meal. —Wanda Rader, Greeneville, Tennessee

The usual reaction to this Rhubarb Pork Chop Casserole is that it’s a nice mix of sweet and tart and a quite unusual use of rhubarb. I enjoy rhubarb but I’m not a dessert person. So I like to use it for more than pies and cobblers. —Jeanie Castor, Decatur, Illinois

Our backyard was filled with rhubarb when I was growing up in Illinois, and my mom would always add some to her applesauce. We liked ours tart, but you can adjust the sugar to your taste and depending on the tartness of your apples. This Chunky Rhubarb Applesauce isn’t my only memory of rhubarb…I still remember us kids eating it raw—after we sprinkled it liberally with salt! —Cheryl Miller, Fort Collins, Colorado

"I love to make this colorful, tart-tasting dessert in the spring, just as Mother always did. As soon as the fresh rhubarb is long enough to pick, I make sure these Rhubarb Pinwheels make an appearance on our table." —Doris Natvig, Jesup, Iowa

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See Your Name in Print!

Send us your recipes for a chance to be published in Taste of Home or one of our sister magazines. Our Food Editors are busy reading recipes from readers like you to fill upcoming magazines. Right now we are looking for special holiday fare including:

• Make-ahead breakfast bakes and brunch recipes.
• Spectacular-looking desserts that are a snap to make.
• Christmas cookie standouts.
• Stocking stuffers like spiced nuts, snack mixes, homemade candies.
• 30-minute entrees — our files are low, low, low!

Send us your best beef, ham, turkey, seafood, pork and meatless entrees that are quick to the table. We need everything but chicken.

Send your recipes today! You can also use the Submit a Recipe link on www.tasteofhome.com; be sure to check out our Contest page for special recipe contests and Contributor Guidelines.

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Earth Day: These simple recipes make it easy to be "green"

All you need to make this Creamy Green Onion Spread is some crackers and three ingredients. —Sue Seymour, Valatie, New York

Goat cheese also comes flavored with mixed herbs. You can find goat cheese for this Mixed Greens with Goat Cheese in the specialty cheese section of your local grocery store. —Taste of Home Test Kitchen

Fat-free sour cream and bottled ranch salad dressing keep this Green Pea Salad easy to prepare. Bacon and cashews punch up the flavor, and broccoli, cauliflower and peas make it nutritious. —Helen Suter, Golconda, Texas

Recipes that are leaner in fat and calories, like the one for these delicious Green Chili Beef Burritos, helped me lose 30 pounds. The meat is so tender. —Shirley Davidson, Thornton, Colorado

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Apricot Desserts

Almond Apricot Bars
Flourless Apricot Pecan Tart
Honey Apricot Biscotti
Apricot Sorbet

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Tip of the Month

Rhubarb Basics: Look for rhubarb stalks that are crisp and brightly colored. Tightly wrap in a plastic bag and store in the refrigerator for up to 3 days. Wash the stalks and remove the poisonous leaves before using. One pound of rhubarb yields about 3 cups chopped. —Taste of Home Test Kitchen

Find more tips using the Taste of Home Tip Finder.

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