Need ideas/suggestions, please! Have RHUBARB -- what to do w/ it?!!!

[Lynn B]

I am ashamed to admit it http://www.cookinglight.com/bbs/redface.gif but we have a lovely rhubarb bush that I never use! (The poor thing is still thriving in spite of the dreadful neglect!) But I just never know what to do with it!

That's where you come in! http://www.cookinglight.com/bbs/smile.gif I just KNOW that you all will have lots of great ideas/suggestions/recipes to share that will inspire me to get out there and harvest that rhubarb!

I am interested in ANY and ALL suggestions - we like (and will eat)almost everything! THANK YOU SO MUCH!!!!

Lynn

[sherri]

I am not much help with Rhubarb, but I know the last issues of Martha Stewart Living and Better Homes in Gardens both had sections on cooking with Rhubarb.

[emilycat]

Lynn,
This thread has some great-sounding dessert recipes on it...maybe you could try a couple of those?
http://www.cookinglight.com/bbs/Forum1/HTML/007199.html

Also, CL has done a couple of "In Season" features on the site about rhubarb -- here's the link to those http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/articles/search_results.asp?sSearch=rhubarb&sArea=food

[This message has been edited by emilycat (edited 05-23-2001).]

[Lynn B]

Hey, thanks guys! http://www.cookinglight.com/bbs/smile.gif

Emily, a special thank you for taking the time to track down and post the two links! I appreciate it very much!

Sherri, I will check our library for those issues!

Thanks again!
Lynn

[Sarah]

Lynn-
My favourite thing to do with rhubarb is to freeze it (in 3C portions for rhubarb crisp) and then use it all winter in crisps or stewed...the best way to eat it http://www.cookinglight.com/bbs/biggrin.gif

Sarah

[Anne]

We freeze rhubarb and use it for crisps, cobblers, and quick breads in the winter. One of our favorites is rhubarb-raisen bread - just substitute rhubarb for bannanas in a lowfat quickbread recipe and add some raisens. There is also a neat web-site completely dedicated to rhubarb that I will try and track down for you.

[lorilei]

I have quite a few rhubarb recipes sitting around here in my stash -- most of which are excellent.

I thought you might be interested in some of the more unusual ones. Let me know if you'd like any more... http://www.cookinglight.com/bbs/smile.gif

Rhubarb Chutney

2 Lb Rhubarb, trimmed weight
1 Lb Onions
1/2 Lb Raisins
1/2 Lb Sultanas
1/2 Oz Coriander seeds
2 tsp Curry powder
6 Oz Granulated sugar
3/4 Pt Raspberry vinegar or red wine vinegar

Cut the trimmed rhubarb into short lenghths and chop the onions quite finely. Put both ingredients into a large pan and pour on the vinegar. Then lightly bruise the whole coriander seeds. Add the seeds directly to the pan if you want to include them in the chutney or you may prefer to tie them in a piece of muslin and remove before potting. Bring the contents of the pan slowly to boiling point, cover and simmer gently for 20 minutes or so to start softening the onion.

Add the dried fruits, sugar, curry powder and 1 1/2 teaspoon salt. Stir to mix well. Continue simmering, without a lid, for 1 1/2 hours or so until the rhubarb has pulped down completely, the flavour is mellow, and the colour is rich and the consistency is thick. Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end.

Put in warm sterilised jars and allow to mature for at least one month before eating. The flavor of this chutney improves with time.

Makes about 2 cups


Grilled Chicken with Rhubarb Relish

3 cups diced rhubarb
3/4 cup sugar
1 tablespoon grated orange zest
1 cup orange juice
1 or 2 jalapeno peppers, seeded and chopped
2 shallots minced

6 boneless, skinless chicken breast halves
salt and pepper
1 tablespoon fresh lemon juice
Olive oil

Place all relish ingredients in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring every so often, for about 10 minutes or until mixture thickens. Cool.

