RHUBARB- Ingredient for 6/18/05

Todays ingredient comes way of B-man who writes…

“I love rhubarb, and our growing season is so short. Just a thought!”

I’m reposting this recipe from the muffin category as it is so yummy. I made it into a loaf last night, cooking it for an extra 20 min, and it worked out great.

Rhubarb Muffins

1/3 c oil
1 c brown sugar
1 egg
1 1/4 tsp vanilla
2/3 c sour milk (1 tbsp lemon juice in milk)
1 1/3 c Rhubarb cut into cubes
1/3 c walnuts
1 2/3 c flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Beat oil and brown sugar in a bowl. Add egg, vanilla and sour milk. Mix well. Add rhubarb and nuts. Stir well.
Stir next 4 ingredients together in separate bowl. Add all at once to wet ingredients. Stir just to moisten. Put into greased muffin tine till just about full. Bake at 400"F for 20 to 25 min.Let stand 5 min before removing from tins.

*If you are using frozen rhubarb, thaw completely then drain off liquid

Double Crunch Bumbleberry Crisp

Makes 8 servings;


1 cup flour
1 cup
rolled oats
3/4 cup brown sugar
1/2 tsp each cinnamon and nutmeg
1/2 cup butter, melted


3/4 cup sugar
2 tbsp cornstarch
1 cup cold water
1 tsp grated orange rind


1 1/2 cups chopped rhubarb
1 cup sliced strawberries
1 cup sliced peeled apples
1 cup blueberries

Combine flour, oats, brown sugar, cinnamom, and nutmeg. Stir in butter. Press 1/2 of the mixture into a greased 9" square cake pan. In small saucepan combine sugar and cornstarch. Whish in water and rind until smooth. Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly. Toss together fruit. Arrange over base. Pour sauce over top. Sprinkle with remaining flour mixture. Bake in a 350F oven 50-60 min or until fruit is tender and topping is golden. Serve warm.

B-man :smiley:

Scalloped Rhubarb Delight

1 cup flour
1/4 tsp salt
3 tsp Crisco
1 egg
2 Tbsp milk

1/2 cup sugar
1 small package red jello (strawberry)
2 Tbsp flour
3 cups cut rhubarbProcedure:
Prepare the crust by cutting shortening into other dry ingredients. Mix in beaten egg and milk. Pat dough into 8 inch square cake pan. Place rhubarb into crust. Mix sugar, jello and flour and sprinkle on rhubarb. Bake at 375 degrees for 40 minutes.

Quick, easy and really delicious with a splash of milk or ice cream.

B-man :smiley:

Country Rhubarb Dessert


2 cups fresh rhubarb – washed and cut into 1/2" pieces
1 cup flour
1/2 cup butter – softened
1/3 cup confectioner’s sugar
3 eggs
1 1/4 cups sugar
1/4 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
whipped cream
strawberries – for garnish

Blend flour and softened butter until like coarse crumbs. Add confectioner’s sugar. Press into buttered 9" square pan or 10x7x1/2" rectangular pan .Bake at 350­ for 15 minutes until golden.

When crust is baking, beat eggs. Add 1 1/4 cup sugar, very gradually. Beat intul very light and fluffy, 5 minutes on High with electric mixer. At low speed, add flour, baking powde,r vanilla and salt. Fold in rhubarb with spatula. Pour over baked crust. Spread evenly.

Bake at 350 ­ for 40 minutes until light brown and top feels dry. Serve cooled, with whipped cream and strawberries.

B-man :smiley:

B-man, your bumbleberry crunch sounds soooooo good !
I know several people who will love this recipe. Thanks.

Gingered Rhubarb Crisp With Vanilla Ice Cream


2 1/2 lb To 3 pounds fresh rhubarb
4 Lumps “ginger in syrup” or crystallized ginger, each about 3/4 inch in diameter
1 c Sugar
3 tb Cornstarch
Vanilla ice cream


1 c Flour
1 c Sugar
1 pn Salt
3/4 c Chilled unsalted butter, cut into small piecesProcedure:
Preheat oven to 375’.

Rinse the rhubarb and pat dry. Trim off all the leaves and roots (they contain oxalic acid, which is toxic). Cut stalks into 1 inch pieces and place in a large bowl.

