Rhubarb recipies???!
does anyone have anysort of recipie which involves rhubarbs!?!?!?!?
thanks xWww@FoodAQ@Com
thanks xWww@FoodAQ@Com
Answers:
TONS OF THEM, HERE ARE A FEW!!!
Rhubarb Pie:
INGREDIENTS
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C)!.
Combine sugar and flour!. Sprinkle 1/4 of it over pastry in pie plate!. Heap rhubarb over this mixture!. Sprinkle with remaining sugar and flour!. Dot with small pieces of butter!. Cover with top crust!.
Place pie on lowest rack in oven!. Bake for 15 minutes!. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes!. Serve warm or cold!.
**************************************!.!.!.
Rhubarb Cake:
INGREDIENTS
1/2 cup butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
1/4 cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar
DIRECTIONS
In a large bowl, cream together butter or margarine and sugar!. Beat in egg and vanilla!.
In another bowl, sift together 2 cups flour, soda, and salt!. Add sifted ingredients alternately with buttermilk to creamed mixture!.
Toss rhubarb with 1 tablespoon flour, and stir into batter!. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface!.
Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter!.
Bake at 350 degrees F (175 degrees C) for 45 minutes!.
**************************************!.!.!.
Bifana (pork and rhubarb chutney, substitute any meat)
INGREDIENTS
3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins
1 1/2 pounds pork tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish
DIRECTIONS
To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan!. Bring to simmer over low heat, stirring occasionally, until sugar dissolves!. Add rhubarb, onion and raisins!. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly!. Remove from heat and let cool completely!.
Preheat oven to 400 degrees F (200 degrees C)!.
To cook pork: Sprinkle pork with cumin, salt and pepper!. Heat oil in large, heavy skillet over high heat!. Add pork and brown on all sides, about 5 minutes!.
Transfer pork to roasting pan!. Brush with 6 tablespoons of the chutney!. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney!. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes!. Slice pork into medallions!. Garnish with cilantro sprigs and serve with remaining chutney!.
**************************************!.!.!.
Rhubarb Berry Jam:
INGREDIENTS
8 cups chopped fresh rhubarb
3 cups white sugar
1 (21 ounce) can blueberry pie filling
1 (3 ounce) package strawberry flavored gelatin
1 (3 ounce) package raspberry flavored gelatin mix
DIRECTIONS
Combine the rhubarb, sugar and blueberry pie filling in a large pot!. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer!. Stir in dry gelatin mix until dissolved!. Transfer to sterile jars or freezer tubs, and cool!. Freeze any jam you don't intend to use right away!.Www@FoodAQ@Com
Rhubarb Pie:
INGREDIENTS
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C)!.
Combine sugar and flour!. Sprinkle 1/4 of it over pastry in pie plate!. Heap rhubarb over this mixture!. Sprinkle with remaining sugar and flour!. Dot with small pieces of butter!. Cover with top crust!.
Place pie on lowest rack in oven!. Bake for 15 minutes!. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes!. Serve warm or cold!.
**************************************!.!.!.
Rhubarb Cake:
INGREDIENTS
1/2 cup butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
1/4 cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar
DIRECTIONS
In a large bowl, cream together butter or margarine and sugar!. Beat in egg and vanilla!.
In another bowl, sift together 2 cups flour, soda, and salt!. Add sifted ingredients alternately with buttermilk to creamed mixture!.
Toss rhubarb with 1 tablespoon flour, and stir into batter!. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface!.
Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter!.
Bake at 350 degrees F (175 degrees C) for 45 minutes!.
**************************************!.!.!.
Bifana (pork and rhubarb chutney, substitute any meat)
INGREDIENTS
3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins
1 1/2 pounds pork tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish
DIRECTIONS
To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan!. Bring to simmer over low heat, stirring occasionally, until sugar dissolves!. Add rhubarb, onion and raisins!. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly!. Remove from heat and let cool completely!.
