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  • Results 1 to 6 of 6
    1. #1
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      Kleb's Avatar
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      Rhubarb Recipes?

      Anyone have rhubarb recipes they want to share? I have a pretty good crop of it growing and would like to try some different recipes. So far, I've made Rhubarb Crisp, Rhubarb Custard Pie, Rhubarb, Muffins, Rhubarb Tea, my Aunt Helen's Rhubarb Cake, and this recipe:

      Rhubarb Cake

      Crust:
      2 cups flour
      2 tbsp. sugar
      1 cup butter

      Cream butter, add sugar and flour. Blend together. Will be crumbly. Pat down into a 9”x13” pan.
      Bake at 350 F for 20 minutes.

      Filling:
      2 cups sugar
      1/3 cup flour
      1 tsp. salt
      1 cup cream/milk (I used evaporated milk)
      6 egg yolks
      5 cups diced rhubarb

      Bake another 60 minutes at 350. I did the “stick a knife in does it come out clean” technique to see if it was done.

      Meringue:
      6 egg whites
      1/2 tsp. cream of tartar
      1/4 cup sugar.

      Beat egg whites and cream of tartar until soft peaks form. Add sugar gradually. Beat to stiff peaks. Spread over filling and bake until golden brown. Think it took about 10 minutes.

      In the fall you can also substitute 5 cups of sliced apples.

    2. #2
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      Polly Pipkin's Avatar
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      Yummly is a good website with lots of recipes for everything; Rhubarb Recipes | Yummly I see they have recipes for sorbets, drinks,dumplings and even salsa - all made with rhubarb.
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      Kleb (06-07-2014)

    4. #3
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      This is the recipe I use for strawberry rhubarb bars, from Smitten Kitchen:

      1 cup (80 grams) rolled oats
      3/4 cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
      1/2 cup (95 grams) light brown sugar
      Heaped 1/4 teaspoon table salt
      6 tablespoons (85 grams) unsalted butter, melted
      1 teaspoon cornstarch (optional, but helps firm up the filling)
      1 tablespoon (15 ml) lemon juice
      1 tablespoon (15 grams) granulated sugar, divided
      1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
      1 cup (155 grams) small-diced strawberries
      Powdered sugar, for decoration, if desired

      Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper. No need to bother (and no greasing needed) if you plan to serve them right in the pan, as I did.

      Place oats, 3/4 cup flour, brown sugar and salt in bottom of baking pan and mix. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar.

      Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and smells toasty and amazing.

      Let cool in pan; I do this in the fridge, where they become crisp once chilled (less so at room temperature). Cut into squares and sprinkle with powdered sugar before serving. Store leftovers in fridge.
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      Kleb (06-07-2014)

    6. #4
      Real Retriever
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      I need to try the Strawberry Rhubarb Bars and maybe make some Rhubarb Curd. I'll look for the reddest rhubarb in the garden and hope to get more of a pink colour in the curd.

    7. #5
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      I had the most delish rhubarb slush at a party. Perfect summer fun drink.

    8. #6
      Real Retriever
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      Tonight was rhubarb night:

      Rhubarb Tea for a beverage
      Rhubarb Vinegarette on salad greens
      and Rhubarb Clafouti for dessert.

      Tomorrow I want to make rhubarb ketchup. By the time rhubarb season is over I will probably have my fix of it.

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