Recipe#11274
Title: Rhubarb 01
Newsgroups: rec.food.recipesFrom: dan@clark.net ()
Subject: COLLECTION: Rhubarb Recipes
Message-ID: <2q72an$6oa@clarknet.clark.net>
Date: 4 May 1994 02:46:47 GMT
COLLECTION: Rhubarb Recipes
RHUBARB CREAM PIE-----------------
First make a graham-cracker crust, and set it out to cool.
FILLING
A bunch of rhubarb, diced (2-3 cups? Enough to fit in the pie!)
Honey to taste (less than a cup -- it turned out fairly tart)
1/4 cup water (I could have used less)
Orange zest (about 1/2 an orange)
1 envelope unflavored gelatin
1/2 cup or so whipping cream
METHOD
Heat rhubarb, honey, orange zest and water over stove until rhubarb gives
off its water and gets soft. Taste often to judge honey amount. (You
might want to make it a little on the sweet side, because the cream will
dilute it somewhat.)
Meanwhile, whip the cream. Sprinkle gelatin over rhubarb mixture and stir
until it is dissolved. Remove pot from stove and put base in a larger pot
of ice water. Stir occasionally until you can feel the mixture just
beginning to thicken. Immediately remove the pot from the ice wa er and
fold in the whipped cream. Pour filling into prepared crust.
Refrigerate for an hour or so, and then devour.
STRAWBERRY-RHUBARB LATTICE PIE
------------------------------
CRUST
3 3/4 cups all-purpose flour
1 1/2 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 Tb (about) cold water
FILLING
1 1/4 pounds sliced fresh rhubarb or frozen, thawed, drained, patted dry
4 cups thickly sliced hulled strawberries (about 1 lb.)
2 cups sugar
1/3 cup cornstarch
3 Tb butter, cut into pieces
FOR CRUST
Combine flour and salt in large bowl. Add butter and shortening and cut
in until mixture resembles coarse meal. Stir in enough water to bind
dough. Divide dough in half. Flatten each piece into a disk. Wrap in
plastic; refrigerate 30 minutes.
Preheat oven to 400F. Roll out 1 dough piece on floured surface to 1/4
inch thickness. Line 10 inch pie dish with dough. Trim excess and crimp
edges. Line dough with foil and fill with pie weights or dried beans.
Bake 10 minutes. Remove foil and wei hts. Bake crust until golden brown,
about 15 minutes. Cool. Maintain oven temperature.
FOR FILLING
Combine rhubarb and strawberries in large bowl. Mix in sugar and
cornstarch.
Roll out remaining dough piece on lightly floured surface to 1/4 inch
thickness. Cut into twelve 1/2-inch-wide strips. Spoon filling into
crust. Dot filling with butter. Place dough strips atop filling, forming
lattice design. Gently pinch ends of st ip to crust. Bake until dough
strips are golden brown and filling bubbles, about 55 minutes. Let cool
completely before serving.
RHUBARB STEW
------------
Cook in a small amount of water and then add sugar to taste. Great with
added apples or raisins. Fixed this way it would also make a good cobbler
or anything like that.
RHUBARB SAUCE
-------------
1/4 cup tapioca granules
1 1/4 cups sugar
2 1/2 cups rhubarb, cut into 1/2-inch pieces
2 1/2 cups water
1 cup crushed pineapple, unsweetened
Combine tapioca, sugar, rhubarb, and water in a large saucepan. Let stand
for about 10 minutes to let tapioca soften. Heat, stirring often, until
it comes to a rapid boil.
Remove from heat and cool. Add pineapple and refrigerate 1 hour.
RHUBARB BREAD
-------------
Preheat oven to 350 F.
Grease 2 8x4-inch loaf pans.
Combine in a bowl:
1 1/2 C brown sugar, packed
2/3 C oil.
Stir well until smooth.
Add:
1 egg
1 C buttermilk
1 tsp salt
1 tsp baking soda
1 tsp vanilla
2 1/2 C flour.
Blend until moist.
Fold in:
2 C diced rhubarb
1/2 C chopped nuts.
Turn batter into prepared loaf pans.
Combine until crumbly:
1 Tbl soft butter
1/4 C granulated sugar.
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.
Each 2 slice serving contains about:
456 calories
292 mg sodium
25 mg cholesterol
21 g fat
65 g carbohydrates
6 g protein
0 fiber.
