Rhubarb Strawberry Fool
1 pound rhubarb, cut into chunks
3 ounces golden caster sugar
9 ounces strawberries, hulled
1/2 carton ready made custard
5 ounce carton extra thick double cream
Put the rhubarb and sugar in a pan and simmer, stirring often, for 10 minutes until pulpy. Halve or quarter the strawberries depending on size, stir into the rhubarb and cook for 5 minutes until softened. Remove from the heat and cool. When cold, set aside four tablespoons of the mixture. Beat the custard and cream into the remainder; spoon into glasses. Swirl a tablespoon of the reserved mixture into the top of each glass. Serves 4
Rhubarb Pie
Filling:
2 cups sugar
3 tablespoons flour
2 eggs, beaten
5 1/2 cups coarsely chopped rhubarb
2 8 inch unbaked pie shells
Crumbs:
1 cup flour
1/2 cup brown sugar
1/4 cup shortening
1/2 teaspoon baking soda
1/2 teaspoon baking powder
To prepare filling combine sugar, flour and eggs. Stir to form a thick paste. Fold in rhubarb pieces. Spoon into 2 unbaked pie shells. Cut recipe by half if you only want to make one pie. To prepare crumbs combine all ingredients and mix well. Sprinkle evenly over rhubarb mixture. Bake at 400F for 10 minutes, reduce heat to 350F and bake 40 to 50 minutes more.
Rhubarb Oatmeal Bars
Crust:
1/2 cup chopped nuts
1 1/2 cups rolled oats
1 cup brown sugar
1/4 teaspoon salt
1 1/2 cups flour
1 cup shortening
1/4 teaspoon vanilla
Filling:
3 cups chopped rhubarb
1 1/2 cups sugar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon vanilla
Make crust: Combine all ingredients until crumbly. Pat half of mixture into 13 x 9 inch baking pan. Make filling: In saucepan combine rhubarb, sugar, cornstarch and water. Cook until clear. Blend in vanilla. Pour over crust. Sprinkle with remaining crumb mixture. Bake at 350F for 20 minutes.
Rhubarb and Ginger Cake
1 1/2 pound fresh rhubarb
4 ounces butter
3 ounces sugar plus extra for sprinkling
2 eggs
4 ounces flour
1 teaspoon ground ginger
Topping:
3 ounces butter
4 ounces flour
2 ounces sugar
icing sugar to finish
Preheat the oven to 350F. Prepare the rhubarb by trimming off the leafy tops and the pale pink root slivers at the base of each stalk. Rinse and chop into 1 inch chunks. Cream the butter and sugar together and when light and fluffy, add the eggs one at a time heating well. Fold in the flour and the ground ginger. Spoon the mixture into a greased and lined 8 inch tin. Cover with the prepared rhubarb and sprinkle with sugar. Make the topping by rubbing the butter into the flour until it resembles bread crumbs and stirring in the sugar. Spoon over the rhubarb. Bake for 3/4 hour until firm and springy to the touch. Allow to cool and dust with icing sugar before serving
Rhubarb Brown Betty
5 cups rhubarb cut in 1/2 inch pieces
1 3/4 cups sugar
1 tablespoon flour
1/4 teaspoon salt
1 1/2 teaspoons grated orange rind
sections of one orange, cubed
4 cups bread cubes in 1/2 inch pieces
1/2 cup melted butter or margarine
1/2 cup flaked or chopped coconut
Mix first 4 ingredients and 1/2 of orange rind. Add 2 cups bread crumbs and 1/4 cup butter. Combine bread crumbs, cubed orange, grated orange rind, butter and coconut and sprinkle over top. Bake in greased 8 x 8 x 2 inch pan at 375F for 40 minutes or until brown. Serve warm.
Ricotta Rhubarb Bread
2 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons melted butter or margarine
1 cup ricotta cheese, either whole milk or part skim ricotta
1/2 cup milk
2 eggs
1/2 teaspoon almond extract
1 cup finely chopped rhubarb
1/2 cup slivered almonds, optional
confectioner's sugar
In large bowl, combine flour, sugar, baking powder and soda, salt. In medium bowl beat together melted margarine, ricotta cheese, milk, eggs and extract. Add ricotta mixture to dry ingredients; stir just until blended. Fold in rhubarb and nuts. Scoop batter into greased and floured loaf pan. Bake at 350F for 50 minutes. Cool pan on wire rack for 10 minutes. Remove from pan and cool completely. Sprinkle with confectioner's sugar. Store in an air tight container. This bread slices better the second day. Serves 12.
Rhubarb Rice Pudding
Cooking rhubarb to the right consistency is trickier than you might think, it changes from barely tender to falling apart in a matter of seconds. Watch it carefully while it's poaching. In this recipe you'll need to boil the rhubarb syrup to the soft ball stage. To determine this, just drop a small amount of syrup into a cup of cold water. If you can form it into a sticky lump that flattens when pressed, it has reached the right consistency. This technique is especially useful with small amounts of syrup, from which it can be difficult to obtain an accurate temperature reading with a thermometer.
