Got Rhubarb?

-L. said:

Damsel said:

Rhubarb Cobbler
Sour Cream Rhubarb Pie (strawberries optional)
Meringue (for pie)

Ok, what about strawberry rhubarb pie without the sour cream? Anyone
have a recipe that's really good (and not too [censored]?)

The sour cream is what mellows the flavors in this pie. 🙂

Carol

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FREECYCLEMOM said:

I have to limit myself. I love it, but I'm diabetic. 🙁

I make a rhubarb sauce based on my mom's sour cream rhubarb pie filling,
but sweetened with Splenda. Not bad at all! Rhubarb by itself isn't all
that carby.

Carol

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Janet Bostwick said:

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

"Food For Thought" <[email hidden]> wrote in message
news:[email hidden]...
>
> Can I eat it the way I did as a kid? As in....wetting the end by
> biting it....and then continually dipping it into the family sugar bowl
> while munching away happily til it's all gone ?? Not very hygienic,
> mind!! To me, rhubarb is celery with an education!!
>
Boy, you sure didn't get it right--you sprinkle it with salt. Sheesh!

What planet are *you* from? ROFLMAO!

My folks never told me, but I was always suspicious because she used salt on
fruits and he used sugar. ;o}

Hmmm ... this explains many, many things. 😉

Carol

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CLICK DAILY TO FEED THE HUNGRY
United States:
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Food For Thought said:

Quoted message said:

Boy, you sure didn't get it right--you sprinkle it with salt

mmmmm! I put salt AND pepper on my fruits. Namely pineapple and
melons! *runs and hides*

I grew up eating pepper on cantaloupe...wouldn't think of eating it without.

Bubba

--
You wanna measure, or you wanna cook?

In article <[email hidden]>, "Janet Bostwick"

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I do got rhubarb. :-) For Gingered Rhubarb Jam and Rhubarb Jam with
Strawberry Juice (2 batches). And possibly Rhubarb Mango Jam this
evening. But not for Rhubarb Custard Cake. '-)
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi
Sheraton

I've got the rhubarb, but no recipe for Rhubarb Custard Cake--sounds
delish,
would you share the recipe please?
Janet

You haven't been paying attention, Janet. If you make the full
recipe, make certain your pan is at least 2-1/2" deep -- 3" is better.
If it's only two inches, take out about a half cup of the batter before
proceeding with the rhubarb, sugar, and cream.

* Exported from MasterCook Mac *

Rhubarb Custard Cake

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Two-layer yellow cake mix
4 cups chopped rhubarb
1 cup granulated sugar
1 pint whipping cream (2 cups)

Prepare batter for cake mix according to package directions; turn into
greased and floured 9x13² pan. Dump the chopped rhubarb on top of the
cake batter. Sprinkle the sugar on top of the rhubarb. Pour the
whipping cream (unwhipped) over the sugar. Bake at 350° for 50-60
minutes, until cake springs back when lightly touched.

Cream, sugar, and rhubarb sink to bottom, forming a custard layer.
Makes 1-18 (depending on how you cut it!!) dee-vine servings.
- - - - - - - - - - - - - - - - - -
NOTES : Source: Star Tribune Taste Section 5/25/88. Halve the recipe
(Jiffy one-layer cake mix) and use a 9² square pan; bake ±45 minutes.
(5/16/95.)

_____
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, "Janet Bostwick"

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I do got rhubarb. :-) For Gingered Rhubarb Jam and Rhubarb Jam with
Strawberry Juice (2 batches). And possibly Rhubarb Mango Jam this
evening. But not for Rhubarb Custard Cake. '-)
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi
Sheraton

I've got the rhubarb, but no recipe for Rhubarb Custard Cake--sounds
delish,
would you share the recipe please?
Janet

You haven't been paying attention, Janet. If you make the full
recipe, make certain your pan is at least 2-1/2" deep -- 3" is better.
If it's only two inches, take out about a half cup of the batter before
proceeding with the rhubarb, sugar, and cream.

Thanks, Barb. You're right, I've missed a lot of reading--work has been
beastly the last month or so.
Janet

FREECYCLEMOM said:

LOL. I have to limit myself. I love it, but I'm diabetic. 🙁

You can do it with artificial sweetener. It is rather dull
tasting, if you just use Splenda, but if you add a little packet
of stevia or something it tastes pretty normal.

--
Jean B.

Bubba said:

I grew up eating pepper on cantaloupe...wouldn't think of eating it without.