RHUBARB CRUMBLE
---------------
Rhubarb
Lemon
Butter
Sugar
Flour
8 inch pie dish, greased and filled about one and a quarter inches deep
with rhubarb chopped into 1/2 inch pieces.
Get several slivers of lemon zest and bury them in the rhubarb.
For the crumble, rub 3 oz butter and 3 oz sugar into 6 oz plain flour,
until it looks like breadcrumbs, then cover the rhubarb with the crumble.
If you like it really rich and caramelly, make the crumble with more
butter and sugar. Bake in a hot oven ( 00degrees F) for about 30 mins,
till browning on top. Let it cool a little before you eat it. Serve with
cream or ice cream.
RHUBARB CAKE
------------
1 1/2 c. sugar Topping:
1/2 c. margarine or butter
1/2 c. sugar
1 egg 1 tsp. cinnamon
2 1/2 c. flour, sifted
2 c. rhubarb, cut up
1 tsp. salt
1 tsp. soda
1 c. milk
1 tsp. vanilla
Combine 1/2 cup flour with rhubarb; let set. Cream sugar and margarine
and add egg. Add dry ingredients alternately with milk and mix with
creamed mixture. Add rhubarb and vanilla.
Mix the 1/2 cup sugar and cinnamon; sprinkle on top. Pour batter into a
greased and floured 9"x13" baking pan. Bake at 350 degrees for 35-40
minutes.
RHUBARB SOUR CREAM PIE
----------------------
3 Tbs Flour
1 1/4 Cups Sugar(see below)
3/4 tsp salt
1 Cup Sour Cream
1 Egg (beaten)
1 tsp Vanilla
1/2 tsp Lemon Extract
3 Cups Rhubarb (cut in 1/2" cubes)
Preheat oven to 400F.
Mix everything but the rhubarb together, and then add the rhubarb at the
end. Add filling to a 9" pie crust.
Bake at 400 for 15 minutes. Reduce heat to 350 and bake for another 25
minutes. Remove the pie, and sprinkle the crumb topping on top (see below
for crumb topping recipe). Bake at 350 for another 15 minutes or until
the topping is brown.
Modifications to the pie to suite taste. I find that the pie tastes
plenty sweet enough with 1/2 cup of sugar, and I use "fat-free sour cream
substitute" instead of real sour cream. Also, I like to use a bigger pie
crust, and then make up the difference by adding as much rhubarb as will
fit into the crust.
CRUMB TOPPING
1/3 cup sugar (I use 1/4 cup)
1/3 cup flour (I use 1/2 cup)
1/2 tsp salt
1/4 cup butter (softened)
1 Tbs cinnamon (I use more)
Simply mix the ingredients together until crumbly.
QUICK AND EASY STRAWBERRY RHUBARB CAKE
--------------------------------------
Spread about 4 cups rhubarb pieces in 9x13 pan.
Sprinkle with 1 pkg Strawberry Jello (dry powder) as evenly as possible.
Sprinkle 1/2 to 1 cup sugar over that.
Next layer is 1 pkg yellow cake mix (straight out of the box).
Last pour 1/2 to 1 cup water over everything. This should be done as
evenly as possible, dampening as much of the cake mix power as you can.
Cover with foil and bake at 350 degrees for about 30 minutes.
Good warm, good cold, good plain and yummy with Cool Whip on top.
PRESERVING RHUBARB
------------------
Also, it is not necessary to can the rhubarb in order to preserve it. It
can be frozen. Wash it, trim off the bottom and top of the stalks, and
cut it into 1-inch pieces. Put about 4 or 5 cups of it into a plastic bag
and freeze. (If you wish to use th frozen rhubarb in the following jam
recipe, freeze it in packages containing only 2 cups of rhubarb, and you
will probably want to cut it into smaller pieces too.) To defrost,
microwave it at 70% power for 3 to 5 minutes. Use while it is still
slightly frozen.
Freezing it removes the concerns about safety and proper canning
techniques. If you want some rhubarb/strawberry jam this winter, defrost
your frozen rhubarb, buy a pint of frozen strawberries (or use some you
have frozen yourself), toss them into the following recipe, and 30
minutes later you have jam. And it is probably better than canned jam
that you make this spring.
