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Subject: Rhubarb recipes?
Date Posted: 5/3/2009 9:06 PM ET
Member Since: 10/25/2007
Posts: 1,253
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Does anyone have any good recipes using rhubarb? I have a rhubarb patch and thought I'd try making more stuff using rhubarb.

Date Posted: 5/7/2009 5:15 PM ET
Member Since: 8/30/2006
Posts: 172
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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.

Date Posted: 5/7/2009 9:52 PM ET
Member Since: 10/25/2007
Posts: 1,253
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Thanks! That sounds really good.

Date Posted: 5/8/2009 10:39 AM ET
Member Since: 8/30/2006
Posts: 172
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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.

Date Posted: 5/9/2009 2:45 PM ET
Member Since: 10/25/2007
Posts: 1,253
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That'd be great! I also got an e-mail from betty crocker recently with 15 rhubarb recipes that all sound really good.

Subject: Rhubarb Crumble Pie
Date Posted: 5/17/2009 2:16 PM ET
Member Since: 1/13/2008
Posts: 53
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Rhubarb Crumble Pie
 
recipe image
Rated: rating
Submitted By: Christine
Photo By: Ita
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 8
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
1/4 teaspoon salt
1 cup rolled oats
1/2 cup white sugar
1/3 cup shortening, melted
3 cups diced rhubarb
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 tablespoon water
1 tablespoon butter
Ingredients:
1 cup all-purpose flour
1/4 teaspoon salt
1 cup rolled oats
1/2 cup white sugar
1/3 cup shortening, melted
3 cups diced rhubarb
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 tablespoon water
1 tablespoon butter
1 cup all-purpose flour
1/4 teaspoon salt
1 cup rolled oats
1/2 cup white sugar
1/3 cup shortening, melted
3 cups diced rhubarb
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 tablespoon water
1 tablespoon butter
1 cup all-purpose flour
1/4 teaspoon salt
1 cup rolled oats
1/2 cup white sugar
1/3 cup shortening, melted
3 cups diced rhubarb
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 tablespoon water
1 tablespoon butter
1 cup all-purpose flour
1/4 teaspoon salt
1 cup rolled oats
1/2 cup white sugar
1/3 cup shortening, melted
3 cups diced rhubarb
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 tablespoon water
1 tablespoon butter
1 cup all-purpose flour
1/4 teaspoon salt
1 cup rolled oats
1/2 cup white sugar
1/3 cup shortening, melted
3 cups diced rhubarb
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 tablespoon water
1 tablespoon butter

1 cup all-purpose flour
1/4 teaspoon salt
1 cup rolled oats
1/2 cup white sugar
1/3 cup shortening, melted 3 cups diced rhubarb
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 tablespoon water
1 tablespoon butter

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, sift together the flour and salt; stir in oats and 1/2 cup sugar. Cut in shortening until mixture is crumbly. Pat half of the mixture into a 9 inch pie pan; set aside remaining half for the topping. Arrange rhubarb in pie shell. Sprinkle 1/2 cup sugar, cinnamon and water over rhubarb, then dot with butter. Spread remaining oat mixture over filling.
3. Bake for 40 minutes in the preheated oven, until rhubarb is tender
-Kendra

1 cup all-purpose flour
1/4 teaspoon salt
1 cup rolled oats
1/2 cup white sugar
1/3 cup shortening, melted
3 cups diced rhubarb
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 tablespoon water
1 tablespoon butter
 
Date Posted: 5/17/2009 5:42 PM ET
Member Since: 1/25/2009
Posts: 181
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Rhubarb Cake

1 egg

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!

Trish



Last Edited on: 5/17/09 5:43 PM ET - Total times edited: 1
Date Posted: 5/17/2009 9:37 PM ET
Member Since: 10/25/2007
Posts: 1,253
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Thanks for the recipes everyone!

Date Posted: 6/5/2009 1:12 PM ET
Member Since: 8/30/2006
Posts: 172
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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.

Ingredients:
1/4 cup honey
1/2 cup water
4 stalks rhubarb (about 2 loosely packed cups), cut into thin slices
1/4 cup red wine vinegar
Zest of one lemon
1/4 cup extra-virgin olive oil
Pinch coarse sea salt
Several twists freshly ground pepper

Instructions:

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.

Ingredients:
Rhubarb
Water (about 1/4 cup for every two stalks of rhubarb)
Raw sugar (1 tbsp per two stalks)
Fresh ginger, grated (1 tbsp per two stalks), optional

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cut rhubarb into 1-inch pieces, plus 1 or 2 longer pieces for an attractive garnish. Then spread the pieces out one-layer deep in a baking dish.
  3. Pour water over rhubarb pieces until about halfway submerged, then sprinkle ginger and sugar evenly over the top.
  4. Bake for about 30 minutes, until quite soft, turning a couple of times during baking.

