| T O P I C R E V I E W |
| ddmashayekhi |
Posted - Feb 06 2008 : 11:42:28 AM
I have a big bag of rhubarb in the freezer. Does anyone have some recipes using frozen rhubarb? The rhubarb is quite watery after it's defrosted, so I'm guessing rhubarb pie is out of the question! But boy would that hit the spot right now! Any suggestions would be great.
Thank you,
Dawn in IL |
| 6 L A T E S T R E P L I E S (Newest First) |
| windypines |
Posted - Feb 09 2008 : 04:07:19 AM
Let us know what you made Dawn, and how it turned out.
Michele |
| ddmashayekhi |
Posted - Feb 07 2008 : 06:21:31 AM
Thanks for all the recipes Michele. I never thought to make kool-aid with it! The cake recipe looks great too. I just hope I'll have enough rhubarb to try out both cake recipes!
Dawn in IL |
| windypines |
Posted - Feb 07 2008 : 04:54:54 AM
Rhubarb Preserves:
5 cup rhubarb, cut fine
3-4 cups sugar
3 oz box of red jello
Mix rhubarb and sugar let stand for a while to form juice. Bring to boil and boil till rhubarb falls apart. Remove from heat, add jello, stir well. Put in jars, and keep cool, or freezer boxes, or can up. Using frozen rhubarb, I would thaw it out, and drain off most of the liquid first.
You can also cook down the rhubarb, in its own juice, use a stick blender to blend it up, then make batch of koolaid, and add maybe a pint of rhubarb juice. You can also add in orange juice, elderberry juice, anything you would have on hand, if you want. You want to get fancy, add some 7 up to make it sparkly. Oh you may have to add a touch more sugar to taste.
Rhubarb layer cake
In 9x13 pan layer in order given
4 cups rhubarb (drain the frozen)
1 cup sugar
1 3oz box strawberry jello
1 box cake mix-white, dry from box
1 cup boiling water-be sure to pour evenly plus corners
1/2 cup melted butter-drizzle on top
Bake 350 40-45 min, till brown on top
These are a few recipes for you Dawn. I will have to try Janice's recipe too. That sounds great.
Michele |
| herbquilter |
Posted - Feb 06 2008 : 9:40:19 PM
Just the thought is making my mouth water. The Rhubarb bed is ready to burst through the soil...I hope for a great harvest this year. That way we will have a treat in the freezer for Jan/Feb too. :O Yum!!!
Blessings,
Kristine ~ Mother of Many & Herbalist
www.herbalmomma.com
Farmgirl Sister #97
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| ddmashayekhi |
Posted - Feb 06 2008 : 2:41:18 PM
My word that looks delicious! Thank you so much for the recipe Janice. I can't wait to try it out. It looks like a great way to bring summer to my winter!
Dawn in IL |
| myfairlady636 |
Posted - Feb 06 2008 : 12:57:51 PM
I do!
Impossible Rhubarb Streusel Pie
16 oz frozen rhubarb, thawed and well drained
3/4 C. Milk
1 C. Sugar
2 TBS Butter- softened
1/4 t. nutmeg
2 eggs
1 t. cinnamon
1/2 C bisquick or similar- baking mix
Grease a 9" pie plate. Arrange rhubarb evenly on bottom. Beat remaining ingredients until smooth(about 15 seconds in blender or 1 minute with hand mixer) Pour over rhubarb and sprinkle streusel topping.
Streusel Topping (Prepare ahead)
2 T butter
1/2 C. bisquick ( or similar mix)
1/4 C. packed brown sugar
1/4 C chopped nuts
Cut butter into bisquick and brown sugar until crumbly. Stir in nuts.
Bake until knife inserted in center comes out clean - about 40 minutes at 375. Serve with sweetened whipped cream.
My Fair Lady Farm Girl Sister # 92
"Our lives have meaning, purpose and direction"
http://millberrycottage.blogspot.com/
http://myfairlady636.etsy.com |
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