Preheat the grill. Sprinkle chicken with salt and pepper. Brush with lemon juice and oil. Grill about 6 minutes per side.

Serve with rhubarb relish.
serves 6


Rhubarb Mousse with Strawberry Gin Sauce

3 c Diced rhubarb
1/2 c Brown sugar
1 pk Unflavored gelatin
1/4 c Tanqueray or other juniper flavored gin, such as Gilbey's or Beefeater
2 c Cream
2 Egg whites
1/4 c Sugar
2 c Strawberries, hulled
5 tb Sugar
1/4 c Lemon marmalade, the type with shreds of lemon rather than chunks
2 tb Tanqueray gin

Sprinkle the brown sugar over the rhubarb and let sit for an hour. Put in a saucepan, cover, and simmer gently for 15 minutes or so, until fully tender and quite thick. Puree in a processor.

Soften the gelatin in the gin for 10 minutes. Combine with the rhubarb and heat to dissolve the gelatin. Set into an ice-water bath (a large bowl filled halfway with ice and a couple of cups of water.) Cool until cold to the touch, but do not allow the gelatin to set.

With an electric mixer, combine the cream and rhubarb mixture. Whip until fluffy and light. Do not overwhip.

Beat the egg whites until soft peaks form. Add the sugar and continue until stiff peaks have formed. Carefully fold the egg whites into the rhubarb and cream mixture. Turn the mousse into a clear glass, 6-cup, straight-sided souffle dish or into individual 1-cup souffle dishes and refrigerate for 2 hours or more.


Sweet and Sour Rhubarb Spinach Salad

4 stalks Rhubarb, cut diagonally into thin slices
1/4 cup sugar
2 tbsp. red wine vinegar
Salt and pepper to taste
16-20 spinach leaves
6 tbsp. vegetable oil

Place the rhubarb in a wide saucepan. Sprinkle on the sugar and add enough water to cover by 1 inch. Place over high heat and bring to a boil. Cook, uncovered, for exactly 2 minutes.

Remove from the heat and pour through a large sieve into a bowl. Return the liquid to the pan.

Stir in the vinegar, salt and pepper, and place over high heat. Cook, uncovered, until the mixture is reduced to 1/2 cup. Meanwhile, divide the spinach among 4 salad plates. Arrange the rhubarb over the spinach. When the liquid is reduced, remove the pan from the heat and whisk in the oil. Pour over the salads and serve at once.

[This message has been edited by lorilei (edited 05-23-2001).]

[Lynn B]

Sarah and Anne,
THANK YOU! I never thought of adding it to crisps! I WILL freeze some! Great ideas!

Lorilei,
THANK you for the wonderful recipes! They all sound delicious! And if those are any examples, well, I will happily take ANY others that you may have! Thank you again!

Lynn

[Jessica]

Lynn,

My DH's family LOVES rhubarb and his uncle even has a rhubarb website. i have lost the URL but have emailed him and will post it for you when I get it.

[BlueMoose]

When we were kids we used to go cut a stalk of rhubarb and get some sugar in a cup and just dip it in the sugar and eat it raw. http://www.cookinglight.com/bbs/biggrin.gif

By the way, I don't think you can kill a rhubarb plant no matter how hard you try.

[This message has been edited by BlueMoose (edited 05-23-2001).]

[Lynn B]

Jessica,
I would LOVE to check out that website! Thank you for trying to get it for me!

Blue Moose,
Too funny!!! (Wonder what CL would say about that "recipe"?!!) (BTW, I figured rhubarb must be hardy, because believe me, it has been oh-so-shamefully ignored!)

http://www.cookinglight.com/bbs/smile.gif
Thanks again, everyone!

Lynn

[maizeyoats]

I just made this recipe a couple of days ago and it was sooooo good!!!

