From Ann Burningham
8 C Rhubarb
4 C Sugar
1/2 C Water
1 package (6 oz) Raspberry Jello
Cut
cleaned rhubarb into 1" chunks. Mix with sugar and water in large pan.
Boil 10 minutes. Remove from heat. Stir in Jello for 5 minutes.
Skim surface of foam. Pour into jars. Seal. Makes 6 pints.
Showing posts with label Rhubarb. Show all posts
Showing posts with label Rhubarb. Show all posts
Sunday, May 6, 2012
Rhubarb Slush
3 C chopped fresh or frozen rhubarb
1 C water
1/3 C sugar
1 C apple juice
3/4 C pink lemonade concentrate
1 bottle (2 liters) lemon-lime soda
In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer 5 minutes or until rhubarb is tender.
Cool for about 30 minutes. In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate. Pour into a freezer container; cover and freeze until firm. Let stand at room temperature for 45 minutes before serving. For individual servings, scoop 1/3 C into a glass and fill with soda. To serve a group, place all of the mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately. Makes about 10 servings.
1 C water
1/3 C sugar
1 C apple juice
3/4 C pink lemonade concentrate
1 bottle (2 liters) lemon-lime soda
In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer 5 minutes or until rhubarb is tender.
Cool for about 30 minutes. In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate. Pour into a freezer container; cover and freeze until firm. Let stand at room temperature for 45 minutes before serving. For individual servings, scoop 1/3 C into a glass and fill with soda. To serve a group, place all of the mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately. Makes about 10 servings.
Strawberry Rhubarb Pie
2 crusts
1 1/3 - 1 2/3 C sugar
1/3 C flour
1/2 t orange zest (opt)
4 C rhubarb in 1/2" pieces*
2 T butter/margarine
Stir together flour, sugar, orange.
Put 2 C rhubarb in pastry-lined pie pan.
Sprinkle with half of sugar & flour mixture; repeat layers.
Dot with butter.
Cover with top crust.
Sprinkle sugar on top.
Cut slits in crust.
Cover whole thing with foil until bubbly, then take off all foil and brown. Should be juicy and golden.
40-50 minutes at 425.
*For strawberry-rhubarb, use 2 C strawberries & 2 C rhubarb and use the lesser amount of sugar.
1 1/3 - 1 2/3 C sugar
1/3 C flour
1/2 t orange zest (opt)
4 C rhubarb in 1/2" pieces*
2 T butter/margarine
Stir together flour, sugar, orange.
Put 2 C rhubarb in pastry-lined pie pan.
Sprinkle with half of sugar & flour mixture; repeat layers.
Dot with butter.
Cover with top crust.
Sprinkle sugar on top.
Cut slits in crust.
Cover whole thing with foil until bubbly, then take off all foil and brown. Should be juicy and golden.
40-50 minutes at 425.
*For strawberry-rhubarb, use 2 C strawberries & 2 C rhubarb and use the lesser amount of sugar.
Rhubarb Ice Cream
from R. Barrett
This is for a 6 qt freezer
1 cup fresh squeezed lemon juice (will not work if you use bottled lemon juice)
6 cups sugar
1 can Evaporated milk
2 cups fruit – cut up, or mashed
1 quart cream
Milk
To make the strawberry-rhubarb mix, I used 5 – 6 cups fresh or frozen rhubarb, placed it in a sauce pan and added approx 1 – 2 cups sugar (depending on how tart you like your rhubarb) - - - heat to boiling, turn down and let it simmer until the rhubarb is soft - -about 6 – 8 min or so, at the last, add about 2 cups of strawberries and mash them into the rhubarb sauce until they are somewhat softened. Cool the mixture completely. I used about 2 cups of the sauce in my last batch of icecream, but I think I would add more in the future.
Place the sugar in the canister and add the lemon juice, stir to mix, then slowly add the evaporated milk, stir to mix, then add the sauce mixture or other choice of fruit, stir to mix, add the cream, then add enough milk to come to within about 2 inches of the fill line on your canister. Freeze as you would any ice cream!
This is for a 6 qt freezer
1 cup fresh squeezed lemon juice (will not work if you use bottled lemon juice)
6 cups sugar
1 can Evaporated milk
2 cups fruit – cut up, or mashed
1 quart cream
Milk
To make the strawberry-rhubarb mix, I used 5 – 6 cups fresh or frozen rhubarb, placed it in a sauce pan and added approx 1 – 2 cups sugar (depending on how tart you like your rhubarb) - - - heat to boiling, turn down and let it simmer until the rhubarb is soft - -about 6 – 8 min or so, at the last, add about 2 cups of strawberries and mash them into the rhubarb sauce until they are somewhat softened. Cool the mixture completely. I used about 2 cups of the sauce in my last batch of icecream, but I think I would add more in the future.
Place the sugar in the canister and add the lemon juice, stir to mix, then slowly add the evaporated milk, stir to mix, then add the sauce mixture or other choice of fruit, stir to mix, add the cream, then add enough milk to come to within about 2 inches of the fill line on your canister. Freeze as you would any ice cream!
