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Thread: ?? Will you PLease share your Rhubarb Recipes ??

  1. #1
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    ?? Will you PLease share your Rhubarb Recipes ??

    LOVE Rhubarb, but I'm looking for new recipes. Tried & true family goodies! My husband wants nothing much more than 'his mothers' Rhubarb custard. I LOVE it! , but I need something else sometimes..will you share? I'll start:

    Lizzie's Rhubarb Custard
    1 1/2 cps sugar
    3 Tbls flour
    3 egg yolks }Blend all ingrediants well
    1 Tbls butter
    1 cp milk
    3 cps Rhubarb * cut rhubarb thin
    Put cut rhubarb in unbaked 9" pie shell. Pour custard mix over rhubarb & bake 375* for 50 minutes. Top with meringue & brown as desired.
    Meringue
    3 egg whites
    1/2 tsp vanilla } Beat together til soft peaks form
    1/4 tsp cream of tartar


    6 Tbls sugar } Gradually add sugar,
    continue to beat til stiff glossy peaks form
    & all sugar is dissolved

  2. #2
    Senior Member Sarah in Brooklyn's Avatar
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    I make applesauce with rhubarb in the pressure cooker. No sugar, just a touch of water. Tart and delicious!

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    Quote Originally Posted by Sarah in Brooklyn View Post
    I make applesauce with rhubarb in the pressure cooker. No sugar, just a touch of water. Tart and delicious!
    Approximately what proportions of rhubarb to apples? 50/50 or ??

  4. #4
    Junior Member daisylil's Avatar
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    Why not try Rhubarb Brulee? Cook rhubarb as normal , put in bottom of flameproof dish , mix equal amounts of rhubarb yoghurt and double (thick cream) pour over the top , then sprinkle brown sugar over it and place under a very hot grill, top goes all crunchy yum

  5. #5
    Junior Member daisylil's Avatar
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    Forgot to say you can use any flavour yoghurt , I experimented a lot

  6. #6
    Super Member quilter1's Avatar
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    These are my 2 favourites, the pie is outstanding and the dessert is wonderful. My rhubarb is ready to be picked- maybe a pie for Mother's Day!

    Rhubarb Custard Pie

    1 ½ cups white sugar
    ¼ cup all purpose flour
    ¾ tsp nutmeg
    3 eggs, slightly beaten
    4 cups fresh rhubarb (not frozen)
    2 tbsp butter

    Mix the eggs, sugar, nutmeg and flour together. Add rhubarb. Pour into a large pastry lined pie plate. Dot with butter. Roll out a top crust and make a few holes in it (or make a lattice top), put it on the top and crimp the sides. Brush top crust with a little milk and sprinkle with a little sugar. Bake at 400* for 50-60 minutes.
    This is the best pie!!

    Rhubarb Dessert

    1 ½ cups all purpose flour
    3 tbsp sugar
    ¾ cup butter
    Mix together and spread in a 9 x 13 pan. Bake at 350* for 15 minutes.

    4 egg yolks
    1 ¼ cup sugar
    ¾ cup milk
    1tsp vanilla
    3 tbsp flour
    5 cups rhubarb
    Mix the first 5 ingredients together, add rhubarb. Pour over hot bottom. Bake at 350* for 45 minutes.

    4 egg whites
    6 tbsp sugar
    Make a meringue and spread over the hot filling. Bake another 10 minutes until browned.
    Oh my, I love this. The meringue separates a bit when it cools but that doesn’t matter. It may not be the prettiest dessert, but it sure is one of the best tasting.

  7. #7
    Super Member sniktasemaj's Avatar
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    You are making me so hungry for rhubarb. I live here in Florida and can't grow it.

  8. #8
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    We use to make a rhubarb sauce by adding a bit of water to cut up rhubarb and sugar. Cook it down and serve over angel food cake. Depending on how tart you like our sauce depends on how much sugar you add. We just covered the bottom of the pan with water.

  9. #9
    Senior Member littlebitoheaven's Avatar
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    My MIL would put bite-size rhubarb in a 9 x 9" baking dish and then put a Jiffy white cake mix over it and bake as per directions. Easy and very good.

  10. #10
    Junior Member IraJane's Avatar
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    Rhubard recipes

    Rhubarb pie:
    1½ c. sugar
    1/3 c. flour
    4 c. rhubarb(cut into small pieces)
    ½ tsp.almond flavoring
    2 Tbutter to dot the top of the filling before putting on the top crust

    Bake at425 for 10 mins, reduce to 350, and bake. I think it’s 35 to 45 mins. Ifthe filling is frozen it will take longer. I consider the pie done when thereare bubbles coming from the holes I poked in the top crust.

