Looking for recipes for rhubarb?!
Looking for recipes for rhubarb?
Answers:
Rhubarb-zucchini Pie With Cherry Jelly in Buckwheat Crust
Odd looking but if you close your eyes and open your mouth (and mind) you are in for a treat. Recent studies report that including cinnamon in your diet can help control diabetes type 2. Replace the brown sugar in the crust with Sweet'n'Low Brown for a lower sugar content.
1? hours 30 min prep
Crust
1/2 cup buckwheat flour
1 cup unbleached flour
2 teaspoons brown sugar, packed
1/2 teaspoon cinnamon
3 tablespoons shortening
6 tablespoons butter
1/4 cup ice water
1/2 teaspoon salt
Filling
2 eggs, lightly beaten
3/4 cup honey
1 teaspoon orange rind, grated
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 cups zucchini, peeled and chopped
3 cups rhubarb, sliced
Cherry jelly
1/2 lb tart cherries
2 tablespoons honey
2 tablespoons sugar
2 tablespoons mung beans, hulled
2 tablespoons water
Egg Wash
1 egg, beaten
1 tablespoon water
cinnamon sugar
Preheat oven to 400°F.
In a mixing bowl, combine flours, sugar, and cinnamon.
Cut in shortening and butter until the mixture is crumbly.
Add water slowly until dough forms.
Divide dough into two balls.
Place cherries in a heat-proof bowl and place over a pot of boiling water.
Cover with a tight fitting lid and steam for 25 minutes.
Strain contents of bowl, retain the liquid and dispose of cherries.
Combine cherry liquid with sugar in a saucepan and bring to a boil.
Add honey to cherry mixture, remove from heat and cool.
Grind mung beans in blender for 5 minutes.
Sieve the mung beans and combine flour with water.
Add mung bean mixture to cherry liquid.
Roll out half of buckwheat crust and line 8 inch pie pan.
Beat eggs and honey togther with cinnamon, salt and orange peel.
Add rhubarb, zucchini and cherry jelly to egg mixture and mix well.
Pour filling into pie pan.
Roll out second half of crust and place over filling.
Crimp edges and cut slits for steam in top.
Use a pastrey brush to cover the top with egg wash and sprinkle with cinnamon sugar.
Bake at 400° for 15 minutes.
Reduce temperature to 350°F and bake 30 minutes.
Cool before serving.
Top with vanilla ice cream.
http://www.recipezaar.com/93505...
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Here is a rhubarb recipe link list..
Rhubarb recipes link list
http://www.rhubarbinfo.com/recipe-index.... (lots of different rhubarb recipes)
http://www.lesleycooks.com/rhubarb.htm... (several rhubarb recipes)
http://www.foodtv.ca/recipes/recipedetai... (rhubarb lemonade)
http://www.rhubarbinfo.com/recipe-cobble... (rhubarb cobbler)
http://www.lesleycooks.com/rhubarb.htm... (lots of rhubarb recipes)
http://www.hungrybrowser.com/phaedrus/m1... (fruit of the forest pie)
http://www.lesleycooks.com/desserts/hawa... (hawaiian rhubarb pie)
http://www.lesleycooks.com/canning/rhuba... (rhubarb and blueberry jam)
http://www.lesleycooks.com/desserts/rhub... (rhubarb ice cream)
http://www.lesleycooks.com/breads/rhubar... (rhubarb muffin 1)
http://www.netcooks.com/recipes/breads/r... (rhubarb muffin 2)
http://www.lesleycooks.com/desserts/rhub... (rhubarb orange coffee cake)
http://www.lesleycooks.com/desserts/rhub... (rhubarb pie)
http://www.lesleycooks.com/desserts/rhub... (rhubarb upside down cake)
http://www.lesleycooks.com/desserts/stra... (strawberry rhubarb ice cream)
http://www.lesleycooks.com/desserts/best... (Tammy’s rhubarb cake)
http://www.foodnetwork.com/food/recipes/... (rhubarb peach cobbler, alton brown)
http://www.foodnetwork.com/food/recipes/... (Rhubarb strawberry Crisp, Emeril)
Savory Rhubarb recipes
http://www.journalstar.com/articles/2006... (rhubarb cherry chutney)
http://www.journalstar.com/articles/2006... (rhubarb chutney)
Rhubarb Bread
Ingredients:
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 Tbl soft butter
1/4 C granulated sugar.Procedure:
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.
Nutrition:
Each 2 slice serving contains about: 456 calories, 292 mg sodium, 25 mg cholesterol, 21 g fat, 65 g carbohydrates, 6 g protein and 0 fiber.
