Help! Does anyone have any nice rhubarb recipes? Thanks.?

Question

Any nice jam recipes perhaps, or other recipes. Any suggestions would be most welcome, otherwise I shall have to get rid of the plant if I can't find a use for the rhubarb! It grows like a weed! Thanks.

Answer 1

Don't get rid of the plant....Get your pencil......

Rhubarb Crumble
8 cups chopped fresh or frozen rhubarb
1 1/4 cups sugar, divided
2 1/2 cups flour
1/4 cup packed brown sugar
1/4 cup oatmeal
1 cup cold butter or margarine
Custard Sauce:
6 egg yolks
1/2 cup sugar
2 cups whipping cream
1 1/4 tsp. vanilla

In a sauce pan, combine rhubarb and 3/4 cup sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, abt. 10 min.
Pour into a greased 13"x9"x2" baking dish. In a bowl, combine flour, brown sugar, oatmeal and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400 degrees for 30 min. Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until thermometer reads 160 degrees and mixture thickens; abt. 15-20 min. Remove from heat; stir in vanilla. Serve warm over rhubarb crumble. Makes 12 servings.

Rhubarb Fritters
1 cup flour
1 cup + 1 tbsp sugar, divided
1/2 tsp. salt
2 eggs, seperated
1/2 cup milk
1 tbsp butter or margarine, melted
2 cups finely chopped fresh or frozen rhubarb, thawed and drained
Oil for deep frying
powdered sugar

In a med. bowl, combine flour, 1 cup sugar and salt. In another bowl, whisk egg yolks, milk, and butter. Gradually add to the dry ingredients, stirring until smooth. Toss rhubarb with remaining sugar; gently stir into batter. In a mixing bowl, beat egg whites until stiff. Fold into batter. In an electric skillet or deep fryer, heat oil to 375 degrees. Drop batter by tbsp. into oil. Fry a few at a time, turning with a slotted spoon until golden brown. Drain on paper towels. Dust with powdered sugar. Serve warm. Makes about 3 dozen

I have a ton of them. I will send more if you'd like.
Rhubarb is GOOD for you and Raw is a good duretic for anyone dieting

Answer 2

REAL RHUBARB JAM

5 cups diced rhubarb
3 cups granulated sugar
1 package unflavoured gelatine

Wash rhubarb stalks thoroughly and cut into 1/2 inch pieces. Put into a large bowl.
Pour 23/4 cups of the sugar on top of the rhubarb and leave in refrigerator overnight. The sugar will draw water from the rhubarb.

Bring the rhubarb and sugar mixture to a boil in a saucepan or in the microwave. Cook for 10 minutes or until tender.

Meanwhile, mix the remaining 1/4 cup of sugar with the package of gelatine. When the rhubarb is cooked, remove from heat and add the gelatine while stirring until the gelatine is dissolved.

Pour into containers and refrigerate.

Answer 3

Strawberry Rhubarb Tart with Chocolate Crust Recipe

Ingredients
Crust:
1 cup butter
1/2 cup icing sugar (confectioner's sugar)
2 to-2 1/4 cups flour
2 Tbsp cocoa powder
1 tsp vanilla
1/2 tsp salt

Filling:
1 pound rhubarb, diced small
1 cup sugar
2 tsp orange zest
1/2 tsp ground ginger
2 Tbsp flour
1 pint strawberries, cleaned, hulled, quartered

Instructions
In a food processor, combine butter and sugar and process until softened. Add flour, cocoa, vanilla and salt and process until mixture forms a ball. Refrigerate dough 1 hour if too soft, then press into an ungreased flan pan with a removable bottom. Refrigerate.

Combine filling ingredients in a bowl and toss well. Spread into prepared crust and bake for 45 minutes at 350 degrees F. (180 C) or until rhubarb is very tender and filling is bubbly.

Yield: 6 servings

Answer 4

Rhubarb Marmalade
Ingredients:

4 c Finely chopped rhubarb
1 Orange
1 Lemon rind
7 1/2 c Sugar
1 Bottle fruit pectin

Procedure:

Combine rhubarb, grated rind of lemon, and rind and juice of orange. Measure fruit. Add water, if necessary, to make each cup level with liquid. Add sugar. Stir constantly. Heat rapidly to full rolling boil. Boil gently 2 minutes. Remove from fire. Stir in fruit pectin. Skim.


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.

Answer 5

Rhubarb Upside Down Cake

3 cups cut rhubarb
10 marshmallows, cut
3/4 cup sugar
1/2 cup Crisco shortening
1 cup sugar
2 beaten eggs
1 3/4 cups flour
1/4 tsp. salt
3 tsp. baking powder
1/2 cup milk
1 container Cool Whip

Directions:
Arrange the rhubarb in bottom of 9 x 13-inch pan. Add marshmallows and 3/4 cup sugar.

