It’s not too late to book a room near the shores of West Lake Okoboji for Memorial Day weekend, the official summer kick-off holiday for the Iowa Great Lakes area.
The Okoboji Country Inn puts you on-site for the area’s most popular attractions and in the midst of the region’s endless array of fun things to do. Select from five themed rooms or elect to stay in Annabelle’s Suite which includes a private sun room, a 2-person massage air bath and a King-sized bed.
Guests are welcomed with a wine at cheese platter on the day of their arrival and will be in walking distance to the shores of West Lake Okoboji, dining, shopping, and much more.
We are located a few blocks from Arnolds Park
Got rhubarb, here's a great recipe!!!
It’s Rhubarb season and if you are wondering what to make with any extra rhubarb you have here is great recipe. This would be perfect to serve on Mother’s Day too!!!
My cousin Rita, (I call her Ritabelle since I always seem to add belle to the end of every woman’s name I know!!!) is coming to visit in a few weeks and she is going to bring a great rhubarb recipe from her Mom, my Aunt June who was an excellent cook. My Dad can’t wait, he just loves anything rhubarb and does not get to enjoy eating much of it, even though he planted several rhubarb plants in various spots on the property. Hurry up and get here Ritabelle, your room at the Okoboji Country Inn
is waiting for you!!!
Here is Rita’s recipe. Enjoy!!!
2 cups flour 1 cup softened butter 4 tbsp. sugar Mix all together and bake in a sprayed larger glass pan and bake 20 min or until light brown. When that is cooking mix the following in a stove top pan. 2 1/2 cups sugar 6 tbsp flour 1 cup heavy whipping cream 6 egg yolks 7 cups diced finely rhubarb pieces. Cook this until very thick and rhubarb literally falls apart when poked with the stir spoon. Many people quit cooking it when it gets thick but then it is tart and the rhubarb will be tough. Keep cooking until rhubarb chunks fall apart. Then pour hot mix over crust. Then make meringue with the 6 egg whites you have left. Put them in cold mixer bowl and add 12 tbsp sugar to them one at a time on high-speed. This meringue should be perfect with these directions and I add a tsp. vanilla to it before I spread it over mixture. Then I return it to oven on 400 until it is brown and beady. Refrigerate and enjoy. Believe me you will….