| T O P I C R E V I E W |
| pnwchica |
Posted - Apr 26 2005 : 9:56:25 PM
Hi all,
Well looks like our rhubarb will be ready before too long and there is lots of it. This will be my first year to cook, can and do whatever I can with it. Any and all suggestions, recipes are welcome.
Bless,
Suzy
Looking for new beef recipes, frugal & gardening tips, farmhouse remodeling & ez home recipes. |
| 7 L A T E S T R E P L I E S (Newest First) |
| MeadowLark |
Posted - Jul 23 2005 : 10:13:04 AM
Holly, This sounds delicious!!! Thanks much for the recipe!
"Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there." Rumi, 13th century. http://www.xs4all.nl/~josvg/cits/sb/sb101.html |
| ArmyWifey |
Posted - Jul 23 2005 : 09:31:31 AM
Hubby's Grandma gave me the following and Hubby who doesn't even like rhubarb likes it!
Cut up into small chunks
Boil in enough water to cover until soft
Add enough water and sugar to make a heavy syrup and boil again until rhubarb is basically dissolved.
Syrup will be brown.
Pour into jars and store in fridge or freezer containers.
Dilute equal parts syrup and 7up or sparkling water for a lovely summer drink!
Yum!
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As for me and my house, we will serve the Lord!
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| ivmeer |
Posted - Jul 19 2005 : 07:54:56 AM
Got this recipe from the Chicago Tribune. I use less butter than it calls for. It claims to make 8 servings, but as I recall, they're large servings.
Rhubarb and strawberry crumble
Rhubarb Strawberry filling:
1/2 cup sugar
2 T flour
1/8 t ground ginger
1/2 vanilla bean, split and scraped (I use 1 t vanilla extract instead)
1 lb rhubarb stalks, trimmed, cut into 1/2 inch pieces.
2 pints large ripe strawberries, stemmed, quartered.
2 T lemon juice
2 T unsalted butter, cut into small pieces (you can reduce this or cut it out, and the recipe still works)
Crumble topping:
1/2 stick unsalted butter, at room temperature
1/2 c each: flour, light bronw sugar, rolled oats
1/2 t ground cinnamon
1/8 t salt
1. Heat oven to 350 degrees. Whisk together sugar, flour and ginger in the mixing bowl. Add vanilla bean scrapings (or vanilla extract) rhubarb, straw berries, lemon juice and butter pieces. Toss together and transfer to a buttered 10-inch baking dish.
2. Combine all of teh toping ingredients in a large bowl; mix, pressing with your fingers until the butter completely blends with the other ingredients to form a crumbly paste. Crumble th etopping over the rhubarb-strawberry mixture.
Bake until golden brown and bubbling, 25-30 mins. Remove the dish from the oven; let cool 15 minutes. Serve in individual bolws typped with ice cream, if desired. |
| Whimsy_girl |
Posted - Jul 14 2005 : 7:22:59 PM
I just did a batch of rhubarb squares, 3 rhubarb pies and rhubarb jam between last night and today... we have 4 gigantic plants going in the yard. tomorrow if the kids behave as well as they did today I will be making rhubarb bread and a rhubarb crisp. the bread freezes really well... this is a first time I've made the squares though so I don't know how well they freeze.. But the sample I had was a lot sweeter than the pies. My pies came out more sour than usual this year... We just moved here last month so I am working from different plants than before, so that may be why... I didn't bring my recipes down to the computer with me but if anyone wants any of these recipes, e-mail me and I'll give them to you!
you can be oh so smart, or you can be oh so positive. I wasted a lot of time being smart I prefer being positive. James Stewart in the movie HARVEY |
| ThymeForEweFarm |
Posted - Apr 28 2005 : 04:28:55 AM
I make strawberry-rhubarb jam.
Robin
Thyme For Ewe Farm
www.thymeforewe.com |
| cecelia |
Posted - Apr 27 2005 : 8:02:59 PM
I usually make rhubarb/strawberry pies, to cut down on the amount of sugar (rhubarb alone is too tart). Other than pies, I guess you can put it over ice cream, as a topping (cook up with sugar).
Cecelia
ce's farm
"Curiosity is one of the forms of feminine bravery" Victor Hugo |
| Eileen |
Posted - Apr 27 2005 : 08:38:37 AM
Hi Suzy,
In the summer when the rhubarb is abundant I clean and slice it up then put it in the freezer for a winter taste of summer. In spring and summer I make rhubarb pie, tart, and combine it with strawberries for another wonderful pie. Sometimes I make a sweet rhubarb sauce and serve it over vanilla icecream. Have also stirred some of this sauce into my favorite muffin recipe before baking, yummy. When I was a little girl I used to love to get a freshly picked piece of rhubarb and suck on it. I know, sour!!! I guess I love sour things.
Eileen
songbird; singing joy to the earth |
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