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Here’s a new idea of how to enjoy some of your rhubarb– mix some rhubarb sauce in with your french toast batter!
Read about it at Kate in the Kitchen.
Photo courtesy of the Kate in the Kitchen Food Blog linked above.
Here are two recommended rhubarb dessert recipes:
1. CSA member Syneva highly recommends the Almond Rhubarb Coffeecake recipe she found on allrecipes.com
Almond Rhubarb Coffee Cake
SUBMITTED BY: Neris PHOTO BY: LUSENDA
“This cake is sweet and almondy with rhubarb delectability.”
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
Original recipe yields 2 – 9 inch round cakes
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.
In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.
2. Rhubarb Dessert recipe shared by Carol, one of your farmers.
1 white cake mix, mix as directed.
Mix together and sprinkle on top of cake mix:
3-4 cups rhubarb
1 small package raspberry jello
½ cup sugar, or less, as desired
Mix together until pudding consistency:
1 small pkg vanilla pudding
1 ½ cups milk
fold in 8 oz cool whip
spread on top of cooled cake & enjoy!!
Perhaps you are already tired of rhubarb desserts, and you want to try some savory rhubarb recipes. CSA member Adina has requested that I post the rhubarb chutney recipes that I shared last year at this time. Her family enjoys eating the chutney with meat dishes. So, without further ado:
Rhubarb Onion Chutney
From “The Joy of Rhubarb”
Tangy and sweet.
1 ½ pounds onions, halved lengthwise and cut crosswise into ¼ inch slices
3 tablespoons corn oil
1 cup golden raisins
½ cup hot water
3 tablespoons red wine vinegar
1/8 teaspoon ground cloves
½ cup granulated sugar
3 cups fresh rhubarb, cut into ½ inch pieces
Salt and ground black pepper to taste
Place onions and oil in a large saucepan over medium-low heat. Cook, stirring occasionally, until softened.
Mix raisins, hot water, vinegar, cloves and sugar in a bowl; let stand 15 minutes; stir mixture into the onions. Bring to a boil, stirring constantly; sprinkle with rhubarb; cook at a slow boil 5 minutes. Stir and cook uncovered about 5 minutes or until rhubarb is tender. Season with salt and black pepper to taste. Spoon into clean jars; cover and refrigerate for no more than 1 week. Serve warm or at room temperature.
Makes about 3 cups.
Jalapeno Rhubarb Chutney
From “The Joy of Rhubarb”
1 pound rhubarb, cut into ¼ inch thick slices
2 teaspoons coarsely grated fresh ginger
2 cloves garlic
1 jalapeno chile, seeds and membranes removed, chopped [For more heat, add more jalapeno.]
1 tablespoon ground paprika
1 tablespoon black mustard seeds
¼ cup currants
1 cup light brown sugar, packed
1 ½ cups white vinegar
Place all the ingredients in a nonreactive pan. Bring to a boil; reduce heat and simmer until rhubarb is tender and texture of jam, about 30 minutes. Spoon mixture into a clean glass jar; cover. Refrigerate.
Makes about 1 cup.
CSA member Aisling writes:
As promised I am sending the recipe for the rhubarb custard pie I have been making. I think it is so good.
All the best,
* 1 (9 inch) pie shell
* 2 cups chopped rhubarb
* 1 cup white sugar
* 2 tablespoons all-purpose flour
* 1/2 teaspoon ground nutmeg
* 2 eggs, beaten
* 4 teaspoons milk
1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread rhubarb evenly across unbaked pastry shell.
3. In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
4. Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.