ISO Rhubarb recipes
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  1. #1
    Registered User Sherryh's Avatar
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    Default ISO Rhubarb recipes

    SO I have Rhubarb, lots of Rhubarb! I've never had Rhubarb before. Anyone want to share how you use Rhubarb at your house?

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    Registered User MaryCarney's Avatar
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    Easiest rhubarb pie EVER

    slice/chop enough rhubarb to fill a pie shell. Combine with 1/4 c sugar and 1 box strawberry jello powder (not sugar free). Top with a crumb topping and bake until the juices bubble and thicken and the edges of the crust look done.
    Rhubarb freezes really well without blanching, too. Wish I had some to cook with......

  3. #3
    Registered User frugalfranny's Avatar
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    Quote Originally Posted by ~Sherry~ View Post
    SO I have Rhubarb, lots of Rhubarb! I've never had Rhubarb before. Anyone want to share how you use Rhubarb at your house?

    This usually comes up about this time every year..........check the recipes here........some good ones.

    This is from last year's post...........some heavenly sounding recipes in it...........that cream pie is just calling my name for this year.


    Rhubarb

  4. #4
    Registered User Daisygirl's Avatar
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    Rhubarb Salsa


    Rhubarb, diced and lightly steamed until tender-crisp
    1/2 cup of brown sugar
    1/2 cup of balsamic or apple cider vinegar
    diced white onion
    finely chopped jalepeno to taste


    Mix and rerfrigerate for at least two hours. You can serve this over meat or poultry or as a side dish with grilled veggies. You can also spread cream cheese over baguette crisps and top with the salsa.

    I haven't made this for a few years so a little tweaking of the measurements might be necessary. Just wanted to share a savory way to serve it instead of only desserts! I've also added chopped fresh peaches to this mixture.

  5. #5
    Registered User frugalfranny's Avatar
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    Thanks dg...............that does sound good.

    I might be making some of that..........

    Have you ever doubled or tripled the recipe to can?

  6. #6
    Registered User Daisygirl's Avatar
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    Quote Originally Posted by frugalfranny View Post
    Thanks dg...............that does sound good.

    I might be making some of that..........

    Have you ever doubled or tripled the recipe to can?
    You are welcome!

    I'm ashamed to admit (*blushing*) that I have never canned!

  7. #7
    Registered User frugalfranny's Avatar
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    Quote Originally Posted by Daisygirl View Post
    You are welcome!

    I'm ashamed to admit (*blushing*) that I have never canned!
    I hadn't either until just a few years ago but it is a great way to
    store food, if you have the storage. And I am totally sold on the
    better taste.

    I have GOBS of rhubarb every year and usually give 10 to 15 pounds of it away on CL. Think I will try to can some of that this year.

    And it could make a great Xmas gift too.

  8. #8
    Registered User happymomof4's Avatar
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    Strawberry Rhubarb Pie
    2 tablespoons cornstarch
    1 cup sugar
    1 cup water
    1 cup sliced rhubarb
    3 tablespoons strawberry gelatin powder
    2 pints fresh strawberries, halved
    1 pastry shell (9 inches), baked

    In a medium saucepan, mix cornstarch and sugar. Stir in water until smooth. Add rhubarb; cook and stir until clear and thickened. Add gelatin and stir until dissolved. Cool.
    Pour about half of rhubarb sauce into pastry shell. Arrange berries over sauce; top with remaining sauce. Refrigerate for 3-4 hours. Makes 8 servings.

  9. #9
    Registered User frugalfranny's Avatar
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    It is that time of year..............

    Will bump this.........as I like the sound of that salsa that is listed...........the other post I bumped has more recipes listed.