Cake Batter:
Thoroughly cream shortening and 1 cup sugar. Add eggs and blend well. Add dry ingredients alternately with the milk. (The mixture will be thick.) Pour over rhubarb. Bake in 350 degree oven for about 1 hour. This is good served warm with Cool Whip.

Answer 6

Rhubarb Crumble.
Stewed Rhubarb base
16 oz rhubarb (chopped)
2 ozOrganic brown caster sugar sugar/2 Tbsp granulated sweeter (optional)
1/2 teaspoon cinamon
1/2 teaspoon mixed spice

Crumble topping
12 oz plain flour (sieved)
6oz Organic brown caster sugar
6 oz butter/margerine

Stew the rhubarb sugar (if desired ) and spices with a little water in a pan on a medium heat. Keep stiring until soft. Place in a pyrex or similar bowl and allow to cool. Rub sugar ,butter and margerine together to form 'breacrumbs' add the vanilla escence and stir through mixture. Add to cooled stewed rhubarb mixture and bake for 30-35 min in an oven at 400 degrees farenheit (Gas mk 6 - I think?) serve hot with vanilla icecream. Mmm!!! Yummy!

Answer 7

All 4 JR is right - Rhubarb Crumble BUT: having chopped rhubarb and placed in shallow oven dish, sprinkle with Demarara sugar, ground Cinnamon, ground Allspice - then put the pastry crumble over the top.

Answer 8

5 c Rhubarb
1 sm Jello powder
3 c White sugar

Cook rhubarb and then add sugar, mixing well. Add Jello and stir until dissolved. Seal in jars

Answer 9

I have got to recomend Hugh Fernley-Wittingstalls books for cooking, they're brill for preserves ect, also a good victorian cook book, most were written when we did'nt have additives and monosodiums E numbers and crap.As one of the other guy's quite rightly pointed out rhubarb leaves contain oxalic acid, poisonous to us mere mortals !!.However the leaves can be composted in your garden bin.If you would consider growing
your own you could obtain a bulb or root from your friendly allotment people don't forget plenty of mulching with good old horse muck ! my gran used to send my mum out after the milk cart and the coal cart, them were the days,now there's always
rhubarb wine a light wine 3lb to 3lb of sugar yeast +nutrient have a look at C.C.J Berry's book on wine making. Its also a good wine for blending other wines with. hope this helps .Terry

Answer 10

If you've no use for it, give it away to those who do - nursing homes, seniors' homes, seniors' apartment complexes where the residents can't have their own gardens. They'll be most grateful.

Rhubarb Surprise Crisp

Bake: 30 minutes Oven: 375 degree F

2/3 cup granulated sugar
2 or 3 teaspoons cornstarch
1/4 teaspoon ground cinnamon
2 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb, thawed
2 cups coarsely chopped strawberries
2 tablespoons snipped fresh basil
½ cup all-purpose flour
½ cup quick-cooking rolled oats
1/3 cup packed brown sugar
1/4 teaspoon salt
3 tablespoons margarine or butter, melted

1. Preheat oven to 375 degree F. In a medium bowl combine the 2/3 cup granulated sugar, the cornstarch, and cinnamon. (For fresh rhubarb, use 2 teaspoons cornstarch. For frozen, use 3 teaspoons cornstarch.) Stir in rhubarb, strawberries, and basil. Spoon into bottom of a 2-quart square baking dish; set aside.

2. In another medium bowl combine flour, oats, brown sugar, and salt. Stir in melted margarine or butter. Sprinkle over fruit. Bake 30 to 35 minutes or until fruit is tender and topping is golden brown. Serve warm. Makes 6 servings.

MICROWAVE RHUBARB CREAM PIE

1 (3 oz.) pkg. cream cheese
3 c. sliced rhubarb
1 c. sugar
3 tbsp. flour
3 eggs, well beaten
1/4 tsp. nutmeg, if desired
Whipped cream or topping
9-inch baked pastry shell

Soften cream cheese in microwave on high 30 to 45 seconds. Spread evenly over crust; set aside. Combine rhubarb, sugar and flour in 1-quart bowl. Microwave on high uncovered 4 to 5 minutes or until mixture boils and thickens, stirring once or twice. Beat eggs, slowly mix eggs into hot rhubarb, mixing well. Pour mixture into crust, spreading evenly. Microwave on high, uncovered, 1-1/2 to 2 minutes or until filling is just about set. Refrigerate. Top with whipped cream just before serving.

MICROWAVE RHUBARB CRISP

3 c. diced fresh rhubarb
1/3 c. sugar
2/3 c. quick cooking rolled oats
1/3 c. flour
3/4 c. packed brown sugar
½ tsp. nutmeg
½ tsp. cinnamon
1/4 c. butter or margarine

Place rhubarb pieces in a 2 quart glass baking dish. Combine remaining ingredients, except butter, in mixing bowl. Cut in butter until crumbly. Sprinkle evenly over rhubarb. Microwave, uncovered, for 12 to 14 minutes at high or until rhubarb is tender.