Flavors in Full Bloom

Home cooks' creative brilliance is blossoming this season! Winning recipes with rosy rhubarb, crunchy carrots, and juicy strawberries make mealtime extra lush.

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Grand Prize

Rhubarb Bruschetta

Fresh rhubarb jam is spooned over cheese-topped bruschetta for a delightful spring appetizer. Spread goat cheese on bread slices as soon as they are removed from the broiler. -Margee Berry, White Salmon, WA

Takes: 30 min. Makes: 11/2 dozen

• 5 tsp. olive oil, divided
• 11/2 cups chopped fresh or frozen rhubarb
• 1/2 cup chopped red onion
• 1/4 cup sugar
• 3 Tbsp. lemon juice
• 1 tsp.grated lemon zest
• 1/2 tsp. dried lavender flowers
• 18 slices French bread baguette (14in. thick)
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped pistachios

1. In a large skillet, heat 1 tsp. oil over medium-high heat. Add rhubarb, onion, sugar, and lemon juice; cook and stir until tender, 5-7 minutes. Stir in zest and lavender. Remove from the heat. Mash mixture to a chunky consistency; set aside.

2. Brush bread slices on both sides with the remaining 4 tsp. oil. Place bread on ungreased baking sheets. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Spread with goat cheese. Top with the rhubarb mixture and pistachios.

1 APPETIZER 62 cal., 4g fat (1g sat. fat), 8mg chol., 60mg sod., 6g carb. (3g sugars, 1g fiber), 2g pro.

MARGEE BERRY

Grand Prize Winner

AT WHAT SPRINGY CELEBRATIONS DO YOU LIKE TO SERVE THIS STARTER?

My recipe is wonderful served on Easter or at bridal showers and wine-and-cheese gatherings.

HOW ELSE DO YOU MAKE USE OF RHUBARB?