Coarsely chop the ginger and mix with the rhubarb.

Sift together the sugar and the cornstarch; toss with the rhubarb. Transfer to a 2 1/2-quart shallow baking dish. Set aside.

The topping: Combine the flour, sugar and salt in a food processor; pulse a few times to mix. Add the chilled butter and process until the mixture turns crumbly, just a few seconds. Sprinkle the crumb topping over the rhubarb. Bake until the topping turns golden brown and the rhubarb is bubbling.

Serve warm with scoops of vanilla ice cream.

B-man :smiley:

Honey-Rhubarb Crumble

Yield: 6 servings.


5 1/2 Cups (1/2-Inch Sliced Rhubarb – (about 1 1/2 lbs.)
I Substituted A 16 Oz. Frozen Pkg Of Rhubarb – (thawed)
1/4 Cup Honey
1 Tsp. Grated Lime Rind – or dried lemon peel
Vegetable Cooking Spray
1/3 Cup Regular Oats
1/3 Cup All-Purpose Flour
1/4 Cup Brown Sugar, Packed
3 T. Chilled Stick Margarine – cut into small piece
1 1/2 Cups Vanilla Nonfat Frozen Yogurt

Combine the first 3 ingredients in a bow, and toss well. Spoon into a 8-inch square baking dish coated with cooking spray. Place oats, flour and sugar in food process, 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. Serve with frozen yogurt.

B-man :smiley:

Light Rhubarb Crunch


6 cups chopped rhubarb
1 large pkg. raspberry gelatin
1/2 cup orange juice
2 teaspoons vanilla
2/3 cup flour
1/3 cup oatmeal
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons margarine
2 tablespoons orange juice

Combine rhubarb, gelatin, vanilla, and 1/2 cup orange juice in a 9-inch square baking dish. Blend remaining ingredients in a small mixing bowl until crumbly. Sprinkle crumbs over rhubarb mixture.

Bake uncovered for 45 minutes at 350 degrees, just until bubbly.

B-man :smiley:

Orange-Rhubarb Cobbler


3/4 cup granulated sugar
6 tablespoons cornstarch
1/2 cup water
2 tablespoons butter, melted, (divided use)
1/2 teaspoon ground nutmeg or mace
8 cups chopped naval orange flesh, drained well (7 to 9)
2 cups diced fresh rhubarb
1 cup old fashioned oats
1/2 cup firmly packed light, brown sugar
2 tablespoons orange juice Procedure:
Preheat oven to 450­F.

Combine sugar, cornstarch and water in saucepan. Bring to boiling; cook, stirring, 3 minutes. Mixture will be thick. Stir in 1 tablespoon butter and nutmeg or mace.

Combine orange and rhubarb in 13 x 9 x 2 inch baking dish. Pour cornstarch mixture over; combine. Combine oats, brown sugar, juice and remaining 1 tablespoon butter. Sprinkle over fruit.

Bake in lower third of preheated oven for 25 to 35 minutes or until hot and bubbly and topping is golden brown.

B-man :smiley:



1 1/4 cups all purpose flour
1/4 tsp salt
1/4 cup unsalted butter
1/4 cup vegetable shortening
1 tbsp lemon juice
3 tbsp to 5 tbsp cold water


4 cups rhubarb, chopped
2 cups strawberries, hulled and sliced
1 cup sugar
3 tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp ground ginger
dash salt

Crumble Topping

2/3 cup all purpose flour
1/2 cup sugar
1/4 tsp nutmeg
dash salt
1/4 cup unsalted butter, melted

To Assemble

For pastry combine flour with salt. Cut in butter and shortening until a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.

Preheat oven to 400° F. On a lightly floured surface, roll out dough into a circle large enough to fit a 9-inch pie pan. Line pan with pastry, trim and cinch edges. Chill until ready to fill.

Toss rhubarb and strawberries with sugar, cornstarch, spices and salt to coat. Fill pie shell with fruit.

For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumbly and spread over fruit. Bake pie on a tray at 400° F for 20 minutes, then reduce heat to 350° F and bake for about 40 minutes more, until filling is bubbling. If crust edge is browning too quickly, cover edges with a thin strip of tin foil.