Preheat oven to 400 degrees F (200 degrees C)!.
To cook pork: Sprinkle pork with cumin, salt and pepper!. Heat oil in large, heavy skillet over high heat!. Add pork and brown on all sides, about 5 minutes!.
Transfer pork to roasting pan!. Brush with 6 tablespoons of the chutney!. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney!. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes!. Slice pork into medallions!. Garnish with cilantro sprigs and serve with remaining chutney!.
**************************************!.!.!.
Rhubarb Berry Jam:
INGREDIENTS
8 cups chopped fresh rhubarb
3 cups white sugar
1 (21 ounce) can blueberry pie filling
1 (3 ounce) package strawberry flavored gelatin
1 (3 ounce) package raspberry flavored gelatin mix
DIRECTIONS
Combine the rhubarb, sugar and blueberry pie filling in a large pot!. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer!. Stir in dry gelatin mix until dissolved!. Transfer to sterile jars or freezer tubs, and cool!. Freeze any jam you don't intend to use right away!.Www@FoodAQ@Com
Grandma's Rhubarb Torte
INGREDIENTS
3/4 cup butter
1 3/4 cups all-purpose flour, divided
1 tablespoon white sugar
6 eggs, separated
1 cup evaporated milk
2 3/4 cups white sugar
8 cups diced rhubarb
1 teaspoon vanilla extract
DIRECTIONS
To Make Crust: Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish!. In medium bowl combine butter, 1 1/2 cups flour and 1 tablespoon sugar and blend together with an electric mixer!. Press mixture into bottom of baking dish and bake for 15 minutes, until set!.
To Make Filling: In large mixing bowl combine 6 egg yolks, 4 tablespoons flour, evaporated milk, 2 cups sugar and rhubarb!. Stir together and pour over cooled crust!. Bake for 1 hour, until set!.
To Make Meringue: In large mixing bowl, beat 6 egg whites until foamy!. Beat in sugar and vanilla until stiff peaks form!. Spread meringue over rhubarb and bake 10 to 20 minutes, until golden!.Www@FoodAQ@Com
INGREDIENTS
3/4 cup butter
1 3/4 cups all-purpose flour, divided
1 tablespoon white sugar
6 eggs, separated
1 cup evaporated milk
2 3/4 cups white sugar
8 cups diced rhubarb
1 teaspoon vanilla extract
DIRECTIONS
To Make Crust: Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish!. In medium bowl combine butter, 1 1/2 cups flour and 1 tablespoon sugar and blend together with an electric mixer!. Press mixture into bottom of baking dish and bake for 15 minutes, until set!.
To Make Filling: In large mixing bowl combine 6 egg yolks, 4 tablespoons flour, evaporated milk, 2 cups sugar and rhubarb!. Stir together and pour over cooled crust!. Bake for 1 hour, until set!.
To Make Meringue: In large mixing bowl, beat 6 egg whites until foamy!. Beat in sugar and vanilla until stiff peaks form!. Spread meringue over rhubarb and bake 10 to 20 minutes, until golden!.Www@FoodAQ@Com
Rhubarb tarts
Serves 6-8
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
frozen puff pastry sheets
small ovenproof tart shapes
10 rhubarb stalks
raw sugar (to taste)
Method
1!. Cut pastry to fit the shapes!.
2!. Blind bake the pastry shapes!.
3!. Wash the ten rhubarb stalks well and cut into 4cm/1?in pieces!.
4!. Place the rhubarb in stainless steel saucepan (don t add water) and add raw sugar, enough to suit your taste!. Shake the saucepan!.
5!. Cook the rhubarb with lid on stirring occasionally until the rhubarb is just soft!.
6!. Place into the tart shells hot or cold, add cream and enjoy!.
Rhubarb fool
Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
350g/12oz rhubarb
55g/2oz caster sugar
1 orange, juice only
water
150ml/? pint cream, whipped
1 egg white, beaten until peaked
Method
1!. Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan!. Boil rapidly until rhubarb is soft!.
