READ REPLIES

koo

I have canned rhubarb and would like some recipes for it.

LaDonna/OHIO

Hi... I have a cookbook with all Rhubarb recipes and most call for a homemade Rhubarb Sauce. My question. Does your canned Rhubarb have sugar already in the can. or is it home-canned Rhubarb. I won't be able to post today as I will wait to see your reply. LaDonna

Thank You: re; canned rhubarb

koo

Hi,
Thanks for the reply. No sugar has been added to the frozen rhubarb.

Recipe: Rhubarb Sauce

LaDonna/OHIO

Some of the recipes that will be posted for Rhubarb will call for a basic Rhubarb Sauce.

PREPARING RHUBARB SAUCE

A POUND OF RAW RHUBARB WILL YIELD ABOUT 2 CUPS OF COOKED SAUCE AND ABOUT 3 3/4 CUPS OF FINELY-DICED FRUIT.

Split the stalks lengthwise before dicing. Even the smallest stalks should be split lengthwise before dicing; the larger stalks should be split 4-6 times. Pile up the cut stalks on a board and slice them about 1/4-inch wide.

Before cooking, add sugar or honey; let the diced rhubarb stand in it at least one hour; several hours (or overnight) are better; be sure to stir the mixture occasionally. Add a few tablespoons of wine or fruit juice before cooking sauce that is to be used UNsweetened, or for sweetened sauce that needs a special flavor.

Do not overcook; quickly bring the diced, sweetened fruit to a boil, then remove the pan from the heat and cover it. Let it stand a few minutes until the rhubarb softens. If it is not quite soft enough, put the pan over the heat again and bring it just to the simmer. More liquid will form when you use more sugar. This delicious syrup should be drained off after cooking whenever drained sauce is called for in a recipe. The drained syrup can be added to fruit juices; especially orange juice, to enhance their flavor.

Two ways to cook rhubarb so that the texture is mealy instead of mushy. Cook it in the top of a covered double boiler, over boiling water for about 15 minutes, with or without sugar, and without stirring. No liquid is needed. Or, bake it, also without water, in a greased, covered shallow pan in a 300 degree F oven for thirty minutes or more. Remember, always dice it fine first and presoak it in sugar or honey, if you want it sweetened. You can also add a little ( but not too much) grated orange peel, cinnamon, nutmeg, or ginger.

Raw rhubarb keeps well in the refrigerator for a week or two, but moisten it occasionally.

If recipe calls for puree, cook the sauce for 5-10 minutes until the fruit is very soft. Then, pass it through a food mill, whirl in a blender, or press it through a sieve.

Recipe: Rhubarb Coffee Cake with Coconut-Pecan Topping

LaDonna/OHIO

RHUBARB COFFEE CAKE

3/4 cup brown sugar
1/4 cup margarine, softened
1/2 teaspoon grated orange peel
1 egg, slightly beaten
1 teaspoon vanilla
1/2 cup unsweetened and drained Rhubarb Sauce (see recipe)
1 cup sifted flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unflavored yogurt
1/4 cup brown sugar
1/3 cup flour
2 tablespoons margarine
1/2 cup chopped pecans
1/4 cup shredded coconut

Preheat oven to 350 degrees F.

Cream sugar and margarine together. Add orange peel, egg, vanilla, and rhubarb sauce, blending well; set aside.

Sift dry ingredients together. Add 1/2 to creamed mixture and blend. Add yogurt and mix well. Add other 1/2 of flour mixture and beat well. Pour into an 8-inch square pan with sides greased and bottom greased and floured.

Mix rest of ingredients together and sprinkle over cake.

Bake 40 minutes. Serve hot.

Makes 6 servings

Recipe: Whipped Cream Sandwiches (using rhubarb)

LaDonna/OHIO

WHIPPED CREAM CHEESE SANDWICHES

This is an excellent spread for fruit tea breads or molasses brown breads.

1 (3 ounce) package of cream cheese, at room temperature
1/4 cup sweetened and drained Rhubarb Sauce (see recipe)
2 tablespoons chopped raisins
1/4 cup very finely chopped almonds or walnuts
1 teaspoon lemon juice

Whip the cream cheese until fluffy; add other ingredients.

Makes enough for 4 sandwiches.

