Rhubarb dessert recipes?

Question

Does anyone have any good recipes for a rhubarb dessert. My Rhubarb is fresh in my garden and I want to use it.

Answer 1

Sounds yummy! The links I have sent have more recipes in case you want to look for something different.

Hope you enjoy these:-))

Rhubard Upside Down Cake
Ingredients:
Cake:
1/2 cup sugar teaspoon cinnamon
1-1/2 tablespoons dry tapioca
4 cups rhubarb, cut in 9 inch pieces
2 cups biscuit mix
2/3 cup milk
4 tablespoons sugar
1 egg

Topping:
1 cup milk
2 tablespoons butter
2 tablespoons flour
2 teaspoons allspice
3 tablespoons sugar

Directions:
Preheat oven to 350F. Mix sugar, tapioca and cinnamon together in a medium mixing bowl. Toss them with diced rhubarb and pour everything into a greased 8" x 8-1/2" glass baking dish. Mix the biscuit mix, milk, sugar and egg together thoroughly and spread it on top of the rhubarb mixture. Bake it at 350F for 45 minutes or until a toothpick inserted into the biscuit top comes out clean. Serve it warm and place each piece upside down on a plate, then add topping.

To make topping:Pour cold milk into a small heavy saucepan. Add the butter and flour, stirring them with a wooden spoon until the flour has dissolved. Cook it over low heat, stirring constantly until the sauce has thickened. Add the allspice and sugar. Cool the topping until it is warm and pour it over each piece of the upside down cake.
http://recipes.epicurean.com/recipe/15135/rhubarb-upside-down-cake.html

Storage:
Remove leaves and roots. Do not wash before refrigerating. Store in wrapped in plastic wrap for up to one week for best flavor, though it will keep longer.

Preparation:
Trim ends and chop. You may want to peel large stalks, though this is not necessary. This also removes rhubarb's color.

To freeze rhubarb, wash and cut into 1" pieces. Bring a large pot of water to boil. Add rhubarb to water for 1 minute. Pour into colander to drain. Then soak in ice water in sink until cool. Place in freezer bags, being sure to remove excess air. Freeze for up to one year. Alternatively, rhubarb may be canned.

Recipes:
Rhubarb can be used in place of apples in crisps and cakes, and is often baked into pies. It is seasoned similarly to apples, with cinnamon and nutmeg. However, cardamom and ginger also go well with rhubarb. Rhubarb also can be made into chutneys and other sauces to accompany poultry.

Gerry Walter's Rhubarb Pie Cake
This recipe actually began as apple pie-cake, but Gerry says rhubarb, peaches, even blueberries work, too, with appropriate minor adjustments of sugar and spices.
5 cups rhubarb
1-1/4 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/2 cup chopped nuts

Place rhubarb in bottom of greased pan. ("I'm learning this year that a 12" round stone baking dish about 2" deep does a really good job, but smaller, deeper pans or dishes work fine as long as they're not aluminum and can hold all this stuff. I used to use a 9 x 9 pan to good effect."-Gerry) Mix sugar and spices and pour over rhubarb.

1 cup flour
1 cup sugar
3/4 tsp salt
1/3 cup evaporated milk
3 Tbsp water
1 egg
1/2 cup melted butter

Mix rest of ingredients and pour over rhubarb. Bake 1 hour (or so) at 325 degrees F.

Rhubarb Fool
1 lb. rhubarb trimmed and cut into 1/2-inch pieces
1/2 cup granulated sugar
1/2 cup orange juice
1/4 tsp ground mace
3 Tbsp orange liqueur or additional orange juice
2 cups low-fat vanilla yogurt

In a non-aluminum saucepan, bring the rhubarb, sugar, orange juice, and mace to a simmer, stirring to dissolve the sugar. Partially cover the pan and simmer over medium-low heat, stirring occasionally until the rhubarb is very soft and mushy, 5 to 7 minutes. Stir in the liqueur. Let the puree cool completely.

In four stemmed goblets or dessert dishes, or a large salad bowl if you don't want individual servings, alternate two or three layers of the yogurt and rhubarb mixture. Gently cut through the layers with a knife, swirling it to create a marble-like pattern. Serve immediately, or refrigerate up to 1 hour before serving.

