I enjoy cooking with Rhubarb!
Preparing Rhubarb
Water cultivated rhubarb plants well the night before pick- ing. Pull the stalks gently from the sockets; do not cut them. Cut off the leaves; these can be put in a compost pile. Wash the stalks in clean water and scrub with a brush but do not
peel them or cut the root end unless it is brown. Cut away any wormy or woody parts. Throw away withered or woody stalks. Arrange the stalks parallel on a cutting board. Slice with a long-bladed, sharp knife as desired — 1-inch pieces for stewing, 1⁄2-inch lengths for pie, longer lengths for freezing.
One pound of rhubarb makes approximately 4 cups or 1 quart of cut-up rhubarb. This amount makes about 2 cups or 1 pint rhubarb sauce.
As a stewed fruit, rhubarb should have a delicate pink color, unless you have the green variety, and a clean, tart flavor, just sweet enough to make it palatable. The consistency may be “mushy” or, if the pieces are whole, they should be tender. If the syrup is too thick, the fruit is apt to be tough and stringy and have an over-cooked flavor.
When cooking rhubarb, use only glass, aluminum, stainless steel, or enamel ware utensils to avoid a possible metallic flavor. Store in glass containers.
Rhubarb’s flavor blends well with flavors of other fruits. Com- bining rhubarb with sweeter fruits may help to cut tartness of rhubarb without the need for large amounts of added table sugar. Rhubarb also serves as a good extender. If you do not have quite enough berries for a pie or a cobbler, for example, add a little rhubarb to make up the bulk. If the proportion of rhubarb is fairly small compared to the amount of berries used, the rhubarb will take on the flavor of the berries.
To keep a red or pink color, or to produce one in the case of green rhubarb, try adding a few lowbush cranberries (ling- onberries) while heating the rhubarb.
Recipes
Rhubarb Pudding
1 quart rhubarb
1⁄2 cup water
1⁄2 cup flour or 1⁄4 cup cornstarch 1⁄3 cup sugar
Stew the rhubarb and water for 5 minutes. Strain this mixture. Mix together the flour or cornstarch and sugar and add to the stewed rhubarb. Cook until thick and clear. Pour into pudding dishes. Sprinkle with sugar to keep the surface moist and free from skin. Chill and serve with cream.
Baked Rhubarb
1 quart cut up rhubarb 1 cup sugar
Place rhubarb and sugar in layers in baking dish. Cover and bake slowly for 40 minutes. The flavor can be varied by us- ing grated orange rind or spices such as mace, nutmeg or cinnamon.
Saucepan Rhubarb I
1⁄2 cup water
1 quart cut up rhubarb pinch salt (if desired) 1 cup sugar
Combine the rhubarb and sugar. Heat slowly until the sugar melts. Simmer 5 minutes or until tender Yields about 21⁄4 cups.
Saucepan Rhubarb II
1⁄2 cup water
1 quart cut up rhubarb pinch salt (if desired) 1 cup sugar
Add water to rhubarb. Add the salt. Cover and simmer 5 minutes or until rhubarb is tender. Remove from heat and add sugar.
For variety add 3⁄4 cup raisins to cut up rhubarb in either of the above recipes. Extra sweet rhubarb sauce is a good top- ping for ice cream.
Rhubarb Desserts Rhubarb Crisp
4 cups cut up rhubarb
1 teaspoon cinnamon
1⁄2 teaspoon salt (if desired) 1⁄3 cup butter
11⁄2 cups sugar
2⁄3 cup flour
Place the cut up rhubarb in a shallow 6-inch-by-10-inch pan. Sprinkle with cinnamon and salt. Melt the butter over low heat and add the sugar and flour until the mixture is like the consistency of cornmeal; pat over the rhubarb. Bake uncovered in 350°F oven until tender, 45 minutes to 1 hour. If the rhubarb is frozen, increase the baking time by about 20 minutes. Serve with vanilla ice cream if desired.
Rhubarb Sauce Cake
1 cups sugar (use only 3⁄4 cup if rhubarb sauce is sweetened)
1⁄2 cup shortening
1 egg
2 cups rhubarb sauce
1 teaspoon vanilla
2 cup flour
1 teaspoon soda
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1⁄2 teaspoon cloves
1⁄4 teaspoon salt (if desired) 1 cup raisins or currants
1⁄3 cup chopped nuts
Cream together the sugar and shortening. Add the egg, rhu- barb sauce and vanilla. Sift together the flour, soda, cinnamon, nutmeg, cloves and salt. Add to the creamed mixture. Stir in the raisins or currants and chopped nuts. Bake in a 9-inch- by-13-inch pan at 325°F for 35 to 40 minutes.
