Thursday, January 7, 2010

I need the best/tastiest rhubarb recipe!!!?

it can be pie, cake, cookies, n e thing!, just the best/tastiest 1!I need the best/tastiest rhubarb recipe!!!?
Rhubarb Steak Sauce





INGREDIENTS





8 cups chopped fresh or frozen rhubarb


4 cups chopped onion


2 cups white vinegar


2 1/3 cups packed brown sugar


1 teaspoon ground cinnamon


1 teaspoon ground allspice


1/2 teaspoon ground cloves


1 teaspoon salt


1/2 teaspoon pepper





DIRECTIONS





1. In a large saucepan or Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer for 1 hour or until thickened, stirring occasionally. Cool. Refrigerate in covered containers.





If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.I need the best/tastiest rhubarb recipe!!!?
Rhubarb Nut Cake





1 1/2 cups light brown sugar, packed


2/3 cup vegetable oil


1 egg


1 teaspoon vanilla


2 1/2 cups flour


1 teaspoon salt


1 teaspoon baking powder


1 teaspoon baking soda


1/2 cup sour cream


1 1/2 cups diced rhubarb


1/2 cup chopped pecans or walnuts


.


Topping


2 tablespoons granulated sugar


1/2 teaspoon cinnamon


1/2 cup chopped pecans or walnuts





Beat together the brown sugar, vegetable oil, egg and vanilla. Combine flour, salt, baking soda, and baking powder; stir. Add dry ingredients to first mixture with the sour cream. Stir in rhubarb and nuts.


Pour into 2 greased 9x5-inch loaf pans. Combine topping ingredients; sprinkle over the loaves.


Bake at 350掳 for about 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean.


Makes 2 loaves.








OR





Rhubarb Crisp (delicious)





1 cup flour


1/2 cup rolled oats


1 cup brown sugar, packed


1/2 cup margarine or butter, melted





Filling:


4 cups rhubarb, cut into cubes


1 cup sugar


1/4 cup flour


1/2 tsp. cinnamon


1/2 cup water








Make the topping in a large bowl. Combine flour, oats, and sugar, mixing well. With a fork, stir in the butter to make it crumbly.





Press half of the mixture into an 8x8 inch pan, saving the other half for the top.





In a baking dish, combine rhubarb, sugar, flour, cinnamon and water. Mix well. Pour over crust in pan.





Sprinkle the remainder of the crumbs evenly over filling.





Bake at 375 degrees F. for 35 minutes or until topping is golden brown and tender.





Serve with whipped cream while warm.





OR





Bavarian Rhubarb





Base:





1 cup sifted flour


1/4 tsp. salt


2 Tbsp. sugar


1/2 cup softened butter or margarine





Topping:





4 cups diced rhubarb


1/4 cup water


1 1/4 cup sugar


2 envelopes unflavored gelatin


1/3 cup cold water


red food coloring (optional)


1/2 pint whipping cream, whipped or whipped topping of choice





Base:





Combine dry ingredients. Cut in butter until mixture resembles coarse bread crumbs. Spread evenly in bottom of a greased 9 inch square pan. Bake at 350 degrees until lightly browned, about 10 minutes. Cool.





Topping:





Combine rhubarb, 1/4 cup cold water, sugar and salt; simmer until rhubarb is tender, stirring occaisionally. Soak gelatin in cold water. Add hot rhubarb. Stir until dissolved. Add food coloring, if desired. Chill until partially set, then fold in whipped cream. Turn onto base and chill until firm, about 3 hours.
Rhubarb Strawberry Cobbler


A delicious comfort dessert. You can also use frozen fruit - thaw it before using. See the rhubarb muffin recipe for buttermilk substitute.





Ingredients:


Filling:


1 1/4 cups white sugar


3 tablespoons flour


1 1/2 teaspoons cinnamon


6 cups coarsely chopped fresh rhubarb


3 cups sliced fresh strawberries








Topping:


1 1/2 cups flour


3 tablespoons white sugar


1 1/2 teaspoons baking powder


1/2 teaspoon baking soda


1/4 teaspoon salt


3 tablespoons butter


1 cup buttermilk











Directions:


Filling:


In a large bowl combine sugar, flour and cinnamon. Add rhubarb and strawberries and toss to coat.