Rhubarb Strawberry Crunch
Ever wonder what to do with that Big Rhubarb plant in the garden?? This
is your answer. Original recipe makes 1 - 9 x 13 inch pan ( 18
servings). Recipe has been scaled to make 18 servings.
Printed from Allrecipes, Submitted by Michelle Davis
--------------------------------------------------------------------------------
3 cups diced rhubarb
1 cup sliced fresh strawberries
1 cup white sugar
3 tablespoons all-purpose flour
1 cup packed brown sugar
1-1/2 cups all-purpose flour
1 cup butter
1 cup rolled oats


Directions
1 Mix together 1 cup white sugar and 3 tablespoons flour. Mix in the
strawberries and rhubarb until well mixed. Place mixture in a 9 x 13 inch baking or
casserole pan.
2 Mix together brown sugar, 1 1/2 cups flour, butter or margarine and oats
until crumbly. You may want to use a pastry blender for this. Crumble on


ALL RIGHTS RESERVED Copyright © 2001 www.allrecipes.com (http://www.allrecipes.com)



----------------------------------------- Side 2 Cut Out Below -------------------------------------

top of rhubarb/strawberry mixture.
3 Bake in a preheated 375 degree F oven (190 degrees C) for 45 minutes. Yummy!

[Lynn B]

maizeyoats,
Thank you, too, for the wonderful recipe! I am beginning to realize that I am pretty fortunate to have that little rhubarb bush! (I better start taking care of it!!!) http://www.cookinglight.com/bbs/smile.gif
Lynn

[SoCal]

Here is a link to Allrecipes.com with a few rhubarb recipes. My mom used to cook it over the stove and make it like applesauce which is a recipe I was trying to find on the allrecipes website. Anyway, have fun!

http://search.allrecipes.com/searchresults.asp?site=allrecipes&ARRefSite=0&ARRefCookie=1-6BA41827-90EC-11D4-BAC8-0050049BD2E4&allrecipes=allrecipes&q1=rhubarb&RecordNum=1

[masimmons]

OMG! You lucky thing! It is too hot where I live (Virginia Beach) to grow rhubarb, but my granny did back in Indiana and used to make the BEST rhubarb pies. Unfortuantely, I am not a pie maker, but I have made a wonderful rhubarb/strawberry crisp before. If you are interested, let me know and I will find and send you the recipe.

[lorilei]

Lynn - Here's a couple more recipes you might try. I don't know if you're looking for main dishes, desserts or sides... so I'm just posting things that catch my eye http://www.cookinglight.com/bbs/smile.gif

Enjoy! And let us know what you make!

Chicken Smothered in Rhubarb

3 1/2 pound chicken, cut into 10 serving pieces

1 tablespoon flour
1/4 cup olive oil
1 pound rhubarb, cut into 1 1/2-inch pieces
2 medium onions, julienned
1 tablespoon minced garlic
1 bay leaf
Fresh thyme sprigs
1 cup white wine
3 tablespoons finely chopped parsley

serve with 2 cups cooked white rice, warm, garnish with 1 tablespoon finely chopped parsley

In a mixing bowl, toss the chickens with Essence and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, herbs and wine, cover and reduce the heat. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Arrange the chicken on a platter and garnish with Rhubarb mixture.

The following recipe is sinful http://www.cookinglight.com/bbs/smile.gif But I had to add it to the list because it's a luscious summer dessert! Perfect for using frozen spring rhubarb!
Chocolate Purses With Rhubarb Raspberry Mousse

Rhubarb raspberry Mousse
1 1/2 c Fresh or frozen rhubarb about 1/2 lb. finely diced
1/3 c Sugar
1 ts Unflavored gelatin
1/4 c Sour cream
1/2 c Fresh raspberries
1/2 c Heavy cream, well chilled

Raspberry Sauce
2 c Fresh raspberries
5 tb Confectioner's sugar

Molding Chocolate
7 oz Semisweet chocolate, grated
2 oz Unsweetened choclate, grated
1/4 c Light corn syrup
1 1/2 ts Rum or cognac
Confectioner's sugar, for kneading and rolling

Place a medium mixing bowl and the beaters of your electric mixer in the refrigerator to chill for at least 30 minutes.

