Saturday, April 20, 2013

Spring Rhubarb!

                                                              SPRING RHUBARB!

I've learned over the years that one either loves or hates rhubarb. I have no idea why this poor plant has such a polarizing effect on folks, but I'm in the love camp when it comes to rhubarb. My other half is in the hate camp. Ahh well. This in no way deters me however, I simply make it when he's not in the house, and my rhubarb plants outside grow merrily on. I've loved this sweet tart veggie since I was a kid, and we always had a big patch. My parents still do.

Rhubarb can be used in just about anything from juice and wine to preserves to sauce to pies, breads, puddings etc etc. It has always paired well with strawberries and most other berries. So as I watch my rhubarb grow here this spring, here are some favorites to get you exploring the joys of this unsung garden veggie, rhubarb.


 This recipe has three parts to it.

First part is the crumbs.
In a medium bowl place all ingredients together and mix until crumbly

   1 c. flour
   ¾ c. uncooked oatmeal
   1. c brown sugar
   ½ c. melted butter
   1 tsp. cinnamon

Place bowl on the side.

Second part is the syrup that you will pour on top of the rhubarb.
Place all of the ingredients in a medium pot and cook until thick on medium heat.

   1 c. brown sugar
   1 tbls. cornstarch
   1 c. water
   1 tsp. Vanilla

Third part is…..

   4 c. diced rhubarb

Use a 9” glass pan.

Spray with Pam and press half of the crumbs into the pan.  Place the rhubarb on top and pour cooked syrup on top of the rhubarb.  Sprinkle the rest of the crumbs on top of the rhubarb-syrup mixture.

Bake at 350 for 1 hour or until brown and bubbling on top. Enjoy!


     3 cups diced rhubarb
    1½ cups sugar
     3 tblsp. flour
     ¼ tsp. salt
     1 tblsp. lemon juice
     2 eggs, separated
     1 9-inch pie shell

Cut rhubarb into small pieces and arrange in an unbaked pie shell. Combine the sugar and flour, add egg yolks and lemon juice. Stir into a smooth paste. Pour this mixture over rhubarb. Cover with meringue made from the egg white. Bake in a hot oven (425-f) for 10 minutes, then reduce heat to (325-f) and bake for 30 minutes.


     Stewed Rhubarb
     Stale cake or bread
     Whites of 2 eggs

Line buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake in moderately slow oven (325-f) for 30 minutes. Make a meringue by beating egg whites stiff and adding 4 tblsp. sugar. Remove pudding from oven, cover with meringue and brown in oven.


     3 lbs. rhubarb
     2½ cups sugar
     ½ cup water
     2 oranges, juice and rind
     2 cups raspberries

Skin and cut rhubarb into ½ inch pieces. Add water and sugar, the orange juice and grated peel. Cook all together, stirring frequently to prevent scorching, for 30 minutes, or until clear. Put in sterile jelly glasses and seal.


(This is absolutely one of my favorite things over ice cream. Easy and delicious!)

1/3 cup sugar
1/4 cup water
2-1/4 cups sliced fresh or frozen rhubarb
1 teaspoon grated lemon peel
1/8 teaspoon ground nutmeg

Pound cake, angel food cake or vanilla ice cream

In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat; stir in lemon peel and nutmeg.
Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers. Yield: 1-1/4 cups.
 Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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