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I usually only make rhubarb-sauce, like applesauce. Cut into chucks, barely cover with water. add sugar-maybe 1/2 cup. and boil. I keep it a little but chunky and when it cools down a bit, taste it to see if more sugar is needed.
It is good! I never get around to trying to make anything else because I have it so rarely.
I just recently got a cookbook with rhubarb recipes only. If I can find it, I'll post a few that sound good.
I found this recipe on Allrecipes.com. This was a quick and easy pie that doesn't use a traditional pie crust.
1 cup all-purpose flour
1 c sugar
1 c sour cream
1+1/2 c flour
1 tsp baking soda
1/2 tsp salt
2 c rhubarb (cut into i inch chunks)
Mix all but rhubarb and beat well. Fold in rhubarb and pour into 9x12 prepared pan.
Top with mixture 1/2 c chopped walnuts (optional) and 1/2 c brown sugar.
Bake at 350 for 30-40 minutes.
A family favorite! Enjoy!
Last Edited on: 5/17/09 5:43 PM ET - Total times edited: 1
I haven't forgot you - just haven't found my rhubarb cookbook!
Here's some recipes I got today off an e-mail newsletter from Mother Earth News (and then more from their website) - sound different than the normal rhubarb recipes you hear about - pies, cobblers.... but I haven't tried them.
Rhubarb Vinaigrette Dressing Recipe
Fresh salad greens zing with tangy, sweet and sour rhubarb vinaigrette dressing.
The chunky texture of this dressing adds a toothsome quality to your salad, and is complemented perfectly by fresh goat cheese and toasted nuts.
Heat water and honey over medium heat. When the mixture begins to boil, add rhubarb and boil five minutes more, stirring often. Stir in vinegar and lemon zest, and cook five to 10 more minutes, until dressing is reduced by about half. Remove from heat, and let cool slightly. Whisk the olive oil into the dressing. Season with salt and pepper. Serve warm or cold over fresh salad greens. Yields about 2 cups.
Sticky Ginger Candied Rhubarb Recipe
Add a sweet-tart burst of flavor to desserts and baked goods with this unusual topping.
Feel free to substitute your favorite sweetener, such as honey or agave syrup, for the raw sugar. If you like a smoother consistency dessert topping, you can purée the finished product in a food processor.
Spoon warm (or chilled) rhubarb and its sticky-yummy juices over shortbread, pound cake, ice cream, brownies or anything your heart desires!
Pickled Rhubarb Recipe
Learn to make tangy rhubarb pickles with this supereasy recipe.
An interesting take on traditional pickles, tangy pickled rhubarb is a great addition to cheese platters or a condiment for charcuterie and roasted meats.
— Adapted from www.pickle-girl.blogspot.com by Jen Catto
Put all ingredients except walnuts in a heavy-bottomed saucepan, and heat to a boil. Reduce heat to simmer, and cook, stirring frequently, for about 30 minutes or until thickened. Cool, then stir in walnuts. Store in a covered container in the refrigerator, where it will keep for at least a month.
You have to check out Tartelette's blog for an amazing recipes! Here's one for Strawberry and Rhubarb Pate De Fruit.
Strawberry And Rhubarb Pate de Fruit: