New? Register Here    Lost your Password?

Looking for Rhubarb Recipes

May
6

I was given A LOT of rhubarb yesterday! I need some recipes, PLEASE!


I found Laura’s recipe for Rhubarb Bread and I will use it, but I have much more rhubarb to use!

Thank you!

ūüôā

Replies Leave a Reply



Replies

16 replies | Get new reply notifications:

Subscribe via RSS Feed

Subscribe without commenting

  1. 5-6
    6:50
    am

    I have added Rhubarb Jam but it is more like a sauce. I like to put it on ice cream and some times I just open a jar and get a spoon!! It is really simple.

  2. 5-6
    7:32
    am

    Thank you, Carla! That looks like a very nice and easy recipe!

  3. 5-6
    7:33
    am

    Here Is one for you I have more

    Rhubarb Crisp

    2 cups sugar
    1 1/2 cups all purpose flour
    1 teaspoon coarsely ground roasted anise seed (original recipe 3 1/2 Tbs.)
    7 ounces cold butter
    1 1/2 pounds rhubarb, (approx 5-6 cups)
    Juice of one half lemon
    zest of two oranges
    1/2 teaspoon vanilla extract

    Preheat oven to 400. Using an electric mixer with paddle attachment or a food processor with a metal blade, mix 1 cup sugar and flour together. Add coarsely chopped anise and cold butter. Mix just until large pea size chunks form and crumbs hold together when a handful is squeezed. Set aside.
    Trim ends of rhubabr, cut into 1 inch lengths, and toss with lemon juice, orange zest, vanilla and remaining sugar. Place in a 9 inch pie pan. Cover with sugar, anise topping Bake for 45 minutes or until fruit juices are bubbling around the sides of the pan and the crisp is evenly golden.
    Keelenorth

  4. 5-6
    7:48
    am

    Keelenorth, could you please submit that to the recipe section so we can all find it later? Thanks! It looks great!

  5. 5-6
    8:51
    am

    Rhubarb Cobbler recipe submitted.

  6. 5-6
    11:23
    am

    Thank you everyone! I will be trying all of them ūüôā

  7. 5-6
    3:54
    pm

    STRAWBERRY-RHUBARB FREEZER JAM

    3 oz. strawberry Jello
    5 c. cut up rhubarb
    3 c. sugar

    Put rhubarb and sugar in a saucepan. Cover and leave overnight. Boil 10 minutes,
    stir in Jello. Put in pint jars. Cool and freeze.

  8. 5-6
    4:02
    pm

    Recently my greed at the farmers’ market prompted me to buy more rhubarb than I
    had time to fashion into tarts or pie. Instead I turned the stalks into syrup,
    which I then made into cocktails and sodas.

    Ingredients

    1¬Ĺ cups rhubarb, roughly chopped
    1 cup sugar
    1¬Ĺ cups water
    ~ Sparkling water
    ~ Ice
    Steps

    1. Place rhubarb, sugar, and 1¬Ĺ cups of water in a saucepan. Bring to a boil,
    then turn down to a simmer. Cook for about 15 minutes, until the syrup is bright
    pink.
    2. Turn off the heat and allow to cool. Strain syrup into a large jar.
    3. To make each soda, measure ¬ľ cup rhubarb syrup into a glass. Add enough
    sparkling water to fill the glass half full. Stir to mix, then add ice.

  9. 5-6
    4:08
    pm

    RHUBARB STRAWBERRY PIE FILLING Makes about 5 (16 oz) pints BWB
    Ball

    3 large apples, peeled, cored and finally chopped
    1 Tbsp grated orange zest
    1/4 cup freshly squeezed orange juice
    7 cups sliced rhubarb (1 inch slices)
    2 cups sugar
    4 cups halved hulled strawberries

    PREPARE boiling water canner. Heat jars & lids in simmering water ’til
    ready for use. Do not boil. Set bands aside.

    COMBINE apples & orange zest & juice in large stainless steel pot,
    stirring to coat apples. Stir in rhubarb & sugar. Bring to a boil over
    med.-hi heat, stirring constantly. Reduce heat & boil gently, stirring
    frequently, ’til rhubarb is tender, about 12 mins. Add strawberries &
    return to a boil. Remove from heat.

    LADLE hot pie filling into hot jars leaving 1″ headspace. Remove air
    bubbles & wipe rim. Center lid on jar. Apply band ’til fit is fingertip
    tight.

    PROCESS jars in boiling water canner for 15 mins., adjusting for
    altitude. Remove jars & cool. Check lids for seal after 24 hours. Lid
    should not flex up & down when center is pressed.

    QUICK TIP Apples are added to this recipe to help thicken the pie
    filling. For the best results, use a variety of apples suitable for
    cooking, such as Golden Delicious, Granny Smith, Jonagold, Lady or Rome
    Beauty.

  10. 5-6
    6:20
    pm

    Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. turn it into a sorbet and accompany
    it with either almond biscotti or lemon and polenta biscuits

    List of Ingredients 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

    Preparation 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.)

    Number of Servings: 4 1/2 cups

  11. 5-6
    6:21
    pm

    I just submitted a recipe for Rhubarb Crumble. It is my VERY favorite way to fix rhubarb.

    mafong

  12. 5-6
    6:22
    pm

    List of Ingredients 1/2c. shortening
    2 c. flour
    2 1/2 tsp. baking powder
    1/4 tsp. salt
    1/4 c. brown sugar
    1 egg slightly beaten
    3/4 c. milk
    6 c. finely diced rhubarb
    1-3oz. pkg. of strawberry jello right from the box(I have used sugar free and it works good)

    Preparation Cut in shortening,flour,baking powder,salt and sugar as for pie crust. Add egg and milk. Mix together and spread in bottom and up the sides of a greased 9×13 cake pan. Mixture is moist. Top with rhubarb . Sprinkle gelatin powder over top of rhubarb. Mix the following 1 1/2 cup sugar,6 tblsp. butter,1/2 c. flour until crumbly like pie crust. Spread over top. Bake at 350 for 50 minutes.

    Cooking Time & Temperature Bake 350*F 50 minutes

  13. 5-6
    9:05
    pm

    I just added Rhubarb Custard bars. So yummy!! I also have a cookbook called The Joy of Rhubarb if you are looking for something in particular I could see whats listed.

  14. 5-7
    7:11
    am

    i put in a rhubard upside down cake and is really good….

  15. 5-18
    10:32
    am

    I make a rosy rhubarb punch when I cater. Basically follow the recipe above to simmer the rhubarb. I puree the whole shebang, instead of straining it. Add to a punch bowl with some fruit juices and sparkling soda. I add juices that are pink in color.

  16. 5-18
    10:34
    am

    It’s me again. After you puree the rhubarb mixture, you can freeze it to use later.

Leave a Reply

If you have a recipe that's been requested, let us know by posting a reply then go to Submit Recipes and add it! Please do not post recipes here in the replies.

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

If searching multiple ingredients, separate each with a comma (xx, xx).







If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!