Also, for the benefit of novice cooks out there, only the stalk of the
rhubarb plant can be eaten. The roots and leaves are highly poisonous. To
prepare fresh rhubarb: rinse well, remove the leaves and roots, and trim
off the tops and bottoms of the stal s. Then use as the recipe directs.
BTW, fresh rhubarb is bitter and tough. It is almost always cooked. In
fact, I don't recall ever seeing a recipe that uses raw rhubarb.
PERSIAN RHUBARB STEW
--------------------
1.5 pds stew meat
1 pd rhubarb, cut into 1" pieces
1 c. chopped parsley
2 T. dried mint
1-2 T. tomato paste
1 chopped onion
1/4-1/2 t. turmeric
pinch saffron dissolved in hot water
3 T. lemon juice
salt and pepper to taste
Brown meat and onions. Add 2-3 cups water and tomato paste, turmeric,
salt and pepper. Cook one hour. Saute parsley and mint. Add to stew with
saffron. Cook another hour. Add lemon juice and rhubarb. Cook until
rhubarb is tender but not falling apart. Serve over hot rice. The same
recipe can be made with celery. Cooking times are approximate. Meat
should be almost falling apart. There should be about 1 to 1-1/2 cups
liquid in stew at end of cooking time.
RHUBARB-STRAWBERRY JAM
----------------------
1 cup cooked red-stalked rhubarb
(about 1lb rhubarb and 1/4 cup water)
2 and 1/2 cups crushed strawberries ( about 1 and 1/2 quart boxes )
6 and 1/2 cups sugar
1/2 bottle liquid pectin
1. Wash rhubarb and slice thin or chop; do not peel. Add water, cover,
and simmer til tender. (about 1 minute)
2. Sort and wash fully ripe strawberries; remove stems and caps. Crush
berries.
3. Measure prepared rhubarb and strawberries into a kettle. Add sugar and
stir well. Place on high heat and, stirring constantly, bring quickly to
a full boil with bubbles over the entire surface. Boil hard for 1 minute,
stirring constantly.
4. Remove from heat and stir in pectin. Skim.
5. Fill and seal containers. Process 5 minutes in boiling water bath.
Yield - 7 or 8 half-pint jars.
STRAWBERRY RHUBARB CONSERVE
---------------------------
4 cups 1/2-inch slices rhubarb
7 cups sugar
4 cups strawberries
Wash and cut (about 2.5 pounds) unpeeled rhubarb into 1/2-inch pieces.
Wash and hull 1 quart of berries. Measure 4 cups of each into a large
kettle. Add sugar. Slowly bring to a boil, stirring only occasional When
sugar dissolves, start stirring frequently to prevent sticking. Cook
rapidly until thick. Remove from heat. Skim off any foam. Pour, boiling
hot, into hot jars, leaving 1/4-inch head space. Seal. Process 15 minutes
in boil ng water bath. Yield: about 10 half-pints.
RHUBARB-RASPBERRY PIE
---------------------
basic pie pastry for a 9-inch double-crust pie
1 cup sugar
3 tbs. cornstarch
1/4 tsp. salt
1.25 lb. rhubarb stalks, peeled and sliced into 1/2-inch pieces
(about 4 cups)
2 cups raspberries
2 tbs. unsalted butter
Preheat an oven to 425F. Roll out the pastry for the bottom crush and use
to line a 9-inch pie pan. Roll out the pastry for the top crust and set
it aside. In a large bowl stir together the sugar, cornstarch, and salt.
Add the rhubarb and raspberries nd toss to mix well. Pile the fruit
mixture into the pastry-lined pan and dot with bits of the butter. Cover
with the top crust and trim and flute the edges. Cut a few vents in the
top for the steam to escape.
Bake for 20 minutes, then reduce the heat to 350F and bake until the
juices are bubbling and the crust is browned, 30-40 minutes longer.
RHUBARB UPSIDE-DOWN CAKE
------------------------
TOPPING:
1/4 cup margarine (I use no sodium / no cholesteral)
1 cup brown sugar
4-6 stalks rhubarb
Cut fresh rhubarb into approximately 1/2 inch long pieces (extra cut
rhubarb can be frozen - just put it in a plastic bag).
CAKE BATTER:
1 cup all purpose flour
3/4 cup white sugar
1/4 cup oil
1/2 cup skim milk
1-1/2 teaspoons baking powder
2 egg whites (unbeaten)
1/2 teaspoon vanilla extract
Pre-heat oven to 350 F. In an eight inch square cake pan: melt 1/2 stick
margarine - This can be done in the oven while pre-heating it.
