4-H Food and Nutrition Project

The 4-H foods revue is a fun way to develop your cooking skills and understanding of foods. The foods revue is a pre-fair event, which means that it counts as a fair entry, even though all the work is done before the fair. Entry choices will be listed in the fair premium book under Department 25J, Foods and Nutrition. A picture will be taken of your exhibit and put on display during the Fair. You will receive a premium payment based on your ribbon placing at the revue.

Foods Revue guide


Recipe Challenge!

Recipes will be added each week for members to complete. When you complete the challenge, be sure to email in a picture of the finished product to Chuck (charles.prissel@wisc.edu) or Eileen (eileen.vandyk@wisc.edu) to have it posted up here on the website!

Week One

Easy Baked Rhubarb Dessert

This is a very tasty and attractive dessert. It’s great served warm with ice cream.

TOTAL TIME: Prep: 10 min. Bake: 1 hour YIELD: 16-20 servings.


  • 4 cups sliced fresh or frozen rhubarb
  • 1 package (3 ounces) raspberry gelatin
  • 1/3 cup sugar
  • 1 package yellow or white cake mix (regular size)
  • 1 cup water (or milk)
  • 1/3 cup butter, melted
  • Ice cream, optional


1. Place rhubarb in a greased 13-in. x 9-in. baking dish. Sprinkle with the dry gelatin powder, sugar and cake mix. Pour water evenly over dry ingredients; drizzle with butter.

2. Bake at 350° for 1 hour or until rhubarb is tender. Serve with ice cream if desired.

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Pink Rhubarb Punch

Rhubarb is the featured ingredient in this blush-colored punch. A friend passed the recipe on to me, and we enjoy it so much that I thought others might, too. —Rebecca Mininger, Jeromesville, Ohio

TOTAL TIME: Prep: 30 min. + chilling YIELD: about 5 quarts.


  • 8 cups chopped fresh or frozen rhubarb
  • 8 cups water
  • 2-1/2 cups sugar
  • 2 tablespoons strawberry gelatin powder
  • 2 cups boiling water
  • 2 cups pineapple juice
  • 1/4 cup lemon juice
  • 6 cups ginger ale, chilled
  • Optional: Fresh pineapple wedges, sliced strawberries and sliced lemons


  • 1. In a Dutch oven, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain, reserving liquid (save rhubarb for another use).
  • 2. In a large bowl, dissolve sugar and gelatin powder in boiling water. Stir in pineapple and lemon juices. Stir in rhubarb liquid; refrigerate until chilled.

3. Just before serving, pour into a punch bowl and stir in ginger ale. If desired, garnish with fruit.

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