ISO Rhubarb recipes

[phantomcg]

I have quite a bit of rhubarb in my freezer and was wondering if anybody had any recipes using it. The only recipe I have is my mom's Strawberry-Rhubarb pie. I would appreciate any ideas or recipes you have.

Thanks,
Cheryl

[mightyh]

Rhubarb crisp is great--similar to pie, though. I don't have a recipe per se--just modify a normal apple crisp topping recipe and use rhubarb.

[Karen from VA]

Here are a few rhubarb recipes that I have in my collection, although I haven't tried them. There are 300 recipes at www.rhubarbinfo.com, (http://www.rhubarbinfo.com,) but I can't get into it right now.


* Exported from MasterCook *

Apple-Rhubarb Bread

1 1/2 cups finely chopped rhubarb (1/2 pound)
1 1/2 cups chopped peeled or unpeeled apples (1 1/2
medium)
1 1/2 cups sugar
1/2 cup vegetable oil
1 teaspoon vanilla
4 eggs
3 cups all-purpose flour
1 cup chopped walnuts or pecans -- if desired
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350º. Grease bottoms only of 2 loaf pans,
8 1/2 × 4 1/2 × 2 1/2 or 9 × 5 × 3 inches. Mix rhubarb, apples, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely before slicing.
2 loaves (24 slices each)
Copyright:
"© General Mills, Inc. 1998."
Yield: "2 Loaves"

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* Exported from MasterCook *

Microwave Fruit Jam

2 cups diced rhubarb
1 pint strawberries
8 1/4 ounces crushed pineapple -- canned
1 (1 3/4-ounce) package pectin
4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel

Combine pineapple, rhubarb and strawberries in 2-quart microwave-safe bowl or other container.

Microwave on high power 7-10 minutes, stirring twice, until rhubarb is tender.

Stir in fruit pectin; microwave on high 2-4 minutes, until mixture boils, stirring every minute.

Stir in all remaining ingredients. Microwave on high 2-4 minutes more to allow jam to boil hard; stir every other minute.

Let stand for 10 minutes, then pour into sterilized jars. Seal and let cool, then refrigerate.

Yield: About 4 jelly jar-sized servings.

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* Exported from MasterCook *

Pork Tenderloin With Rhubarb Chutney

Rhubarb Chutney
1 tablespoon olive oil
1 cup chopped red onions
1 cup Craisins
1 cup diced apple
1/2 cup red wine vinegar
1 cup sugar
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
4 cups rhubarb

Pork Tenderloin
Nonstick cooking spray
2 teaspoons paprika
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 boneless pork tenderloin (about 1-1/4
lbs.)
1 cup spicy rhubarb chutney
Fresh rosemary sprigs

Rhubarb Chutney:
1. In a saucepan, combine and cook olive oil and onions.
2. Combine Craisins, apples, vinegar, sugar, allspice, cinnamon and cloves in a bowl.
3. Add mixture to onions.
4. Add rhubarb to the top of the mixture, cover, and boil for 3 to 5 minutes, just until rhubarb is tender. Season with salt and pepper.

Pork Tenderloin:
1. Heat oven to 350 degrees. Lightly coat bottom of baking dish with cooking spray.
2. Combine paprika, salt and pepper in a small bowl. Sprinkle mixture over pork.
3. Place pork in prepared roasting pan and roast 20 minutes. Brush 1/2 cup chutney over tenderloin and continue roasting until internal temperature reaches 160 degrees - 20 to 25 minutes longer - basting occasionally with pan drippings. Let sit 10 minutes before slicing.
4. Serve over rice and extra chutney. Garnish with rosemary sprigs.

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* Exported from MasterCook *

Honey-Rhubarb Crumble

Recipe By :Cooking Light, April 1995, page 121

5 1/2 cups sliced rhubarb -- (1/2-inch)
(1-1/2 pounds)
1/4 cup honey
1 teaspoon grated lime rind
Vegetable cooking spray
1/3 cup regular oats
1/3 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 tablespoons chilled stick margarine
cut into small pieces
1 1/2 cups vanilla nonfat frozen yogurt

Combine the first 3 ingredients in a bowl, and toss well. Spoon into an 8-inch square baking dish coated with cooking spray.

Place oats, flour, and sugar in food processor, and pulse 2 to 3 times. Add chilled margarine, and process until mixture resembles coarse meal; sprinkle over rhubarb mixture.

Bake at 375 degrees for 40 minutes or until rhubarb is tender. Yield: 6 servings (serving size: 1/2 cup rhubarb crumble and 1/4 cup frozen yogurt).


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[Carrie W]

This is the Rhubarb Crisp recipe that I grew up with. I absolutely love the stuff, but my husband has a thing with sour foods and will only eat this smothered with vanilla ice cream! http://www.cookinglight.com/bbs/smile.gif

Rhubarb Crisp
3/4 c quick-oats
3/4 c brown sugar
1/2 flour
1/2 c margarine, softene

Fill most of an 8x8" pan with chopped rhubarb. Blend together oats, brown sugar, and flour. Add butter and combine (add more oats if needed). Crumble over fruit. Bake at 350 for 50-60 minutes until fruit is bubbly and topping is crisping. It smells wonderful, too!