Brush the sides of the pan with the melted margarine so the cake will not
stick.
Coat the bottom of the pan with 1/4 inch layer of brown sugar (about 1
cup).
Cover the layer of brown sugar with the 1/2 inch pieces of rhubarb. Cover
the entire bottom of the pan - (I prefer to place the pieces so the cut
sides are face up and down).
Mix cake batter: combine the flour and sugar then add the oil and 1/4 cup
of the milk. Stir until the flour is damp - then beat for one minute.
Stir in the baking powder, the remaining milk, the unbeaten egg whites,
and the vanilla. Beat for two minutes. Pour over the rhubarb in the cake
pan.
Bake at 350 F for 35-40 minutes (making sure a cake tester comes out
clean. The center section will be the last to cook.)
Remove from oven, cool slightly, run a knife around the sides to make
sure it will come out cleanly, and invert it onto a serving plate. (If
you have never removed an upside-down cake before it can be a little
unnerving. You are dealing with hot melted s gar. So, place the serving
plate upside-down on the cake - grasp the cake pan and plate together -
hold this at arms length while you quickly invert it.
RHUBARB WINE
------------
There are two things that you have to know about to make good rhubarb
wine: 1) Chop up your rhubarb stalks and freeze them in plastic bags for
a few days before you make the wine. I really don't understand why this
should make a difference, but it does. If you use fresh rhubarb the wine
never comes out as good. 2) You have to have patience. Rhubarb wine can
taste uninteresting at eight months and really good at ten months. You
have to let it mellow.
THE BASIC RECIPE:
3 pounds rhubarb
3 pounds white sugar
1 tsp. yeast nutrient
1 gallon hot water (doesn't have to be boiling)
2 campden tablets (crushed)
wine yeast
Use frozen cut up rhubarb. Put it in the primary fermentor (a
"kitchen-size" clean plastic garbage can works really well) along with
the sugar. Cover and let stand for 24 hours. Add the hot water, mix
everything together and then strain out the rhubar . Put the liquid back
in the primary fermentor and when it is luke-warm add the rest of the
ingredients. Cover and leave it to ferment for three or four days. Then
syphon the liquid into gallon jugs with fermentation locks. There will be
a fair amount f sediment, so when the wine settles a bit (about a month)
you will want to rack it. Be sure to top up the bottles. We bottle ours
at about 6 months. This last year I made one batch of straight rhubarb
and the other batch was mostly rhubarb with about a pound of green grapes
crushed and thrown in as well. Both were entirely drinkable, but the one
with the grapes added was definitely better.
STRAWBERRY RHUBARB MEAD
-----------------------
1 gallon water
3 lbs. honey
4 cups chopped rhubarb
1 qt. strawberrys
2 packets of ale/beer yeast
Meads are not frightening things to make. Actually, they are deceptivly
easy. The only thing to keep in mind is that EVERYTHING needs
sterilizing. Wash out/off all the utensils, pots, tubing, spoons, bottles,
and containers with a good sanitizer. B-Br te is a good commercial
brand. The second rule of mead is that anything you wash with your
sanitizer needs to be very well rinsed afterwards with fresh water (no
one likes a case of the runs, if you know what i mean). Keeping in mind
these two rules, the est is easy:
Boil the honey with 1/2 of the water
As the honey begins to foam, skim the surface with a fine mesh strainer
until no more foam bubbles up. Make sure you get the bulk of this, but by
no means be fanatical about it. You do have other things to do.
Mash up the strawberrys and the rhubarb chuncks and put them in the
bottom of your plastic brewing bucket. 4: Put the boiled honey in the
bucket along with the other 1/2 gallon of water.
Let this mixture cool, as the hot honey will surely kill the yeast.
When the mix is cool (about 85 degrees or therebouts), add your yeast.
PLEASE!!! In the name of all that is good and culinary! Please dont use
bread yeast!!! This IS >>>NOT<<< the same stuff. Dont send a bread yeast
to do a beer or ale yeast's job It WILL NOT WORK!!!
At this point, cover your bucket and put an air lock on top and put it
someplace that wont be disturbed.
