?? Will you PLease share your Rhubarb Recipes ??
05-15-2013, 06:56 PM
#31
Super Member
Join Date: Oct 2010
Location: Fox Valley Wisconsin
Posts: 1,920
go to www.rhubarbinfo.com more recipes than you can ever use! Enjoy!
I have 8 rhubarb plants...and give lots away...at this time, I am not eating sugar, so glad to find some recipes that I can make to use some of the rhubarb...a pilaf, salad, chicken, and more that use rhubarb.
05-16-2013, 05:06 AM
#32
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 18,347
You can substitute splenda in making stewed rhubarb ... and many other rhubarb recipes too.
05-16-2013, 08:18 AM
#33
Super Member
Join Date: Dec 2012
Location: North of the equator.
Posts: 1,523
I found the recipe for the pickles. The first time I made them I was out of the mustard seed so I just substituted 2 Tbs. of mixed pickle spice for the spices an added the cinnamon stick.
Rhubarb Pickles
makes 2 pints
2 pounds rhubarb
2 cups sugar
1 1/2 cups cider vinegar
1 tsp. ground ginger
2 tsp. mustard seed
6 each cloves
1 each cinnamon stick
8 each allspice berries
2 each bay leaves
10 each black peppercorns
1 Tsp. salt
4-8 each Dried red chilies (optional if you want a bit of heat)
Wash the rhubarb and cut into 1″ chunks. Pack into 2-1 pint canning jars that have been sterilized first. Add the dried chilies to the jars also, if using. Combine the remaining ingredients in a nonreactive pot. Bring to a boil and simmer for 5-7 minutes. Strain to remove all the spices and pour the hot liquid over the rhubarb, covering completely but leaving at least 1/4″ of headspace. Cover with a sterilized canning lid and ring. Allow to cool to room temperature then place in the refrigerator. The pickles will be ready in about 5 days.
Rhubarb Pickles
makes 2 pints
2 pounds rhubarb
2 cups sugar
1 1/2 cups cider vinegar
1 tsp. ground ginger
2 tsp. mustard seed
6 each cloves
1 each cinnamon stick
8 each allspice berries
2 each bay leaves
10 each black peppercorns
1 Tsp. salt
4-8 each Dried red chilies (optional if you want a bit of heat)
Wash the rhubarb and cut into 1″ chunks. Pack into 2-1 pint canning jars that have been sterilized first. Add the dried chilies to the jars also, if using. Combine the remaining ingredients in a nonreactive pot. Bring to a boil and simmer for 5-7 minutes. Strain to remove all the spices and pour the hot liquid over the rhubarb, covering completely but leaving at least 1/4″ of headspace. Cover with a sterilized canning lid and ring. Allow to cool to room temperature then place in the refrigerator. The pickles will be ready in about 5 days.
06-30-2013, 04:14 AM
#35
Super Member
Join Date: Jun 2010
Location: Raleigh,NC
Posts: 1,962
ladies, you know what, I don't even rememb er seeing any ruhbarb here in NC! If it is here I am going to find it, these are childhood memories, and remembering my grandma making the pie, so good!! haven'nt thought about this in ages!
oh and thanks for these recipes!!
oh and thanks for these recipes!!
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