Rhubarb

rhubarb

A) Rhubarb compote: to make a simple ‘rhubarb compote’ ( aka ‘stewed rhubarb’), you add 2 tbsp water with about 1-2 cups chopped rhubarb (1/2 inch long pieces), bring to medium heat and it’ll mush down in about 5-10 min, then add white/brown sugar to taste.

B) Rhubarb “leather” (dried fruit ) You can actually spread out this sweetened rhubarb compote 1/4 in thick on Saran plastic wrap on a cookie sheet and dry it in the sun , to make your own fruit leather “roll-up”! I even add raisins and/or some dates and/or ground up orange or lemon zest for amazing flavors… Takes 2 or 3 days of full sun to dry. Don’t let it get rained on!

Rhubarb Custard Pie

9’’ deep or 2*8 glass                    8’’ deep

Beat:               3 eggs                               2 eggs

Add:              3tbsp milk(=1 tbsp powder+3tbsp water)   2tbsp milk

Mix + Stirring:      2c sugar                              1 1/2 sugar

1/4 flour                              3tbsp flour

3/4 tsp nutmeg                        1/2 tsp nutmeg

Mix in:            4 cups Rhubarb                        3 cups Rhubarb

Pour unto pastry lined pan, Dot less than or equal 1 tbsp butter

Bake 400°for 50-60min.

 

 

Rhubarb Crunch 9’’ pan

Topping:   1c flour

3/4c rolled oats+1c brown sugar+ 1/2c melted margarine

(Mix and put half in greased 9’’ pan, cover with 1 rhubarb)

1tsp cinnamon

Fruit mixture:  4c diced rhubarb

1c sugar

2 tbsp cornstarch

1c water

1tp vanilla

Cook till thick pour over Rhubarb top with other crunch. Bake at 350°1 hour.

 

 

Rhubarb Cake

Cream ingredient: 1/2 cup butter                    9*9 pan greased

1 1/2 cup brown sugar              Put cake batter in pan

1 egg                             Sprinkle on this topping

Add:           1 tsp vanilla                        Topping:

2 cups flour                       1/2 cup white sugar

Sift:           2 tsp soda                          1/2 cup brown sugar

1 tsp baking powder                 1/4 tsp cinnamon

1/4 tsp salt

Add: 1 cup milk

Fold in 2 1/2 cup Rhubarb, bake at 350°for 40 min.

 

 

Raspberry 8 or strawberry Rhubarb Crisp (makes 6 serving)

4c sliced fresh rhubarb                1/3c flour

2c sliced fresh strawberries             1 c quick cooking oats

2tbsp mango juice                    1/2c brown sugar

3/4c granulated sugar                 1/2 tsp salt (can omit)

2 tbsp flour                          1/2 tsp cinnamon

1 egg                                1/3 butter/margarine

Combine rhubarb, strawberries: combine flour, oats, sugar, salt & juice in bowl.

Come sugar 2 and cinnamon. Add butter mix until crumbly. Put 2 tbsp flour and 1 egg into fruit mixture. Sprinkle on top. Bake at 315°for 55 min. Place in 8 inch square dish.