When the air lock slows down to bubbling once every 30 seconds or so,
your mead is just about done. This part of the brewing process takes
anywhere from three weeks to two months depending on your climatic
conditions. You can, when you think it might e done, remove the airlock
sanitize and rinse off a straw, and put the straw through the airlock
hole for a taste to see if it's done. You will want to bottle it when the
honey sweetness is all gone.
When it comes time to bottle this wonderous elixier, sanitize a bunch of
plastic soda bottles. This will make about a gallon of mead so clean as
many bottles and caps as necessary. Sanitize and rinse a piece of pvc
tubing (the hose kind that you can et at your local hardware store). Now
comes the fun part. Invite your favorite person over to help you fill the
bottles. You want to get as much of the mead out as possible without
getting any of the pulp mixed in. Strain the mead through a big strain r
or collender (that has been sanitized and rinsed) and into another bucket
or pot. Take the pvc tubing and create a vaccume type affair (you
remember from sixth grade science putting the bucket on the table and all
of your bottles on the floor... if you dont remember, e-mail me and i'll
explane it.) and syphon your mead into bottles. This really does work
best with another person to help, but it can be done with one.
Put your freshly bottled mead in the refrigerator for about a week (if
you can stand to wait that long). The result is more than worth the
effort put in. You cannot buy anything that compares to this on the
market. Really.
STRAWBERRY-RHUBARB PIE
----------------------
4 cups chopped rhubarb
2 cups sliced strawberries
1 1/3 cups granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/4 tsp cinnamon
Pastry for 9" double-crust pie
1 egg, beaten
In bowl combine first 6 ingredients. Om lightly floured surface roll out
1/2 of the pastry and line pie plate. Spoon in filling. Brush pastry rim
with egg. Roll out top pastry. With a pastry wheel or a knife, cut into
1" wide strips. Gentley weave strips ver pie to form lattice. Trim and
flute edge. Brush with egg. Bake on a baking sheet at 425F for 15 min.
Reduce heat to 375F and bake 50-60 min, or until rhubarb is tender,
filling thickened, and crust golden. Makes 8 servings; per serving: 365
calories, g protein, 14 g fat, 59 g carb.
RHUBARB FROZEN YOGURT
---------------------
2 cups stewed rhubarb
1/2 cup plain low-fat yogurt
3 tbsp granulated sugar
2 tbsp orange juice
In food processor, puree rhubarb until smooth. Blend in yogurt, sugar and
juice. Freeze in ice cream maker according to instructions. Or cover and
freeze in a shallow metal pan 3-4 hours or until almost firm. Break up
mixture and process in food processor until smooth. Freeze in chilled
airtight container for 1 hour or until firm. Makes 4 cups; per 1/2 cup:
105 calories, 1 g protein, negligible fat, 25 g carbs.
EASY STEWED RHUBARB
-------------------
6 cups chopped rhubarb
1 cup granulated sugar
2 tbsp water
In large saucepan, combine all ingredients. Cook over medium heat,
stirring, until sugar is dissolved. Reduce heat to medium low. Simmer,
uncovered and stirring occasionally for about 15 min or until slightly
thickened and rhubarb is in threads. Let cool. Can be refrigerated up to
5 days. Makes 3 cups; per 1/2 cup: 155 calories, 1 g protein, negligible
fat, 38 g carbs.
RHUBARB MUFFINS OR LOAVES
-------------------------
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups chopped rhubarb
TOPPING:
1/2 cup packed brown sugar
1 tbsp butter, melted
1/2 tsp cinnamon
Combine flour, soda, and salt. In a separate bowl blend sugar with oil.
Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along
with rhubarb just until flour is incorporated. Spoon into greased or
paper-lined muffin tins, filling 3/4 full, r spoon into 2 greased 8" x 4"
loaf pans. Mix topping ingredients and sprinkle over batter. Bake at 350F
for 20-25 min for muffins, or 40-45 min for loaves, or until cake tester
comes out clean. Let cool in pans 10 min before removing. Makes 18
muffins or 2 loaves. Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g
carbs.
DOUBLE-CRUNCH BUMBLEBERRY CRISP
-------------------------------
1 cup flour
1 cup
rolled oats
3/4 cup brown sugar
1/2 tsp each cinnamon and nutmeg
1/2 cup butter, melted
SAUCE:
3/4 cup sugar
2 tbsp cornstarch
1 cup cold water
1 tsp grated orange rind
FILLING:
1 1/2 cups chopped rhubarb
1 cup sliced strawberries
1 cup sliced peeled apples
1 cup blueberries
Combine flour, oats, brown sugar, cinnamom, and nutmeg. Stir in butter.
