Tasty recipes to make with Rhubarb?!


Question:

Tasty recipes to make with Rhubarb?


Answers:
Pork Chops with Rhubarb, Onion, and Raisin Chutney

1/2 cup golden raisins
1/2 cup hot water
2 tablespoons balsamic or red wine vinegar
Pinch of ground cloves
Pinch of ground nutmeg
2 tablespoons sugar
2 tablespoons vegetable oil
4 3/4-inch pork chops, trimmed
Salt and freshly ground pepper
1 medium onion, finely chopped
1 1/2 cups diced fresh rhubarb

In a bowl combine the raisins, hot water, vinegar, cloves, nutmeg, and sugar and let stand. In a large skillet heat the vegetable oil over moderately high heat. Season the pork chops with salt and pepper and cook until browned on both sides. Transfer browned chops to a shallow baking dish and place in a 300 degree F. oven for 10 minutes or until cooked through. In the drippings in the skillet cook the onion, stirring occasionally, until tender. Add the raisin mixture, bring to a boil, and stir. Add the rhubarb, do not stir in the rhubarb, cover and let simmer for 5 minutes. Stir the mixture and cook, uncovered, for another 3 minutes or until the rhubarb is just tender. Add any juices that have collected in the baking dish to the sauce. Adjust seasoning with salt and pepper. Serve warm over pork chop.

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Rhubarb Walnut Muffins

1 1/2 cups flour
3/4 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb
1/2 cup chopped walnuts
Topping:
1/2 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon

Preheat oven 325 degrees F.
Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.

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Rhubarb Strawberry Streusel

1 recipe pate brisee (recipe follows)
Raw rice for weighting the shell
For the filling:
1 cup sugar
3 tablespoons quick cooking tapioca
1/2 teaspoon vanilla
1 pound fresh rhubarb cut into 1/2-inch chunks or thawed frozen rhubarb, about 4 cups
2 cups hulled and sliced strawberries (about 1 pint)
2 tablespoons unsalted butter, cut into bits
For the streusel topping:
1/4 cup firmly packed light brown sugar
1/2 cup all purpose flour
2 tablespoons unsalted butter, cut into bits
1/4 teaspoon cinnamon
1/4 cup finely chopped walnuts
1 large egg, lightly beaten with 1 tablespoon water
1/4 cup red currant jelly, melted

Preheat oven to 425 degrees F.
Roll out the dough 1/8-inch thick on a lightly floured surface, fit it into a 9-inch pie plate, and crimp the edge decoratively. Line the shell with foil, fill the foil with rice, and bake the shell in the middle of the oven for 10 minutes. Remove foil carefully and bake for 3 to 5 minutes more, or until it is completely pale golden.

Raise oven temperature to 450 degrees F.
Make the filling: In a large bowl stir together the sugar, tapioca, pinch of salt, vanilla, rhubarb, strawberries, and the butter until the mixture is combined well and let filling stand, stirring occasionally, for 15 minutes.

Make the streusel topping: In a large bowl stir together the brown sugar, flour, butter, cinnamon, walnuts, and a pinch of salt and blend the mixture until it resembles coarse meal. Spoon the filling into the shell, sprinkle with the streusel topping around the outer 2-inches of the filling, leaving the center exposed, and brush the edge of the shell with some of the egg wash. Bake the pie on a baking sheet in the lower third of the oven for 15 minutes, reduce the heat to 350 degrees F., and bake the pie for 50 minutes to 1 hour, or until the filling is bubbling and the rhubarb is tender. Brush the exposed (center) portion of the filling with the jelly and let the pie cool on a rack for 2 hours.

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Strawberry Rhubarb Lemonade

3 1/2 cups water
1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
Two 3-inch strips of lemon zest removed with a vegetable peeler plus additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir the remaining 1 cup of strawberries and lemon juice, divide among stemmed glasses filled with ice cubes, and garnish each glass with additional zest.

Rhubarb Crumble ;
Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
10 sticks of rhubarb
4 tbsp water
8 tbsp caster sugar
1 tsp powdered ginger
110g/4oz butter, softened
110g/4oz demerara sugar
180-200g/6-7oz flour

To serve:
ice cream or double cream

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Cut the rhubarb into 7?cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
3. Once cooked, remove from the oven, sprinkle over the ginger and mix well.
4. Fill an ovenproof dish about 4cm/1?in deep with the rhubarb.
5. Rub the butter into the flour and sugar to make the crumble toppping. Sprinkle over the rhubarb and bake in the oven.
6. Remove and allow to cool slightly before serving with ice cream or double cream.

Have Fun With Your Rhubarb Cooking ! :)

Strawberry Ruburb Pie
(my friends mom made a mean one of these mmm...)
3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 cup strawberries, stemmed and sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel
Unbaked pastry for two-crust 9 inch pie

(If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)

Preheat oven to 400°F.

1 Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.

2 Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.

3 Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer. Cool on a rack. Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

Rhubarb Sponge Pie

Ingredients:
1 unbaked pie shell
3 cups rhubarb, chopped
1 cup sugar
1 1/2 tsp. tapioca
2 tsp. grated orange rind
1 egg
1/3 cup sugar
1/2 cup flour
1 tsp. baking powder
1/8 tsp. salt
2 tablespoons orange juice

Mix rhubarb, 1 cup sugar, tapioca and orange rind. Pour into the pie shell. In a small bowl, beat together eggs and sugar for 2 minutes. Add remaining ingredients and beat one more minute. Pour over rhubarb mixture in pie crust. Bake at 375 degrees for 40 minutes or until rhubarb is tender and the batter is cooked.
http://www.seedsofknowledge.com/rhubarb2...




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