MAKE THE MOUSSE: Combine the rhubarb and sugar in a medium saucepan. Cover and bring to a simmer over low heat. Cook for 8 to 10 minutes, or until the rhubarb is very soft. Transfer to the bowl of a food processor and puree. Transfer the puree to a medium nonreactive mixing bowl and set aside.

Put 2 tablespoons cold water in a small saucepan and sprinkle the gelatin over. Set aside and let soften for 5 minutes. Heat the mixture over low heat, swirling until the gelatin is completely dissolved and no grains remain. Stir the gelatin into the pureed rhubarb and allow to cool. Then fold the sour cream and berries into the puree.

In the chilled bowl, whip the cream with an electric mixer at high speed until it holds soft peaks. Do not overbeat. Gently fold the whipped cream into the fruit mixture with a rubber spatula. Cover the mousse and refrigerate until it sets, about 4 hours, or overnight.

MAKE THE SAUCE: Combine the raspberries and confectioner's sugar in a small saucepan. Cook over low heat until the berries are soft, about 3 to 4 minutes. Transfer to a food processor blender and puree. Strain through a fine-mesh strainer into a small bowl and discard the seeds. Stir 2 tablespoons of cold water into the suace to thin. Transfer to a jar and refrigerate.

PREPARE THE MOLDING CHOCOLATE: Put both chocolates in the top of a small double boiler over simmering water. Melt over low heat, stirring constantly with a spatula or wooden spoon until the chocolate is very smooth and shiny. Remove from the heat and add the corn syrup and liquor. Using a wooden spoon, mix the chocolate vigorously (the chocolate will start to "seize"; don't worry, be happy, you're doing just fine) until the chocolate gradually thickens and leaves the sides of the bowl to form a loose, soft mass. The stirring should take no longer than a minute; do not overwork the chocolate or its oils may separate.

Divide the chocolate into 2 equal portions. Place one portion in the center of an 11 by 16 inch long sheet of plastic wrap on a cool flat surface. Level the chocolate with a spatula. Cover the chocolate with a second sheet of plastic wrap the same size as the first sheet. Using a rolling pin, gently roll the chocolate into a rectangle about 10 by 15 inches and 1/16 inch thick. Leaving the chocolate still covered, set aside at room temperature away from any heat source for 30 to 45 minutes to prtially set. Repeat with remaining chocolate. When the chocolate is partially set, it should be no longer wet by still very pliable. If at first it's still too wet to handle, let it sit for about 5 minutes more but do not allow it to harden or it will become difficult to knead.

Remove the plastic wrap from one sheet of chocolate. Generously dust a work surface with confectioner's sugar. Gather the chocolate into a ball. If the chocolate has dried out and cracks or crumbles a little, don't be concerned, the chocolate will soften and come togther again after kneading. Knead it briefly, pressing it into the confectioner's sugar as you knead, until soft and no longer sticky. If it feels sticky, knead in a little more confectioner's sugar. The molding chocolate should feel very soft and smooth.

Divide the chocolate in half and shape each half into a ball. Cover the balls with plastic wrap and set aside. Knead and shape the remaining sheet of chocolate in the same manner, for a total of 4 chocolate balls.

ASSEMBLE THE PURSES: Brush off any chocolate crumbs left on the work surface; the surface should be dry, or the chocolate will stick. Lightly dust the work surface and a rolling pin with confectioner's sugar. Slightly flatten one chocolate ball and gently roll it out into a circle about 9 inches in diameter. As you roll the chocolate, be sure to lift it from time to time and dust the surface underneath with a little more confectiner's sugar to prevent the chocolate from sticking.

