DEAR SUN SPOTS: This is a letter of thanks. I had written a letter to Sun Spots (March 22) regarding our weekend Warming Center at the First Universalist Church of Auburn, Unitarian Universalist, asking for an upright freezer so we can store enough food to provide weekend meals. I want to thank Bruce of Mechanic Falls who donated a freezer in excellent condition.

We are still looking for a washer and electric dryer. If there is someone out there who has these items and they aren’t needed anymore, please call Peter at 333-1476.

Also, in the past you have mentioned Angela Carter of Greene who does computer repair. I called her and she came to my house and was able to fix my computer. I would highly recommend her if anyone is having computer issues. Her website is https://www.angelascms.com/. You can send her an email at  j.angela.carter@angelascms.com or reach her at 520-9573. I would not hesitate to use her services again.

Thank you for the work you do. — Virginia, Lisbon

ANSWER: If anyone is updating their laundry appliances, please consider donating the old set. They will be used by folks who are homeless and need a place to wash their clothing at no charge.

DEAR SUN SPOTS: Here is a quick, easy rhubarb dessert recipe. Jiffy Rhubarb Dessert: Preheat oven to 350 degrees. Place 4 cups chopped rhubarb in a buttered 7- by 10-inch baking pan. Sprinkle 1 cup (or less) sugar over the rhubarb then sprinkle on the contents of a 3-ounce box strawberry Jell-O. Add the contents of a 9-ounce box of Jiffy yellow cake mix. Gently pour on 1 cup of warm water then add 5 tablespoons melted butter. Do not stir. Bake for one hour. — David, Poland Spring

DEAR SUN SPOTS: This is my recipe for Rhubarb/Onion Relish: In a large heavy kettle, combine 8 cups chopped rhubarb, 4 cups sliced onions, 4 cups brown sugar, 2 teaspoons salt, 1 teaspoon ginger, 1 teaspoon cinnamon, and 1 cup vinegar. Tie 1 peeled and minced garlic clove and 1 tablespoon pickling spices together in a piece of cheesecloth and add to the kettle.

Bring to a boil. Reduce heat and simmer for 30 minutes or until rhubarb is tender, taking care to not overcook. Remove spices and spoon relish into hot sterilized jars and seal. This makes about three pints and is especially good with roast pork or beef. — Gabrielle, no town

DEAR SUN SPOTS: This recipe is from “Family Favorites” from Country Kitchens. Rhubarb Surprise Pie: Preheat oven to 350 degrees. Sift together 1 cup flour, 1 teaspoon baking powder and 1/4 teaspoon salt. Cut in 2 tablespoons butter until mixture is crumbly. Add 1 beaten egg and 2 tablespoons milk; mix well. Press into a buttered 9-inch pie plate. Arrange 3 cups chopped rhubarb in pie shell and sprinkle with a 3-ounce box strawberry Jell-O. Combine 1/2 cup flour, 1 cup sugar, 1/2 teaspoon cinnamon and 1/2 cup melted butter. Mix until crumbly. Sprinkle on top of pie. Bake for 50 minutes or until rhubarb is tender and top is golden. Cool on rack. — Mary, Lewiston

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name. We won’t use it if you ask us not to. Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to sunspots@sunjournal.com.

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