What to do with Rhubarb Recipes
Things You Can Cook
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>> Rhubarb
The most popular uses for Rhubarb, as far as I know is to make a rhubarb jam or a rhubarb pie.
But now since we have moved to South Dakota, I found out that we have a Rhubarb plant in our backyard by the woods.
So here I go, digging through old recipe books on different ways to cook our rhubarb. The first recipe I found was for Rhubarb Punch.
Rhubarb Punch
8 cups rhubarb, cut up
3 quarts cold water
1 1/2 cups sugar
1
small can orange juice concentrate
1 small can lemon juice concentrate
Cook
rhubarb and water until very soft. Strain well. Add sugar and reheat until sugar
is dissolved. Add concentrates and chill. You can also freeze it. Add ginger ale
(or 7up) just before serving.
Recipe from a 1998 Platte SD Hospital Recipebook
Rhubarb Coffee Cake
1/2 cup shortening
1 1/2 cup sugar
1 egg
2 cups
flour
1 tsp. soda
1 tsp. vanilla
1 cup buttermilk
1 1/2 cup rhubarb
Mix all of the above ingredients, except rhubarb. Cut up raw rhubarb and fold into mixture. Place in a 9x13 pan. Sprinkle top with 1/2 cup sugar and cinnamon. Bake at 350 for 45 minutes.
Rhubarb Strawberry Coffee cake
3 cups
flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1
cup margarine, softened
1 cup buttermilk
2 eggs
1 tsp. vanilla
1 recipe
for Rhubarb Filling (see below)
RHUBARB FILLING: In saucepan, combine 3 cups diced rhubarb and 1-16 ounce package frozen strawberries. Cook fruit, covered, for about 5 minutes over low heat. Add 2 tablespoons lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch. Add to rhubarb mixture. Cook 4 to 5 minutes, stirring until thick and bubbly. Cool.
CAKE: Combine flour, sugar, baking soda, baking powder and salt. Cut in the margarine. Beat together buttermilk, eggs and vanilla. Add buttermilk mixture to the dry ingredients. Stir to moisten. Spread 1/2 the batter in a greased 9x13 pan. Spread the cooled Rhubarb Filling over the batter. Spoon remaining batter over filling. Add topping, sprinkle over batter. Bake at 350 for 40 to 45 minutes.
TOPPING: 3/4 cup sugar, 1/2 cup flour, 1/4 cup margarine.
Rhubarb Crisp
4 to 6 c. rhubarb
3
T. tapioca
1 c. sugar
1 can mandarin oranges
1 c. oatmeal
1/2 c. brown
sugar
2 T. flour
1/2 c. oleo
Mix diced rhubarb, tapioca, 1 cup sugar and mandarin oranges. Press mixture into 9x13 cake pan. Mix together oatmeal, brown sugar, flour, and oleo. Top rhubarb mixture with oatmeal mixture. Bake at 350 for approximately 45 minutes.
Rhubarb Crunch
1/4 c. flour
1
c. brown sugar
3/4 c. oatmeal (uncooked)
1/2 c. margarine
6 c. rhubarb
1
c. water
1 1/2 c. white sugar
2 T. cornstarch
1 tsp. vanilla
Mix flour, brown sugar, oatmeal and margarine until crumbly. Press 3/4 of the crumb mixture in a 9x13x2 pan. Put the rhubarb on crumbs. Mix the white sugar, cornstarch and water; cook until thick, then add the vanilla. Pour the cooked mixture over the rhubarb. Sprinkle the rest of the crumb mixture on top. Bake in preheated 350 oven until rhubarb is done, about 45 to 60 minutes.
Rhubarb Salad
2
c. chopped rhubarb
4 T. water
1/2 c. sugar
1-3oz pkg. red jello
3/4
c. cold water
1 apple, diced
1 banana, cut up
Cook rhubarb with 4 tablespoons water. Stir until rhubarb is mushy. Add jello and stir until dissolved. Add 3/4 cup water; stir. Cool until mixture begins to set. Add apple and banana. Chill until set.
Rhubarb and Strawberry Jelly
6 c. rhubarb, cut
in pieces
4 c. sugar
1 can strawberry pie filling
1 6oz pkg. strawberry
jello
Mix rhubarb and sugar. Let set until it forms its own juice. Then boil 10 minutes, stirring often. Add strawberry pie filling. Boil 10 minutes, stirring often. Add strawberry jello. Cool. Put in jars. Refrigerate.
Rhubarb Jam
6 c. rhubarb, cut fine
4 c. sugar
1 can blueberry pie filling
1
lg pkg. raspberry jello
Mix rhubarb and sugar. Let stand for 4 hours or overnight. Then boil rhubarb and sugar for 10 minutes, stirring often. Add blueberry pie filling. Boil 10 minutes, stirring often. Add raspberry jello. Cool. Put in jars. Refrigerate.
VARIATION: Can use different pie fillings
and jellos, if desired.
NOTE: Freeze rhubarb when it is in season, so
you can make this all year round. Cut the rhubarb up finely and place 6 cups in
a ziplock bag and freeze. Ready to use all year!
Easy Rhubarb Jam
5
cups rhubarb, finely cut
3 cups sugar
1 small package fruit flavored Jell-O
(strawberry)
Combine rhubarb and sugar. Let stand until the sugar draws juice, about 3 to 5 hours. Boil for 10 minutes. Remove from heat and add flavored gelatin. Makes 2 pints
Quick Rhubarb Jam
4 cups finely
diced rhubarb
4 cups sugar
1 sm pkg strawberry Jell-O (or any red Jello)
Cook
rhubarb and sugar together for 20 minutes, stirring constantly to prevent scorching.
Remove from heat and add Jello, stirring until dissolved. Pour in jars and keep
in refrigerator.
Recipe from Platte, SD
Freezer Jam
5
c. rhubarb
1/2 c. water
4 1/2 c. sugar
1 can blueberry pie filling
2-3oz
pkgs. raspberry jello
Cook rhubarb, water and sugar until rhubarb is soft. Remove from heat; add pie filling and the 2 pkgs. of jello. Stir. Cool and freeze.
Rhubarb Pineapple Jam
5 cups chopped fresh rhubarb
4 cups white sugar
1 (20 ounce) can crushed pineapple, drained
1 (6 ounce)
package strawberry flavored gelatin
In a large saucepan or stock pot,
combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat.
Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir
in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids,
and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free
area. Refrigerate jars after seal has been broken.
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are often sorry for saying a harsh word,
but you will never regret saying a
kind one."
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