Strawberry Rhubarb Pie
piecrust for 2 crust pie (1/2 butter and 1/2 vegetable shortening is good)
1 1/2 cups granulated sugar
3 Tbsp. quick cooking tapioca (not the pre-made pudding)
1/4 t. salt
1/2 t. cinnamon or more to taste
1/4 t. ground nutmeg (freshly ground is best) or more to taste
3 1/2 cup rhubarb cut into 1/2" pieces
1 cup sliced strawberries

Mix above together to coat fruit and let stand 20 minutes. Taste and adjust seasonings if necessary. Preheat oven to 400 degrees Farenheit. Place bottom crust in 9" pie plate. Prick with fork. Fill crust with fruit mixture. Sprinkle with 1 T. butter cut up. Cover with top crust. Crimp edges. Cut slit in center. Bake 45 to 60 minutes. Alternatively, make individual tarts using a bottom crust and no top crust.

Rhubarb Custard Pie
piecrust for 9" pie (top and bottom)
3 eggs
2 Tbsp. plus 2 tsp. milk
2 c. granulated sugar
4 Tbsp. flour
3/4 t. ground nutmeg (freshly ground is best)
4 c. rhubarb
1 Tbsp. butter

Preheat oven to 400 degrees Farenheit. Place bottom crust in 9" pie plate. Prick with fork. Chill. Beat eggs, add milk. Mix together sugar, flour, and nutmeg in a separate bowl. Stir into eggs. Add rhubarb, stir. Pour into pie shell. Sprinkle with 1 T. butter cut up into small pieces. Cover with top crust. Can use a lattice crust, if desired. Crimp edges. Cut slit in center if not using lattice. Bake 50 to 60 minutes.

Rhubarb Crisp/Crunch
1 c. flour
1/2 c. melted butter
1 1/4 c. uncooked oats
3/4 c. plus 1 Tbsp. brown sugar, packed
1 tsp. cinnamon
dash to 1/4 tsp. ground nutmeg (freshly ground is best)
5 c. of rhubarb or other tart fruit (apples, gooseberries, or combination)
1 c. sugar
1 c. water
2 Tbsp. cornstarch
1 Tbsp. butter

Preheat oven to 350 degrees Farenheit. Mix first six ingredients together in a bowl. Press half of mixture into a greased 8" x 8" baking dish. Cover with fruit. Combine remaining ingredients in a saucepan and heat until thickened. Pour over fruit. Bake for one hour.

Rhubarb Relish for Poultry
2 cups diced rhubarb
1/2 cup granulated sugar
2 t. grated orange zest
2/3 c. orange juice
1/4 t. freshly grated ginger root
1/2 to 2 jalapeno peppers, seeded and chopped
1 1/2 shallots, minced

Combine in saucepan and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with grilled poultry.

http://www.prairienet.org/pcsa/recipes/rhubarb.htm

http://allrecipes.com/advice/coll/all/articles/617P1.asp


Coconut Crumb
Belinda Myers, Dallastown, PA

Rhubarb Mascot Ingredients

Crust
2 cups flour
1 teaspoon salt
3/4 cup butter floured Crisco
7-8 tablespoons ice water

Rhubarb Filling
6 cups fresh rhubarb, cut into cubes
1-1/4 cups sugar
1/3 cup flour
1 teaspoon cornstarch
1-1/2 teaspoons coconut extract

Crumb Topping
1 cup sugar
1 cup flour
1 cup soft butter
2/3 cup flaked coconut

Directions

Preheat oven to 400°F.

To Make Crust: In a large bowl cut Crisco into the flour and salt until coarse crumbs form. Gradually add the ice water, tossing with a fork until a ball forms. Divide the dough in half. Roll out on a flavored surface, one inch larger than a 9-inch pie pan. Place into pie pan and crimp edges. Use remaining dough for another crust, or for decorative cut-outs.

To Make Crumb Topping: Place the sugar, flour, butter and flaked coconut in a bowl and mix together with a pastry blender, until mixture becomes crumbly and well blended.

