PMHBickford

Cook with a little sugar in a double boiler for sauce

Dbl Trouble

When I was about 10 I heard this recipe on the radio and wrote it down. Told Mom about it later and we made some and have been making it and sharing it for 60 years now. I believe the lady on the radio was Mary Margaret McBride.
We lived in the country and in the summer during a shower or light rain my sister, me and 5 brothers would use the big leaves for umbrellas.
What fun we had.
I have a good reipe for Rhubarb Custard Pie also. Mom said it was just like her mother made. Let me know if you want it.

Rhubarb Jam
5 c rhubarb, cut in 1/2 imch pieces
1 c crushed pineapple, drained
4 c. sugar
1 pkg strawberry jello (3 oz size)

Mix rhubarb, sugar and pineapple in a large heavy pan. Boil 15 minutes until clear. Take from the stove and add dry jello. Pour into sterilized jars and seal.

Note...I make a double batch and use a large can of pineapple (20 oz.) Yummmm.
Good on ice cream too.

akrogirl

Same here. It used to grow like a weed in our garden in England, but it is too warm here :-( We used to love eating raw rhubarb dipped in sugar - yum!

PatQuilts

We moved a year ago and the first thing I planted was rhubarb. Unfortuately, we have to wait another year or two before we start to harvest. In the meantime, I've been adding to my collection of rhubarb recipes to try! First recipe is a very simple rhubarb sauce that was a childhood treat as is. I've also made the strawberry rhubarb crisp. Last three recipes are some that I want to try! I LOVE strawberry rhubarb pie but had never thought about peach rhubarb pie.

By the way, rhubarb is very easy to freeze. I just clean it, cut it into pieces. measure 2 cup amounts for freezer containers or bags, and throw into the freezer.

SewExtremeSeams

I absolutely LOVE rhubarb. I have loved it since I was a little girl. My Aunt Vi used to send me home with a jar everytime I visited her. I will have to dig out my rhubarb cake recipe later and post it here. Looking forward to everyone else's recipes. :-D

judith ann

I have been making this since 1972 when a friend gave me the recipe.Have shared the recipe with many. I always double the recipe.judy j

RHUBARB CRUNCH
1 cup brown sugar
1/2 cup butter or margarine
1 cup flour
1 cup quick oatmeal
mix till crumbly put 1/2 in an 8X8 pan or double the recipe and pat into a 9X13 pan
pat down.
spread 4 cups rhubarb over crumbly mix in the pan
THE FILLING
1 cup water
1 cup sugar
3 tablespoons corn starch
1 teaspoon vanilla
cook till starts to thicken
pour over rhubarb
sprinkle remaining topping over all
BAKE
350 degrees for 1 hour (less in a glass pan)

Quiltlove

I love to cut the rhubarb up and add some water to cover and cook until rhubarb is soft. Then I add a sweetner, can be sugar or a sugar substitute to taste.

Next, strain the rhubarb out of the juice and discard the rhubarb. Put the juice into ice cube trays and serve cubes of the juice in glasses of gingerale, club soda, etc. It makes a very refreshing summer drink and is pretty pink as well.

jillnjo

Love rhubarb,too. I can keep my patch all summer if I cut off all the seed heads. This dessert tastes a lot like rhubarb cream pie, but much simpler to whip up. Thanks for the recipes!!


Mom's Rhubarb Dessert
1 1/4 cup flour
1/2 cup butter
1/4 heaping cup powered sugar
3 cup sugar
6 eggs
2 T. lemon juice
1/2 t. salt
1/4 cup flour
6 cups finely chopped rhubarb
1/2 t. nutmeg if desired

Mix flour, butter and powdered sugar together and pat into a greased 9 by 13-inch pan. Mix together rest of ingredients and pour over crust. Bake at 350 for approximately 1 hour. Center will be set, but not stiff.

Gramma B

I've made the same; but put the rhubarb in first; then the jello; followed by the marshmallows and cake mix. Helps the jello soak into the rhubarb.

Gramma B

My favorite recipie is a strawberry rhubarb pie. I use one large package of strawberry jello for the sugar and thickening. Let pie cool before serving; lets jello set.