3/4 cup white basmati rice
1 vanilla bean
3 cups whole milk
1 1/2 cups heavy cream
1/2 cup plus 1 tablespoon sugar
1 tablespoon unsalted butter
1/4 teaspoon freshly grated nutmeg
1 teaspoon unflavored gelatin, less than 1 envelope
1 tablespoon cold water
Topping:
1 1/2 pounds rhubarb
1 1/2 cups water
2 1/4 cups sugar
In a bowl soak rice in cold water to cover 30 minutes. In a sieve drain rice and rinse under cold water. With a knife halve vanilla bean lengthwise and scrape seeds into a 3 quart heavy saucepan. Add pod, rice, milk, cream, sugar, butter, nutmeg and a pinch salt. Bring mixture to a boil, stirring occasionally and simmer, partially covered, over moderately low heat, stirring occasionally, 25 minutes, or until rice is tender and mixture is creamy but still loose. Remove pan from heat and discard pod. In a small cup sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute. Stir gelatin mixture into hot rice mixture until gelatin is dissolved. Lightly oil a 9 inch spring form pan and line with plastic wrap. Pour pudding into pan and cool on a rack. Chill pudding, covered, until firm, at least 3 hours and up to 1 day.
Make Topping:
Have ready a tray lined with wax paper. Trim rhubarb and cut stalks crosswise into 1 inch pieces. In a 12 inch heavy skillet bring water and sugar to a boil, stirring until sugar is dissolved and boil 1 minute. Add rhubarb and poach at a bare simmer, without stirring, until just tender but not falling apart, about 10 minutes. With a slotted spoon transfer rhubarb pieces as cooked to tray. Pour syrup through a sieve into a bowl and return to skillet. Boil syrup until it reaches soft ball stage, about 10 minutes; syrup will be reduced to about 1 cup. Keep warm, covered. Remove side from spring form pan and invert a serving plate over rice pudding. Invert pudding onto plate and remove bottom of pan and plastic wrap. Arrange rhubarb decoratively on top of pudding and brush with warm syrup. Chill rhubarb rice pudding, uncovered, until cold, at least 1 hour and up to 3. Serve rhubarb rice pudding chilled. Serves 6 to 8.
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
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, Onion and Raisin Chutney
1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4 inch slices
3 tablespoons vegetable oil
1 cup golden raisins
3 tablespoons red wine vinegar
1/8 teaspoon ground cloves
1/4 cup sugar
1 pound rhubarb, trimmed and cut into 1/2 inch pieces, about 3 cups
In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves and the sugar, let the mixture stand for 15 minutes and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb; do not stir in the rhubarb and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature. Makes about 3 1/2 cups.
Rhubarb Crunch
3 ounces quick oats
6 tablespoons flour
1 teaspoon cinnamon
3 tablespoons Brown Sugar Twin
1/4 cup reduced calorie margarine, melted
4 cups diced rhubarb
1 4 serving package JELLO sugar free strawberry gelatin
1 4 serving package JELLO sugar free vanilla cook and serve pudding mix
1 1/2 cups water
1 teaspoon vanilla extract
Preheat oven to 350F. In a medium bowl, combine oats, flour, cinnamon and Brown Sugar Twin until well blended. Add melted margarine. Mix until crumbly. Set aside. Place rhubarb in an 8 x 8 inch baking dish. In a medium saucepan, combine dry gelatin, dry pudding mix and water. Cook to boiling, stirring constantly. Remove from heat. Stir in vanilla extract. Pour hot mixture over diced rhubarb. Top with crumbs. Bake 30 minutes or until rhubarb is tender. Cool on a wire rack. 6 servings.
Rhubarb Rosemary Jelly
1 pound trimmed rhubarb
1 3/4 cups water
3 1/4 cups sugar
1/3 cup white wine vinegar
3 tablespoons chopped fresh rosemary leaves
2 1/4 ounce envelopes unflavored gelatin
Cut enough rhubarb crosswise into 1/2 inch slices to measure 3 cups. In a 4 quart kettle bring rhubarb, 1 1/2 cups water, sugar, vinegar and rosemary to a boil and simmer 15 minutes, rhubarb will disintegrate. While rhubarb is simmering, in a small bowl sprinkle gelatin over remaining 1/4 cup water and let soften 1 minute. Remove kettle from heat and stir gelatin mixture into rhubarb mixture until gelatin is just dissolved. Pour mixture through a fine sieve into a large bowl, gently pressing on solids and discard solids. Skim off any foam and immediately pour jelly into sterilized jars, filling to within 1/8 inch of tops. Wipe rims of jars with a dampened cloth and seal jars with lids. Cool jars completely. Rhubarb rosemary jelly keeps, chilled, 2 months. Makes about 3 cups.