  10. #10
    Registered User gottadance's Avatar
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    Check this out - I want to try Rhubarb salsa http://www.rhubarbinfo.com/

  11. #11
    Registered User KimZ's Avatar
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    Oatmeal-Rhubarb Crumble


    Rhubarb Filling2 lb. rhubarb, cut into -inch pieces, or 2 16-oz pkgs. frozen rhubarb
    cup sugar
    1 Tbs. cornstarch
    tsp. vanilla extract
    Oatmeal Topping⅓ cup rolled oats
    ⅓ cup cornmeal
    ⅓ cup sugar
    ⅓ cup pecan halves
    2 Tbs. canola oil
    tsp. minced fresh ginger

    Preheat oven to 400F. Coat 913-inch baking dish with cooking spray.
    To make Rhubarb Filling: Toss together all ingredients in glass or other nonreactive bowl. Let stand 15 minutes to release juices.
    To make Oatmeal Topping: Place all ingredients in bowl of food processor and pulse until mixture is chunky and begins to hold together.
    Spoon rhubarb mixture into prepared baking dish with slotted spoon, leaving any liquid in bowl. Discard liquid. Top with oatmeal mixture. Bake 35 to 40 minutes, until top is lightly browned. Cool on rack 10 minutes before serving.


    Rhubarb Jam

    Makes 3 Cups

    If you do not want to process the jam in a boiling-water bath, simply store it in the refrigerator for up to 2 months.

    2 lb. (about 8 cups) rhubarb, trimmed and sliced into 1-inch pieces
    2 cups granulated sugar
    2 Tbs. grated orange zest
    2 tsp. finely chopped crystallized ginger
    Special equipment:Sterile half-pint jars

    Combine rhubarb, sugar and orange zest in mixing bowl. Cover with plastic wrap, and refrigerate for 12 hours.
    Strain liquid from rhubarb mixture into a large heavy saucepan, pressing on solids to release all juice. Set rhubarb aside.
    Bring liquid to a boil, and cook over medium heat until syrupy and reduced by half, for 15 to 20 minutes, watching closely toward end to prevent scorching. Add reserved rhubarb and crystallized ginger, and cook, stirring, until rhubarb is soft and mixture has thickened, for about 5 minutes.
    Pour into hot, sterilized half-pint jars, leaving 1DA4-inch headspace. Tighten lids, and process in a boiling-water bath for 10 minutes. Remove from heat, cool and store.

    Rhubarb Waffles with Rhubarb Sauce


    Rhubarb Sauce1 lb. (5 cups) rhubarb, trimmed and cut into -inch-long pieces
    1 cups granulated sugar
    Waffles3 large eggs
    1 cups nonfat milk
    1 Tbs. vegetable oil, preferably canola oil
    1 cups all-purpose flour
    cup whole wheat flour
    3 Tbs. granulated sugar
    1 Tbs. baking powder
    tsp. salt

    To make Rhubarb Sauce: Combine rhubarb and sugar in a saucepan, and cook over medium-low heat until rhubarb is tender and translucent, about 15 minutes. Using a slotted spoon, transfer about 1 cup of rhubarb to a small bowl, and reserve for waffle batter. Increase heat to medium, and cook remaining rhubarb in syrup, stirring occasionally, until slightly thickened, for about 5 minutes.
    To make Waffles: Whisk eggs in a mixing bowl until frothy. Whisk in milk and oil. Stir in reserved 1 cup cooked rhubarb. Sift flours, sugar, baking powder and salt into a mixing bowl. Gently stir dry ingredients into egg-milk mixture just until moistened.
    Preheat a waffle iron to medium-high. Fill the iron about two-thirds full. Close, and cook waffles until they are nicely browned, for about 4 minutes. Repeat with remaining batter, coating waffle iron lightly with oil, if necessary, before cooking each batch. Serve waffles hot, topped with Rhubarb Sauce.
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  12. #12
    Registered User frugalfranny's Avatar
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    Quote Originally Posted by gottadance View Post
    Check this out - I want to try Rhubarb salsa http://www.rhubarbinfo.com/

    Did you read the recipe for the one that is posted further down in this post?............it sounds really good and I LOVE balsamic vinegar.....I must try it. Could be really interesting.........

    I just finished giving away my rhubarb........but there will be more.

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