Summertime is Rhubarb Time!
Seeing fresh rhubarb in Sprouts the other day, I immediately (in a pavlovian response) started craving it. I also started noticing recipes in magazines, references to rhubarb uses, and even other’s posts and comments about real-time cooking of rhubarb. (Is it just because I am craving it, or is rhubarb getting it’s 15-minutes of fame?)
To my surprise (and delight), my sister was already planning on making a rhubarb dessert during my recent visit! We had fun looking at various new recipes and reminiscing about old family recipes. To my further delight, another sister arrived with fresh rhubarb from her garden for both of us! I have just cooked (and devoured) mine – a simple ‘stewed’ rhubarb, with a little sweetener; nothing fancy and no other flavorings. I love it just plain. IF I had more, I might have made a pie….there IS something special about the combination of all the flavors (with or without strawberries, apples etc) baked in a crust that makes for a satisfying and tasty treat.
So…I’m thinking it would be fun during this ‘Rhubarb Season’ to share some of our favorite recipes. What is yours??
Following is one of mine — an ‘oldie but goodie’. It comes from a dear friend, Lorraine, who baked pies for our restaurant way back when. It is a little on the sweet side for my tastes now but it is delicious covered with a crumb topping and almost fail-safe using strawberry jello. Watch for other recipes on the Recipe Page!
1 unbaked deep dish pie shell
Filling:
4 Cups Rhubarb cut into small pieces
1 Pkg (small size) Strawberry Jello
1 Cup Sugar
Combine dry jello and sugar, then stir into cut rhubarb and put mixture into a raw crust.
Crust:
1 cup Sugar
1 Teaspoon Cinnamon
2 Tablespoons Flour
1/4 Cup Butter, melted
Dash of Salt
Blend sugar, cinnamon, salt, and flour together. Add butter and mix with a fork until crumbly. Sprinkle evenly over top of pie.
PIE ALWAYS RUNS OVER! So place on a baking sheet.
Bake 425º-450ºF for 15 minutes. Reduce heat to 350ºF and continue baking 20-25 minutes until bubbly and topping is lightly browned.
Let cool, then refrigerate until solid. Once set, pie can be served at room temperature
-
[...] This post was mentioned on Twitter by Julia McDonnell, GreatFoodFunPlaces. GreatFoodFunPlaces said: What is YOUR favorite Rhubarb Recipe? Summertime is Rhubarb Time! Let's share recipes: http://bit.ly/a0GDKQ [...]
Rhubarb-Cranberry Pie
3 cups frozen sliced rhubarb
1 cup fresh cranberries, halved
1 1/2 cups sugar
3 Tbsp. quick-cooking tapioca
1/2 tsp. ground cinnamon
1/8 tsp. salt
6 drops red food color (optional – can use when you make this pie at Christmas time)
Pastry for 9-inch double pie
1. Measure rhubarb wile frozen. Thaw, but do not drain.
2. Mix rhubarb, cranberries, sugar, tapioca, cinnamon, and salt. Let stand 15 minutes. Add food color if desired.
3. Heat oven to 425. Place a baking sheet on center oven rack. Prepare pie dough and fit loosely into 9-inch pie plate. Spread fruit mixture in pie shell. Cover with remaining pie dough. (Can make a lattice design for the top; at Christmas use cookie cutters to cut pie dough into Christmas designs and place on top of fruit mixture.)
Place pie on baking sheet in oven. Bake 10 minutes. Reduce heat to 375, bake 35 to 40 minutes longer until filling is bubbly and crust is golden brown. Serve warm.
Rhubarb Chutney
2 pounds rhubarb, cut into 1-inch pieces
1 1/2 cups golden raisins
4 cups sugar
1 tsp salt
2 Tbsp. fresh ginger, chopped
2 cups cider vinegar
In a non-reactive saucepan combine rhubarb with all of the other ingredients, and bring to boil. Reduce heat and simmer over very low flame, uncovered, for 1 hour, or until mixture has thickened, stirring occasionally.
Process in hot water bath. Ready to use in 4 weeks, after flavors have had time to mix. Makes approximately 5 half-pint jars.
Serve with pork, chicken.
Great Recipes – Thanks! I will post them on the Recipe Page.
All of these rhubarb recipies make my mouth water! I need to plant some rhubarb, like, yesterday! I’m going to have to try all of these recipies. Thank Heavens there’s frozen rhubarb at the grocery store.
Just what I am thinking! I wish I could grow rhubarb but since it doesn’t like this climate, thank goodness it is available frozen! What is your favorite rhubarb recipe?
Here is my favorite rhubarb recipe. It is simple and easy using dried cranberries and frozen rhubarb, then baked in a bar pan. The combination of cranberries and rhubarb is amazing. The tartness seems to mellow when blended. I especially like to serve these bars with a sharp cheddar cheese.
Rhubarb-Cranberry Oatmeal Bars
Filling:
1 cup dried cranberries
1/2 cup cranberry juice
3 cups frozen rhubarb (do not thaw)
1 cup sugar
1/4 cup quick tapioca
1/2 teaspoon cinnamon
1/8 teaspoon salt
3 drops red food coloring, optional
Crust & Topping:
2 cups quick rolled oats
1 cup whole wheat flour
1 cup all-purpose unbleached white flour
1 cup packed light brown sugar
1/4 teaspoon salt
1/2 tsp baking soda
1/2 cup canola oil
6 Tablespoons cranberry juice
Preheat oven to 350º F. Lightly oil a 9 x 13 inch baking pan and set aside.
Prepare Filling: In medium sized saucepan, heat 1/2 cup cranberry juice and dried cranberries just until simmering. Turn off heat and cover to keep moisture in. Let sit 15 minutes to plump cranberries.
Add frozen rhubarb, sugar, tapioca, cinnamon, salt, red food coloring if using.
Over med heat, cook slowly stirring occasionally until mixture starts to thicken (about 10 minutes). Remove from heat.
While filling cooks, prepare crust/topping mixture: In a large bowl, work together oats, flour, brown sugar, salt and baking soda with your fingertips until brown sugar is blended well with other ingredients and there are not lumps. Drizzle oil and cranberry juice over oat mixture and continue blending with fingers until it all comes together.
Reserve 1 cup of oat mixture for streusel topping.
Put remaining oat mixture into prepared pan pressing with fingers to evenly cover bottom of pan. Pour filling over crust and spread evenly. Sprinkle reserved oat mixture over filling.
Bake at 350º until filling is bubbly and topping is lightly browned. Let cool before cutting into bars.
Thanks! This sounds easy AND delicious!