| T O P I C R E V I E W |
| patchworkpeace |
Posted - May 30 2010 : 5:45:23 PM
A co-worker of my hubby sent home a rhubarb cookbook. I tried three of the recipes today; Rhubarb Pinwheel Cookies, Creamy Rhubarb Custard Bars and Rhubarb Muffins. The first two were excellent and the muffins pretty good. Its called "The Joy of Rhubarb" by Theresa Millang.
There's recipes in here for rhubarb pickles, rhubarb wine, sauces for meats, tarts, cookies, pies, custards, coffee cakes, you name it, its there.
I hoped she had a website for links to the recipes, but no such luck! If anybody is interested I'll post the recipes.
Judy
Success is measured not by the position one reaches but by the obstacles one has to overcome to reach it. Booker T. Washington |
| 25 L A T E S T R E P L I E S (Newest First) |
| patchworkpeace |
Posted - Jul 11 2010 : 02:56:25 AM
Thanks for the recipe, TJ. I want to try it next Spring, sounds good!
Judy
Success is measured not by the position one reaches but by the obstacles one has to overcome to reach it. Booker T. Washington |
| Turtlemoon |
Posted - Jul 09 2010 : 10:10:33 PM
so going to try some of these! We have a hearty patch of rhubard in the back garden that grows strong from mid march through november... and none of our neighbors like it! Always looking for new recipe's! thank u
...life is what you make it!
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| TJinMT |
Posted - Jul 09 2010 : 3:03:51 PM
Sorry ya'll, I forgot to subscribe to this topic and didn't see the requests for the wine recipe until now! (oops) This one is an amalgamation of several off the internet and the one I use. This recipe does require some basic supplies from a home brewery supply store (or the internet) but we're not talking major bucks here. And when you consider that you end up with homemade, basically organic (depending on your rhubarb etc!) wine that is a beautiful dark pink/light red in less than a year, it's entirely worth it!! I save my wine bottles (Ok they're usually jugs, we're a single income family so I buy the cheap wine!) so that I have them for this. As with canning, you want to be sure to start with sterilized equipment, which is pretty easy if you buy the sterilizing powder stuff from the homebrew supply store.
Rhubarb Wine
Ingredients:
3 pounds rhubarb - chopped up and frozen for at least a few days before starting the wine.
1 pound green (unripe) grapes (this addition isn't critical but it helps alot! If you don't have these you can use about 1/2 cup of white grape concentrate)
6 cups white sugar
1 tsp yeast nutrient
1/4 tsp tannin
1 gallon hot water (doesn't have to be boiling)
2 campden tablets (crushed)
wine yeast
Procedure:
1. Place frozen rhubarb and unripe grapes and sugar in the primary fermentation bucket - a 5 gallon food-grade bucket works great, and are available at hardware stores usually (for brining turkeys!)
2. Cover and let stand for 24 hours.
3. NEXT DAY - Add the hot water, and then scoop the fruit into a straining bag and strain it out.
4. Put the liquid back in the primary fermentation bucket and when it is lukewarm add the rest of the ingredients (yeast nutrient, tannin and campden tablets).
5. THIRD DAY - add the yeast now, so the Campden tablets don't kill it (if you added it beforehand it would). Just sprinkle it across the top and let it sit.
6. Cover and leave it to ferment for three or four days.
7. SEVENTH DAY - Siphon the liquid into gallon jugs with fermentation locks (you can use one of those punching balloons for this if you don't have fermentation locks - they're like 4 for $1 at the dollar stores). There will be a fair amount of sediment.
8. When the wine settles a bit (about a month) you will want to rack it. Be sure to top up the bottles with enough water to not leave airspace at top. You can rack again, or go ahead and bottle at about 6 months.
I store my homemade wine in our basement, as the temperature stays fairly consistent down there. Pretty fun!!
~TJ of Green Willow House
"You can never get a cup of tea large enough or a book long enough to suit me." -CS Lewis |
| Heather B |
Posted - Jul 03 2010 : 06:06:24 AM
Judy, the beet wine is made with just the juice and a little pulp. The recipee I used was for 1 gallon but I increased it to a 5 gallon batch. The recipe was in this great book I have called "Making wild Wines and Meads" . The Cranberry Claret is also a winner.
Heather
http://homesteadincity.blogspot.com/
http://littlehouseonthebumper.blogspot.com/ (My "glamper" page)
"Only your real friends tell you when your face is dirty"
Farm Girl Sister #662 |
| debbies journey |
Posted - Jul 02 2010 : 9:46:47 PM
Thanks Judy
Debbie |
| patchworkpeace |
Posted - Jul 02 2010 : 05:33:46 AM
Debbie,
Its a spring fruit. Oh about 6 weeks here and it usually ends right before the strawberries come in. We just freeze it and then can make strawberry rhubarb foods.
Judy
P.S. Catherine, thanks for the heads up on the rhubarb bread pudding.
