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!
🙂
Looking for Rhubarb Recipes
May
6
6
Comments
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Carla says:
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.
On May 6, 2010 at 6:50 am
CindyP says:
Thank you, Carla! That looks like a very nice and easy recipe!
On May 6, 2010 at 7:32 am
Keelenorth says:
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
On May 6, 2010 at 7:33 am
Suzanne McMinn says:
Keelenorth, could you please submit that to the recipe section so we can all find it later? Thanks! It looks great!
On May 6, 2010 at 7:48 am
Mrs.Turkey says:
Rhubarb Cobbler recipe submitted.
On May 6, 2010 at 8:51 am
CindyP says:
Thank you everyone! I will be trying all of them 🙂
On May 6, 2010 at 11:23 am
Keelenorth says:
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.
On May 6, 2010 at 3:54 pm
Keelenorth says:
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
1½ cups rhubarb, roughly chopped
1 cup sugar
1½ cups water
~ Sparkling water
~ Ice
Steps
1. Place rhubarb, sugar, and 1½ 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 ¼ cup rhubarb syrup into a glass. Add enough
sparkling water to fill the glass half full. Stir to mix, then add ice.
On May 6, 2010 at 4:02 pm
Keelenorth says:
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.
On May 6, 2010 at 4:08 pm
Keelenorth says:
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
On May 6, 2010 at 6:20 pm
mafong says:
I just submitted a recipe for Rhubarb Crumble. It is my VERY favorite way to fix rhubarb.
mafong
On May 6, 2010 at 6:21 pm
Keelenorth says:
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
On May 6, 2010 at 6:22 pm
purpleferrets3 says:
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.
On May 6, 2010 at 9:05 pm
shirley burkard says:
i put in a rhubard upside down cake and is really good….
On May 7, 2010 at 7:11 am
Bonny says:
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.
On May 18, 2010 at 10:32 am
Bonny says:
It’s me again. After you puree the rhubarb mixture, you can freeze it to use later.
On May 18, 2010 at 10:34 am