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Alicia Wicklund
07/17/2012
Rhubarb is one of those go-to summer favorites that seem to make its way into any dish at any gathering. Most rhubarb dessert recipes I have seen include ingredients most kitchens have on hand.
Many of these no-fail recipes can be found in hometown cookbooks and have been passed down from generation to generation
There’s something about the tartness of rhubarb when mixed with something sweet that leaves you wanting another bite.
It’s nice to freeze some chopped rhubarb for later in the fall or winter when one might be having a small craving.
One of my favorite rhubarb containing recipes is my grandma’s refrigerator rhubarb jam. When visiting during the summer, she would bring (and still does) a quart mason jar over full of fresh jam.
Sometimes it would still be warm. But the best part of the jam was the orange candy slices she chopped and mixed in. If I were lucky there would be a few slices on top of my toast for breakfast the next day. But, most often, one of my sisters had secretly dug out the slices. The jam was still by far means, delicious.
Refrigerator Rhubarb Jam
6 c. diced rhubarb
5 c. sugar
A little water (1 Tbsp.)
2 pkg. orange slices (about 1 lb.)
Bring to a boil the first three ingredients. Boil for 20 minutes stirring frequently. Add orange slices and cook for 3 to 5 minutes longer. Cool and put in jars.
Country Rhubarb Pie
Crust:
1 9-in. pie crust
Filling:
1 c. sugar
3 T. flour
½ tsp. grated orange peel
3 eggs, slightly beaten
½ c. sour cream
3 ½ c. sliced fresh or frozen rhubarb
Topping:
¼ c. sugar
¼ c. butter
2 Tbsp. butter, softened
Preheat oven to 375°F. In a medium bowl, mix sugar, flour and orange peel. Stir in eggs and sour cream. Add rhubarb and toss gently. Spoon into crust.
Mix topping ingredients until crumbly. Sprinkle over filling. Bake for 50-60 minutes or until crust is light golden brown. Cool at least 3 hours. Keep refrigerated.
Rhubarb Punch
(non-alcoholic)
Rhubarb
1 3-oz. pkg. orange pineapple Jell-O
1 3-oz. pkg. raspberry Jell-O
1 3-oz. pkg. strawberry Jell-O
6 c. sugar
2 2-liter bottles of 7-Up
Fill 18 quart kettle ¾ full with chopped rhubarb. Cover with water. Put on lid and cook until tender. Strain juice through a cheesecloth. Once strained, there should be about two gallons of juice. Add Jell-O and sugar while hot. Chill.
When ready to serve, add 7-Up to taste or 1 quart of 7-Up to 2 quarts of juice.
Rhubarb Custard Cake
1 18-1/4-oz. pkg. yellow cake mix
4 c. chopped fresh or frozen rhubarb
1 c. sugar
1 c. heavy whipping cream
Whipped cream
Prepare cake batter according to package directions. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top.
Bake at 350°F for 40-50 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream. Refrigerate leftovers.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Rhubarb Berry Crumbles
Pudding:
1 ½ lbs. rhubarb, cut crosswise into ¼-in. thick slices
2 c. raspberries or sliced strawberries or a combination
1 ¼ c. sugar
2 Tbsp. instant tapioca
½ tsp. finely grated orange zest, plus 2 Tbsp. fresh orange juice
Pinch of salt
Crumble Topping:
6 Tbsp. unsalted butter, softened
¼ c. packed light-brown sugar
¼ tsp. finely grated orange zest
1 c. all-purpose flour
Vanilla yogurt, for serving (optional)
Preheat oven to 375°F. Stir together rhubarb, berries, sugar, tapioca, orange zest, orange juice and salt in a bowl. Let stand for 15 minutes, stirring occasionally.
Divide rhubarb mixture among six small ceramic baking dishes (1 c. capacity and 5 ½ in. in diameter.) Transfer baking dishes to a rimmed baking sheet lined with waxed paper.
In a separate bowl, mix with an electric mixer the butter, brown sugar and orange zest, if desired. Mix until creamy. Stir in flour and salt. Work mixture through fingers until it forms coarse crumbs.
Sprinkle with topping. Bake until topping turns golden brown and juices are bubbling, about 30 to 35 minutes. Let cool on sheet on a wire rack for 30 minutes. Serve with yogurt, if desired.