RHUBARB- Ingredient for 6/18/05

[b-man]

Rhubarb Bread for Bread Machine


Ingredients:
for 1 lb. loaf 1 1/2 lb loaf

3/4 C. chopped rhubarb 1 C.
3/4 C. water 1 C.
1/4 t. finely shredded orange peel 1/2 t.
1 T. butter or margarin 2 T.
1 1/3 C. whole wheat flour 2 C.
2/3 C. bread flour 1 C.
2 T. brown sugar 3 T.
1/2 t. salt 3/4 t.
1/4 t. ground cinnamon 1/2 t.
1 t. active dry yeast 1 t.


In medium saucepan combine rhubarb and water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 min. or till rhubarb is tender. Measure rhubarb-water mixture and add water if necessary to equal 1 C. [1 1/3 C. for 1 1/2lb loaf] Cool slightly. Add ingredients to machine according to manufacturer's direction.

B-man

[Aline]

Rhubarb Custard Bars

2-cups flour
¼-cup sugar
1-cup cold butter or margarine

Filling

2-cups sugar
7-tbsp flour
1-cup whipping cream
3-eggs, beaten
5-cups finely chopped fresh or frozen rhubarb, thawed and drained


Topping

6-oz cream cheese, softened
½- cup sugar
½-tsp vanilla
1-cup whipping cream, whipped

In a bowl, combine flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9" baking pan. Bake at 350* for 10 minutes.


For Filling:

Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake for 40-45 minutes or until custard is set. Cool.

For Topping:

Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in refrigerator.

[Aline]

And my last recipe !!

Rhubarb and Blueberry Jam

3 ½-cups rhubarb, coarsely chopped
½-cup water
2 ¼-cups blueberries, coarsely chopped
1-tbsp lemon juice
1-57g box regular Certo powdered fruit pectin
5 ½-cups sugar

Place rhubarb and water in a large stainless steel or enamel saucepan. Bring to boil over high heat. Cover, reduce heat and simmer for 5 minutes, stirring frequently.

Add blueberries, lemon juice, and pectin; mix well. Bring to boil over high heat, stirring occasionally.

Add sugar, return to full boil and boil hard for 1 minute, stirring constantly.
Remove from heat.

Ladle jam into hot sterilized jars, leaving ¼” headspace. Seal immediately with 2 piece lids according to manufacturers instructions.
Process in boiling water bath for 5 minutes.

[Aline]

** I don't think that I would coarsely chop the blueberries in the above recipe. Unless you got like GIANT ones! LOL

[b-man]

Rhubarb Raspberry Pie


Ingredients:

basic pie pastry for a 9-inch double-crust pie
1 cup sugar
3 tbs. cornstarch
1/4 tsp. salt
1.25 lb. rhubarb stalks, peeled and sliced into 1/2-inch pieces
(about 4 cups)
2 cups raspberries
2 tbs. unsalted butter

Preheat an oven to 425F. Roll out the pastry for the bottom crush and use to line a 9-inch pie pan. Roll out the pastry for the top crust and set it aside. In a large bowl stir together the sugar, cornstarch, and salt. Add the rhubarb and raspberries nd toss to mix well. Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter. Cover with the top crust and trim and flute the edges. Cut a few vents in the top for the steam to escape.

Bake for 20 minutes, then reduce the heat to 350F and bake until the juices are bubbling and the crust is browned, 30-40 minutes longer.

B-man

[b-man]

Rhubarb Coconut Pie

Yield: Serves 16.

Ingredients:

Crust:
1 cup flour
1/2 cup butter or margarine
1 tsp. baking powder
1 egg
1 tsp. milk

Filling:
2 cups rhubarb, cut into 1 inch pieces
2 tbsp. water
1/3 cup sugar
1 tbsp. cornstarch
2 tbsp. cold water

Topping:
1 cup sugar
1/2 cup butter or margarine
1 tsp. vanilla
1 egg
2 cups grated coconut Procedure:

To make Filling:
Wash and cut up rhubarb. Combine rhubarb sugar and 2 tbsp. water ina small saucepan. Cook over medium heat until rhubarb is saucey, stirring occasionally to prevent scorching. When rhubarb is cooked, mix together cornstarch and cold water. Add to rhubarb and cook until suace clears and thickens. Set aside to cool. Heat oven to 350F. Grease an 8 inch square pan.

To make crust:
Sift together flour and baking powder in medium bowl.Cut in butter. Beat egg and milk together. Stir into flour mixture until well blended. Pat into bottom of greased pan. Pour cooled rhubarb sauce over crust.

Topping:
For the topping, cream together sugar and butter. Beat in vanilla and the egg. Stir int the grated coconut. Spread over the rhubarb sauce. Bake at 350F for 30 minutes. Cool to room temperature before cutting.

B-man

[b-man]

Banana Rhubarb Muffins


Ingredients:

2 Egg whites or 1/4 cup cholesterol free egg product
2/3 c Skim milk
1/4 c Vegetable oil
2 c Oat flour blend
1/2 c Sugar
1/2 c Mashed ripe banana
1 tb Baking powder
1/2 ts Salt
1/2 ts Nutmeg
2/3 c Chopped fresh rhubarb or frozen rhubarb, thawed and well drained


Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium-sized bowl beat egg whites with fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling to top.

Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks.

B-man

[b-man]

Rhubarb-Buttermilk Muffins


Ingredients:

1 1/2 cups brown sugar
1/4 cup salad oil
1 egg
2 tsp vanilla extract
1 cup buttermilk
1 1/2 cups finely diced rhubarb
1/2 cups pecan pieces
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Topping:
1/3 cup sugar
1 1/2 tsp cinnamon
1 tbsp melted margarine


Preheat oven to 400 degrees. Grease 24 medium-sized muffin cups.
Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk, rhubarb, and pecans.
In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not overmix.

Fill prepared muffin pan 3/4 full with batter.
Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. Bake in preheated oven on center shelf 15 to 20 minutes.

B-man

[b-man]

Rhubarb-Streusel Muffins

Ingredients:

Filling:
1 1/2 Cup chopped rhubarb
1/3 Cup water
1 T. lemon juice
1/2 Cup sugar
1 1/2 T. cornstarch

Muffin Mix:
2 Cup flour
1 T. baking powder
1/2 t. salt
1/2 Cup sugar
1 egg, beaten
1 Cup buttermilk
1/3 Cup melted shortening

Streusel topping:
1/2 Cup sugar
1/3 Cup flour
1/4 Cup butter


Combine the filling ingredients in sauce pan. Cook over low heat stirring until thickened. Set the above aside.
Mix muffin dry ingredients and muffin wet ingredients separately, then combine.

Fill muffin tins one half full with batter. Dot with rhubarb filling, then fill with remaining batter. Sprinkle with topping.

Bake at 400 degrees F. for 20 minutes.

B-man

[b-man]

Rosy Rhubarb Swirls


Ingredients:

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.
B-man

[b-man]

Sticky Rhubarb Muffins

Ingredients:

4 T Butter
6 T Dark brown sugar
1 c Rhubarb; cut in small dice

Dough:
4 T Butter, softened
1/4 c Sugar
1 Egg
1 1/2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 ts Nutmeg
1/2 c Milk
Grated rind of 1 orange


Using your fingertips or a pastry cutter, mix the butter into the brown sugar roughly. Stir in the rhubarb. Distrubute this mixture evenly into 12 muffin cups.

Cream the softened butter and the sugar together, then beat in the egg. Mix the flour, baking powder, baking soda, salt, and nutmeg together thoroughly, then add the butter-sugar mixture alternately with the milk. Do not overmix. Stir in the orange rind. Pour equal amounts of the batter into the muffin cups.

Bake in a preheated 350 F oven for 25 minutes. Let cool in the pans 5 minutes, then invert the muffin tins and ease the muffins out so that the sticky glaze remains intact. Serve warm, with glaze topside.

B-man

[b-man]

Microwave Fruit Jam

Yield: about 4 jelly jar sized servings.

Ingredients:

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

Do not drain pineapple.
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.

B-man

[b-man]

Microwave Rhubarb Crisp


A quick way to make a delicious dessert.

Serving: 8
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Ingredients:

4 1/2 cups rhubarb, cut up
3/4 cup sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
2 tbsp. water
4 tbsp. margarine
1/3 cup brown sugar
1/3 cup all-purpose flour
3/4 cup oatmeal


1. Put rhubarb in greased dish; sprinkle sugar, spices and water.
2. Cream margarine.
3. Gradually add brown sugar.
4. Blend in flour and oatmeal, spread over rhubarb.
5. Cook for 15 minutes at maximum power in microwave.
6. If you don't have a microwave you can cook this in the oven at 350 for about half an hour.

