List all recipes for: Rhubarb
Basic Rhubarb Puree
1 pound rhubarb, trimmed and cut into 1-inch pieces (about 3 cups)
1/2 to 3/4 cup sugar
Put the rhubarb in a saucepan, sprinkle with sugar, cover and place over low heat. No water is necessary. When liquid just covers the bottom of the pan -- only 2 or 3 minutes -- raise the heat to medium and bring to a simmer. Uncover and continue to simmer until rhubarb is as tender as desired. After about 10 minutes it will break up into a rough puree simply by stirring and mashing it a bit with a wooden spoon. Do not stir if you want it to remain chunky; shake the pan to mix. Serve chilled, as is or with heavy cream, whipped cream, ice cream or sorbet.
Note: White sugar is the usual, but I’ve tried brown sugar and it adds a wonderful caramel note.
Grilled Chicken with Rhubarb Relish
Relish
3 cups diced rhubarb
3/4 cup sugar
1 tablespoon grated orange zest
1 cup orange juice
1 or 2 jalapeno peppers, seeded and chopped
2 shallots minced
Place all relish ingredients in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring every so often, for about 10 minutes or until mixture thickens. Cool
Chicken
6 boneless, skinless chicken breast halves
salt and pepper
1 tablespoon fresh lemon juice
Olive oil
Preheat the grill. Sprinkle chicken with salt and pepper. Brush with lemon juice and oil. Grill about 6 minutes per side. Serve with rhubarb relish.
Grilled Oysters with Rhubarb-Ginger Compote
2 rhubarb stalks, thinly sliced
1 shallot, minced
1 teaspoon grated fresh gingerroot
2 tablespoons mirin (Japanese sweet cooking wine) or sherry
2 tablespoons white wine
12 freshly shucked oysters
1 tablespoon olive oil
Combine all compote ingredients in a non-reactive saucepan. Cook over medium heat, stirring often, until the rhubarb has softened and the compote has a thick, sauce-like consistency. Set aside. Brush the oysters lightly with olive oil and grill over a hot flame for about 3 minutes on each side until the oysters are just heated through. To serve, spoon some of the compote onto each plate and arrange 3 oysters in the center
Rhubarb Bread
Cream together:
1/3 cup butter
1 ¼ cup brown sugar
Add
2 eggs
¼ cup milk
1 teaspoon vanilla
Combine 2 cups flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Add dry ingredients to wet and fold in 1 ½ cups chopped rhubarb. Bake at 325 degrees in greased and floured bread pans. You can use more rhubarb if you like or add ½ chopped pecans or other nuts along with the rhubarb.
Rhubarb Chutney
This makes a delicious appetizer when you top softened brie cheese with it and serve with good rustic bread or crackers. Or serve it alongside grilled pork.
2/3 cup apple cider vinegar
1 1/2 cups packed light brown sugar
8 cups rhubarb, cut into 1/2 inch pieces
1 cup golden raisins
1/4 cup peeled and finely chopped fresh ginger
3 garlic cloves, minced
1/4 teaspoon salt
12 black peppercorns
Place vinegar and sugar in a nonreactive saucepan, bring to a boil over medium high heat. Add rhubarb and all remaining ingredients. Simmer, uncovered stirring occasionally, until rhubarb is tender and mixture thickens, 6 to 8 minutes. Cool completely. Store in refrigerator. Bring to room temperature before serving.
Rhubarb Crisp
3 cups rhubarb, cut into 1/4 inch slices
3/4 cup honey
3 cups organic regular oatmeal
1/2 cup flour
1 cup brown sugar
2 teaspoons cinnamon
1 teaspoon salt
1 cup butter, at room temperature and cut into small bits
Preheat oven to 375 degrees. Put a rimmed baking sheet into the oven. Place the rhubarb in a 8 inch square pan and drizzle the honey evenly over. Mix the oatmeal, flour, brown sugar, cinnamon and salt in a large bowl. Place the butter in the bowl and with your hands mix the butter into the oatmeal mixture until there is virtually no dry mix in the bottom of the bowl. Then sprinkle evenly onto the rhubarb. Place the pan on the baking sheet and bake for about 1 hour, until the juices are bubbling through the topping and the topping is nicely brown. Serve hot, room temperature or cold with vanilla ice cream. Or have it for breakfast with a little half and half poured over....
Rhubarb Crunch
1 cup flour
¾ cup rolled oats
½ cup brown sugar
1 tsp ground cinnamon
½ cup melted butter
4 cups fresh rhubarb, diced
1 cup granulated sugar
1 tbsp cornstarch
1 cup water
1 tsp vanilla
Preheat oven to 350 degrees.
Mix flour, oatmeal, brown sugar and cinnamon in a bowl, stir in butter, mixing well. Press half the mixture into an ungreased 9 inch square pan. Top with rhubarb.
Mix granulated sugar and cornstarch in a medium saucepan. Stir in water and vanilla. Cook over medium heat until thick and clear. Pour over rhubarb. Sprinkle evenly with remaining crumb mixture. Bake 1 hour. Serve hot or cold, with vanilla ice cream.