Spread in a 9 x 13 inch baking dish. Bake at 400 degrees F. for 10 minutes.








Topping:


In a medium bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles small peas.








With a fork, stir in the buttermilk to form a soft dough.








Drop dough by tablespoon over the hot filling. Make 12 mounds.








Bake at 400 degrees F. for about 25 minutes, until topping is golden brown and has risen
This recipe gets people eating out of the palm of my hand. I could prob. take over the world with it.... maybe later.





Strawberries and cream rhubarb





4 cups chopped rhubarb


1 teaspoon grated orange zest


1 tablespoon orange juice


1 cup granulated sugar


4 cups strawberries, hulled and cleaned, divided


1 1/2 cups whipping cream





In a nonreactive saucepan, combine chopped rhubarb, orange zest and juice. Cover tightly and cook over low heat, stirring occasionally, for about 25 minutes or until rhubarb is tender. Stir in sugar; cook for about 3 minutes or until sugar has dissolved. Let cool; cover and refrigerate for up to 1 week. Puree 2 cups of the strawberries; stir into cooked rhubarb mixture. Cool rhubarb and strawberry mixture completely.





In large bowl, whip cream; lightly fold in fruit mixture; leaving streaks. Transfer to a serving bowl. Slice remaining strawberries and arrange overlapping rows around the edge of the bowl. Cover and chill dessert until serving time. Strawberry rhubarb cream dessert makes 8 servings.





Here is a beverage recipe.


Rhubarb cooler





3 pounds fresh or frozen chopped rhubarb


2 quarts water


1 tablespoon grated orange peel


2 cups sugar


1/2 cup lemon juice


1/2 cup orange juice


1/8 teaspoon salt


6 cups lemon-lime soda, chilled





In a Dutch oven, bring rhubarb, water and orange peel to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until rhubarb is very tender. Cool slightly. Strain through cheesecloth; discard pulp. Return liquid to the pan. stir in the sugar, lemon juice, orange juice and salt. Cook and stir over medium heat until sugar is dissolved. Cover and refrigerate until chilled.


To serve, pour 2/3 cup rhubarb mixture over ice; add 1/3 cup soda.





I have been known to throw in a shot of liqour in this recipe try it out for yourself I recomend triple sec orange liqour
Here's a website with a whole lot of rhubarb recipes!


http://www.rhubarbinfo.com/recipe-pie.ht鈥?/a>





Here's a good one though,





Glazed Strawberry-Rhubarb Pie





Ingredients:





1 1/4 c Sugar


1/8 ts Salt


1/3 c Flour


2 c Fresh strawberries


2 c Fresh rhubarb, cut in 1'; pieces


2 T Butter or margarine


1 T Sugar


1 Pastry for 2-crust pie





Procedure:





Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawberries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned.
Rhubarb Ice Cream





3-cups thinly sliced rhubarb, fresh or frozen


2-cups sugar


1-tsp lemon juice


1-cup heavy whipping cream





Place rhubarb in an ungreased 13x9 inch baking dish


Sprinkle with sugar, tossing to coat


Cover and bake in a 375掳F oven for 30-40 minutes, or until tender, occasionally stirring


Cool slightly


Process in batches in food processor or blender until smooth


Transfer to a bowl, cover and refrigerate until chilled


Stir in lemon juice


In a mixing bowl, beat cream until stiff peaks form


Gradually fold into rhubarb mixture


Transfer to a shallow 2-qt freezer container


Freeze uncovered for 1-hour, stirring every 15 minutes


Cover and freeze overnight





Makes 2 戮-cups
I have a rhubarb pie recipe that is the best ever !!





Rhubarb Custard Pie





3 Cups rhubarb


1 1/2 Cup sugar


2 Eggs


1 tsp Vanilla


1/2 tsp.salt


2 Tbls. soft butter or marg.


1 Tbls. flour


1 Tbls. cornstarch





Beat eggs,then add all remaining ingredients,leaving the rhubarb last to be added. Pour mixture into a pie crust,then top with the second crust. Bake for 1 hour at 350 degrees





We have been using this recipe for the past 50 years, when I was 14 my mom had me making the rhubarb pies, she said that I did a better job at baking it than she did. But I just think she wanted me to learn how to make a great rhubarb pie !!!

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