Press 1/2 of the mixture into a greased 9" square cake pan. In small
saucepan combine sugar and cornstarch. Whish in water and rind until
smooth. Bring to boil, reduce heat to med-low and cook 5 min or until
thickened and clear, whisking constantly. Toss together fruit. Arrange
over base. Pour sauce over top. Sprinkle with remaining flour mixture.
Bake in a 350F oven 50-60 min or until fruit is tender and topping is
golden. Serve warm. Makes 8 servings; per serving: 380 calories, 4 g
protein, 13 g fat, 65 g carbs.
*Note* I found that the two layers of crumbs was incredibly rich. In
future I will halve the topping recipe and use it only on top.
RHUBARB TRIFFEL
---------------
from "Lori cooks light and easy (TLC)", untested
THE SAUCE
5 c Rhubarb (chopped)
2 T water
2 c sugar
Cook the above to a sauce, about 10 minutes, then add
2 T corn starch disolved in
2 c water
and cook that until thick, about 5 minutes. Add red food coloring (if you
like). Cook until tender and then cool
THE CUSTARD
6 egg yokes
Wisk them. Wisk in:
1 c sugar
3 T cornstarch
0.25 t salt
0.25 c milk
cook over low heat until thick, about 5-10 minutes. Add:
1 T butter
2 t vanilia extract
Top with wax paper to prevent skin formation and let cool completely.
THE CAKE
make a 10" sponge cake using your favorite recipe. Bake in a pan. Cut
into 0.5" cubes.
FINAL ASSEMBLY
throw 1/2 of the sponge cake cubes into your triffel bowl. Add 1/3 of the
custard. Top that with 1/3 of the rhubarb. Do this again: cake, custard,
rhubarb. Finaly end with custard, rhubarb. Top the whole thing with
whipped cream.
OPTIONS
Use ANY custard recipe you like, and any Rhubard sauce recipe
you like.
RHUBARB CUSTARD PIE
-------------------
2 cups rhubarb, but into 1/2 inch pieces
2 eggs, slightly beaten
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/2 cup whipping cream
Combine rhubarb, eggs, sugar, flour, and salt. Pour into an unbaked
10-inch pie shell. Pour whipping cream over the top. Bake at 375 degrees
for 10 minutes, then reduce heat to 350 degrees and bake for 50 minutes.
RHUBARB PIE
-----------
(from Sunday, April 24, 1994, Baltimore Sun)
4 c chopped Rhubarb
1.33 c honey
7 T flour
0.25 c angelica (can be omitted)
0.5 t salt
Combine all ingredients in a mixing bowl. Pour into a 9" prepared pastry
crust. Dot with 1 tsp butter. Cover with pastry crust. Bake at 450 deg F
for 10 minutes, lower temperature to 350 deg F and bake for another 50
minutes.
GRAMMIE SARAH'S RHUBARB COMPOTE
-------------------------------
(from Sunday, April 24, 1994, Baltimore Sun)
1 lb fresh rhubarb, trimmed and cut into 1/2" pieces.
1 T finely chopped candied ginger
1/4 to 1/2 sugar or honey (to taste)
1/3 c apple cider, ginger beer or water
2 strips lemon zest
Whipped cream and mint sprigs for garnish (optional)
Combine rhubarb, ginger, sugar, cider and lemon in a saucepan. Cover and
cook over medium heat until rhubarb is tender (6-8 minutes). Cook it long
enout to soften it but not so long that it falls apart. Stir occasionally
while cooking. Add sweetening o taste. Cool to room temp, then
refridgerate until ready to serve. Serve topped with whipped cream and
sprigs of fresh mint.
The Following 6 recipes are from Country Living Magazine, April 1992. The
article also references The Rhubarb Cookbook (Gallimaufry Press, 616
Fourth Street, Nanaimo, B.C. Canada V9R 1T7, $9.95)
CORNED BEEF WITH RHUBARB-MUSTARD SAUCE
--------------------------------------
4 lbs corned beef brisket (trimmed of all fat)
4 whole cloves
1 large onion
4 cups diced rhubarb (1/2 inch pieces)
1 cup sugar
1/4 cup coarse-grained Dijon style prepared mustard
Small red potatoes (optional)
Sugar snap pea pods (optional)
Chopped fresh thyme (optional)
1. In an 8 qt saucepot, place brisket and enough water to cover. Insert
whole cloes into onion and add to pot. Heat to boiling over high heat.