2!. In a bowl, fold the egg white into the whipped cream!.
3!. When the rhubarb is soft, fold it in to the egg white and cream mixture!. Reserve a little rhubarb for decoration!.
4!. Spoon the resulting fool into a tall dessert glass!. Top with the reserved rhubarb and serve!.
Rhubarb crumble
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the rhubarb
25g/1oz butter
25g/1oz caster sugar
1 lemon, zest and juice only
75g/2?oz rhubarb, cut into batons
For the crumble
100g/3?oz plain flour
100g/3?oz caster sugar
100g/3?oz whole skinned almonds
Method
1!. Preheat the oven to 200C/400F/Gas 6!.
2!. Stir the butter, sugar, lemon juice and zest over a low heat until the butter is melted!. Tip in the rhubarb and cook for 3-5 minutes, until the rhubarb has softened a little!.
3!. Spoon the rhubarb into a small ovenware dish!.
4!. To make the crumble, whiz the flour, sugar and almonds together in a food processor!. Sprinkle the crumble over the rhubarb and bake for five minutes, or until cooked through!. Serve hot, straight from the dish!.Www@FoodAQ@Com
Serves 6-8
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
frozen puff pastry sheets
small ovenproof tart shapes
10 rhubarb stalks
raw sugar (to taste)
Method
1!. Cut pastry to fit the shapes!.
2!. Blind bake the pastry shapes!.
3!. Wash the ten rhubarb stalks well and cut into 4cm/1?in pieces!.
4!. Place the rhubarb in stainless steel saucepan (don t add water) and add raw sugar, enough to suit your taste!. Shake the saucepan!.
5!. Cook the rhubarb with lid on stirring occasionally until the rhubarb is just soft!.
6!. Place into the tart shells hot or cold, add cream and enjoy!.
Rhubarb fool
Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
350g/12oz rhubarb
55g/2oz caster sugar
1 orange, juice only
water
150ml/? pint cream, whipped
1 egg white, beaten until peaked
Method
1!. Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan!. Boil rapidly until rhubarb is soft!.
2!. In a bowl, fold the egg white into the whipped cream!.
3!. When the rhubarb is soft, fold it in to the egg white and cream mixture!. Reserve a little rhubarb for decoration!.
4!. Spoon the resulting fool into a tall dessert glass!. Top with the reserved rhubarb and serve!.
Rhubarb crumble
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the rhubarb
25g/1oz butter
25g/1oz caster sugar
1 lemon, zest and juice only
75g/2?oz rhubarb, cut into batons
For the crumble
100g/3?oz plain flour
100g/3?oz caster sugar
100g/3?oz whole skinned almonds
Method
1!. Preheat the oven to 200C/400F/Gas 6!.
2!. Stir the butter, sugar, lemon juice and zest over a low heat until the butter is melted!. Tip in the rhubarb and cook for 3-5 minutes, until the rhubarb has softened a little!.
3!. Spoon the rhubarb into a small ovenware dish!.
4!. To make the crumble, whiz the flour, sugar and almonds together in a food processor!. Sprinkle the crumble over the rhubarb and bake for five minutes, or until cooked through!. Serve hot, straight from the dish!.Www@FoodAQ@Com
This is a whole website dedicated to recipes made with rhubarb!. Hope this helps you!.
http://www!.rhubarbinfo!.com/recipe-index!.!.!.!.Www@FoodAQ@Com
http://www!.rhubarbinfo!.com/recipe-index!.!.!.!.Www@FoodAQ@Com
This is a great site with a lot of recipes I even added a couple of my own on this site
http://allrecipes!.com/Recipes/Everyday-C!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Recipes/Everyday-C!.!.!.Www@FoodAQ@Com
I like Rhubarb, here are some that are good!.
