Post by: jrebel on May 31, 2021, 06:15:13 PM
Strawberry rhubarb pie is the obvious answer but what else do you guys and gals do with rhubarb?
Post by: Nwgunner on May 31, 2021, 06:47:55 PM
Post by: jrebel on May 31, 2021, 06:48:40 PM
We have been using alot up the last few years doing a rhubarb lemonade. Good stuff.
Please explain more.....maybe a recipe?
Post by: NRA4LIFE on May 31, 2021, 07:04:59 PM
Post by: Jingles on May 31, 2021, 07:06:33 PM
3 cups frozen rhubarb (cut into small chunks)
1 cup flour
3/4 cup sugar
1/3 cup milk
3 tablespoons butter
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla extract
Topping
1 cup sugar
1 tablespoon cornstarch
1 cup boiling H2O
1/2 teaspoon cinnamon
1.Place rhubarb in a greased 8 inch squared baking pan.
2.mix flour, sugar, milk, butter, baking powder, salt and vanilla ( will be stiff)
3. Spread over rhubarb
4. Combine sugar and cornstarch and sprinkle over rhubarb
5.pour boiling water over all and DO NOT STIR
6.Bake at 350 for 55 to 65 minutes
Allow to cool top with vanilla ice cream (ala a mode)
For a extra treat substitute 1 cup of rhubarb with 1/2 cup strawberries and 1/2 cup blueberries.
Taste so good makes your tongue reach up and slap your brains out when you add strawberries and blueberries
Post by: grimace on May 31, 2021, 07:24:35 PM
G
Post by: wadu1 on May 31, 2021, 07:52:29 PM
Rhubarb Chutney
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced garlic
3/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1/8 to 1/4 teaspoon ground cloves
4 cups coarsely chopped fresh or frozen rhubarb, thawed
1/2 cup chopped red onion
1/3 cup golden raisins
Directions
1. In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes.
2. Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.
Post by: grimace on May 31, 2021, 08:59:16 PM
1 cup chopped fresh or frozen rhubarb
2/3 cup water
1 medium onion, finely chopped
1 teaspoon canola oil
1 garlic clove, minced
1 cup ketchup
2/3 cup packed brown sugar
1/2 cup dark corn syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons hot pepper sauce
1/4 teaspoon salt
Directions
In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, or until tender, 5-6 minutes. Remove from heat; cool slightly.
Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
In the same saucepan, cook onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the remaining ingredients.
Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator.
Post by: kisfish on June 01, 2021, 08:38:22 AM
Post by: GWP on June 01, 2021, 09:09:58 AM
Strawberry rhubarb pie is good but want a real treat try this.
3 cups frozen rhubarb (cut into small chunks)
1 cup flour
3/4 cup sugar
1/3 cup milk
3 tablespoons butter
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla extract
Topping
1 cup sugar
1 tablespoon cornstarch
1 cup boiling H2O
1/2 teaspoon cinnamon
1.Place rhubarb in a greased 8 inch squared baking pan.
2.mix flour, sugar, milk, butter, baking powder, salt and vanilla ( will be stiff)
3. Spread over rhubarb
4. Combine sugar and cornstarch and sprinkle over rhubarb
5.pour boiling water over all and DO NOT STIR
6.Bake at 350 for 55 to 65 minutes
Allow to cool top with vanilla ice cream (ala a mode)
For a extra treat substitute 1 cup of rhubarb with 1/2 cup strawberries and 1/2 cup blueberries.
Taste so good makes your tongue reach up and slap your brains out when you add strawberries and blueberries
Same one I was going to post with slight variations. Pretty quick to put together. When I was younger I remember a treat was raw rhubarb dipped in sugar. Life was a bit simpler then
Post by: treefarmer on June 01, 2021, 09:49:05 AM
Post by: kenzmad on June 02, 2021, 06:43:44 PM
Post by: brew on June 02, 2021, 07:01:45 PM
I get a half gallon jar, fill it with chopped rhubarb, fifth of ever clear or high octane vodka, cup of suger and mash it up. Let it sit with a coffee filter banded on for a few months in a cool spot Strain and enjoyi make my own hi proof. willing to try this. will let you know
Post by: jrebel on June 02, 2021, 07:20:36 PM
Post by: Twispriver on June 02, 2021, 07:50:09 PM
6 quarts peeled and diced rhubarb
7 cups sugar
10 cups water
1 3/4 cups clear jel
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup lemon juice
Mix the water, sugar, clear jel, nutmeg and cinnamon and heat to bubbling over medium heat, stirring constantly. When mixture begins to bubble add the lemon juice, continue stirring until mixed and remove from heat.
Pour mixture over rhubarb in a large bowl (I use two) and mix.
Ladle pie filling into quart or pint jars using a knife or spatula to remove air bubbles, place lids and bands and hot water bath for 25 minutes (pints) or 30 minutes (quarts)
Confirm sealing after it cools and it will keep for a year.
Also excellent over ice cream, pancakes or French toast.
Post by: Bigshooter on June 02, 2021, 08:04:04 PM