B-man

[b-man]

Lattice Crust Pie with Rhubarb, Peaches, Strawberries, and Plums


Nothing beats pie in the summer. This is a pretty pie with its lattice crust and a tasty combination of fruits and berries.

Serving: 8
Prep Time: 60 minutes
Cook Time: 45 minutes
Total Time: 105 minutes

PieCrust:
2 cups all-purpose flour or pastry flour (do not use whole wheat pastry flour)
½ teaspoon salt
1/2cup (1 stick) unsalted butter, chilled and cut into small pieces
3 tablespoons shortening, chilled
1 egg
1 tablespoon fresh lemon juice
3 to 4 tablespoons ice water

Filling:
1 ½ cups rhubarb, cut into ½-inch slices
2 medium peaches, cut into ½-inch slices (peeled or unpeeled)
2 cups (1 pint) strawberries cut into ½-inch slices
2 medium purple plums, cut into ½-inch pieces
¾ cup granulated sugar
¼ teaspoon nutmeg, preferably freshly grated
½ teaspoon cinnamon
1/3 cup all-purpose flour
3 tablespoons fresh lemon juice

Egg Glaze:
1 large egg
1 tablespoon water

1. To make the pastry: Combine the flour and salt in a food processor fitted with a steel blade. Process a few seconds to blend. Add the butter and shortening and process until the mixture resembles coarse meal, 5 to 10 seconds.

2. With the motor running, gradually add the egg, lemon juice, and water until the dough just begins to come together and will hold a shape when pressed. Wrap in wax paper or plastic wrap and refrigerate for 2 to 4 hours. (It is best to separate the dough into two rounds and wrap slightly flattened to make it easy to roll out the pie crust.)

3. Prepare the filling by combining all the fruit in a medium mixing bowl. Add the sugar, nutmeg, cinnamon, flour, and lemon juice and stir until the fruit is evenly mixed with the dry ingredients and lemon juice.

4. Roll out one of the pie crust rounds until it is 11 inches in diameter. Ease the crust over a 9-inch pie plate and then work the pastry into the pie plate, crimping the edges about ½ inch above the rim of the pie plate. Waterproof the piecrust by brushing the sides and bottom of the piecrust with the egg glaze, made by beating the egg and water together until frothy.

5. Spoon the fruit into the pie, heaping it in the center.

6. Roll out the other dough round and cut it into strips, about 1 inch wide.

7. Preheat the oven to 425F. Brush the edge of the piecrust with the egg glaze. Place a row of the dough strips ¾-inch apart across the pie, pinching the ends so they stick to the piecrust. Take the remaining strips and place in the opposite direction on top of the pie so the strips (when touching) are at right angles. Brush the strips with the egg glaze.

8. Bake the pie on a baking sheet for 10 minutes and then reduce the heat to 350F. Continue baking for 35 to 45 minutes. Check the crust once to make sure it is not browning too quickly.

9. Remove from the oven and let cool. Serve with French vanilla ice cream.

Note: This may be prepared 8 hours in advance and kept at room temperature until serving.

B-man

[b-man]

Strawberry-Rhubarb Syrup

This fruit syrup is delicious over our Country French Toast, or drizzled over ice cream or oatmeal.

Serving: Yields: 1 1/4 cups

Ingredients:

3/4 cup rhubarb, trimmed and chopped
1/2 cup strawberries, sliced
2/3 cup granulated sugar
1/2 cup water

In a 1-quart saucepan, combine rhubarb, strawberries, sugar, and water. Bring to a boil over medium-high heat; cook until rhubarb is very soft -- about 15 minutes. Strain mixture into serving dish, discarding rhubarb-strawberry pulp. Store in an airtight container, refrigerated, for up to four days.

B-man

[b-man]

Chunky Rhubarb Sauce


This sauce is delicious served over ice cream or pound cake.

Yields: 3 1/2 cups

Ingredietns:

2 pounds rhubarb, tops removed, ends trimmed, and cut into 1-inch pieces
3/4 cup sugar
1/3 cup fresh-squeezed orange juice
1 teaspoon grated orange rind
1/4 teaspoon ground nutmeg
1/4 teaspoon salt


In a 4-quart saucepan, combine rhubarb, sugar, orange juice, orange rind, nutmeg, and salt. Bring to a boil. Reduce heat to low, cover, and simmer until thickened -- about 15 minutes. Cool to room temperature. Refrigerate until ready to use.