Rhubarb Cake
1⁄2 cup shortening
1 cup brown sugar
1⁄2 cup sugar
1 egg
2 cups sifted flour
1 teaspoon soda
1⁄2 teaspoon salt (if desired) 1 cup buttermilk
11⁄2 cups chopped rhubarb 1 teaspoon vanilla
1⁄2 cup white sugar
1 teaspoon cinnamon
1⁄2 cup chopped nuts
Cream together the shortening, brown sugar, 1⁄2 cup sugar and egg. Add the sifted flour, soda, salt, milk, rhubarb and vanilla. Pour into a 9-inch-by-13-inch pan. Top batter with mixture of 1⁄2 cup sugar, cinnamon and nuts. Bake at 325°F for 50 minutes.
Unbeatable Rhubarb Bars
11⁄2 cups cut up rhubarb
1⁄2 cup firmly packed brown sugar
1⁄4 cup water
1 teaspoon lemon juice
1 tablespoon cornstarch
1⁄2 cup flaked or shredded coconut
4 drops red food coloring, if using green rhubarb 1⁄2 cup sifted flour
1⁄2 teaspoon salt (if desired)
1⁄2 teaspoon soda
1⁄2 cup firmly packed brown sugar
1 cup uncooked oatmeal
1⁄3 cup melted butter or margarine
For filling, combine rhubarb, 1⁄2 cup brown sugar, water and lemon juice in saucepan. Cook over medium heat until ten- der, stirring frequently. Add cornstarch and cook, stirring, until thick. Cool.
For crumb base and topping, sift together flour, salt and soda into bowl. Stir in 1⁄2 cup brown sugar, oatmeal and coconut. Add butter or margarine, mixing until mixture is crumbly. Press half of crumb mixture into greased 8-inch-square pan. Spread with filling. Cover with remaining crumb mixture, pressing lightly. Bake in preheated moderate oven, 350°F for 25 to 30 minutes. Cool and cut into bars. Makes 2 dozen.
Rhubarb Filling
for plain cake or cream puffs
1⁄2 cup cream or chilled evaporated milk OR 1 cup whipped topping
1 cup thick, sweet rhubarb sauce
Beat the cream, or use whipped topping. Fold in the sauce. This make enough filling for 12 cream puffs or a topping for 12 servings of cake.
Rhubarb Custard Pie
4 cups finely cut rhubarb 11⁄2 cups sugar
2 eggs, beaten
1⁄4 teaspoon salt (if desired) 2 tablespoons flour
Line a 9-inch pie pan with pastry. Put in 4 cups finely cut rhubarb. Mix together the flour, sugar, eggs and salt. Pour over the rhubarb. Cover with a top crust and crimp edges. Bake at 425°F for 10 minutes. Lower temperature to 350°C and bake 45 minutes more.
Apricot Rhubarb Conserve
8 ounces dried apricots, cut fine
4 cups rhubarb cut in 1⁄2-inch pieces
1⁄2 orange, pulp and rind, cut in small pieces 1⁄2 lemon, pulp and rind, cut in small pieces 6 cups sugar
1⁄2 cup chopped nuts
Soak the dried apricots overnight in enough water to cover. Combine the cut up rhubarb, orange and lemon. Measure. Add an equal amount of sugar, about 6 cups. Cook until thick, about 30 minutes, or until mixture reaches 220°F, stirring frequently to prevent sticking. Add nutmeats if desired. Pour boiling hot into hot jars, leaving 1⁄4 inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yields 7 half pints.
Rhubarb Pineapple Conserve
1 quart rhubarb cut in 1-inch pieces
1 cup crushed, drained pineapple (unsweetened) 1 peeled orange, sliced thin
grated rind of 1 orange 4 cups sugar
juice of 1⁄2 lemon
Mix rhubarb with pineapple, orange, orange rind, sugar and lemon juice. Cook, stirring frequently, until liquid is clear. Pour boiling hot into hot jars leaving 1⁄4 inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yields 6 half pints.
Rhubarb Jam
16 cups rhubarb, cut fine
63⁄4 cups sugar
2 lemons, juice and grated rind
Mix rhubarb, sugar and lemon juice and rind. Let stand overnight in refrigerator. Boil mixture 30 minutes or until temperature reaches 220°F. Pour boiling hot into hot jars, leaving 1⁄4 inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yields 5 pints.
Easy Rhubarb Jam
5 cups rhubarb
3 cups sugar
3 ounces package strawberry-flavored gelatin
Combine rhubarb and sugar and let stand one hour. Boil until tender, 3 to 5 minutes. Add the strawberry flavored gelatin and stir until dissolved. Let cool. Pour into freezer contain- ers for storing in freezer or jars for storing in refrigerator. Jam should not be stored in the refrigerator for more than 2 weeks. Leave 1⁄2 inch headspace. Yields 2 pints.