Recipe: Ruby-Red Sweet-Sour Cabbage (using rhubarb)

LaDonna/OHIO

RUBY-RED SWEET-SOUR CABBAGE

2 cups finely sliced red cabbage
1/4 cup margarine or bacon drippings
1/2 cup chopped onion
1 cup unsweetened Rhubarb Sauce (see recipe)
1/2 teaspoon grated orange peel
3 tablespoons brown sugar
3 tablespoons garlic vinegar
1/3 cup mayonnaise
2 tablespoons caraway seeds (optional)

Fry cabbage in margarine until wilted.

Add onion and fry for a few minutes.

Add other ingredients and fry for 10-15 minutes over low heat.

Serves 4

Recipe: Nutty Sweet Potato Puffs (using rhubarb)

LaDonnaOHIO

NUTTY SWEET POTATO PUFFS

3 cups boiled or baked and mashed sweet potatoes
1/4 cup margarine
3 tablespoons honey (or brown sugar)
1 tablespoon lemon
1 teaspoon grated lemon peel
2 tablespoons bourbon (optional)
1/2 teaspoon salt
1/2 cup unsweetened and drained Rhubarb Sauce (see recipe)
12 pineapple chunks
1 cup finely chopped peanuts, walnuts, or pecans

Mash potatoes with margarine and honey. Blend in lemon juice and peel, bourbon, salt, and rhubarb sauce. Form into 12 small rolls or balls, enclosing a pineapple chunk in center of each. Roll each ball in nuts. Place on greased baking sheet.

Bake for 15 minutes at 350 degrees F.

Excellent with turkey or ham and can be frozen.

VARIATION:
Mix all ingredients together and spoon into greased 2-quart casserole. Bake 15 minutes at 375 degrees. Sprinkle miniature marshmallows over the top and bake a few minutes longer until they are browned.

Makes 6 servings

Recipe: Rhubarb Zesty Meat Sauce

LaDonna/OHIO

ZESTY RHUBARB MEAT SAUCE

1 teaspoon prepared horseradish
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon prepared mustard
1 cup slightly sweetened Rhubarb Sauce (see recipe)
3/4 cup mayonnaise

Mix all ingredients together.

Serve with chicken, boiled beef, brockwurst, or stew.

Makes 2 cups

Three Rhubarb Sauces for Ham

LaDonna/OHIO

Any of these 3 sauces can be spread on a 1- or 2-inch thick slice of ham, with its edges slashed to prevent curling. Bake covered in a shallow greased baking dish at 350 degrees F for 20 minutes; bake uncovered for 30 minutes.

These sauces are also excellent on pork spareribs or as a glaze on a baking ham.

HONEY-MUSTARD RHUBARB SAUCE

1/4 cup unsweetened Rhubarb Sauce (see recipe)
1/3 cup honey (or brown sugar)
2 tablespoons prepared mustard

Mix all ingredients together.

RHUBARB SAUCE (USING GINGER)

2 cups unsweetened Rhubarb Sauce (see recipe)
1/2 cup brown sugar
1/4 cup catsup
1/4 cup vinegar
2 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon chili powder
2 tablespoons Worcestershire sauce

Mix all ingredients together.

SPICY ORANGE-CURRY RHUBARB SAUCE

1 cup unsweetened Rhubarb Sauce (see recipe)
1/4 teaspoon curry powder
1 teaspoon prepared horseradish
1/3 cup brown sugar
Orange juice - enough to thin to desired consistency

Mix all ingredients together.

Serves 2 to 4.

Piquant Pepper Jam/Relish (using rhubarb)

LaDonna/OHIO

PIQUANT PEPPER JAM

1 cup finely diced rhubarb
1 cup sugar
1 large green bell pepper
1/2 teaspoon salt
1/4 cup tarragon vinegar

Mix rhubarb and sugar and let stand for about 1 hour.

Grind green pepper through fine blade. Add salt and let stand until rhubarb is ready; drain and discard pepper juice.

Mix rhubarb and pepper with vinegar and simmer gently for about 30 minutes. Refrigerate leftovers.

Makes about 1 1/2 cups of jam-relish for meats.

ISO: Koo

LaDonna/OHIO

Still have many more rhubarb recipes; shall I keep posting or are the ones I posted enough?

Grin....LaDonna

Thank You: Rhubarb Recipes

Betsy at Recipelink.com

Dear LaDonna,

I don't know how soon Koo will see your posts but I just wanted to thank you for sharing these recipes - I know others will enjoy them too.

Warm regards,

Betsy

Thank You: Rhubarb recipes

Koo

Thank you so much LaDonna. These should keep me in the kitchen for a while! LOL.