Rhubard Pudding Cake
INGREDIENTS
1 cup chopped rhubarb
1 cup white sugar
6 drops red food coloring
1 (3!.5 ounce) package instant vanilla pudding mix
1 (9 ounce) package yellow cake mix
1/4 cup confectioners' sugar for dusting
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)
Combine the chopped fresh rhubarb, the white sugar, and the food coloring and set aside!.
Prepare the vanilla pudding mix according to the package directions!. Pour the finished vanilla pudding into one ungreased 9 inch square baking dish!. Spoon rhubarb mixture over the top of the vanilla pudding!.
Prepare the cake mix according to the package directions and pour evenly over the top the rhubarb and vanilla pudding!.
Bake at 350 degrees F (175 degrees C) for 50 minutes or until cake tests done!. Let cake sit in pan for 10 minutes then turn out onto a serving dish and dust with confectioner's sugar!. Tastes best if served warm!.
Rhubarb Dumplings
INGREDIENTS
1 (12 ounce) can refrigerated buttermilk biscuit dough
2 cups chopped fresh rhubarb
1 cup white sugar
1 cup water
1/2 cup butter, melted
1 1/4 teaspoons vanilla extract
1/2 teaspoon ground cinnamon, or to taste
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!.
Separate the biscuits in the can!. Flatten each one into about a 3 inch circle!. Place a generous tablespoon of chopped rhubarb in the center of each circle!. Wrap the dough up around the rhubarb, and pinch to seal tightly!. Place the dumplings seam side down in a 9x13 inch baking dish!. In a medium bowl, or large measuring cup, stir together the sugar, water, butter and vanilla!. Pour over the dumplings in the pan!. Sprinkle cinnamon over the top!.
Bake uncovered for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown!.
Rhubarb Cheesecake Pie
INGREDIENTS
1/4 cup cornstarch
1 cup white sugar
1 pinch salt
1/2 cup water
3 cups chopped rhubarb
1 (9 inch) prebaked deep dish pie shell
1 (8 ounce) package cream cheese
2 eggs
1/2 cup white sugar
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C!.)
In a saucepan, combine cornstarch, 1 cup sugar, salt, water and rhubarb!. Cook, stirring occasionally, until thickened!. Pour into pie shell!.
Bake in the preheated oven for 10 minutes!. Remove from oven and reduce temperature to 325 degrees F (165 degrees C!.)
In a medium bowl, beat cream cheese, eggs and 1/2 cup sugar until smooth!. Pour over rhubarb in the pan!.
Bake in the preheated oven for 35 minutes, or until filling is set!.
Rhubarb Meringue Squares
INGREDIENTS
CRUST:
1/4 cup butter
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
3 cups chopped fresh rhubarb
3 tablespoons water
1/2 cup white sugar
1/2 teaspoon ground cinnamon
2 tablespoons water
3 tablespoons cornstarch
TOPPING:
2 egg whites
1/2 cup white sugar
1/4 cup flaked coconut
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!. Grease an 8x8 inch square baking dish!.
In a medium bowl, cream together the butter and 1/4 cup sugar until smooth!. Beat in the egg and vanilla!. Combine the flour, baking powder and salt; stir into the butter mixture until a stiff dough forms!. Press the dough into the bottom and 1/2 inch up the sides of the prepared pan!.
Bake crust for 15 minutes, or until firm!.
In a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water!. Bring to a boil, and cook until rhubarb is tender, about 10 minutes!. Mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan!. Cook, stirring constantly, until the sauce is thickened!. Remove from heat, and spread over the baked crust!.
In a medium glass or metal bowl, beat egg whites until soft peaks form!. Gradually add remaining 1/2 cup of sugar, continuing to beat until whites form stiff peaks!. Spread meringue over the layer of rhubarb sauce, and sprinkle coconut over the top!.
