rheubarb
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Posted: May/28/2008 8:43 AM PST
anyone have any good rheubarb recepies?? --ive allready asked my mom no strawberries she was thinkin like a fruit crubmle crumb cake thing so a + there outherwose rheubarb disserts (we have a rheubarb plant an yea we WILL be makin somethin with it eventually) |
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Posted: May/28/2008 9:04 AM PST
here is a great site for rhubarb! enjoy. Janet http://www.rhubarbinfo.com |
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Posted: May/28/2008 2:42 PM PST
im SOOO rememberin that site an i think it answered our question about green rheubarb (my mom has some but dosent know when its ripe) |
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Posted: May/28/2008 9:31 PM PST
I have several rhubarb recipes... crunchy rhubarb muffins, rhubarb & raspberry jam, rhubarb & cherry jelly, rhubarb cheesecake, double-crunch rhubarb crumble, rhubarb cake, rhubarb squares, rhubarb coffee cake. Any of these interest you? |
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Posted: May/29/2008 11:57 AM PST
Quote: Originally posted by Twiggybet1 I have several rhubarb recipes...crunchy rhubarb muffins, rhubarb & raspberry jam, rhubarb & cherry jelly, rhubarb cheesecake, double-crunch rhubarb crumble, rhubarb cake, rhubarb squares, rhubarb coffee cake. Any of these interest you? yea the muffins the jelly i think my mom woyuld like the jam i LOVE cheesecake really like all of them (my fave recepies are the tried an true ones like what youll find in a church cookbook then if its messed up its you where as like a hersheys brand cookbook there not really garonteed ta be good or that) |
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Posted: May/29/2008 7:02 PM PST
Would love all those rhubarb recipes have an easy one myself: 2 lbs ( 5C) cut rhubard 1 can crushed pineapple drained 4 C sugar 1 reg size pkt strawberry jello Cut rhubarb into 1 inch pieces. Place in large sauce pan, add pineapple & sugar. Let stand 30 minutes- bring to boil 12 minutes stirring constantly. Shut off heat- add jello and stir. Pour into jars |
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Posted: May/29/2008 9:41 PM PST
Rhubarb recipe of the day: crunchy rhubarb muffins 2 cups all-purpose flour 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 large egg 1 large egg white 2 Tablespoons canola oil 2 Tablespoons unsweetened applesauce 3/4 cup freshly orange juice 2 teaspoons orange zest, finely grated 1 1/4 cups rhubarb, finely chopped 1/4 cup pecans, chopped Preheat oven to 350° F. Spray a 12-cup muffin tin with nonstick cooking spray or use liners. In a large bowl combine the flour, the sugar, the baking powder, the baking soda and the salt. Whisk to blend and set aside. In a medium bowl combine the egg, the egg white, the oil, the applesauce, the juice and the zest. Mix until well combined. Pour into the flour mixture and stir until just combined. Fold in the rhubarb. Divide the batter, evenly, between the prepared muffin cups. Scatter pecans over each muffin. Bake until the muffin tops are golden and a tester, inserted into the center of the muffin, comes out mostly clean. (A few crumbs still attached to the tester is ok). Remove pan from oven, set pan (with muffins) on a rack and cool for 20 minutes. Remove muffins to the rack and cool completely. Credits: I got this recipe from Bakespace.com. Contributor's name: Carolann |
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Posted: May/30/2008 7:45 AM PST
Thanks, Twiggy! I am passing this on to Rick's mom Cora. Her friend has a bumper crop of rhubarb every year, and Cora takes a lot of it rather than see it go to waste. She makes a pie but most end up in her muffins. Now, Cora is a wonderful baker. But bite into a sour piece of rhubarb....  that's not my idea of a good muffin! So I recommend you chop it finely! She has a friend who grows figs too. Anybody got a good fig muffin recipe? 
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Posted: May/30/2008 9:47 AM PST
those sound like AWESOME recepies |
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Posted: May/30/2008 8:33 PM PST
Double Crunch Rhubarb Crumble: This recipe appeared in the Daily Sentinel Review many years ago in Woodstock. Kim Quigley was a food writer for the paper. 1 cup all-purpose flour 1 cups rolled oats 3/4 cup firmly packed brown sugar 1/2 cup melted butter 1/2 tsp. cinnamon 1/2 tsp. grated nutmeg pinch salt 1 cup sugar 2 tbsp. cornstarch 1 cup cold water 1 tsp. vanilla 4 1/2 cups chopped rhubarb Stir together flour, oats, brown sugar, butter, cinnamon, nutmeg and salt and mix until crumbly. Press half of the crumbs over the bottom and up side of a greased 9-inch baking dish. Blend together sugar and cornstarch in saucepan. Stir in water and whisk out any lumps. Bring to a boil, stirring, reduce heat to low and cook, whisking constantly, until thick, smooth and clear -- about 5 minutes. Remove from heat,Stir in vanilla Spoon rhubarb over bottom layer of baking dish with crumble mixture in bottom. Drizzle cornstarch mixture over the rhubarb and top with remaining crumble. Bake 350F for 1 hour or until top is golden brown. Serves 8. |