Rhubarb Custard Pie
Makes 1 9-inch pie
1 to 1 ½ cups granulated sugar, depending on tartness
½ cup all purpose flour
Dash of ground cinnamon
Dash of ground nutmeg
Pinch of salt
3 eggs, slightly beaten
6 cups rhubarb, sliced into similar size pieces
Pastry for 1 double crust pie
2 tablespoons butter, cut in small pieces
Preheat oven to 400 degrees. In a large mixing bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add beaten eggs and rhubarb, tossing to coat. Pour into pastry lined pie plate. Dot with butter and top with lattice crust. Bake for 50 to 60 minutes, until filling bubbles and crust is golden brown.
Rhubarb Ice Cream
1 ½ cups granulated sugar
1 tablespoon water
1 tablespoon finely shredded fresh orange peel
6 cups fresh rhubarb, cut into ½ inch pieces
6 cups heavy whipping cream
1 cup granulated sugar
2 teaspoons vanilla
Mix sugar, water and orange peel in a saucepan to blend, bring to a boil. Stir in rhubarb. Reduce heat and simmer uncovered until rhubarb is tender and mixture is thickened. Cool and refrigerate until thoroughly chilled.
Heat whipping cream in a saucepan over medium heat until bubbles begin to appear around the edge of the pan. Slowly add sugar and cook stirring constantly about 3 minutes until sugar is dissolved. Immediately place the saucepan in a pan filled with ice and water. Cool to room temperature (be careful to not splash water into the cream!) Stir in vanilla, then chill in refrigerator at least 4 hours or until thoroughly chilled. Stir in 3 cups of the rhubarb sauce. Freeze in a 1 gallon ice cream freezer, according to manufacturer’s directions.
Rhubarb Ketchup
A delicious and different ketchup for anything from french fries to fine cheese!
4 cups trimmed, chopped rhubarb
1 cup chopped red onion
1/4 cup golden raisins
3/4 cup sugar
1/2 cup each cider vinegar and orange juice
2 teaspoons finely grated orange zest
1 tablespoon peeled, finely grated ginger
1/2 teaspoon each ground cinnamon, whole yellow mustard seeds and kosher salt
1/8 teaspoon ground cloves
Stir all ingredients together in a large, non reactive saucepan, bring to a boil over medium high heat. Remove pan from heat, cover and set aside 30 minutes. Return pan to stove and cook over medium heat until rhubarb is very tender and liquid is thick enough to coat back of a spoon, about 10 minutes. Remove from heat. Stir in 2 tablespoons ruby port. Cool to room temperature. Store in refrigerator.
Rhubarb Sauce
Wash, trim and cut into ½ inch lengths the rhubarb. Put in a pan with ½ cup orange juice and 4 tablespoons sugar. Bring to a simmer and cook gently until the rhubarb and tender but still holding their shape (10 minutes or less). Taste and add more sugar if necessary. Remember, rhubarb should be a little tart!
Add a few strawberries, cut into quarters as you take the rhubarb off the heat for an even milder taste. Cooled, this makes a wonderful breakfast with a little cream or ice cream (Rob’s favorite) and some whole wheat toast.
Rhubarb Strawberry Sorbet
3/4 pound rhubarb
3/4 cup sugar
10 ounces fresh, sweet strawberries
1/2 teaspoon freshly squeezed lemon juice
Cut the rhubarb into half inch pieces. In a medium, nonreactive saucepan, add the rhubarb , sugar, and 2/3 cup water and over medium high heat, bring to a boil. Lower heat to maintain a simmer, cover and cook until rhubarb is tender, about 5 minutes. Cool to room temperature. Slice the strawberries and add to a food process with the cooked rhubarb and lemon juice. Puree until smooth. Chill mixture in the refrigerator for several hours or overnight. Freeze in an ice cream maker according to manufacturer's directions.
Rhubarb Strawberry Sorbet
3/4 pound rhubarb
3/4 cup sugar
10 ounces fresh, sweet strawberries
1/2 teaspoon freshly squeezed lemon juice
Cut the rhubarb into half inch pieces. In a medium, nonreactive saucepan, add the rhubarb , sugar, and 2/3 cup water and over medium high heat, bring to a boil. Lower heat to maintain a simmer, cover and cook until rhubarb is tender, about 5 minutes. Cool to room temperature. Slice the strawberries and add to a food process with the cooked rhubarb and lemon juice. Puree until smooth. Chill mixture in the refrigerator for several hours or overnight. Freeze in an ice cream maker according to manufacturer's directions.
Rhubarb-Applesauce Muffins
2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/3 cups packed brown sugar
1 1/4 cups applesauce
1/2 cups canola oil
2 cups rhubarb, cut into 1/4 inch pieces
Cinnamon and brown sugar, for topping (so good, but ok, it is optional...)
Preheat oven to 400 degrees. Butter or oil muffin tins (18 cups) or use silicone cups or paper liners. Combine flours, baking powder, cinnamon, baking soda and salt. Beat eggs until foamy using a whisk. Whisk in brown sugar, applesauce and canola oil. Pour egg mixture into flour moisture. Stir until batter is combined but still slightly lumpy. Don't over mix. Gently stir in rhubarb. Divide batter among the cups, sprinkle a pinch of cinnamon and brown sugar over and bake 15 minutes or until muffins spring back when touched.
