Rhubarb Recipes From... Jody's Kitchen
Rhubarb Recipes From... Jody's Kitchen
Rhubarb Custard Pie with Crumb
Topping
Jody in MT
1 unbaked pie crust
4 cups chopped rhubarb
Put rhubarb into crust.
Beat: 1 1/4 c. sugar
3 T. flour
2 eggs
Pour this custard over rhubarb. Spread evenly.
Topping:
1/4 c. brown sugar
1/2 c. flour
1/4 c. margarine or butter
Cut in butter so it resembles small peas. Sprinkle over top of pie spreading it
evenly
to the edges. Bake in a 350* oven for 1-1/2 hours. Pie will be dark golden in
color
and have a dry crumbly top. Cool and serve warm with ice cream or whipped cream
and coffee.
Rhubarb Dumplings
Jody in MT
Sauce:
1 1/2 c. sugar
1 T flour
1/2 t. cinnamon
1/4 t. salt
1 1/2 c. water
1/3 c. butter or margarine
1 t. vanilla extract
red food coloring (opt)
In a saucepan, combine sugar, flour, cinnamon and salt. Stir in water; add
butter.
Stir in vanilla and food coloring to tint sauce a deep pink; set aside.
Dough:
2 c. flour
2 T sugar
2 t. baking powder
1/4 t. salt
2 1/2 T. cold butter or margarine
3/4 c. milk
Combine dry ingredients in bowl. Cut in butter until mixture resembles course
crumbs.
Add milk and mix quickly. Do not overmix. Gather dough into a ball and roll out
on a
floured cupboard into a 12x9" rectangle.
Filling:
2 T. butter or margarine softened
2 c. finely chopped fresh rhubarb
1/2 c. sugar
1/2 c. ground cinnamon
Spread dough with softened butter; arrange rhubarb on top.
Combine sugar and cinnamon and sprinkle over rhubarb. Roll up from the long side
(as cinnamon rolls) and cut log into 12 slices. Arrange slices in a greased
9x13" pan.
Pour sauce over all. Bake 350* for 35-40 minutes or until golden brown. 12
servings.
EASY Rhubarb Cake
Denise in SD
Cream:
1/2 c. white sugar
1 c. brown sugar
1/2 c. shortening or margarine
1 egg
Add:
1 t. soda
1 t. vanilla
1 c. buttermilk or soured milk
2 c. flour
2 c. rhubarb
Mix well and pour into greased 9x13" pan. Sprinkle with cinnamon and sugar. Bake
at 350* for
35 minutes or until toothpick inserted comes out clean. Serve warm with ice cream
or whipped cream.
Strawberry-Rhubarb Preserves
Jody in MT
5 c. chopped rhubarb
3 c. sugar
Stir rhubarb and sugar together and let stand in covered bowl or stainless steel
dutch oven overnight. Next day, bring the rhubarb and sugar to a boil and let
simmer for 10 minutes.
Then add:
3-4 c. sliced strawberries
1 c. sugar mixed with 1/4 box dry pectin
Simmer until it's quite thick. Put into hot, sterilized jars (leaving 1/4" head
space) and seal with hot lid.
Hot water bathe them for 15 minutes. This should yield about 8 half pints.
This recipe is good on fresh breads, ice cream, angel food cake or on pound
cake!
This recipe can be altered to have more or less of each fruit and sweetened to
your taste.
Rhubarb Crunch Muffins
Kathie in AZ
Mix:
3/4 c. brown sugar
1/3 c. oil
1/2 c. buttermilk
1 t. vanilla
Add:
1 1/2 c. flour
1/2 t. soda
1/2 t. salt
Fold in:
1/2 c. chopped nuts
1 c. finely chopped rhubarb
Divide batter between 12 greased muffin cups.
Mix Topping:
1/4 c. brown sugar
1/2 t. cinnamon
1/4 c. chopped nuts
Sprinkle topping on muffin dough and bake 350* for 25-30 minutes.
Tips for picking rhubarb. Always pull rhubarb up, do not cut it or break it off. This causes the cut or broken stem to rot. I like to carry a large, sharp knife with me to the rhubarb patch and whack off the big leaf and bottom of the stalk in one fell swoop. All the messy stuff stays in the garden or compost. Always pull up the "bloom" of a rhubarb plant if and when it comes up. For some reason it isn't good for rhubarb stalk production (that's what my dad always said anyway!). Pick it down regularly, but do not take every stalk or the plant will die out....the plant needs those leaves to stay alive.
Rhubarb can be frozen, but I don't like to use it much. It gets watery when you thaw it and doesn't seem as good to me. If you do freeze rhubarb, drain water from it before adding to recipes.
Rhubarb tends to be the ONE fruit I can grow well up in the North country. If I keep picking and keep it well watered, I can usually have rhubarb through most of the summer. Always make sure you leave several stems/leaves on the plant so it can continue to grow and produce. In the fall, I like to add a little well-decomposed manure to my patch.