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.

Ingredients:
2 cups apple cider vinegar
1 1/2 cups raw sugar
1 tbsp coarse sea salt
1 1/2-inch knob ginger, peeled and thinly sliced
Small handful dried chili peppers
Small handful whole cloves
Small handful whole allspice
 
1 pound rhubarb

Instructions:

  1. Boil vinegar, sugar, salt, ginger and spices until sugar and salt dissolve (approximately 5 minutes after coming to a boil). Strain out the solids, and set aside.
  2. Cut rhubarb into batons long enough to fill the jar. (For half-pint jars, cut stalks into 4-inch pieces.)
  3. Pack rhubarb into sterilized jars with a few bits of the reserved solid spices. 
  4. Pour hot liquid over jars, screw on lids, and allow to cool.
  5. Refrigerate for up to one month. Note: It’s best to treat rhubarb as a refrigerator pickle, as the canning process will soften the fruit to mush.

— Adapted from www.pickle-girl.blogspot.com by Jen Catto 

 

Rhubarb Cake
1 / 2 cup unsalted butter
1 1 / 4 cups light brown sugar 2 eggs
1 teaspoon vanilla
2 tablespoons cinnamon
1 1 / 2 cups sifted cake flour
1 teaspoon baking soda
1/3 cup buttermilk, yogurt or sour cream
1 1 / 2 cups rhubarb, cut into 1 / 2 " pieces
1 / 1 cup granulated sugar

Preheat oven to 375°F. Cream butter with brown sugar in a large bowl until light and fluffy. Beat in eggs, one at a time, then beat in vanilla and 1 tablespoon cinnamon. Sift flour and baking soda, and beat this mixture into butter mixture in three parts, alternating with buttermilk. Fold in rhubarb. Pour batter into standard 8" X 8" X 2" glass baking dish. Blend sugar and remaining cinnamon, and sprinkle over top. Bake until a toothpick inserted in the cake comes out clean (about 45 minutes). If the top starts to brown too quickly, lower the oven temperature to 350°F for the last 30 minutes. Top with whipped cream or ice cream.

 

Rhubarb Ice
1 cup water
1 cup sugar
1 1 / 2 pounds young rhubarb
Juice of 1 lemon
1 pint small strawberries

Combine water and sugar in a saucepan, and bring to a boil to form a syrup. Simmer for 5 minutes while stirring. Add rhubarb, and cook until tender. Add lemon juice and strawberries, and press through a sieve. Put in a covered plastic container, and store in freezer until almost frozen. Take out, scrape down, and refreeze. This recipe will keep well in the freezer for about three weeks.

 

Rhubarb Chutney
6 cups diced rhubarb
2 cups sugar
1 1 / 2 cups raisins
1 / 2 cup chopped onion
1 / 2 cup vinegar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon allspice
1 / 2 cup chopped walnuts

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.

Date Posted: 6/12/2009 3:28 PM ET
Member Since: 10/25/2007
Posts: 1,253
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Thanks for the recipes everyone!

 

 

Date Posted: 6/21/2009 10:57 PM ET
Member Since: 12/20/2008
Posts: 1,417
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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:

Notes: I use Certo liquid pectin so I can't vouch for how others might behave. I use a large stainless steel pot so the evaporation and cooking could happen faster (much like with making mava). I recommend not straining the fruit in a fine mesh colander otherwise you are at it for a week. I use one with medium sized holes just to make sure I get rid of any pieces of fruit that has not been pureed properly.
For a superb pectin free recipe, follow this recipe posted by the awesome Anita from Married with Dinner.

6.5 oz (190gr) strawberries, cleaned and hulled
6.5 oz (190gr) rhubarb, cleaned
1 tablespoon lemon juice
2 cups (400gr) sugar, divided
2.5 tablespoons liquid pectin

Line a 8x8-inch pan with parchment paper and set aside.
Roughly chop the strawberries and rhubard and puree them really well in a food processor. Strain the fruits over a heavy saucepan and add the lemon juice. Stir in 1/2 cup (100gr) saugar and bring the mixture to a boil over medium heat and cook until its temperature register 113F, stirring constantly. Add the remaining 1.5 cups (300gr) sugar and the pectin to the pot and slowly bring the mixture to 200F, still over medium high heat while stirring constantly. Turn the heat down a bit and keep the mixture at 200F for 2 to 3 minutes. Turn the heat back up and slowly bring the mixture to 223F. Keep it there for an additional 2-3 minutes (turn the heat down if necessary to do so). Remove from the heat and immediately pour the mixture into your pan lined with parchment paper. Let set for a couple of hours. Cut shapes with a sharp knife and roll the pieces of pate de fruit in sugar. Refrigerate if not eating all of them at once.