Apple Rhubarb Marmalade
31⁄2 cups sugar
5 cups rhubarb, cut fine 5 cups apples, sliced thin
Place alternate layers of sugar and rhubarb in a glass bowl. Let stand overnight. In the morning, add the peeled apples and simmer 11⁄2 to 2 hours. Pour boiling hot into hot jars, leaving 1⁄4 inch headspace. Adjust caps. Process 15 minutes in boiling water bath. Yields 6 half pints.
Rhubarb Mint Jelly
4 cups rhubarb
1 cups fresh mint leaves OR 1⁄4 cup dried mint leaves 11⁄2 cups water
1⁄4 teaspoon green food coloring
3 tablespoon powdered pectin
31⁄4 cups sugar
Select and use only the green of rhubarb stalks, as the pink makes the jelly cloudy. Cut up and put through food grinder about 4 cups rhubarb. Strain and squeeze the juice through several layers of cheesecloth. This should make about 1 cup juice.
Wash mint. Put in a saucepan and crush to make 1 cup mint leaves, or use 1⁄4 cup dried mint leaves. Add 11⁄2 cups water and bring to a boil. Boil for 1 minute, remove from heat. Cover and let stand for 10 minutes. Strain and squeeze juice through several layers of cheesecloth.
Strain, combine and bring to a boil the rhubarb juice, mint juice and green food coloring. If a lighter color is desired, adjust amount of food coloring. Add the powdered pectin and boil for 1⁄2 minute. Add the sugar and bring to a rapid boil. Boil for 1⁄2 minute and pour into hot, sterilized jars, leaving 1⁄4 inch headspace. Adjust caps. Process 5 minutes in a boil- ing water bath. Yields 3 half pints. Good served with lamb.
Rhubarb Strawberry Jelly
1 quart rhubarb, cut very fine 2 quarts ripe strawberries
6 cups sugar
6 ounces commercial pectin
Cut rhubarb very fine. Crush the ripe strawberries. Combine and bring to a boil. Squeeze juice through jelly bag. Use 31⁄2 cups juice. Combine with sugar and bring to a boil. Add 1 bottle pectin and boil 1 minute. Remove from heat and skim. Pour into hot, sterilized jars, leaving 1⁄4 inch headspace. Ad- just caps. Process 5 minutes in a boiling water bath. Yields 6 to 7 half pints.
Rhubarb Salad
3 ounces cherry gelatin (1 package) 2 cups hot sweetened rhubarb sauce* 1 cup cold water
1 tablespoon lemon juice
drop Tabasco sauce
pinch salt (if desired)
2 tablespoons chopped raisins
3⁄4 cup chopped celery
Dissolve cherry gelatin in 2 cups hot, sweetened rhubarb sauce. Add the cold water, lemon juice, Tabasco and salt. Chill until syrupy and add the chopped raisins and chopped celery. Chill and serve on lettuce.
*Directions for making Rhubarb Sauce under “Four Ways with Rhubarb Sauce,” page 3.
Rhubarb Gelatin Salad
3 ounces lemon gelatin (1 package) 1 cup boiling water
1 cup rhubarb juice (cooked)*
1⁄4 cup sugar
1 teaspoon vinegar
2 cup chopped vegetables (e.g., grated carrots, cooked
peas, chopped cucumber, celery and chopped apple) 8 maraschino cherries, chopped(optional)
Dissolve the lemon gelatin in 1 cup boiling water. Cool and add rhubarb juice sweetened with sugar, vinegar, vegetables and maraschino cherries. Pour into molds and chill. Unmold on lettuce leaf and serve with mayonnaise.
*Directions for making rhubarb juice under section entitled “Rhubarb Punch and Beverages.”
We would really appreciate a quick productive comment on this blog. It really makes us feel good and is our motivation to continue.
Site Guide
Keywebco tries to offer everything that you could possibly want all on one site. To do this I have used a series of applications and easy menu links to find everything you are looking for. Easy to use just follow out Keywebco Website Guide.
//
Shopping?
Keywebco has many stores, all have different promotions. Almost all have free shipping. All are good value.
eCom Tips Podcasts
Keywebco is also, eCom Tips Publications podcast, where amazing things happen. Free Forever For Everyone.
Free Magazines.
//
Keywebco
Keywebco Has All Types Of Products with Dragon Deals On eBay, Bonanza, Happeno, Truegether, Reddbubble, Swap.com and More! Daily Edition News. eCom Tips Publication Articles plus Live & Narrative Podcasts. More the just ECommerce but everything you need for a great life! eCom Tips Publication for e-commerce, businesses, & bloggers.
from KeywebcoShop – News Podcasts Blogs http://bit.ly/2ZC17dr
via IFTTT
No comments:
Post a Comment