    Rhubarb Jello Dessert (free on Weight Watchers)
    Cook a couple cups of rhubarb with enough water to keep it from sticking, until it makes a sauce. Add sugar free raspberry jello to sweeten it and an additional cup of water-up to 2 c. if the sauce wasn’t real watery. Chill in the frig until it just starts to set. Beat or stir in up to a container of Cool Whip Free. It can be put in the frig to set upagain, or spread in a pan and frozen. Makes a wonderful frozen dessert.
    Last edited by IraJane; 05-10-2013 at 05:00 AM.

  11. #11
    Super Member coopah's Avatar
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    I have The Joy of Rhubarb cookbook. It has many good recipes and is available on Amazon for $9.87. If you Google "rhubarb cookbooks" you'll find several. Not the same as recipes from folks here, but if you have lots of rhubarb, you might be okay with the investment. I love looking at cookbooks, but don't USE them, if you catch my drift. LOL
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  12. #12
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    put 3 to 4 cups cut-up rhubarb in unbaked pie shell--sprinkle about 1/4th cup sugar over top--then sprinkle a small 3ounce size pkg of DRY strawberry or raspberry jello over top. Make crumb topping of 1/2 cup flour, 1/4 cup sugar and 1/4 cup melted butter and spread over top of filling. Bake about 45 min at 350 degrees. Is really juicy so use a pie saver pan under the pie when baking. Delish!!!!

  13. #13
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    My father-in-laws female friend used to make a rhubarb cake and we have moved, plus she passed away several years ago, as did my father-in-law. I cannot find that cake recipe - it was great. Does anyone have it?

  14. #14
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    I have a recipe for Strawberry Rhubarb Jam that is very good and so easy..

    5 cups chopped Rhubarb, 2-1/2 cups sugar (I use half sugar half Splenda).
    Bring to a boil, cook until pieces have softened.
    Add one 3 oz box of Strawberry Jello
    Cook 3 minutes on slow boil, stirring a little.

    Sterilize small jelly jars and lids. Put jam in jars and tighten cap,
    turn upside down for a while to keep tops hot, then turn upright
    until tops snap.

    I have made double recipe, since the original one only makes
    about 3-4 small jelly jars... Good way to use up all of that Rhubarb
    and tastes so good.

  15. #15
    Super Member quilter1's Avatar
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    Quote Originally Posted by Dodee View Post
    My father-in-laws female friend used to make a rhubarb cake and we have moved, plus she passed away several years ago, as did my father-in-law. I cannot find that cake recipe - it was great. Does anyone have it?
    This is a really good coffee cake type of cake, not sure it is what you want but it is worth trying. Another of my favs.
    Lunar Rhubarb Cake
    This is from Canadian Living Magazine about 20 years ago

    ½ cup butter
    1 ½ cups white sugar
    1 egg
    1 tsp vanilla
    2 cups all purpose flour
    1 tsp baking soda
    ½ tsp salt
    1 cup buttermilk
    2 cups (or a bit more) rhubarb, fresh or frozen
    1 tbsp flour

    Cream butter and sugar until smooth and creamy. Beat in egg and vanilla. Sift together the flour, soda and salt. Add alternately to creamed mixture with the buttermilk. Make 3 dry and 2 liquid additions. Toss rhubarb with the 1 tbsp flour and add to mixture. Pour into a greased 9 x 13 pan.

    Topping:
    ¼ cup butter
    2 tsp cinnamon
    1 cup brown sugar
    Mix together and sprinkle on top of the batter. When it bakes, some of the topping will sink in and make craters- like on the moon I guess.
    Bake at 350* for 45 minutes.

  16. #16
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    Quote Originally Posted by littlebitoheaven View Post
    My MIL would put bite-size rhubarb in a 9 x 9" baking dish and then put a Jiffy white cake mix over it and bake as per directions. Easy and very good.
    Do you need to add anything to the cakemix or just spread it over the rhubarb dry?