B-man

[b-man]

Spicy Rhubarb Chutney


This chutney makes an excellent condiment for baked ham, lamb chops and Pork Tenderloin.

Yields: 2 cups

Ingredients:

1 1/4 pounds rhubarb, tops removed and ends trimmed
1/2 cup firmly packed light-brown sugar
1/4 cup apple-cider vinegar
1/4 cup chopped onion
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/3 cup dried apricots, chopped
1/3 cup dried cherries
2 tablespoons chopped fresh cilantro leaves


1. Wash rhubarb stalks, chop coarsely, and set aside.

2. In a 4-quart saucepan, combine brown sugar, vinegar, onion, coriander, ginger, mustard, and salt. Bring to a boil. Cook over high heat, uncovered, 3 minutes, stirring constantly. Stir in rhubarb, apricots, and cherries; reduce heat to medium-low and let simmer until rhubarb is just tender but not broken up -- 10 to 15 minutes. Remove from heat, stir in cilantro, and let cool 10 minutes. Refrigerate until ready to use.

B-man

[b-man]

Short Ribs with Asian-Rhubarb Sauce

Try serving this Asian-inspired dish with sticky rice and roasted green onions.

Yield: Serves: 4

Short-Rib Marinade:
4 pounds beef short ribs
2 tablespoons vegetable oil
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh gingerroot
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Asian-Rhubarb Sauce:
One 14 1/2-ounce can reduced-sodium chicken broth
1/2 cup sake
2 tablespoons honey
1/2 pound rhubarb, tops removed and ends trimmed
1/4 cup prepared hoisin sauce
1/4 cup sugar
2 tablespoons apple-cider vinegar
1/4 teaspoon crushed red pepper

1. Prepare Short-Rib Marinade: Trim excess fat from short ribs. In a 6-quart Dutch oven, heat oil over medium heat. Add ribs and brown in batches, transferring browned ribs to a large bowl. Remove and discard all but 1 tablespoon of cooking liquid from Dutch oven. Return ribs to Dutch oven and add garlic, gingerroot, salt, and pepper. Cover and refrigerate 1 hour.

2. Prepare Asian-Rhubarb Sauce: Heat oven to 350 degrees F. Add chicken broth, sake, and honey to marinade in Dutch oven. Place over medium-high heat and bring to a boil. Cover and transfer to oven; bake until ribs are tender -- about 1 1/2 hours.

3. Wash and roughly chop rhubarb. In the bowl of a food processor fitted with metal blade, pulse until rhubarb is very finely chopped.

4. Transfer ribs to rack of a roasting pan. Pour cooking liquid and drippings from Dutch oven into a 4-cup measuring cup; skim off fat. Return 1/2 cup cooking liquid to Dutch oven and discard remaining liquid. Add rhubarb, hoisin, sugar, vinegar, and red pepper. Bring to a boil. Cook 5 minutes more, stirring occasionally.

5. Brush some of rhubarb mixture over ribs. Cook 15 minutes. Brush ribs with remaining rhubarb mixture and continue cooking until glazed -- 15 to 20 minutes.

B-man

[b-man]

Chutney-Glazed Pork Tenderloin


A smart choice for a weeknight meal, this dish can be on the table in less than an hour. The Spicy Rhubarb Chutney will add a delightful kick to the meal.

Serving: Serves: 4

Ingredients:

Vegetable-oil cooking spray
1 teaspoon hot paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 boneless pork tenderloin (about 1 1/4 pounds)
1 cup Spicy Rhubarb Chutney ( see recipe before this post )
Tortillas (optional)
Fresh cilantro sprigs (optional)


1. Heat oven to 350 degrees F. Lightly coat bottom of roasting pan with cooking spray. In a small bowl, combine paprika, salt, and pepper. Sprinkle mixture over the pork.

2. 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 F -- 20 to 25 minutes longer -- basting occasionally with pan drippings. Let rest 10 minutes before slicing.

