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Thread: What's your favorite rhubarb recipe?

  1. #1
    Super Member twistedstitcher's Avatar
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    My rhubarb is soon going to overtake my garden if I don't start using some of it. Anyone have a favorite recipe using rhubarb?

  2. #2
    Super Member yolanda's Avatar
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    My Aunt used to make the BEST rhubarb pie -- I don't have the recipe though, sorry.

  3. #3
    Power Poster blueangel's Avatar
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    I don't like rubarb so therefore I don't have any recipes.

  4. #4
    Senior Member Becky Mc's Avatar
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    crisp, crunch, bread, just about anything rhubarb I like just google rhubarb and you will fine a couple of sites that only have rhubarb recieps on them. Just made crunch today it was great.

  5. #5
    Senior Member MissSandra's Avatar
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    This is delicious, Everyone loves it!!! i double it and do it in a deep dish
    Strawberry and Rhubarb Crumble

    May 2010
    Ingredients
    3/4 cup all purpose flour
    2/3 cup plus 1/2 cup sugar
    Large pinch of salt
    6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
    1/2 cup old-fashioned oats
    1/2 cup husked hazelnuts, toasted, coarsely chopped
    1/2 vanilla bean, split lengthwise
    1 pound strawberries, hulled, halved (about 4 cups)
    12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces
    Vanilla ice cream
    Preparation
    Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD Topping can be made 1 day ahead. Cover and chill.
    Preheat oven to 375F. Butter 11x7x2-inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
    Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes

  6. #6
    Super Member twistedstitcher's Avatar
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    Thank you Sandra...that does sound DELISH!

  7. #7
    Senior Member MissSandra's Avatar
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    Everyone loves it and I always make so much when I bake I share!!! today i sent the visiting nurse a 1/2 sheet of brownies to share with the office when I make this the mechanic and his lovely wife and father mother get there share. if you get little pie tins you can make a few extra to share with friends hazel nuts can be pricy here think about changing it out with almonds or another you might think would go with it.

  8. #8
    Super Member Annaquilts's Avatar
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    Just cut in 1 1/2 inch pieces, steam in a little water with lid on pot, add a little corn starch and a liberal amount of sugar, stir to thicken and serve over steamed potato cubes either hot or chilled. We make and use it like apple sauce. I'll be right there! I just broke the bank buying a large bundle at the store for $2.50 a pound. It brings back so many good memories of growing up in Europe.

  9. #9
    Super Member twistedstitcher's Avatar
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    Quote Originally Posted by Annaquilts
    Just cut in 1 1/2 inch pieces, steam in a little water with lid on pot, add a little corn starch and a liberal amount of sugar, stir to thicken and serve over steamed potato cubes either hot or chilled. We make and use it like apple sauce. I'll be right there! I just broke the bank buying a large bundle at the store for $2.50 a pound. It brings back so many good memories of growing up in Europe.
    Where did you buy it? I have a friend in Santa Monica who's looking for some.

  10. #10
    Super Member cherrio's Avatar
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    I figure I got thru nearly 60 yrs without tasting rhubarb and I don't want to ruin my record now. my mom loved the pie but never got us kids to try it. but the above receipe sounds good. maybe I'll make it for my kids.

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