how to cook Rubarb?
just picked not very much
Answers:
Rhubarb Strawberry Jam
INGREDIENTS:
5 cups chopped fresh rhubarb
3 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
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DIRECTIONS:
In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.
Rhubarb Stir Cake
INGREDIENTS:
1/4 cup butter, softened
1 1/2 cups packed brown sugar
1 egg
1 tablespoon vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
4 cups chopped rhubarb
1/3 cup white sugar
1/2 teaspoon ground nutmeg
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DIRECTIONS:
In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla.
Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish.
Stir together white sugar and nutmeg; sprinkle over batter.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.
Rhubarb Cheesecake
INGREDIENTS:
1 cup all-purpose flour
1/4 cup white sugar
1/2 cup butter
3 cups chopped rhubarb
1/2 cup white sugar
1 tablespoon all-purpose flour
2 (8 ounce) packages cream cheese
1/2 cup white sugar
2 eggs
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine 1 cup flour, 1/4 cup sugar and 1/2 cup butter. Mix until crumbly and pat into the bottom of a 9 inch springform pan.
In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).
In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan.
Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot.
To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake.
Rhubarb and Strawberry Pie
INGREDIENTS:
1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar
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DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Other Answers:
In a crumble with apples... and a scoop of vanilla ice cream !
By the way, you have to peel it really well and cut it in small pieces or you will get the "string" effect.
Wipe, chop into chunks, add sugar and a pinch of ginger, put on a low heat.
There's enough water in the rhubarb to give enough juice but you could add a tablespoon so the sugar doesn't burn.
No, you shoulnt need to peel it unless it's old. Make sure that there is not too much green - stems should be pink on the outside and whitish on the inside.
Assuming you want sauce since there isn't much - peel the rhubarb (very thin stringy skin), chop up like celery, add water (not too much as this will constitute the sauce), boil for about five minutes (sauce will be similar to applesauce in consistency), add sugar to taste. Enjoy!
Source(s):
Grandma!
Rhubarb Recipes
If you're looking for something rhubarbly different, you're in for a pleasant surprise with sugar free rhubarb recipes, jams, and even a frozen rhubarb daiquiri...
Rhubarb Spice Pancakes
Colorful and tasty, these pancakes are like rhubarb cake, only less sweet. Try them for breakfast or dinner. To two cups of your favorite pancake batter, fold in the following ingredients:
3/4 cup finely diced rhubarb
1/2 cup applesauce
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Cook batter on a hot skillet and serve with yogurt, maple syrup or your favorite fresh fruit, jam or jelly.
Sugar Free Rhubarb Pie
The thought of sugar free rhubarb recipes makes your lips pucker. But, sugar free recipes that use rhubarb are easier than you think. For example, take rhubarb cake recipes or rhubarb muffin recipes. When directions call for sugar, replace it with fruit juice concentrates or mild tasting fruit, such as pears or Delicious apples. Here's a sugar free rhubarb pie recipe that will make you a believer.
4 cups diced, raw rhubarb
2 cups diced peeled sweet apples, such as golden delicious
1/3 cup apple juice concentrate
1/4 cup unbleached flour
1 tsp. ground cinnamon 1 tablespoon grated orange rind
Line a pie pan with pie dough. Stir the rhubarb and diced apples together and arrange them on top of the pie shell. Combine the remaining ingredients and sprinkle them over the fruit. Dot with 2 tablespoons butter (optional). Cover the pie with well-pricked pie dough or with a lattice. Bake the pie in a 450-degree oven for 10 minutes. Reduce the heat to 350 degrees and bake for 35 minutes or until golden brown. Enjoy!
Rhubarb Jam Recipes
Rhubarb lends itself so well to jam and jelly recipes you wonder why they're not sold in supermarkets. Here are two rhubarb jam recipes that are extra easy--no thermometer, no pectin, just stir!
2 pounds chopped, raw rhubarb
8 3-inch strips lemon peel, about 1/4-inch wide (no white pulp, just yellow peel)
1/2 cup water
2-1/2 cups sugar
Combine rhubarb, lemon peel and water in a heavy, non-aluminum 4-quart saucepan. Bring to a boil, reduce heat to a simmer, cover and cook gently for 30 minutes. Stir often. Turn up the heat and begin adding sugar 1/2 cup at a time, waiting for the liquid to return to the boil before adding more. continue cooking over a high heat, stirring constantly. If the jam begins to splatter, turn the heat down slightly. Cook and stir until the jam thickens and reduces to about 3 cups (about 20 minutes).
Remove from heat and fill hot, sterilized 1/2-pint jars to within 1/8-inch of the top. Wipe rims clean, attach new lids and screw caps on tightly. Invert jars to the count of "5" or process in a boiling water bath for 10 minutes. Makes 3 cups. (Note: Make only single batches. Don't try to double or triple the amount).
Rhubarb Ginger Jam: Before cooking rhubarb, add 2 slices fresh ginger root (the size of a quarter). Begin cooking. Remove ginger root slices before adding sugar. At the end of the cooking period (when it's getting good and thick) add 1/3 cup thinly sliced crystallized (candied) ginger.
Frozen Rhubarb Daiquiris
Refreshing, and definitely rhubarb!
6 cups chopped raw or frozen rhubarb
1/2 cup water 1-1/2 cups sugar
1 2-liter bottle lemon-lime soda
1 12-oz. can limeaid or lemonade concentrate
1 to 1-1/2 cups white rum
Combine rhubarb and water and bring to a boil over medium heat. Stir in sugar and heat until sugar is dissolved and rhubarb is soft. Remove from heat and strain. Let the liquid come to room temperature. Combine remaining ingredients, add rhubarb juice, and freeze. Stir occasionally while mixture freezes. To serve, simple spoon frozen daiquiris into glasses and top with a sprig of mint.
Wash and cut in 1/2 chunks, add sugar ( 3 c. rhubarb to 1 c. sugar) pinch salt, dash nutmeg, slowyl heat, stir so it doesn't stick. Cook about 10-15 min. till soft. Can spoon over warm biscuits, or use as a compote with ham or chicken. Add strawberris if you have them for a little different taste. Also can make a pie, just mix with sugar. salt nutmeg and 1/3 c. flour. don't cook, put in unbaked pie shell, dot with butter, add top crust and bake.
Source(s):
My kitchen
I have a patch of rhubarb in my backyard, so I make this a lot. It's the best crisp recipe I've ever had, and it really doesn't take that much rhubarb. Maybe 4 - 6 medium sized stalks.
Rhubarb Crisp
1 cup oatmeal (NOT instant - quick cooking or old fashioned is best)
1 cup flour
1 cup brown sugar
1/2 tsp. salt
1/2 cup butter, softened
3 to 4 cups rhubarb, cut no bigger than 1/2"
1/2 cup sugar
Preheat oven to 350 degrees. Spray a 9" square pan with cooking spray. Mix oatmeal, flour, brown sugar, salt and butter until crumbly. Spread half of the mixture into the pan and press to form a bottom crust. Cut the rhubarb into pieces no bigger than 1/2". Rhubarb is very sour, and the bigger the pieces are, the more sour it will be. This is the single biggest mistake people make when using rhubarb (well, that and forgetting to add sugar). Spread the rhubarb over the bottom crust. Sprinkle sugar over the rhubarb, then spread the rest of the oatmeal mixture over the top and press lightly. Bake 45 minutes until the top crust is light brown and the rhubarb is bubbling. Cool slightly and serve with vanilla ice cream.
Note: Be sure to use only the stalks - DO NOT eat the leaves, as they contain large quanitites of oxalic acid and are poisonous. Also, don't eat too much rhubarb at a time because it is a natural laxative. Finally, if you are prone to oxalate kidney stones, don't eat a lot of rhubarb (even the stems have some oxalic acid).
Source(s):
My Mom's recipe. It works well with apples, too - just decrease the amount of sugar added to the apples.
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