Success is measured not by the position one reaches but by the obstacles one has to overcome to reach it. Booker T. Washington |
| Sarahpauline |
Posted - Jul 02 2010 : 12:59:47 AM
I am so jealous. I LOVE rhubarb, and I cant get it to grow here either. Grumble. Love rhubarb crumble and jam.
fat people are harder to kidnap.
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www.etsy.com/shop/daltonfabrics |
| debbies journey |
Posted - Jul 01 2010 : 10:34:39 PM
Can rhubarb be picked all summer, or only in the spring?
I'm trying to wait to pick it until the strawberries are ripe!
Thanks, Debbie |
| urban chickie |
Posted - Jun 27 2010 : 11:50:16 AM
Finally got around to the rhubarb bread pudding...it is ok. I think I will next time stick to my usual recipe for bread pudding and just add the rhubarb in. This one was unnecessarily very rich and fussy compared to mine, which is more like a comfort food. But the flavor was good, real good :)
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
|
| Montrose Girl |
Posted - Jun 06 2010 : 09:57:00 AM
Ditto on the rhubarb wine. I'd love to see your recipe.
Best Growing |
| patchworkpeace |
Posted - Jun 06 2010 : 09:01:00 AM
Hi Heather,
The beet wine sounds interesting. How do you make it?
Judy
Success is measured not by the position one reaches but by the obstacles one has to overcome to reach it. Booker T. Washington |
| patchworkpeace |
Posted - Jun 06 2010 : 08:59:38 AM
Hi Catherine,
Here is the Rhubarb Bread Pudding recipe.
1 pound red rhubarb, cut into 1/2-inch pieces
3/4 cup granulated sugar
12 slices white bread, crusts removed, buttered, using 1/4 cup butter
Custard:
2 cups whipping cream
1 cup whole milk
4 large eggs, lightly beaten
1 tsp vanilla
3/4 cup granulated sugar
Topping:
1 Tbsp granulated sugar mixed with 1/8 tsp ground cinnamon
Mix rhubarb and sugar in a glass bowl; let stand at room temperature one hour. Place 4 buttered bread slices, buttered side down, in a buttered 13X9 baking dish. Sprinkle with half the rhubarb mixture. Repeat layering once. Top with remaining buttered bread, buttered side down.
Custard: Mix all custard ingredients in a bowl to blend; pour over bread.
Topping: Sprinkle with sugar-cinnamon mixture. Cover and refrigerate at least two hours.
Preheat oven to 350 degrees. Place baking dish in a larger baking pan filled with water halfway up. Bake 1 hour or until top is golden and crisp. Serve warm. Refrigerate leftovers. Makes 6 servings.
Enjoy! Let me know how it turns out.
Judy
Success is measured not by the position one reaches but by the obstacles one has to overcome to reach it. Booker T. Washington |
| Heather B |
Posted - Jun 06 2010 : 05:37:31 AM
I'd be interested in a Rhubarb Wine recipe. We already make a bunch of different fruit and grape wines. I've even made a red beet wine that was yummy, in the end not a bit like beet more like cherry!
Heather
http://homesteadincity.blogspot.com/
"Only your real friends tell you when your face is dirty"
Farm Girl Sister #662 |
| urban chickie |
Posted - Jun 05 2010 : 4:16:49 PM
Mmmm...rhubarb bread pudding sound divine! Bet one could just add the rhubarb to any bread pudding recipe. Is it cooked first at all or added in raw?
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
|
| patchworkpeace |
Posted - Jun 05 2010 : 2:31:44 PM
TJ,
Rhubarbarian, cute.
I'd be interested in your rhubarb wine recipe.
Judy
Success is measured not by the position one reaches but by the obstacles one has to overcome to reach it. Booker T. Washington |
| TJinMT |
Posted - Jun 03 2010 : 2:43:38 PM
My rhubarb plant is so massive (I'm sure it needs dividing) and active that I call it my Rhubarbarian (borrowed from Veggie Tales). Since my Oregon Grandpa encouraged me to start trying my hand at homebrewing back in the late 90's, I've enjoyed trying my hands at different fruits... and found that you can make some darn good Rhubarb Wine!! And the nice thing, when you have a rhubarbarian in your own garden, is that it takes up alot of fruit!! (or is it properly a vegetable??)
If anyone is interested I'll post the recipe! ~TJ
"You can never get a cup of tea large enough or a book long enough to suit me." -CS Lewis |
| patchworkpeace |
Posted - Jun 03 2010 : 04:26:58 AM
Heather,
It's a great rhubarb year, isn't it? With that much rhubarb you might want to make rhubarb salsa, rhubarb catsup, rhubarb conserves, rhubarb tarts, rhubarb wine, rhubarb bread pudding and rhubarb sherbet. 
If any of those sound good, just holler.
BTW, Amazon has the cookbook for $11.07 new, $8.94 used for anyone interested in purchasing it.
Happy rhubarbing,
Judy
Success is measured not by the position one reaches but by the obstacles one has to overcome to reach it. Booker T. Washington |
| Heather B |
Posted - Jun 02 2010 : 1:10:01 PM
I have a bumper crop of Rhubarb this year and you can only make so may jars of Rhubarb/Strawberry Jam so the recipes posted should be fun to try. Thanks for posting them.
