Rhubarb Recipes

By fallspark, June 12th, 2011 | No Comments »

The rhubarb season was all over the place this year, with some plants going to seed before Memorial Day and others, like my own, just giving me stalks right now.  So it is likely there is still rhubarb to be found at Falls Park Farmers Market and from other sources, as well as any you may have in your freezer. 

The following recipes are offered to expand your own rhubarb repertoire and have been thoroughly tried, tasted and enjoyed. ~ Georgia Totten, Sioux Falls

Rhubarb Meringue Bars

For Crust

1 c. softened butter

2 c. all purpose flour

2 TBS granulated sugar

Cut butter into the flour until fine and press mixture into a 9×13 pan (using a flat-bottom glass dusted in flout makes this easy)

For Filling

6 egg yolks (reserve the whites at room temperature for the meringue)

2 c. granulated sugar

4 TBS. all purpose flour

¼ tsp. salt

1 cup cream

7 c. chopped rhubarb

Beat egg yolks well, beat in sugar, flour and salt, then mix in the cream and rhubarb.  Spread over the crust and bake at 350 degrees for 45 minutes.

For Meringue

6 egg whites

¾ c. granulated sugar

2 tsp good vanilla

Dash of salt

Beat egg whites with electric mixer until stiff peaks form.  Add sugar, vanilla and salt.  Spread over baked bars and return to oven just long enough to give the meringue a light brown appearance. 

Note:  It is easier to cut bars as soon as they have cooled so the meringue doesn’t stick to the knife.  Dipping the knife in cold water periodically also eases in cutting.

 

Rosy Red Rhubarb Cake

½ cup shortening

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

¼ c. brown sugar

1 egg

¾ c. milk

6 cups finely chopped rhubarb

1 package strawberry gelatin

Sift together flour, baking powder, baking soda and brown sugar in a medium-sized mixing bowl.  Add shortening and cut into the dry mixture until it resembles small peas (as for a pie crust) Add the slightly beaten egg and milk.  Mixture will be thick and moist.

Spread this into a 9×13-inch pan and arrange rhubarb on the mixture.  Sprinkle with the dry gelatin. 

Topping

1 ½ c. granulated sugar

½ c. all purpose flour

5 tablespoons softened butter

Mix until fine and crumble and sprinkle over the cake.

Bake at 50 minutes at 350 degrees.

 

Rice Pudding with Poached Rhubarb

Rice Pudding

1 cup Arborio rice

2 ½ cups whole milk

1 cup heavy cream

½ vanilla bean, split, seeds scraped (or 1 tsp good vanilla extract)

¾ cup granulated sugar

Fill a medium saucepan with water and bring to a boil.  Add the rice and cook over high heat for 3 minutes.  Drain the rice and return it to the saucepan.  Add the milk, cream, vanilla bean and seeds.  Bring to a simmer and cook over low heat until the rice is very tender, about 25 minutes.  Stir in the sugar and remove from heat.  Discard the vanilla bean.  Scrape pudding into a 9×13 inch glass dish, pressing a sheet of plastic wrap directly onto the surface of the pudding (allow it to cool just slightly first) and refrigerate until chilled, about 3 hours.

Poached Rhubarb

3 cups water

2 cups granulated sugar

1 cup dry red wine or rose

2 TBS fresh lemon juice

1 cinnamon stick

½ vanilla bean, split, seeds scraped

1 pound rhubarb, cut into 1 inch lengths

Small mint leaves for garnish are optional

In a large saucepan, combine the water with the sugar, wine, lemon juice cinnamon stick, vanilla bean and seeds.  Bring to a simmer and cook over moderate heat for 10 minutes.  Add the rhubarb and simmer until tender, about 15 minutes.  Pour the rhubarb and its poaching liquid into a glass or plastic bowl and refrigerate until chilled, about 3 hours.

Spoon the rice pudding into bowls.  Using a slotted spoon, top with some of the rhubarb, garnish and serve.

Note-The rice pudding and poached rhubarb in its liquid can be made ahead and refrigerated for several days

 

Rhubarb Bread

1 ½ cup brown sugar, packed

2/3 cup vegetable oil

1 egg

1 cup buttermilk

1 tsp salt

1 tsp baking soda

1 tsp vanilla

2 cups rhubarb pieces (don’t cut too small or they will disappear into the bread)

½ cup chopped nuts, walnuts or pecans

1 TBS softened butter

¼ cup granulated sugar

Preheat oven to 350 degrees.  Grease 2 8×4 inch loaf pans. Add the egg, buttermilk, salt, baking soda, vanilla and flour.  Blend until moist.  Fold in the diced rhubarb and chopped nuts and turn batter evenly between pans.  Combine the butter and sugar until crumbly and sprinkle over bread.  Bake for 40-60 minutes until an inserted knife comes out cleanly.  

 

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