Bake for 10 minutes in the preheated oven, or until the meringue is golden brown!. Cool completely before cutting into squares!.Www@FoodAQ@Com
Rhubard Pudding Cake
INGREDIENTS
1 cup chopped rhubarb
1 cup white sugar
6 drops red food coloring
1 (3!.5 ounce) package instant vanilla pudding mix
1 (9 ounce) package yellow cake mix
1/4 cup confectioners' sugar for dusting
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)
Combine the chopped fresh rhubarb, the white sugar, and the food coloring and set aside!.
Prepare the vanilla pudding mix according to the package directions!. Pour the finished vanilla pudding into one ungreased 9 inch square baking dish!. Spoon rhubarb mixture over the top of the vanilla pudding!.
Prepare the cake mix according to the package directions and pour evenly over the top the rhubarb and vanilla pudding!.
Bake at 350 degrees F (175 degrees C) for 50 minutes or until cake tests done!. Let cake sit in pan for 10 minutes then turn out onto a serving dish and dust with confectioner's sugar!. Tastes best if served warm!.
Rhubarb Dumplings
INGREDIENTS
1 (12 ounce) can refrigerated buttermilk biscuit dough
2 cups chopped fresh rhubarb
1 cup white sugar
1 cup water
1/2 cup butter, melted
1 1/4 teaspoons vanilla extract
1/2 teaspoon ground cinnamon, or to taste
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!.
Separate the biscuits in the can!. Flatten each one into about a 3 inch circle!. Place a generous tablespoon of chopped rhubarb in the center of each circle!. Wrap the dough up around the rhubarb, and pinch to seal tightly!. Place the dumplings seam side down in a 9x13 inch baking dish!. In a medium bowl, or large measuring cup, stir together the sugar, water, butter and vanilla!. Pour over the dumplings in the pan!. Sprinkle cinnamon over the top!.
Bake uncovered for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown!.
Rhubarb Cheesecake Pie
INGREDIENTS
1/4 cup cornstarch
1 cup white sugar
1 pinch salt
1/2 cup water
3 cups chopped rhubarb
1 (9 inch) prebaked deep dish pie shell
1 (8 ounce) package cream cheese
2 eggs
1/2 cup white sugar
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C!.)
In a saucepan, combine cornstarch, 1 cup sugar, salt, water and rhubarb!. Cook, stirring occasionally, until thickened!. Pour into pie shell!.
Bake in the preheated oven for 10 minutes!. Remove from oven and reduce temperature to 325 degrees F (165 degrees C!.)
In a medium bowl, beat cream cheese, eggs and 1/2 cup sugar until smooth!. Pour over rhubarb in the pan!.
Bake in the preheated oven for 35 minutes, or until filling is set!.
Rhubarb Meringue Squares
INGREDIENTS
CRUST:
1/4 cup butter
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
3 cups chopped fresh rhubarb
3 tablespoons water
1/2 cup white sugar
1/2 teaspoon ground cinnamon
2 tablespoons water
3 tablespoons cornstarch
TOPPING:
2 egg whites
1/2 cup white sugar
1/4 cup flaked coconut
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!. Grease an 8x8 inch square baking dish!.
In a medium bowl, cream together the butter and 1/4 cup sugar until smooth!. Beat in the egg and vanilla!. Combine the flour, baking powder and salt; stir into the butter mixture until a stiff dough forms!. Press the dough into the bottom and 1/2 inch up the sides of the prepared pan!.
Bake crust for 15 minutes, or until firm!.
In a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water!. Bring to a boil, and cook until rhubarb is tender, about 10 minutes!. Mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan!. Cook, stirring constantly, until the sauce is thickened!. Remove from heat, and spread over the baked crust!.
In a medium glass or metal bowl, beat egg whites until soft peaks form!. Gradually add remaining 1/2 cup of sugar, continuing to beat until whites form stiff peaks!. Spread meringue over the layer of rhubarb sauce, and sprinkle coconut over the top!.
Bake for 10 minutes in the preheated oven, or until the meringue is golden brown!. Cool completely before cutting into squares!.Www@FoodAQ@Com