Yield: 1 9-inch pie. Makes 8 to 10 servings.

Passover Rhubarb Cobbler


1 3/4 c Sugar
1 c Matzo meal
1/4 c Quick-cooking tapioca
1/2 c Margarine or butter
4 c Rhubarb pieces,1/2"
1/8 ts Ground nutmeg
1 c Unsweetened raspberries
Raspberry or lemon sorbet
2 tb Lemon juice

In a shallow 2 quart baking dish, mix 1 1/4 cups sugar and tapioca. Add rhubarb, raspberries, and lemon juice; mix gently but thoroughly. Let stand 15 minutes to 1 hour to soften tapioca; mix several times.

Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining 1/2 cup sugar, margarine, and nutmeg until fine crumbs form. Squeeze to compact into lumps, then crumble over rhubarb mixture. Bake in a 375’F. oven until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool 15 minutes; spoon cobbler into bowls and top with sorbet, if desired.

B-man :smiley:

Pear-Rhubarb Cobbler



1 pk frozen rhubarb (10 ounces)
3 ripe pears, any variety
2 tb water
1/4 c sugar *
2 tb cornstarch
1/4 ts cinnamon
1 tb cinnamon candies (red hots)
1/8 ts salt
1 1/2 tb butter or margarine


1 1/4 c biscuit mix
1 tb sugar
2 tb melted butter
1/2 c milk

Note: If rhubarb is unsweetened, increase sugar to 2/3 cup. Procedure:

Thaw package of rhubarb. Wash, core, and peel pears; cut into 1/2-inch cubes. Add to rhubarb along with water. Combine sugar, cornstarch, cinnamon, cinnamon candies, and salt. Add to fruit mixture. Pour into greased 8-inch square baking dish. Dot with butter. Cover and bake in hot oven (400­F) 10 minutes, or until bubbling.


Combine biscuit mix and sugar; add butter and milk. Mix with a fork. Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on top. Continue baking until biscuit is done, 15 to 20 minutes.

B-man :smiley:

Rhubarb and Mango Crisp

Rhubarb and mango together? Yes! It’s a wicked fruit combination especially for a crisp. Serves 6 to 8.

1/3 cup sugar (75 ml)
2 tbsp cornstarch (30 ml)
3 cups fresh rhubarb, chopped into 1-inch pieces
2 x ripe mangos, peeled, cored and cubed
1 tbsp fresh lemon juice (15 ml)
Grated zest of 1 lemon
1 tsp fresh ginger, minced
butter, for baking dish


1 cup quick-cooking rolled oats (250 ml)
1/2 cup all purpose flour (125 ml)
2/3 cup cold butter, cut into chunks (150 ml)
2/3 cup brown sugar (150 ml)
1/2 cup unsweetened grated coconut (60 ml)

Preheat oven to 350 degrees F.

Butter a 9½ x 8-inch baking dish.

In a large bowl combine sugar and cornstarch. Add the rhubarb, mangos, lemon juice, lemon zest and ginger. Toss to combine.

In a food processor combine the oats, flour and cold butter, (alternatively, just mix by hand). Pulse several times until mixture resembles coarse meal. Transfer to a medium bowl and stir in brown, sugar, grated coconut.

Pour fruit filling into buttered baking dish. Mound the topping over filling, covering it completely. Bake for 40 to 45 minutes until filling is bubbly and topping is golden.

Rhubarb and Apple CobblerYield:

6 or more servings


Rhubarb and Apple Mixture Ingredients:
1 pound rhubarb, sliced thinly on the bias
1 pound Rome or McIntosh apples, sliced thinly
2 tablespoons lemon juice
2 tablespoons unbleached flour
2 tablespoons cornstarch
1/2 cup honey
1/2 cup apple juice
1 teaspoon salt

Cobbler Topping Ingredients:

2 cups whole wheat flour
4 egg whites (or 1/2 cup egg substitute)
1/2 cup nonfat yogurt or buttermilk
1/2 cup apple juice or honey Procedure:
Combine all Rhubarb and Apple Mixture ingredients in a mixing bowl. In a separate bowl combine the Cobbler Topping Ingredients.