Heather
http://homesteadincity.blogspot.com/
"Only your real friends tell you when your face is dirty"
Farm Girl Sister #662 |
| AuntieM |
Posted - Jun 02 2010 : 11:11:34 AM
Judy, the cookies look great as well! The recipe is going into my files for sure! |
| Mama Jewel |
Posted - Jun 02 2010 : 08:13:54 AM
Wow Judy!! Thank you so much, my Farmgirl Sista! I have a whole heap of rhubarb growing --I can't wait to try the muffins!! xoxo
living simply & naturally
http://www.piecemama.etsy.com |
| patchworkpeace |
Posted - Jun 02 2010 : 04:28:54 AM
Auntie M,
If you like the custard bars, you'll probably like the pinwheel cookies, too. I made them for a Memorial Day get together at my in-laws and everyone loved them. My husband who doesn't like rhubarb liked them so much he wanted me to make a batch to take to work. Here's the recipe if you'd like to try them, too.
Rhubarb Pinwheel Cookies
Filling:
1 cup rhubarb, cut into 1/4-inch pieces
1/2 cup fresh strawberries, sliced
1/2 cup granulated sugar
1/4 cup cold water
2 tbsp cornstarch mixed with 2 tbsp cold water
Dough:
1 cup butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
2 eggs
1 tsp vanilla
4 cups all-purpose flour, mixed with 1 tsp baking soda and 1/2 tsp salt
Filling: Stir rhubarb, strawberries, granulated sugar and water in a saucepan. Cover and cook until rhubarb is tender, about 5 minutes. Stir in cornstarch mixture. Cook and stir until thick and bubbly. Remove from heat; cool.
Dough: Beat butter in a large bowl until fluffy. Add brown sugar and granulated sugar; continue to beat until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture.
Divide dough in half. Roll one half dough between wax paper to a 12X10-inch rectangle. Remove top sheet of waxed paper. Spread with half the filling. Roll up, beginning at the long side. Seal end and edge of dough. Wrap in waxed paper; chill well. Repeat procedure with remaining dough.
Preheat oven to 350 degrees.
Cut dough into 1/4-inch thick slices. Place 2 inches apart on greased baking sheets. Bake about ten minutes. Cool on a wire rack.
Makes about 4 dozen.
Success is measured not by the position one reaches but by the obstacles one has to overcome to reach it. Booker T. Washington |
| patchworkpeace |
Posted - Jun 02 2010 : 04:11:24 AM
You bet, Julie Anne. Actually, I have two different kinds - one from the book and another I got from a magazine; we like them both.
This first one is from the magazine and has a nutty flavor. I've actually never made the topping because we prefer them less sweet. Here goes.
Nutty Rhubarb Muffins
3/4 cup packed brown sugar
1/2 cup buttermilk or sour milk
1/3 cup vegetable oil
1 egg, beaten
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup diced rhubarb
1/2 cup chopped nuts
Topping:
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 tsp ground cinnamon
In a small mixing bowl, combine brown sugar, buttermilk, oil egg and vanilla; mix well. Set aside. In a medium bowl, combine flour, baking soda and salt. Add egg mixture; stir until just combined. Spoon the batter into 12 greased muffin cups. Mix together topping ingredients; sprinkle over tops of muffins. Bake at 375 degrees for 20 minutes or until muffins test done. Yield 1 dozen.
Applesauce-Rhubarb Muffins (from rhubarb cookbook)
Dry ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
Wet ingredients:
2 eggs beaten
1 tsp vanilla
1 1/4 cups brown sugar, packed
1 1/4 cups sweetened applesauce
1/2 cup vegetable oil
1 1/2 cups fresh rhubarb, finely chopped
Topping:
granulated sugar
Preheat oven to 400 degrees.
Dry: Mix all dry ingredients in a large bowl.
Wet: In another mixing bowl, mix all wet ingredients except rhubarb; add to dry ingredients. Fold in rhubarb. Stir only to moisten. spoon into lightly greased or paper-lined muffin tin, filling each cup 2/3rds full.
Topping: Sprinkle tops with granulated sugar. Bake 20-25 minutes. Remove from pan and cool on a wire rack. Makes 24 muffins.
Enjoy!
Judy
Success is measured not by the position one reaches but by the obstacles one has to overcome to reach it. Booker T. Washington |
| AuntieM |
Posted - Jun 01 2010 : 6:38:34 PM
Thanks for the recipe, Judy - and thanks for your generous instincts! LOL! I will bite the bullet and buy the rhubarb this week and make those bars. They look delish! |
| Mama Jewel |
Posted - Jun 01 2010 : 11:48:02 AM
Hi Judy! I was just posting on another site asking if anyone had a tried & true rhubarb muffin recipe. I would love it. Thanks for sharing!!
barefoot in my organic garden eating fresh veggies with my kids, living simply & naturally
http://www.piecemama.etsy.com |
| urban chickie |
Posted - May 31 2010 : 6:45:20 PM
Thanks, I might not get to make these till the end of the week but I will let you know how they turn out!
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
|