3. Serve pork tenderloin with remaining chutney, tortillas, and cilantro, if desired.

B-man

[b-man]

RHUBARB AND RED WINE JELLY

Serves: 8

8 ounces rhubarb, cut into cubes
1-inch piece ginger root, peeled and sliced
2 ounces sugar
4 teaspoons lemon juice juice of 1 orange
1 1/2 cups red wine
2 tablespoons water
3 teaspoons unflavored gelatin

In a saucepan, put rhubarb, ginger, and sugar, lemon juice and orange juice, and wine.
Boil and simmer for 10 to 15 minutes until rhubarb is tender.
Strain mixture through a medium mesh strainer, then through a fine strainer to obtain a clear liquid.
Dissolve gelatin in water. Set for 5 minutes. Melt over low heat. Stir in the rhubarb liquid.
Pour mixture into a 2 1/2 pint jelly mold. Refrigerate until set. Dip mold in warm water and invert over a platter to unmold.

B-man

[b-man]

RHUBARB PITHIVIERS

Serves: 6

Ingredients:

10 ounces rhubarb, trimmed
1/4 cup sugar
1/4 cup blanched ground almonds
2 teaspoons sugar
1 teaspoon cornstarch
1/4 cup + 2 teaspoons sour cream
1 egg yolk
1 teaspoon Cognac
1/2 teaspoon vanilla
3 sheets phyllo dough
2 1/2 teaspoons unsalted melted butter
1 egg yolk
Strawberry sauce:
1 pint ripe strawberries, hulled
1 teaspoon lemon juice
2 tablespoons sugar

Peel rhubarb. Cut into ¼-inch slices.
Place in a mixing bowl with sugar. Set aside for 1 hour.
In a mixing bowl, combine almonds, sugar, cornstarch, egg yolk, cognac and vanilla.
Drain rhubarb, press to remove liquid, and blend into custard mixture.
Preheat oven to 400 degrees.
Cut phyllo leaves across in halves. Place one sheet on a buttered baking sheet.
Brush with melted butter. Repeat and stack 2 more sheets. Spoon rhubarb over phyllo, leaving 1-inch border unfilled.
Brush the edge of pastry with egg yolk. Cover with 3 more buttered sheets of phyllo.
Trim off the pastry edges, leaving a neat 8-to-10 inch circle.
Use a dinner plate a guide. Use left over pastry to form leaves and decorate top of pastry.
Brush leaves, but not the pastry. Use the back of a small knife to trace leaf "veins".
Bake until the pastry is golden brown, about 20 minutes. Remove from the oven and cool.

To make the strawberry sauce:
Puree strawberries, lemon juice and sugar in a blender. Strain.

B-man

[b-man]

RHUBARB-STRAWBERRY-BANANA SORBET

Serves: 6

1 cup peeled and diced rhubarb
1/2 cup sugar
2 cups strawberries, cleaned and hulled
1 medium banana, peeled
1 teaspoon unflavored gelatin powder
2 tablespoons orange juice
3/4 cup sugar
1 cup sliced strawberries

In a medium saucepan, combine rhubarb and sugar.
Stew over medium until rhubarb is tender.
Puree the sliced strawberries, rhubarb and banana in a blender until smooth. Strain.
In a small bowl, mix gelatin with orange juice. Stir to dissolve, and let soften for 5 minutes.
Warm gelatin over low heat. Stir into rhubarb-strawberry puree.
Add sugar, and stir to dissolve.
Freeze in ice cream maker. Scoop sherbet into bowls.
Top with strawberries.

B-man

[b-man]

RHUBARB TRIFFE

Serves: 8 to 10

THE RHUBARB SAUCE:
5 cups rhubarb, cleaned and diced
2 tablespoons water
2 cups sugar
2 tablespoons corn starch dissolved in 2 tablespoons water

Combine rhubarb, water and sugar in a saucepan. Cook over medium heat for 10 minutes. Dissolve corn starch and water in a small bowl. Stir in rhubarb mixture. Continue cooking until thick, about 5 minutes, stirring occasionally

CUSTARD CREAM
6 large egg yolks
2/3 cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla
2 cups hot milk
2 tablespoons dark rum or Grand Marnier
In mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire whisk until the mixture turns into a lemon color. Add the vanilla and blend well. In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil. Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness. Top with wax paper to prevent skin formation and let cool completely.

