any simple rhubarb recipes for when winter come to me?

Question

no lemons oranges pineapple mangos or achool just some foods I hate

Answer 1

Crispy Rhubarb Pie

INGREDIENTS
3 1/2 cups diced rhubarb
1 tablespoon all-purpose flour
1/2 cup white sugar
1 recipe pastry for a 9 inch single crust pie
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup crushed cornflakes cereal
1/2 cup all-purpose flour

DIRECTIONS
Combine rhubarb, 1 tablespoon flour and white sugar. Mix well and place in pie shell.
Melt the butter or margarine and mix with 1/2 cup brown sugar, crushed corn flakes and 1/2 cup flour. Mix in a bowl and pat down on top of pie. Bake in oven at 350 degrees F (175 degrees C) for about 40 minutes. Turn off oven and leave the pie in the oven for another hour. Serve warm.

Answer 2

Creamy Rhubarb Dessert

INGREDIENTS
1/2 cup cold butter or margarine
1 1/2 cups all-purpose flour
1/2 cup chopped pecans

RHUBARB LAYER:
4 cups sliced rhubarb
1/2 cup sugar
2 tablespoons all-purpose flour

CHEESECAKE LAYER:
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
3 eggs

TOPPING:
1 1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Additional chopped pecans (optional)
DIRECTIONS
In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.
Meanwhile, in a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Pour over hot rhubarb layer. Bake for 30 minutes. Combine sour cream, sugar and vanilla; spread over hot cheesecake. Cool on wire rack for 1 hour. Refrigerate overnight. Sprinkle with additional pecans if desired.

Answer 3

Strawberry Rhubarb Upside Down Cake

Melt 2 tablespoons butter in a 9 by 13 baking dish, cover bottom of pan with a mix of sliced strawberries and rhubarb, sprinkle one cup sugar, one package of strawberry jello powder and one cup miniature marshmallows over the fruit. Prepare a yellow cake mix according to the directions on the box and pour the batter over the fruit. Bake according to the package. When finished, cover a baking sheet with foil, place on top of cake pan and invert. Careful, it'll be hot! Immediately place about a dozen toothpicks into your cake and cover with saran wrap. The toothpicks hold the wrap up and the steam makes your cake incredibly moist. I like mine refrigerated and topped with whipped cream. Enjoy!

Answer 4

Rhubarb crumble. Simple and delicious.

Answer 5

My mum used to make rhubarb and blackberry crumble....and that was really warming.....sorry i cant remember how to make it but sure you can look up a crumble recipe and improvise....

Answer 6

look for strawberry rhubarb jam and pie.

Answer 7

Rhubarb Crisps

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
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/3 cup packed brown sugar
1/4 teaspoon salt
3 tablespoons butter, melted

Preheat oven to 375 degrees. In a medium bowl combine the 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.

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

**********************

Rhubarb Tarts

1 cup sugar
2 tablespoons quick-cooking tapioca
1 teaspoon fresh ginger
Dash ground nutmeg
3 cups 1/2-inch-thick slices fresh rhubarb or frozen sliced rhubarb
1 cup sliced, peeled tart apples
Milk
Coarse sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
7 to 9 tablespoons water

Line a large baking sheet with foil; grease foil and set aside.

In a large saucepan stir together sugar, tapioca, ginger, and nutmeg. Stir in rhubarb and apples until coated. Let stand about 15 minutes or until a syrup begins to form, stirring occasionally. Cover and cook over medium heat for 15 minutes or just until fruit is softened, stirring occasionally. Remove from heat. Let cool for 30 minutes.

Meanwhile, preheat oven to 375 degrees F. In a large mixing bowl combine flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push moistened mixture to side of bowl. Repeat, using 1 tablespoon of water at a time, until all the dough is moistened. Divide dough in half. On a lightly floured surface roll out each portion of pastry to a 12-inch square. Cut each portion into four 6-inch squares.

Spoon about 1/4 cup of the cooked rhubarb mixture onto half of one pastry square, leaving a 1-inch border around edge of pastry. Brush edges of square with water. Fold pastry over filling, forming a rectangle. Press edges gently to seal. Brush edges lightly with water again. Fold edges up and over about 1/4 inch. Press edges with tines of a fork to seal again.

Place tart on prepared baking sheet. Repeat with remaining squares of pastry and rhubarb filling. Prick tips 2 or 3 times with the tines of a fork for escape of steam. Pat down top to get rid of excess air around filling. Brush tops with milk and sprinkle with coarse sugar. Bake for 30 to 35 minutes or until golden brown. Cool on wire rack about 30 minutes; serve warm.