To Make Pie: In a large bowl, mix cubed Rhubarb with sugar, flour, cornstarch, and coconut extract. Toss well, and let the mixture sit for 15 minutes. Pour into prepared pie shell. Place on a cookie sheet and bake in a 400°F. oven for 40 minutes. Remove pie from oven and lower temperature to 375°F.

Sprinkle Crumb Topping evenly over top of pie and return to oven. Bake at 375°F. for 20 minutes, or until golden brown.

1st Place Cake Division
Strawberry-Rhubarb Cake
Lynn Dohne, Lancaster PA

Ingredients

5 cups fresh rhubarb, cut into 1-inch pieces
3/4 cup sugar
1 (regular size) package strawberry gelatin
2 cups mini marshmallows
1 package yellow cake mix that needs oil

Directions

Preheat oven to 350°F. Place rhubarb pieces in a 9x13” pan. Pour sugar over rhubarb, then pour the gelatin over the sugar. Place marshmallows over top of gelatin.

Mix yellow cake according to packager directions and pour over top of marshmallows. Bake at 350° until the cake is done, about 45 to 55 minutes.

1st Place Dessert Division
Rhubarb Sweet and Sour Cherry-barb Crunch
Terry Davidson, Leola, PA

Ingredients

Crunch Mixture
1 cup flour
3/4 cup uncooked oatmeal
1 cup brown sugar
1/2 cup butter, cut into small pieces
1 teaspoon cinnamon

Filling
1 can cherry pie filling
Fresh Rhubarb, cut into pieces
2 tablespoons tapioca
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F. In a large bowl, mix the flour, oatmeal, brown sugar, butter and cinnamon and blend thoroughly. Press half of the mixture into a greased 9x13" pan to create a bottom crust. Set other half of crunch mixture aside.

Pour the cherry pie filling into a large bowl. Save can. Dice enough rhubarb to fill the can heaping full. Add the rhubarb, tapioca and vanilla extract to the cherry pie filling and stir until well mixed. Spread over the bottom crust. Sprinkle the remaining crunch mixture over the top, making sure to get the mixture to all the edges and corners. Bake at 350° for 1 hour

http://www.kitchenkettle.com/events/rhubarb-2003.shtml

Answer 2

Try the recipe at this link for a great strawberry rhubarb meringue pie.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16208,00.html
The sweet meringue blends with the slightly tart rhubarb/strawberry filling to make a delicious combination. A couple of tips: Cut the rhubarb into no biggger than 1" square pieces. Don't cook the rhubarb down too much. The texture from some pieces of rhubarb is nice. Hull the strawberries with a plastic drinking straw. Just push the straw through from the end with the stem and leaves to remove the hull. Be careful not to overbeat the egg whites when you beat them. If you search the same site for egg yolks, you'll find lots of recipes to use the leftover egg yolks.

Answer 3

Rhubarb Bars 1/2 cup shortening 1tsp. baking powder 1 egg, beaten 3 tablespoons milk 1 1/4 cup flour Mix above ingredients together. Dough will be stiff. Pat in a 9 x 13-inch pan, bringing dough half way on the sides of pan. Cover with 4 cups of rhubarb. Sprinkle with two, 3-oz packages of raspberry or strawberry Jell-O. Preheat oven to 350 degrees. For the topping, combine: 1 1/4 cup flour 1 cup sugar 1/4 cup melted butter or margarine Sprinkle topping over Jell-O. Bake for 40-45 minutes. Let cool before serving. It firms up during cooling. Enjoy!

Answer 4

This site has recipes with desserts containing rhubarb:

http://search.allrecipes.com/recipe/quick.aspx?q1=rhubarb&qwt=2&siteid=22&srt=1

Answer 5

try epicurious.com
or chop the rhubarb, and simmer it in a pan with sugar and butter and cinnamon until soft, then pour over ice cream
or chop it up and mix with strawberries, and 3 tbsp of butter and a little sugar, and bake it in a pie! Let it sit for about 20 min after you take it out of the oven to settle. Super easy.
you can improvise with these receipes too.

Answer 6

Hey,
A very comprehensive cookbook for those who love paleo foods and diet http://www.goobypls.com/r/rd.asp?gid=562