A 10" sponge cake cut into 1/2 inch cubes.
2 cups whipped cream

ASSEMBLY
Arrange one half of the sponge cake cubes into a trifle bowl. Add 1/3 of the custard.
Top that with 1/3 of the rhubarb.
Do this again: cake, custard, rhubarb. Finally end with custard, rhubarb. Top the whole thing with whipped cream.

B-man

[b-man]

RHUBARB POUND CAKE

Serves: 8

2 cups rhubarb, cut into 1/4-inch pieces
1/4 cup sugar

FOR CAKE BATTER:
1 3/4 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
12 tablespoons unsalted butter, softened
1 cup sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla

For Rhubarb:
In a small saucepan, combine rhubarb and sugar. Cover and cook over very low heat until rhubarb is tender.
Stir occasionally to prevent burning. Drain, discarding liquid. Let cool to room temperature.

For Cake Batter:
Preheat oven to 350 degrees. Generously butter a 9 by 5-inch loaf pan. Sift flour, salt and baking powder together.
Beat butter until creamy. Add sugar and beat until light and fluffy. Whisk eggs and vanilla together and add to butter mixture. On low speed, add flour mixture. Using a rubber spatula, fold in rhubarb. Pour batter into prepared pan. Smooth with a spatula and make a lengthwise split i inch deep to minimize splitting.
Bake until cake is browned and a tester comes out clean, about 1 hour and 10 minutes. Unmold and let cool right side up on a wire rack.

B-man

[b-man]

RHUBARB AND STRAWBERRY CRISP

Serves: 6

Raspberries may also be used instead or in combination with strawberries.

5 cups diced rhubarb
2 cups sliced strawberries
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
Topping:
1 cup flour
3/4 cup brown sugar
1/2 cup large-flake rolled oats
1/2 cup butter, melted

Preheat oven at 375 degrees.

In a large bowl, combine rhubarb, strawberries, sugar, flour, and cinnamon.
Place in a greased 9-inch baking dish.

Topping:
Combine flour, sugar, oats and butter. Sprinkle over rhubarb mixture.
Bake until fruit is tender and topping, golden brown, about 35 to 40 minutes.

B-man

[b-man]

RHUBARB AND BERRY COFFEE CAKE

Serves: 8

Ingredients:

1/2 cup each chopped rhubarb and chopped apples
1/2 cup each raspberries and blueberries
3/4 cup white sugar
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon each salt and nutmeg
1/4 cup each butter and shortening, cubed
1 tablespoon grated lemon rind
2 eggs
1 cup plain Balkan style yogurt
2 tablespoons butter, melted

Preheat oven to 375 degrees.
Lightly grease 9-inch springform pan; line bottom with parchment or waxed paper.
Mix together rhubarb, apples, raspberries, blueberries and 2 tablespoons of the sugar.
Stir together flour, 1/2 cup of the remaining sugar, baking powder, baking soda, salt and nutmeg.
Cut in butter and shortening until fine crumbs form. Stir in lemon rind. Make well in center.
Beat eggs with yogurt; pour into well and stir just until dry ingredients are moistened.
Spoon half of the batter into prepared pan.
Arrange fruit over top, leaving 1-inch border uncovered. Spoon remaining batter evenly over top, spread to cover fruit.
Brush with butter; sprinkle with remaining sugar. Bake on baking sheet in center of oven for about 1 hour or until golden brown. Let cool in pan on rack for 10 minutes. Remove side of pan and cool completely.

B-man

[b-man]

Rhubarb Butter Tarts Recipe


Ingredients:

1 cup rhubarb, chopped
1/4 cup butter, room temperature, cut in pieces
1/4 cup brown sugar
1/4 teaspoon salt
1/2 cup light corn syrup
1 egg, slightly beaten
1/2 teaspoon vanilla

For the pastry use ready made tart shells


Directions:
Preheat oven to 425 degrees.

Scald rhubarb with boiling water. Let stand for 5 minutes, then drain. Add butter, sugar, salt, and syrup to rhubarb. Stir until thoroughly until butter is melted and sugar dissolved.

Add egg and vanilla. Fill tart shells 3/4 full.

Bake 15 - 20 minutes

B-man

[mak]

* Exported from MasterCook *

Rhubarb Chutney II

Recipe By :Joan Bestwick
Serving Size : 0 Preparation Time :0:00
Categories : Canning Chutney
Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chopped fresh rhubarb
2 cups finely-chopped onion
2 cups brown sugar - (packed)
2 cups vinegar
1 tablespoon salt
1 teaspoon ground allspice

In a heavy, medium saucepan, stir together all ingredients and bring to a boil. Reduce heat and simmer covered for 30 to 40 minutes or until thick, stirring occasionally.