  17. #17
    Senior Member AlaskaAlice's Avatar
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    Rhubarb, I yesterday was sharing with my grandson (studding to be a chef) from my old recipe book put together by Thunder Butte Extension Club..1938-1978..It has 4 Rhubarb recipes in it.
    Just before them is this note:
    To keep weevils from infesting flour, rice, cornmeal, etc., place a stick of chewing gum, any flavor, unwrapped, on the shelves where these products are kept. One can also place a stick over the tops of opened pkgs. of these products. (good use for gum
    Rhubarb dessert
    1/2 lb margarine ( don't use, please! use butter or olive oil, or coconut, )
    2 c.(cups) flour 4 T. flour
    2 T. sugar 1/2 tsp. salt
    5 c. sliced rhubarb 1 c. cream
    6 egg yolks 6 egg whites
    1 3/4 c. sugar 3/4 c. sugar
    2 tsp. vanilla
    Combine margarine, 2 c. flour and 2 T. sugar; pat into 9x13 pan; bake 10 min. Mix together rhubarb, egg yolks, 1 3/4 c. sugar, 4 T. flour salt and cream. Pour over first layer in pan. Bake 40 min. at 350. Make meringue of 6 egg whites and 3/4 c. sugar, add 2 tsp. vanilla. Pile on mixture in pan; brown 10 min. or til golden brown.
    Lucile Gibbons words in ( ) are added by me
    Lucile is still alive living in SD. born July 18, 1921. She is my grandfathers first born grandchild!
    I just found out recently she is still with us!

  18. #18
    Senior Member AlaskaAlice's Avatar
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    Just noticed this stupid computer took the spaces out and ran everything together. (is this progress?) so annoying!
    I used to be able to type 90 words a min. and no errors! Now it takes a half day to edit and (spelling)...you can forget it! hope you can make it out!

  19. #19
    Senior Member AlaskaAlice's Avatar
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    Here is a quick one my Aunt Mabel Veal put in the book
    3 c. rhubarb (cut fine)
    1 c. sugar
    3 T. flour

    Topping:
    1 c. brown sugar
    1 1/2 c. flour
    1 c. shortening
    1 c. oatmeal
    Mix sugar and flour, then mix through rhubarb. Place in greased dish about 9x9. Mix and pat topping on the rhubarb. Bake at 350. til rhubarb bubbles Serve hot or cold.
    (I love to add cinnamon and nuts and ice cream is wonderful on top of these)

  20. #20
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    I add rhubarb to my peach pies. Gives them a nice tang. I add a few cinnamoon candy hearts also.

  21. #21
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    Rhubarb Crunch Pie

    Delicious sour cream rhubarb pie with streusel topping

    Servings: 8
    Prep time: 25 minutes
    Cook time: 1 hour 10 minutes
    Total time: 1 hour 35 minutes

    Ingredients:
    1 Pillsbury pie crust
    4 cups fresh rhubarb
    1 1/2 cups sugar
    1 tsp. cinnamon
    1/3 cup flour
    1 cup sour cream

    Topping
    1/2 cup flour
    1/2 cup brown sugar
    1/4 cup butter, softened
    1 tsp. cinanmon
    Directions:
    Preheat oven to 450 degrees. Line 9 inch glass pie pan with crust. Prick with fork and lightly press a piece of tinfoil over pie crust. Bake at 450 degrees for 10 minutes. Remove from oven and let cool. Mix sugar, cinnamon and flour and sour cream well with a whisk. Add rhubarb and stir well. Pour into cooled crust.

    Mix topping ingredients well with a fork until crumbly and sprinkle on pie. Protect crust edges with pie guard or tinfoil around edges. Bake at 450 for 20 minutes. Reduce heat to 350 degrees and bake another 30-40 min till done.

  22. #22
    Senior Member Dakota Rose's Avatar
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    Can't grow rhubarb in Atlanta, Ga either. So many wonderful memories of my Mom's garden full of it and all the things she made. My Dad liked rhubarb juice and Mom would can it to use all year. A resteraunt in my home town served the best rhubarb pie. I am sure it must have been the sour cream custard one but it had walnuts in it. Can buy it here but it is sometimes $6.00/lb for 4-5 little stalks.

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    Orange Rhubarb Bread(quick) from Taste of Home.com So Yummy!!
    Can use frozen rhubarb too.

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    Orange Rhubarb Bread

    Quote Originally Posted by Jo Anne B. View Post
    Orange Rhubarb Bread(quick) from Taste of Home.com So Yummy!!
    Can use frozen rhubarb too.
    Did you post the recipe and did I miss it??
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  25. #25
    Junior Member Quiltlove's Avatar
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    My favorite thing to do with Rhubarb is make juice. I cook cut up rhubarb in a sauce pan with water just to cover until tender and strain the juice from the strings. It is a beautiful pink. Then I pour it into ice cubes trays and freeze it into cubes. For a extremely refreshing summer drink pour yourself a glass of gingerale and add two or three of these ice cubes. Yum. You can sweeten the warm juice with any preferred sweetener if you wish. This is the best.
    Last edited by Quiltlove; 05-12-2013 at 04:16 AM.
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