[Pat]

This is an easy recipe that was given to me when I first married by a little old lady at our church. The only drawback is that you use homemade biscuit in the topping. I usually plan a meal the day before I am going to make this that I want to serve biscuit with and make extra for the cobbler the next day. It is delicious served with vanilla ice cream! This is the only rhubarb recipe that I like.

* Exported from MasterCook *

Rhubarb Cobbler

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 stalks rhubarb, large -- chopped
sugar
biscuit (day-old) -- crumbled
1 stick butter

Place chopped rhubarb into casserole dish, coat with sugar, dot with a stick of butter. Cover with day-old biscuit crumbled. Sprinkle sugar over top of biscuit; dot with butter.

Bake at 350 about an hour.

Source:
"Mary Riggins, 1970"

As you can see, it is a recipe that has been handed down as quantities are vague.

[phantomcg]

Wow!!! Thanks for all the recipes and the web site (definately going to have to check that out). I'm going to be eating rhubarb all winter (and loving it!!). I knew I could count on the folks at this site.

Thanks again.

Cheryl

[Jen]

There was also a rhubarb cake recipe this spring in CL - I think it may come up in the recipe finder.

Karen from VA, do you have any nutritional info on the Pork Tenderloin with Rhubarb Chutney? It sounds great! (Calories, fat, fibre specifically).

Jen

[Karen from VA]

Jen, I'm sorry I don't. I got the recipe from my hometown newspaper (Fargo, ND), put it into MasterCook, but I don't keep up the ingredient list, so the nutritional info that prints out is not accurate. The recipe, however, is very similar to the Almond-Crusted Pork Tenderloin with Dried Cranberry-Apple Conserve recipe that was posted elsewhere on this board (and which is absolutely terrific, BTW) so maybe someone else can help you.
Karen

[Susann]

OK..I have a confession to make... I have NEVER tasted rhubarb. Yes, you heard me right-I am rhubarb impaired http://www.cookinglight.com/bbs/smile.gif. What does it taste like?

[Ed]

Hi Susann,

What does Rhubarb taste like?

It taste's great, but I can't descibe it. It's kind of like Sweet and Sour, or Sour but sweet.

When I was a kid I would just pick a stalk and eat it. But don't eat any part of the leaves they'll make you sick.

While I really like Rhubarb when I try to descibe it to someone who's never had the pleasure of trying it, it's tough to do.

But it's great stuff, you can use it in baking and also you can make jelly out of it.
Around here you can buy it in the frozen food section in the grocery store.

One of the best features a yard can have is a number of nice big Rhubarb plants. We have only 4 plants, (they're big plant though) I would like more but I get out voted by my wife every Spring and Fall when I talk about planting more.

I always have gone by the philosophy that you can never have too much of a good thing.

Well here's a Rhubarb Muffin Recipe I like. I always use fresh Rhubarb though and the season is done now. If you were to use Frozen Rhubarb I would suggest putting the Rhubarb in Frozen. I think if you thaw it out it gets too juicy for the recipe, so I would just leave it frozen until I tossed it in.

Rhubarb Muffins.

4 cups all purpose flour
1 cup sugar
3 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Sea Salt
2 Eggs (I use x-tra large)
4 Tablespoons Canola oil
4 Tablespoons unsweetened Applesauce
1 1/2 cups orange juice
2 1/2 cups finely chopped Rhubarb

(Finely chopped means diced 1/4 inch or less)

Pre heat oven to 350° F
In a large mixing Bowl combine Flour, Sugar, Baking Powder, Baking Soda, And Sea Salt.

In another bowl Combine Eggs, Oil, applesauce, and Orange juice.

Add Egg mixture to the dry ingredients and stir until moistened.

Stir in Rhubarb.

Spray Muffin tins with non-stick spray.

Fill 24 Muffin cups almost to the top.

Bake 25 to 30 minutes. Check that a tester comes out clean.

WW points are 3 points per Muffin

I think these Muffins are really good, and when I make`em there's always plenty of people willing to eat`em.

I'm sure you'll like them too.

Ed

[This message has been edited by Ed (edited 10-14-2000).]

[Ed]

Hi Cheryl and all, Again,

Here's a good Rhubarb Jam recipe, my Mother-in-law used to make it for me. It's really great.

Rhubarb Jam

5 cups Rhubarb diced small
3 cups Sugar
1 package of Strawberry Jello (3 ounce Pkg.)

Mix Rhubarb and Sugar together and let stand overnight.

In the morning cook mixture until Rhubarb is soft.

Remove from heat and stir in jello until it is disolved.

Put it in 1/2 pint jars and put in refrigerator to be used.

I'm sure you'll like this Rhubarb Jam.

Ed

[phantomcg]

Ed:

Thanks for both the recipes, they sound wonderful. I agree with you that the taste of rhubarb isn't anything you can really describe. It's unique and wonderful!!!!

Thanks to this wonderful board, I'll be cooking rhubarb all winter long. I hope to have the room to grow some eventually!!

Cheryl