Rhubarb and Banana Muffins
2 egg whites
2/3 cup skim milk
1/4 cup unsweetened applesauce
2 cups all purpose flour
1/2 cup sugar
1/2 cup mashed banana
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2/3 cup rhubarb, chopped
Preheat oven to 400F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium sized bowl beat egg whites with fork; stir in milk and applesauce. Add remaining ingredients except rhubarb, mixing just until flour is moistened, batter will be lumpy. Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks. Serves 12.
Rhubarb Sorbet
1 cup plus 2 tablespoons sugar
1 cup water
3 tablespoons fresh lemon juice
1 pound fresh rhubarb or frozen, thawed, drained, cut into 1 inch pieces
2 tablespoons light corn syrup
Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender, about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour. Transfer rhubarb mixture to ice cream maker and process according to the manufacturer's instructions. Freeze. Can be prepared 3 days ahead. Keep frozen. Makes about 4 1/2 cups.
Rhubarb Cake
1 1/2 cups brown sugar
1/2 cup margarine
1 teaspoon vanilla
1 egg
1 cup sour milk*
1 teaspoon soda
2 cups flour
1 1/2 cups rhubarb, cut in small pieces
1/2 cup sugar
1 teaspoon cinnamon
Cream margarine and brown sugar, add vanilla and egg. Put soda in sour milk and add mixture alternately with the flour. Fold in rhubarb. Pour into a 13 x 9 inch cake pan. Sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Bake at 350F for 40 minutes in prepared 9 x 13 pan.
*To make sour milk, place 1 tablespoon vinegar in a glass measure. Add enough milk to make 1 cup.
Rhubarb Strawberry Meringue
3 cups cut rhubarb
2 tablespoons flour
1 1/4 cups sugar
2 tablespoons water
1 pint strawberries, washed and hulled
2 eggs, separated
Trim off leaves and root end of rhubarb and cut stems into 1/2 inch lengths. Turn into a saucepan with the flour and 1 cup of the sugar blended together, add water and simmer for 10 minutes, stirring frequently. Add strawberries. Remove from heat and stir in the well beaten egg yolks. Turn into an 8 inch square casserole and bake in a 350F oven for 10 minutes. Beat egg whites until stiff with remaining sugar and spread over pudding; return to oven; reduce to 300F and bake 15 minutes longer, or until meringue is delicately browned. If preferred, meringue may be put onto the cooled pudding with a pastry tube or in puffs dropped from a spoon, then baked. 5 to 8 servings.
Go Anywhere Rhubarb Squares
1 cup flour
1/3 cup powdered sugar
1/3 cup butter
Filling:
1 cup sugar
1/4 cup flour
2 eggs, lightly beaten
1 teaspoon vanilla
3 cups finely chopped fresh or frozen rhubarb
Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11 inch x 7 inch x 2 inch baking pan. Bake at 350F for 12 minutes. For filling, combine the first four ingredients in a bowl. Stir in rhubarb; pour over a warm crust. Bake at 350F for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator. 16 servings.
Rhubarb Raisin Crisp
5 cups sliced fresh or frozen rhubarb
2 tablespoons flour
1/2 cup raisins
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup flour
1/3 cup quick cooking oats
1/3 cup butter or margarine
vanilla ice cream, optional
Combine rhubarb and 2 tablespoons of flour; place in greased 8 inch square pan. Sprinkle with raisins. Combine brown sugar, cinnamon and salt; sprinkle over raisins. Combine oats and remaining flour; cut in butter until crumbly. Sprinkle over top. Bake at 375F for 40 to 45 minutes or until golden brown. Serve warm with ice cream if desired.
Almond Rhubarb Coffee Cake
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 1/2 cups finely chopped fresh or frozen rhubarb
1/2 cup sliced almonds
Topping:
1/3 cup sugar
3 1 tablespoon butter, melted
1/4 cup sliced almonds
Beat brown sugar, oil, egg and vanilla until smooth. Combine flour salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in Rhubarb and almonds. Pour into 2 greased 9 inch round cake pans. For topping, combine sugar and butter; stir in almonds. Sprinkle over batter. Bake at 350F for 30 to 35 minutes or cake tests done.
Rhubarb Relish
2 cups finely chopped fresh or frozen rhubarb
2 cups finely chopped onion
2 1/2 cups packed brown sugar
1 cup vinegar
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper
Combine all ingredients in a saucepan. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator. Makes a nice condiment for poultry, pork or beef.
Rhubarb Strawberry Sauce
1 pound fresh or frozen rhubarb, cut into 1 inch pieces
12 ounces currant jelly
2 cups sliced fresh or frozen strawberries
1/4 cup sugar
Bring rhubarb and jelly to a boil over medium heat, stirring frequently. Reduce heat; cover and simmer for 8 to 10 minutes or until rhubarb is tender. Remove from heat. Mash with a potato masher. Stir in strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles.
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