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Farm Kitchen:  Yummy Rhubarb!  |
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patchworkpeace
True Blue Farmgirl
478 Posts
Judy
Jackson
Michigan
USA
478 Posts |
 Posted - May 30 2010 : 5:45:23 PM
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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 |
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AuntieM
True Blue Farmgirl
151 Posts
Marjorie
Holly Springs
NC
USA
151 Posts |
Posted - May 30 2010 : 5:55:31 PM
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| I'd love the recipe for rhubarb custard bars. Unfortunately we haven't had any luck getting rhubarb to grow here in our garden and the only store bought rhubarb I've found in $3.99 a lb.! Very expensive, I think. I usually make one rhubarb recipe each spring though, and the bars sound really good! |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
Posted - May 30 2010 : 8:15:32 PM
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I would be very interested in the rhubarb pickles recipe!
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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patchworkpeace
True Blue Farmgirl
478 Posts
Judy
Jackson
Michigan
USA
478 Posts |
Posted - May 31 2010 : 05:12:47 AM
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Auntie M,
If you lived nearby, I would bring you by lots of plants. We're always trying to find homes for them when we thin them out. I'd bring you lots of rhubarb in the spring to cook, too!
Creamy Rhubarb Custard Bars
Crust: 1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/8 tsp salt
1 cup butter, cut into small pieces
Filling:
1/3 cup all-purpose flour
1 1/2 cups granulated sugar
1 1/2 cups cream
3 eggs, lightly beaten
5 cups fresh rhubarb, thinly sliced
1/2 tsp vanilla
Topping:
2 3-oz pkgs cream cheese, softened
1/2 cup granulated sugar
1/2 tsp vanilla
1 cup whipping cream, whipped
Preheat oven to 350 degrees.
Crust: Mix flour, sugar and salt in a bowl; cut in butter until crumbly. Press mixture into lightly greased 13X9-inch baking dish. Bake until golden brown, about 15 minutes.
Filling: Mix flour and sugar in a large bowl. Stir in cream and eggs. Stir in rhubarb and vanilla. Pour over crust. Bake 40 minutes or until set. Remove from oven; cool to room temperature.
Topping: In a bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Fold in whipped cream. Spread over custard. Cover and chill before cutting. Refrigerate leftovers.
Makes 16 servings.
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 |
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patchworkpeace
True Blue Farmgirl
478 Posts
Judy
Jackson
Michigan
USA
478 Posts |
Posted - May 31 2010 : 05:21:18 AM
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Hi Catherine,
I haven't tried this recipe, so let me know how it turns out.
Rhubarb Pickles
2 cups apple cider vinegar
1 tbsp coarse salt
1 1/2 cups granulated sugar
1 tsp whole cloves
1 2-inch piece fresh ginger, peeled and sliced
4 small dried chile peppers (your choice)
1 pound fresh rhubarb, trimmed and cut into 5-inch-long pieces
Mix vinegar, salt and sugar in a stainless steel saucepan. Cook over medium heat, stirring until salt and sugar are dissolved. Add cloves, ginger and chile peppers. Bring mixture to a boil over medium-high heat; boil 1 minute. Pack the rhubarb into a tall glass sterilized jar. Pour the hot mixture over rhubarb to cover completely. Let cool, then cover and refrigerate overnight before using. Refrigerate up to one week only.
Makes about 1 pint.
Hope you 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 |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
Posted - May 31 2010 : 6:45:20 PM
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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
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Mama Jewel
True Blue Farmgirl
435 Posts
Jewel
Sweet Peas Farmette,
Bend, OR
USA
435 Posts |
Posted - Jun 01 2010 : 11:48:02 AM
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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 |
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AuntieM
True Blue Farmgirl
151 Posts
Marjorie
Holly Springs
NC
USA
151 Posts |
Posted - Jun 01 2010 : 6:38:34 PM
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| 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! |
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patchworkpeace
True Blue Farmgirl
478 Posts
Judy
Jackson
Michigan
USA
478 Posts |
Posted - Jun 02 2010 : 04:11:24 AM
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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 |
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patchworkpeace
True Blue Farmgirl
478 Posts
Judy
Jackson
Michigan
USA
478 Posts |
Posted - Jun 02 2010 : 04:28:54 AM
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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 |
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Mama Jewel
True Blue Farmgirl
435 Posts
Jewel
Sweet Peas Farmette,
Bend, OR
USA
435 Posts |
Posted - Jun 02 2010 : 08:13:54 AM
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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 |
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AuntieM
True Blue Farmgirl
151 Posts
Marjorie
Holly Springs
NC
USA
151 Posts |
Posted - Jun 02 2010 : 11:11:34 AM
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| Judy, the cookies look great as well! The recipe is going into my files for sure! |
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Heather B
True Blue Farmgirl
562 Posts
Heather
Longmont
Colorado
USA
562 Posts |
Posted - Jun 02 2010 : 1:10:01 PM
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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 |
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patchworkpeace
True Blue Farmgirl
478 Posts
Judy
Jackson
Michigan
USA
478 Posts |
Posted - Jun 03 2010 : 04:26:58 AM
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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 |
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TJinMT
True Blue Farmgirl
211 Posts
TJ
Billings
MT
USA
211 Posts |
Posted - Jun 03 2010 : 2:43:38 PM
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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 |
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patchworkpeace
True Blue Farmgirl
478 Posts
Judy
Jackson
Michigan
USA
478 Posts |
Posted - Jun 05 2010 : 2:31:44 PM
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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 |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
Posted - Jun 05 2010 : 4:16:49 PM
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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
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Heather B
True Blue Farmgirl
562 Posts
Heather
Longmont
Colorado
USA
562 Posts |
Posted - Jun 06 2010 : 05:37:31 AM
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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 |
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patchworkpeace
True Blue Farmgirl
478 Posts
Judy
Jackson
Michigan
USA
478 Posts |
Posted - Jun 06 2010 : 08:59:38 AM
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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 |
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patchworkpeace
True Blue Farmgirl
478 Posts
Judy
Jackson
Michigan
USA
478 Posts |
Posted - Jun 06 2010 : 09:01:00 AM
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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 |
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Montrose Girl
Farmgirl Legend/Schoolmarm
1360 Posts
Laurie
Montrose
CO
1360 Posts |
Posted - Jun 06 2010 : 09:57:00 AM
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Ditto on the rhubarb wine. I'd love to see your recipe.
Best Growing |
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urban chickie
True Blue Farmgirl
734 Posts
Catherine
Niles
IL
USA
734 Posts |
Posted - Jun 27 2010 : 11:50:16 AM
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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
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debbies journey
True Blue Farmgirl
635 Posts
debbie
anchorage
ak
USA
635 Posts |
Posted - Jul 01 2010 : 10:34:39 PM
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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 |
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Sarahpauline
True Blue Farmgirl
672 Posts
sarah
Ringgold
GA
USA
672 Posts |
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patchworkpeace
True Blue Farmgirl
478 Posts
Judy
Jackson
Michigan
USA
478 Posts |
Posted - Jul 02 2010 : 05:33:46 AM
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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 |
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debbies journey
True Blue Farmgirl
635 Posts
debbie
anchorage
ak
USA
635 Posts |
Posted - Jul 02 2010 : 9:46:47 PM
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Thanks Judy
Debbie |
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Farm Kitchen: Yummy Rhubarb! |
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Yummy Rhubarb!