Place one quarter (about 1/3 cup) of the mousse in the center of the chocolate circle. Gather the sides up to enclose the filling. Pinch the purse at the neck to seal in the mousse, allowing the top edges of the purse to fan out. Transfer the purse to a large platter, loosely cover with plastic wrap, and refrigerate.

Repeat rolling and filling the remaining balls of chocolate to make 3 more purses. Cover and refrigerate until ready to serve.

TO SERVE: Place a chocolate purse on each chilled dessert plate and spoon some raspberry sauce around it.


Sour Cream-Rhubarb Squares

1/2 cup white sugar
1 tablespoon butter or margarine
1 1/2 cups packed brown sugar
1 egg
1 teaspoon baking soda
1 cup sour cream
1/2 cup chopped nuts
1 teaspoon ground cinnamon
1/2 cup shortening
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups rhubarb, cut into 1/2 inch pieces

Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan. Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside. In a separate bowl, cream together brown sugar, shortening and egg. Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb. Pour mixture into pan and sprinkle with reserved topping. Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool.


Mackerel with Rhubarb Sauce

2 lb Mackerel filets
2 oz Margarine
1 Lg. onion, chopped
1/2 lb Rhubarb, chopped
Pepper and salt
Toasted breadcrumbs
1 lb Rhubarb (for the sauce)
2 T Sugar (for the sauce)
Grated lemon rind (for sauce
2 T Water (for the sauce)

Melt the margarine (or butter) and cook the onion in it until transparent. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. Then add breadcrumbs and stir the mixture.

Lay the mackerel filets out flat, skin side down, and spread the stuffing on them. Roll each up, put them in a greased oven dish and cook them in a moderate oven (400F) for 15-20 minutes.

While the fish are being cooked, make the rhubarb sauce by placing all the remaining ingredients in a saucepan and stewing tehm until the rhubarb is cooked and quite soft. This will take 10 minutes or a little longer. Then put the cooked rhubarb through a fine sieve or the blender, to make a puree of it. This can be served either hot or cold with the cooked mackerel.

Rosy Rhubarb Roll

1 c. sugar
1/2 c. cranberry juice cocktail
1/4 c. water
2 c. rhubarb, cut in 1/2-inch pieces
2 c. biscuit mix
2 Tbsp. sugar
1/2 tsp. nutmeg
1 Tbsp. oil
1/2 c. milk
2 Tbsp. butter
2 c. cut rhubarb
6 Tbsp. sugar

Combine sugar, cranberry juice cocktail and water. Bring to boil and boil 1 minute. Put 2 cups rhubarb in a greased dripper pan. Combine biscuit mix, sugar and nutmeg. Add oil and milk to make soft dough. Roll into 9 or 10-inch square. Spread with butter and sprinkle with 2 cups cut rhubarb and 4 tablespoons sugar. Roll as jelly roll, seal and cut into 9 or 10 slices. Place slices over rhubarb in pan. Pour cranberry syrup over all. Sprinkle with 2 tablespoons sugar. Bake in hot oven (425 degrees) for 25 to 30 minutes. Serve warm with cream or ice cream.

[This message has been edited by lorilei (edited 05-25-2001).]

[Lynn B]

Have I told you that you guys are wonderful?!!!

Lorilei,
Your recipes sound so delicious! Now my only quandary is which one to make FIRST!!!! Thank you! (You are typing these all out by hand?! Bless your sweet heart!)

SoCal,
Thanks for the links! I'm going there next! http://www.cookinglight.com/bbs/smile.gif

Masimmons,
I would LOVE your crisp recipe! THANK YOU SO MUCH!

Lynn

[lorilei]

Lynn... actually, not typing each one. Most of them I have in some sort of electronic format. I only "typed" two http://www.cookinglight.com/bbs/smile.gif

You're more than welcome!

[Anne]

here is the site I mentioned earlier http://www.rhubarbinfo.com/
good luck and enjoy!