This recipe can also be processed by placing in sterile hot jars, hot water bath for 10 minutes.

[mak]

* Exported from MasterCook *

Strawberry-Rhubarb Freezer Jam

Recipe By :Yvonne Turnbull
Serving Size : 0 Preparation Time :0:00
Categories : Freezing Fruit
Jams/Jellies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups prepared strawberries
1 1/2 cups prepared rhubarb
1/4 cup lemon juice
1 box powdered pectin
2 cups honey

Wash and coarsely grind strawberries and rhubarb. Measure fruit and lemon juice into a 2-quart bowl. Stir well. Slowly add the pectin, stirring vigorously. Let stand 30 minutes, stirring occasionally. Add honey and mix well.

Ladle jam into hot, clean half- or 1-pint freezer containers, leaving 1/2-inch head space. Cover and store in the freezer. The jam will keep 2 to 3 weeks in the refrigerator after opening.

This recipe yields 5 half-pints.

[Kitchen Witch]

Rhubarb Platz
This is a yummy dessert, served with scoop of vanilla ice cream. It's also nice as a brunch cake.

Cake:
1 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 cup white sugar
1/4 cup butter
1 egg
1/2 cup milk

Filling:
4 cups chopped rhubarb
1/2 cup white sugar

Topping:
1 cup white sugar
1 cup flour
1/3 cup butter



Cake:
In a medium bowl combine flour, salt, baking powder and sugar. Cut in butter until crumbly.

Beat egg and combine with milk. Make a well in the dry ingredients and add the egg mixture all at once. Stir to make a soft dough.

Spread in a greased 9 x 13 inch baking dish.

Filling:
In a large bowl toss rhubarb with sugar. Spoon fruit over top of batter.

Topping:
In a small bowl or food processor combine sugar and flour. Cut in butter until mixture resembles coarse crumbs.

Sprinkle the topping over the rhubarb. Bake at 350 degrees F. for 45 to 50 minutes. Serve warm.

[Kitchen Witch]

Rhubarb Streusel Coffee Cake

Filling:
3/4 cup white sugar
3 tablespoons cornstarch
3 cups diced fresh rhubarb

Cake:
3/4 cup milk
1 tablespoon lemon juice
2 1/4 cups flour
3/4 cup white sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup finely chopped walnuts
1 egg, beaten



Filling:
In a medium saucepan combine sugar and cornstarch. Stir in rhubarb.

Cook and stir over medium heat, until mixture comes to a boil and thickens. Remove from heat and cool.

Cake:
Combine milk and lemon juice. Set aside.

Combine flour and sugar. Cut in butter until mixture is crumbly ( a food processor is great for this). Remove 1/2 cup of this mixture and set it aside to use for topping.

To the remaining flour mixture add baking powder, baking soda, and walnuts.

Combine egg with milk mixture. Add to the dry ingredients and stir or process until just moistened.

Spread 2/3 of the batter over the bottom and part way up the sides of a greased 9 inch springform pan. Spoon the rhubarb filling over this. Drop the remaining batter by spoonfuls over the filling. Sprinkle with reserved crumb mixture.

Bake at 350 degrees for 50 minutes.

[Kitchen Witch]

Apple Rhubarb Pie

Pastry for a 2 crust 9 inch pie
6 apples
2 - 3 cups sliced rhubarb, fresh or frozen
1/2 cup white sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves



Preheat oven to 425 degrees F. Roll out half the pastry and line a 9 inch pie plate. Trim leaving 1/2 inch over the pie plate.

Peel and core apples, and slice into 1/2 inch wedges. Place in a large bowl with sliced rhubarb. Toss fruit with sugar, flour and spices. Place in the pie shell.

Roll out remaining pastry and cut into 1/2 inch strips. Make a lattice top crust on the pie by crisscrossing the strips over the filling. Trim the strips even with the pie plate. Fold the 1/2 inch of the bottom crust over the ends of the strips. Seal and flute the edges.

Place on the lower rack in the oven and bake for 10 minutes, until the crust starts to brown. Reduce heat to 350 degrees and continue to bake for 40 to 45 minutes, until crust is golden and fruit is tender.