Cover and simmer over low heat 2.5 to 3 hours or until fork-tender.
2. Meanwhile, in a 4 quart saucepot combine rhubarb, sugar, and mustard
until will mixed. heat to boiling, stirring constantly. Reduce heat to
low and simmer 10-15 minutes or until slightly thickened, Cool to room
temp.
3. Heat oven to 400 F. Transfer brisket to small baking pan. Spoon 1/2
cup of rhubarb-mustard sauce on top of brisket. Bake 15 minutes or u ntil
lightly browned. If desired cook potatoes in briskets cooking liquid.
When potatoes are tender remove and cook pea pods in liquid. Put
remaining rhubarb-mustard sauce in a serving dish.
4. To serve, place brisket on serving platter. Place potatoes and pea
pods on platter. Granish with chopped thyme. Serve with additional sauce.
STRAWBERRY-RHUBARB ICE
----------------------
2 cups chopped rhubarb
1 pint ripe strawberries (rinsed, hulled, sliced)
1/3 cup Grand Marnier
1/2 cup sugar (more or less to taste)
1. In a 3 quart saucepan combine all ingredients. Heat mixture to boiling
over medium heat stirring occasionally. Continue to cook until mixture
bubbles and thickens - abt 10 min.
2. Remove mixture from heat and cool to room temp. Puree mixture in food
processor with chopping blade (or in blender). Pour into container of
ice-cream make and process into ice following manufacturers directions.
Transfer to freezer container and fr eze.
3. Without an ice-cream maker, pour mixture into an 8 inch square metal
pan. Cover with plastic wrap. Freeze mixture until firm.Break mixture
into 1 inch chunks. Process frozen chunks in food processor (chopping
blade) until smooth and fluffy. Put back i freezer until serving time.
4. Just before serving let ice stand at room temp for 15 minutes to
soften slightly.
RHUBARB AND APPLE DEEP DISH PIE
-------------------------------
PASTRY:
1.5 cups all-purpose (unsifted) flour
1 tablesp sugar
1/2 cup butter or margarine
1 large egg (beaten)
1 tablesp cider vinegar
1. Mix flour and sugar. Cut in butter with pastry blender until mixture
resembles coarse crumbs.
2. Beat egg. Att water to egg until mixture is 1/3 cup. Stir in vinegar.
3. Add 4 tablespoons egg mixture to flour mixture. Mix lightly with a
fork until pastry holds together. Refrigerate leftover egg mixture. Chill
paster 1 hour (minimum)
4. Heat oven to 400 F. On floured surface, roll pastry dough to a 16 by
14 inch oval. Losten pastry and carefully fold into quarters. Place into
a 10 by 8 by 2.5 inch oval deep dish baking dish. Unfold and press into
pan. Trim pastry 1 inch beyond rim of dish. Brush pastry with some of the
leftover egg mixture. Spoon in the filling with juices, mounding in the
center. Bring pastry up over the mound of filling, forming gathers or
pleats, leaving the center open. Brush pastry with egg mixture.
5. Place pie on a rimmed baking sheet to catch any drips. Bake pie 25
minutes (at 400 F). Then lower oven to 350 F. Cover top of pie with a
piece of aluminum foil. Continue baking for 25 to 35 minutes or until
juices bubble in the center. Cool on wir rack.
FILLING:
2 lbs Rhubarb stalks
4 large granny smith apples
1.25 cups sugar
1/4 cup corn starch
1 teasp ground cinnamon
2 tablesp buter or margarine
1 tablesp lenom juice
Red food coloring (optional)
1. Trim and cut rhubarb into 1 inch length.s Peel, core and cur each
apple into 12 wedges.
2. In a 2 quart saucepan, combine sugar, cornstarch and cinnamon until
well blended. Stir in apples, butter and lemon juice. Let stand 5 minutes
or until sugar begins to disolve. Cover nad cook over medium-low heat
until apples soften slightly and sau e thickens and bubbles. Stir
occasionally. Remove from heat. Stir in rhubarb. If rhubarb is not very
red add some red food coloring (opetional). Coll to room t