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Country Rhubarb Dessert
Ingredients:
2 cups fresh rhubarb -- washed and cut into 1/2" pieces
1 cup flour
1/2 cup butter -- softened
1/3 cup confectioner's sugar
3 eggs
1 1/4 cups sugar
1/4 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
whipped cream
strawberries -- for garnishProcedure:
Blend flour and softened butter until like coarse crumbs. Add confectioner's sugar. Press into buttered 9" square pan or 10x7x1/2" rectangular pan .Bake at 350- for 15 minutes until golden. When crust is baking, beat eggs. Add 1 1/4 cup sugar, very gradually. Beat intul very light and fluffy, 5 minutes on High with electric mixer. At low speed, add flour, baking powde,r vanilla and salt. Fold in rhubarb with spatula. Pour over baked crust. Spread evenly. BAke at 350 - for 40 minutes until light brown and top feels dry. Serve cooled, with whipped cream and strawberries.
Rhubarb Cookies
Ingredients:
1/4 lb butter
1 c Sugar, brown, light
1 Egg
1 c Cooked rhubarb, drained **
2 c Flour
1/4 ts Salt
1 ts Baking soda
1 ts Nutmeg, grated
1 ts Cinnamon
1/2 ts Ground cloves
3 T crystallized ginger; finely chopped (opt)
1/2 c Walnuts; chopped
1 c raisinsProcedure:
** To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in 1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar 1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off). Pour off 3/4 cup of the liquid and use for a drink. Cook the rhubarb slices in the remaining until just tender but still holding their shathe remaining until just tender but still holding their shape, less than 5 minutes. The rhubarb is ready to eat as is, to use in other recipes, or to freeze in containers.
Cream the butter and sugar together. Add the egg and beat until light, then stir in the rhubarb. Stir the flour, salt, baking soda, and spices together and toss until thoroughly mixed. Stir the dry ingredients into the rhubarb mixture until the two are blended, then fold in the optional ginger, the walnuts, and the raisins. Drop the batter by the tablespoonful onto greased baking sheets about 1 1/2 inches apart, and bake in a preheated 350 F oven for 12 minutes, until lightly browned at the edges.
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4 cups diced rhubarb
4 cups fresh strawberries, hulled, and halved, if large
1 cup granulated sugar
2 teaspoons orange zest
2 tablespoons cornstarch
1/4 cup orange liqueur (recommended: Grand Marnier or Cointreau)
10 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups all-purpose flour
1/4 cup light brown sugar
Pinch salt
In a large bowl, combine the rhubarb, strawberries, 3/4 cup of the granulated sugar, orange zest, cornstarch and orange liqueur, and toss to thoroughly combine. Grease a 9 by 13-inch casserole or baking dish with 1 tablespoon of the butter and transfer the fruit mixture to the prepared casserole.
Preheat the oven to 375 degrees F.
In a mixing bowl, combine the remaining 9 tablespoons of butter, flour, remaining 1/4 cup of granulated sugar, the brown sugar and salt and cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubbly in places, about 45 minutes.
Cool briefly and serve warm, with a dollop of whipped cream, ice cream, or creme fraiche, if desired.
Awesome and easy!!
Rhubarb Crunch:
1? hours 20 min prep
1 9X9 pan
1 cup flour
3/4 cup rolled oats
1 cup brown sugar
1/2 cup margarine, melted
1 teaspoon cinnamon
4 cups rhubarb, chopped
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
1. Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
2. Cover with chopped rhubarb.
3. Combine sugar, cornstarch, and water.
4. Cook until thick and clear in a small saucepan.
5. Remove from heat and add vanilla.
6. Pour over rhubarb.Top with remaining crumbs.
7. Bake at 350 degrees for 1 hour.
Rhubarb Stir Cake
* 1/4 cup (50 ml) butter, softened
* 1 1/2 cups (375 ml) packed brown sugar
* 1 egg
* 1 tbsp (15 ml) vanilla
* 2 1/3 cups (575 ml) all-purpose flour
* 1 tsp (5 ml) baking soda
* salt
* 1 cup (250 ml) sour cream
* 4 cups (1 l) rhubarb cut into 1/2 inch (12 mm) pieces
* 1/2 cup (125 ml) granulated sugar
* 1/2 tsp (2 ml) nutmeg
- Preheat oven to 350 F (180 C)
- In a large bowl, cream together butter and brown sugar. Beat in egg and vanilla
- Sift together flour, baking soda and salt, gradually stir into butter mixture, then fold in sour cream and rhubarb.
- Spoon into greased 13- x 9- inch (3.5 l) baking dish. Sprinkle top with a mixture of granulated sugar and nutmeg. Bake for 40 minutes, or until tooth pick or tester inserted into the centre comes out clean.
