Saturday, March 24, 2012

Rhubarb Recipes

Like my tomatoes, I just can't let my rhubarb go to waste so in the fall I cut the larger stalks and freeze my rhubarb.  It freezes nicely and allows me to have a strawberry rhubarb pie or rhubarb bread in the middle of winter.

Rhubarb Bread

1 1/2 C brown sugar, packed
2/3 C oil
1 egg
1 C buttermilk
1 tsp salt
1 tsp baking soda
1 tsp vanilla
2 1/2 C flour.
2 C diced rhubarb
1/2 C chopped nuts
1 Tb soft butter
1/4 C granulated sugar
Preheat oven to 350 F. Grease 2 8x4-inch loaf pans.  Combine in a bowl the brown sugar and oil. Stir well until smooth.  Add the egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist.  Fold in the diced rhubarb and chopped nuts. Turn batter into prepared loaf pans.  Combine the butter and sugar until crumbly, then sprinkle over batter.

Bake at 350 F 50 to 55 minutes, or until bread passes the toothpick test. Turn out onto racks and cool before slicing. Slice into about 20 slices per loaf.

Refrigerator Rhubarb Jam

5 cups rhubarb
3 cups sugar
3 oz. pack of strawberry Jello

Boil together, simmer for 15 minutes. Add in a 3 ounce pkg. of strawberry Jello. Stir until dissolved, pour into jars and refrigerate. Can be frozen too.

Rhubarb-Raspberry Jam

4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
2 cups sugar
1 tablespoon fresh lemon juice
1  1/2-pint basket raspberries
1/2 teaspoon ground cardamom (optional)

Combine rhubarb pieces, sugar and fresh lemon juice in heavy large Dutch oven. Cover and refrigerate until juices form, stirring occasionally, at least 8 hours or overnight.
Bring rhubarb mixture to simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens slightly, about 5 minutes. Add raspberries and boil until mixture is thick, stirring occasionally, about 6 minutes longer. Remove jam from heat. Stir in ground cardamom. Cool jam completely. (Jam can be made 1 week ahead. Store in covered container in refrigerator.)
Makes about 2 cups
 Rhubarb Cake

5 cups chopped rhubarb
1 cup sugar
3 cups marshmallows
1 box strawberry Jello
1 box yellow cake mix

Mix first 4 and put in bottom of greased pan.  Prepare a boxed yellow cake mix according to box directions. Pour  prepared boxed cake mix over the rhubarb mixture. Bake for 1 hour at 350 degrees.  Serve with whipped cream on top.

Norwegian cold rhubarb soup with mint

4 sticks of rhubarb
1 tsp. vanilla
1 pt of water
6 oz sugar
5 sprigs of mint
1 lemon

Take the leaves of the mint sprigs. Peel the rhubarb and cut it into thin slices. Put the rhubarb peel in a saucepan with the water, sugar, vanilla, the juice of the lemon and the by now leafless mint sprigs, let it simmer for 10minutes. Sieve the liquid and add the rhubarb slices. Bring it to the boil, take off the heat and leave to cool. Cut the mint leaves into thin strips. Serve the soup ice cold with the chopped mint leaves on top.
Serves 8 people

Rhubarb Strawberry Pie with Streusel Topping

2 eggs
1/2 cup sugar
1/4 cup flour
2 c frozen strawberries
1  pie shell
2 cup frozen rhubarb
Streusel topping:
1/2 cup sugar
1/4 cup shortening
1/4 c butter
1 pinch of salt
3 tbsp. honey
3/4 cup flour

Pre heat oven 425 degrees.  Wisk eggs in large bowl. Wisk sugar, flour until smooth. Set aside. Cut rhubarb, fold into egg mixture. Put in pie shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply topping and bake for 40 minutes.

Rhubarb Strawberry Hand Pies
I love store bought puffed pastry.  It allows you to make a quick dessert anytime without a huge mess or trouble.  Using your  rhubarb jam you can always make quick hand pies that look as good as they taste.  
Carefully unfold your pastry.  Cut into squares.  Use one of the above jams and put a spoonful of the mixture on the dough and fold over.  Use a fork to pinch the edges closed.  Cut vents in the top and sprinkle with a little sugar.  Bake at 350 degrees until gold brown.

Tomorrow I'll start sharing zucchini recipes. I can't let any of them go to waste either so grate and freeze them also. I have a terrific carrot zucchini cake recipe that was given to me over 30 years ago that is the best I have ever found.

Be happy and may God bless you and yours.  

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