Rhubarb Crisp
1 C regular oats, uncooked
2/3 C sugar
1/3 C flour
1/3 C butter/margarine, melted
½ tsp. Cinnamon
6 C chopped rhubarb
1 C sugar
Combine first 5 ingredients; set aside. Combine rhubarb and 1 C sugar; toss gently, and place in greased 8” square dish. Top with oat mixture. Bake 350 for 45 minutes or until lightly browned.
2/3 C sugar
1/3 C flour
1/3 C butter/margarine, melted
½ tsp. Cinnamon
6 C chopped rhubarb
1 C sugar
Combine first 5 ingredients; set aside. Combine rhubarb and 1 C sugar; toss gently, and place in greased 8” square dish. Top with oat mixture. Bake 350 for 45 minutes or until lightly browned.
Rhubarb Squares
1 C flour
½ C sifted powdered sugar
½ C butter/margarine softened
1 C sugar
¼ C flour
¾ tsp. Baking powder
2 eggs, beaten
3 C diced rhubarb
Combine 1 C flour and powdered sugar; cut in butter with pastry blender until mixture resembles coarse meal. Press mixture evenly into a lightly 9 x 13 pan. Bake 350 for 12 minutes.
Combine sugar, ¼ C flour, and baking powder; add eggs, and mix well. Stir in rhubarb, and pour over prepared crust. Bake 325 for 45 – 50 minutes. Cool and cut into squares.
½ C sifted powdered sugar
½ C butter/margarine softened
1 C sugar
¼ C flour
¾ tsp. Baking powder
2 eggs, beaten
3 C diced rhubarb
Combine 1 C flour and powdered sugar; cut in butter with pastry blender until mixture resembles coarse meal. Press mixture evenly into a lightly 9 x 13 pan. Bake 350 for 12 minutes.
Combine sugar, ¼ C flour, and baking powder; add eggs, and mix well. Stir in rhubarb, and pour over prepared crust. Bake 325 for 45 – 50 minutes. Cool and cut into squares.
Rhubarb Raspberry Crisp
About 4 C rhubarb, cut into 1” pieces
2/3 C Sugar
Zest and juice of 1 orange
1 C flour
½ C dark brown sugar
½ tsp. Cinnamon
1 Stick cold, unsalted butter, cut into small pieces
½ C rolled oats
¼ C hazelnuts, skinned and toasted, and chopped (opt)
½ pint fresh raspberries
1. Heat oven to 350. Combine rhubarb, sugar, orange zest, and juice in a large bowl. Stir to combine.
2. In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
3. Turn rhubarb into a 1 ½ quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.
2/3 C Sugar
Zest and juice of 1 orange
1 C flour
½ C dark brown sugar
½ tsp. Cinnamon
1 Stick cold, unsalted butter, cut into small pieces
½ C rolled oats
¼ C hazelnuts, skinned and toasted, and chopped (opt)
½ pint fresh raspberries
1. Heat oven to 350. Combine rhubarb, sugar, orange zest, and juice in a large bowl. Stir to combine.
2. In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
3. Turn rhubarb into a 1 ½ quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.
Rhubarb & Cream Cake
1 package yellow cake mix (no pudding)
3 C cut up rhubarb
1 C whipping cream
1 ½ C sugar (with 1 tsp. Cinnamon, if desired)
¾ C chopped walnuts or pecans (if desired)
Mix the yellow cake mix as directed on the package. Put into medium roasting pan. On top of cake batter, add the rhubarb, followed by the whipping cream and nuts, and then the sugar. Bake at 350 for 45 to 60 minutes. Test for doneness. Cool. Cut and serve with dollup of whipped cream.
Rhubarb Cake
Cream together:
1 C brown sugar
½ C margarine
1 egg
Add to creamed mixture and beat well:
2 C flour
½ tsp. Salt
1 tsp. Vanilla
1 tsp. Soda
1 C sour cream
2 C chopped raw rhubarb
Pour into greased and floured 9 x 13
Top with (mixed well):
1 C packed brown sugar
1 C chopped walnuts
3 Tbsp. Melted margarine
Bake 350 for 45 minutes
1 C brown sugar
½ C margarine
1 egg
Add to creamed mixture and beat well:
2 C flour
½ tsp. Salt
1 tsp. Vanilla
1 tsp. Soda
1 C sour cream
2 C chopped raw rhubarb
Pour into greased and floured 9 x 13
Top with (mixed well):
1 C packed brown sugar
1 C chopped walnuts
3 Tbsp. Melted margarine
Bake 350 for 45 minutes
Sunday, June 5, 2011
Really Ravishing Rhubarb Pie
Ingredients
Directions
Preheat the oven to 450 degrees F (220 degrees C).
Spread rhubarb in an even layer in the bottom of the crust.
In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40-50 minutes, or until the edges have puffed, and the topping is golden and the pie is bubbling. The center may still be slightly jiggly. Cool completely before slicing and serving.
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