Place rhubarb mixture in an 8 by 8 baking pan and spoon the cobbler topping mixture over the top. Bake the cobbler in a 375 degree oven for 20 to 25 minutes. Serve warm. May be served as is, or drizzle some nonfat unsweetened yogurt over the top.

B-man :smiley:

Rhubarb and Banana Fool

A delicious dessert with fruit and soft cheese.


1 lb rhubarb
1/4 cup soft brown sugar
1 1/4 tsp preserved ginger
2 large bananas, thinly sliced
2 egg whites
1 Tbsp castor sugar
8 oz quark (soft cheese)

Cook and puree the rhubarb, and allow to cool.
Add the sugar, ginger, and most of the banana (leave some for decorating). Mix well.
Gradually beat the above mixture into the quark.
Fold in the egg whites.
Transfer into individual dishes and chill.
Top with the rest of the banana and serve.

B-man :smiley:

Rhubarb Brown Betty


450 g (1 lb) rhubarb
225 g (8 oz) fresh wholewheat breadcrumbs
50 g (2 oz) Barbados sugar
2.5 ml (0.5 tsp) ground ginger
50 ml (2 fl oz) fresh orange juice
250 ml (0.5 pint) natural yogurt, to serve Procedure:
Trim the rhubarb and cut the stalks into short lengths. Put in a greased 900 ml (1.5 pint) ovenproof dish.

Mix the breadcrumbs, sugar and ground ginger together and sprinkle over the fruit. Spoon the orange juice over the crumbs.

Bake in the oven at: 170C (340F) Preheated for 35- 45 minutes or until the fruit is soft and the topping browned.

Rhubarb Brown Betty is equally good served hot or cold, with natural yogurt. Any leftover will also reheat well.

B-man :smiley:

Rhubarb Butter Crunch


4 c rhubarb – diced
1 c sugar – heaping
4 tbsps flour
1 c brown sugar
3/4 c rolled oats
1 1/2 c flour
1/2 c butter
1/2 c shortening – or butter

Combine rhubarb, sugar, and 3 T. flour and place in greased 8x12 baking dish. Combine brown sugar, oats, and 1 1/2 c. flour, cut in butter and shortening, and sprinkle over rhubarb. Bake at 375 for 35-40 min.

B-man :smiley:

Rhubarb Crisp


4-6 Cups Rhubarb cut into 1/4 - 1/2 inch pieces
3/4 cup sugar
3/4 cup sugar (another)
3/4 cup flour


3/4 cup flour
1 stick butter
1 Tablespoon ground cinnamon.
3/4 cup oatmeal
1/2 cup dark brown sugar

Cut Rhubarb into 1/4 - 1/2 inch pieces. Cover with 3/4 cup sugar and let stand 1 hour

Add another 3/4 cup sugar and flour and mix. Dump into a buttered dish.

Make topping:

Mix flour, butter, ground cinnamon. Process in food processor as pastry dough. Pour into a bowl and mix with oatmeal and dark brown sugar. Cumble together. Put on top of rhubarb.

Bake in preheated oven at 375 deg F for 45 to 60 minutes (until top is crisp and rhubarb is tender)

B-man :smiley:

Rhubarb-Pineapple Crumble

Yield: Serves 6-8


7 Cups fresh rhubarb, cut in 1-inch chunks
1 8-oz can crushed pineapple
1 Cup brown sugar
3 Tbs. cornstarch
2 tsp. finely shredded lemon peel


2/3 Cup flour
1/4 Cup brown sugar
1 Tbs. granulated sugar
1 Tbs. chopped crystallized ginger salt
1/3 Cup Butter/margarine

Drain pineapple and combine with rhubarb and brown sugar. Let stand 1 hour. Drain mixture, reserving juices and adding enough additional water to make 2/3 cup of juice. Combine juices and cornstarch in a small pan and cook over medium heat until thickened. Remove from heat and combine with rhubarb-pineapple mixture. Add lemon peel and place in a 2-quart baking dish.

In another bowl, combine topping ingredients, using a pastry blender to cut in butter until mixture is crumbly. Spoon over top of fruit mixture. Bake in a 350 degree oven about one hour or until light brown and bubbly. Best served with vanilla ice cream!

B-man :smiley: