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Rhubarb Recipes

JEM's picture

Rhubarb Recipes (post #25644)

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I am harvesting Rhubarb and have made the best Rhubarb pie by adding lemon zest. Like with jam, the lemon cuts that ultra sweet/tart taste of the Rhubarb/Sugar combination. It was really good. Anyone have any creative ideas for using Rhubarb?

Cleaver's picture

(post #25644, reply #1 of 9)

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I love rhubarb! I have a few great recipes. I make these muffins like crazy, and people are always phoning to ask for the recipe.

'b' Rhubarb muffins

21/2c. flour

1tsp each soda and powder

1/2tsp. salt

1/2tsp. nutmeg

11/4c. b.sugar

2 LG. c.chopped rhubarb

1/2c. pecans

1 egg

1/2c. oil

1c. buttermilk

1tsp. vanilla

Sift tog. the dry ing. Stir in the rhubarb and nuts. Whisk tog. the liquid ing. Combine.

'b' TOPPING:

1/2c. quick oats

1/2c. b.sugar

1/4c. melted butter

1/4tsp. each cinnamon and ginger

Mix tog.. Sprinkle on top of unbaked muffins. Bake @ 400* for 20 min. Mmmmm.

This isn't my favorite recipe, but the crowds really enjoy them. I usually 4x it.

Good luck!

Cleaver

Sandra_'s picture

(post #25644, reply #2 of 9)

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DH has one niggling little flaw in an otherwise impeccable character -- he can't stand the sight, smell, or taste of rhubarb. I have to sneak it into the house, take care to cook it when he's not around, and scarf it all down, or disguise it in rhubarb/strawberry pie. I love the stuff -- when I was a kid we used to eat it raw, with salt. Can't do that anymore, but would maybe like to die face down in a freshly-made rhubarb pie with a scoop of good vanilla ice cream on the side.

Chiffonade_'s picture

(post #25644, reply #3 of 9)

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This recipe comes from a book I received from
i Eating Well Magazine,
now defunct. It was a freebie for submitting a question to their magazine. (It uses a 10.5" tart pan.)

c Rhubarb Tart

c Filling:
c 1 Orange, scrubbed
c 9 Cups (about 3 lbs.) Red Rhubarb finely diced
c 1 1/4 cup Sugar

c Crust:
c 1 1/4 Cups all-purpose Flour
c 1 Tbsp. Sugar
c 1/4 teaspoon Salt
c 1/4 cup Canola Oil
c 1 Tbsp. Butter, browned

b To Make The Filling,
Use a vegetable peeler or sharp paring knife to pare 2 or 3 long strips of zest from the orange. Slice the zest into thin julienne strips, then cut into tiny dice.

Set aside 3 cups of the rhubarb, covered in the refrigerator. In a wide heavy-bottomed saucepan, combine the remaining 6 cups rhubarb, sugar and 2 tbsp. of the diced orange zest. Bring to a boil, then reduce the heat to low and simmer gently. Cook, stirring often to prevent scorching, until the puree has reduced to about 1 2/3 cups, 40 to 50 minutes. Transfer the puree to a bowl and let cool to room temperature. (Puree can be made a day ahead and stored, covered in the fridge.)

b To Make The Crust,
Position oven rack in the lower third of the oven and set a large baking sheet on it; preheat to 400 degrees. Lightly oil a 10.5" tart pan with a removable bottom.

In a medium bowl, whisk flour, sugar and salt. In a small bowl, combine oil and browned butter. Using a fork slowly stir the oil/butter mixture into the dry ingredients until the mixture is crumbly. Gradually stir in enough ice water (2 to 3 tblsp) so the dough holds together and is not at all crumbly. Press the dough into a flattened disk.

Roll out the dough into a circle 14" in diameter. Press into the pan and remove the plastic wrap. Fold in the overhanging edge of the crust to form a sturdy edge, patching any thin spots with scraps.

b To Assemble and Bake the Tart,
Combine the raw and cooked rhubarb and spread it in the crust. Place the tart pan on the preheated baking sheet and bake for 35 to 40 minutes, or until the crust is golden and the filling bubbles at the edges. Let the tart cool to room temperature before serving.

c (*) (*) (*)

i Eating Well,
and therefore, this little cookbook, were geared to lower fat cooking. They believed that browning the butter made it taste more potent, therefore covering up the fact that there wasn't more of it. The instructions may seem lengthy but it is a paradoxical situation: The more fat they take out of a recipe, the more you have to do.

MEAN_CHEF's picture

(post #25644, reply #4 of 9)

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How many muffins of what size does this make?

mangia!'s picture

(post #25644, reply #5 of 9)

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I have to say I have not tried this, but it comes from a reliable source: Marcel Desaulniers of "The Trellis Restaurant" in Williamsburg. (Author of "Death by Chocolate", etc.) It is from a book written sepecifically for the home cook for recipes popular in his restaurant. Thought you might like to try something a little differnet from the usual rhubarb fare.

FRESH STRAWBERRY, RHUBARB, & PINEAPPLE CHUTNEY

He states: The absence of spices (which often overpower chutneys) sets this apart from standard recipes. The clean, refreshing taste of this one makes it a perfect foil for grilled meats. It is also an excellent topping for vanilla bean ice cream.

Ingredients

*1 orange, unpeeled, cut into 1/2 inch pieces
*1 lemon, unpeeled, cut into 1/2 inch pieces
*1 lime, unpeeled, cut into 1/2 inch pieces
*1 large pineapple, peeled, core removed, and cut into 1-inch long and 1/4 inch wide pieces
*1 lb. rhubarb, sliced 1/8 inch thick
* 1 pint strawberries,stemmed, sliced 1/8 inch thick
*1/2 cup tightly packed light brown sugar
*1/2 cup granulated sugar
*1/4 cup cider vinegar
*1/4 cup water

Instructions

In a food processor, with metal blade, process the citrus fruit with 1/2 cup pineapple, 1/2 cup rhubarb, and 1/4 cup strawberries. Pulse for 2 minutes, scraping down sides as necessary.

Heat the pureed fruit with both sugars, vinegar, and water in a 2 1/2 Qt. stainless steel saucepan over medium heat. When the mixture begins to boil, lower the heat and allow to simmer for 30 - 35 minutes, until thickened.

Add the remaining rhubarb to the thickened fruit mixture and heat for an additional 3 minutes. Tranfer the mixture to a large stainless steel bowl. Fold in the remaining pineapple and strawberries. Cool the chutney by placing the bowl it's in, in an ice water bath that surrounds the surface of the bowl almost completely, and stirring frequently with a stainless steel spoon left in the mixture. When cool, refrigerate for 12 hours before using.

mangia!'s picture

(post #25644, reply #6 of 9)

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Take out the pie, add hot fudge, and I'm with you!

Cleaver's picture

(post #25644, reply #7 of 9)

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I hate to admit this, but I'm not exactly sure how many it makes. I'm either doubling or tripling, using my "bakery" tins, crappy home tins...bla, bla, bla. I think if you triple the recipe it fills 1 "bakery" slab of muffin tins. 30 huge muffins? Sorry. I'm going to bake a batch (or 4) tomorrow, so I'll report back as to how many it really makes.

Cleaver

Smittyroo_'s picture

(post #25644, reply #8 of 9)

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heres a couple of sites you might find interesting..http://melissasrhubarbwine.com/ http://members.tripod.com/~Rhubarb4/Book.of.Rhubarb

Jean_'s picture

(post #25644, reply #9 of 9)

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DD and I made rhubarb pie this past weekend using recipe from latest Joy of Cooking. Used orange zest -- was delish. A big hit even with the teenage bunch. Great with vanilla ice cream!