RHUBARB PIE
1-1/2 cups rhubarb
1 tablespoon flour
1 cup sugar
4 tablespoons melted butter
3 egg yolks, beaten
1 unbaked 9-inch pie shell
Meringue:
1 tablespoon cornstarch
2 tablespoons sugar
1/2 cup water
3 egg whites
1/8 teaspoon salt
4 to 6 tablespoons sugar
Preheat oven to 350 degrees.
Cut rhubarb in one-inch pieces. Cover with cold water. Place in a saucepan over medium heat until bubbles begin to form; do not boil. Drain and cool. Mix together flour, sugar, and melted butter; add cooled rhubarb. Add egg yolks. Mix until rhubarb is evenly coated. Place in pie shell; bake 45 minutes or until bubbly all over.
Meringue: Mix cornstarch, two tablespoons sugar, and water in a small saucepan; boil until clear. Set aside to cool slightly. Whip egg whites and salt until foamy. Add sugar mixture; beat until creamy. Gradually add four to six tablespoons sugar; beat until creamy. Cover baked pie with meringue; brown in oven at 325 degrees
Rhubarb Mousse Crepes
* Crepes: 1 egg; 1/3 cup (75 ml) milk; 1/4 cup (50 ml) all-purpose flour; 1/4 teaspoon (1 ml) salt; 1 teaspoon (5 ml)
sugar; 2 teaspoons (10ml) melted butter
* To garnish: icing sugar and mint sprig (optional)
* Mousse: 3 cups rhubarb, trimmed, cut into 1/2inch (12mm) pieces; 1/3 cup (75ml) packed brown sugar; half a 250g package of cream cheese (softened); 1 cup (250 ml) heavy 35% cream; 2 tbsp (250ml) granulated sugar; 3 tbsp (50ml) diced crystallized ginger
- Place egg, milk, flour, salt, sugar and half butter in a blender or food processpr and blend for 20 seconds, or by han using a whisk with mixute in mixing bowl, well blended (1/2 minute approx.). Chill batter for 30 minutes long.
- Lightly grease a 9-inch (22.5 cm) skillet using a piece of paper towel dipped in remaining butter. Place pan on medium-high heat. When pan is smoking, pour in 3 tbsp batter and quickly tilt to spread it over bottom of pan to make a 4 inch (10 cm) crepe. Return pan to heat and cook crepe until golden on underside (50-60 seconds); flip over and cook another 30 seconds. Remove the plate, continue to lightly grease pan and cook 3 more crepes. Pile on top of each other, cut in half
- Mouse: place rhubarb on a large rimmed baking sheet; sprinkle brown sugar over all. Roast in preheated oven at 350 F (180 C) for 10 minutes long or until tender. Cool compote, cover and chill until serving time
- In a bowl, beat cream cheese until smooth; gradually add cream, beating until stiff. Fold in sugar and 1/2 cup (125 ml) of rhubarb compote. AT serving time, place half of a crepe on each serving plate.
- Spoon some of the mousse on each crepe, sprinkle with ginger. Fold sides over to cover filling and form cone shape. Spoon remaining compote over crepes. Sift icing sugar over top and garnish with mint sprigs, if desired.
Rhubarb Bread
3/4-cup white sugar
3/4-cup brown sugar
1-egg
2/3-cup vegetable oil
1-cup buttermilk
2-1/2-cups flour
1-teaspoon baking soda
1/2-teaspoon baking powder
1-teaspoon salt
1-teaspoon vanilla extract
1/2-cup chopped walnuts
1-1/2-cups chopped rhubarb
Preheat oven to 350 degrees (Fahr).
In a bowl, mix together the first 4 ingredients.
In a separate bowl, mix together flour and soda,
baking powder and salt together.
Now mix alternately with buttermilk
and flour mixture with sugar ingredients.
Add chopped rhubarb.
Add vanilla and walnuts.
Bake loaves in greased bread pans for 50 minutes,
or until done in center.
Rhubarb Pie (my birthday cake)
crust:
3 c. sifted flour
1 c. Crisco (rounded)
1 tsp. salt
1 tsp. sugar
1 tsp. baking powder
1/2 c. ice cold water
Combine dry ingredients, add Crisco and use pastry cutter to blend until mixture resembles cornmeal. Add cold water and use fork to mix. Use hands to form mixture into a ball, cover with plastic wrap and refrigerate while preparing pie filling.
Pie filling:
3 egg yolks
3 Tbsp flour
1/2 tsp nutmeg
1 1/2 c sugar
1 tsp cinnamon
4-5 c rhubarb
Cut rhubarb into 1" pieces. Combine all ingredients and pour into pastry lined pie pan. Cover with top crust. Slit holes in top crust. Brush top crust with milk and coarse sugar.
Bake at 450 degrees for 10 minutes, then reduce heat to 3350 degrees for 40 minutes. Let cool before cutting.