Rhubarb

[chitowngirl]

Re: Rhubarb

<span style="font-weight: bold">Gingery Rhubarb Sauce With Almonds</span>

1/2 c coarsely slivered almonds
4 c chopped fresh rhubarb
10 T sugar
3/4 t ground ginger
juice of 1/2 lime
juice and grated rind of 1 orange Procedure:

Preheat oven to 350F.

Toast almonds on a cookie sheet in the oven for 10 minutes, stirring occasionally to avoid over-browning. Set aside.

In a saucepan, combine all remaining ingredients. Cover and bring to a boil. Reduce heat and simmer for a few minutes, until rhubarb has softened and mixture becomes saucelike. Stir. When almonds are cool, add them to rhubarb mixture. Chill before serving.

Makes about 3 cups.

[chitowngirl]

Re: Rhubarb

<span style="font-weight: bold">Rhubarb Mustard Salsa (for grilled fish)</span>

1 tsp olive oil
1/2 lb rhubarb
1+ T sugar
1 1/2 T Dijon mustard
1/2 small red onion, chopped
1/4 tsp lime juice
1 T chopped fresh parsley
1 tsp chopped fresh basil
salt, freshly ground black pepper to taste

Heat oil in skillet over medium heat. Add rhubard and sugar, cook, stirring often, until rhubarb is soft, about 5 minutes.
Remove from heat and stir in remaining ingredients.

[chitowngirl]

Re: Rhubarb

<span style="font-weight: bold">Strawberry-Rhubard Cornbread</span>

3/4 cup Sour Cream
1/4 cup sugar
1/4 cup Half &amp; Half
2 eggs, slightly beaten
2 (8 1/2-ounce) packages corn muffin mix
1 cup chopped fresh strawberries*
1 cup chopped fresh rhubarb*
Butter, if desired

Heat oven to 375°F. Combine sour cream, sugar, half &amp; half and eggs in medium bowl until smooth. Stir in muffin mix just until moistened. Gently stir in strawberries and rhubarb.

Spread batter into greased 8 or 9-inch square baking pan. Bake for 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean.
Serve warm with butter, if desired.

*Substitute frozen rhubarb or strawberries. Thaw before chopping. Drain well on paper towels before stirring into batter.

<span style="text-decoration: underline">Recipe Tip</span>
For sweeter cornbread, toss strawberries with 1 tablespoon of sugar before adding to batter.

[chitowngirl]

Re: Rhubarb

<span style="font-weight: bold">Molded Rhubarb Salad</span>

3 cups diced rhubarb
2 cups water
1 2/3 cups sugar
1 (6 ounce) package strawberry gelatin
1 (20 ounce) can crushed pineapple, drained
1/2 cup chopped walnuts

In a saucepan over medium heat, cook rhubarb in water until tender, about 5 minutes. Remove from the heat;
stir in sugar and gelatin until dissolved. Add pineapple and nuts. Pour into an oiled 6-cup mold. Chill until set.

[chitowngirl]

Re: Rhubarb

<span style="font-weight: bold">Frosted Rhubarb Cookies</span>

1 cup shortening
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups diced fresh rhubarb
3/4 cup flaked coconut

CREAM CHEESE FROSTING:
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla extract
1 1/2 cups confectioners' sugar

In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.

Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

FROSTING: In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

[chitowngirl]

Re: Rhubarb

<span style="font-weight: bold">Rhubarb Cooler</span>

3 pounds fresh or frozen chopped rhubarb
2 quarts water
1 tablespoon grated orange peel
2 cups sugar
1/2 cup lemon juice
1/2 cup orange juice
1/8 teaspoon salt
6 cups lemon-lime soda, chilled

In a Dutch oven, bring rhubarb, water and orange peel to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until rhubarb is very tender. Cool slightly. Strain through cheesecloth; discard pulp. Return liquid to the pan. stir in the sugar, lemon juice, orange juice and salt. Cook and stir over medium heat until sugar is dissolved. Cover and refrigerate until chilled.

To serve, pour 2/3 cup rhubarb mixture over ice; add 1/3 cup soda.

[Suesumba]

Re: Rhubarb

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: chitown</div><div class="ubbcode-body"><span style="font-weight: bold">Rhubarb Mustard Salsa (for grilled fish)</span>

1 tsp olive oil
1/2 lb rhubarb
1+ T sugar
1 1/2 T Dijon mustard
1/2 small red onion, chopped
1/4 tsp lime juice
1 T chopped fresh parsley
1 tsp chopped fresh basil
salt, freshly ground black pepper to taste

Heat oil in skillet over medium heat. Add rhubard and sugar, cook, stirring often, until rhubarb is soft, about 5 minutes.
Remove from heat and stir in remaining ingredients. </div></div>

i wonder if you could use this as a chutney for curried meats?

[Nylah]

Re: Rhubarb



the cornbread, salsa and the cookies recipes look good

I think I'll try the cornbread one tomorrow.

and they provide some variety

Miss Jay, if u find the pie recipe go ahead and post it. I have one pie recipe but I'd like to see how yours goes and if it is easier

[evanovitch]

Re: Rhubarb

i swear, i have been invited to a rhubarb club meeting...seems u actually have a group of peeps who meet regularly to share dem rhubarb dishes....di said lady who invite me to di Socrates group meeting now come wid dis rhubarb....neva nyam it yet an no really plan fi stawt cause is an ugly looking ting

[Nylah]

Re: Rhubarb



come now Evan I just harvested a next batch you sure you dont need me to send you some to try?

i cant say it is ugly...just one long piece of red thing but it does taste nice in pies. You should try it

[evanovitch]

Re: Rhubarb

mi tink whe mi tink is rhubarb is not it...at any rate, mi wi find out dis weekend

[Nylah]

Re: Rhubarb



It look like so:




If you get nuff receipes from the nice ladies please do share