This thread is getting really frightening. 😉

Carol

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try it, you'll like it

"Damsel" <[email hidden]> wrote in message
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Quoted message said:

Bubba said:

I grew up eating pepper on cantaloupe...wouldn't think of eating it
without.

This thread is getting really frightening. 😉

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
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http://www.thehungersite.com/

Damsel <[email hidden]> wrote in
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Quoted message said:

enigma said:

Boo brought me a rhubarb umbrella today (he was out egg-
hunting & it was drizzling). this was one HUGE stalk of
rhubarb, almost as tall as he is (around 42"😉 & it weighed
just over a pound after i trimmed off the leaf.
it became part of a ginger rhubarb crunch...

That sounds fabulous! Will you share the recipe?

sure... but i need to work on the 'crunch' part. i'm not too
impressed with the version in the recipe.
i adlibbed some notes.

Gingered Rhubarb Crunch

2.5 pounds fresh rhubarb
4 lumps ginger in syrup or crystalized ginger, each about 3/4
inch in diameter (or 4 huge spoonfuls of Trappist Ginger
Preserves & a half teaspoon of powdered ginger)
1 cup sugar
3 Tbsp cornstarch

crumb topping:
1 cup flour
1 cup sugar
1 pinch salt
3/4 cup chilled unsalted butter, cut in small pieces

preheat oven to 375
rinse rhubarb & pat dry. trim off leaves & root ends. cut
stalks into 1" pieces (older stalks cut lengthwise & then in
pieces) & place in a large bowl.
coarsely chop the ginger & mix with the rhubarb.
sift together the sugar & cornstarch; toss with the rhubarb.
transfer to a 2.5 quart shallow baking dish (9 x 13 pyrex
works fine). set aside.
the topping: combine flour, sugar & salt in food processor;
pulse a few times to mix. add chilled butter & processuntill
the mixture turns crumbly, just a few seconds. sprinkle the
crumb topping over the rhubarb. bake until the topping turns
golden brown & the rhubarb is bubbling.
good warm with ice cream.

lee

"Damsel" <[email hidden]> wrote in message
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Quoted message said:

Janet Bostwick said:

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Janet Bostwick" <[email hidden]> said:

>"Food For Thought" <[email hidden]> wrote in message
>news:[email hidden]...
>>
>> Can I eat it the way I did as a kid? As in....wetting the end by
>> biting it....and then continually dipping it into the family sugar
>> bowl
>> while munching away happily til it's all gone ?? Not very hygienic,
>> mind!! To me, rhubarb is celery with an education!!
>>
>Boy, you sure didn't get it right--you sprinkle it with salt. Sheesh!

What planet are *you* from? ROFLMAO!

My folks never told me, but I was always suspicious because she used salt
on
fruits and he used sugar. ;o}

Hmmm ... this explains many, many things. 😉

Carol

No kidding--how can anyone expect to be normal with a background like that?
;o{

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Food For Thought said:

mmmmm! I put salt AND pepper on my fruits. Namely pineapple and
melons! *runs and hides*

Sick, sick, sick! 😉

Carol, who's making Barb's Rhubarb Custard Cake tomorrow

--
CLICK DAILY TO FEED THE HUNGRY
United States:
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Bring me some, you're close enough! Gawd, I LOVE that cake, it is sooooo
good.

Lynne A
[email hidden]

enigma said:

Damsel <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

That sounds fabulous! Will you share the recipe?

sure... but i need to work on the 'crunch' part. i'm not too
impressed with the version in the recipe.

Gingered Rhubarb Crunch

2.5 pounds fresh rhubarb
4 lumps ginger in syrup or crystalized ginger, each about 3/4
inch in diameter (or 4 huge spoonfuls of Trappist Ginger
Preserves & a half teaspoon of powdered ginger)

<SNIP>

I think that's gonna be too gingery for us, but I may try a toned-down
version. It sounds good. Have you thought about adding oatmeal to the
topping? Wondering if that would help with the crunch factor.

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

Lynne A said:

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Carol, who's making Barb's Rhubarb Custard Cake tomorrow

Bring me some, you're close enough! Gawd, I LOVE that cake, it is sooooo
good.

It's fresh out of the oven. I'll make a full report in the morning (or
early afternoon) when I wake up. 🙂

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

Damsel <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

enigma said:

Damsel <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

That sounds fabulous! Will you share the recipe?

sure... but i need to work on the 'crunch' part. i'm not
too
impressed with the version in the recipe.

Gingered Rhubarb Crunch

2.5 pounds fresh rhubarb
4 lumps ginger in syrup or crystalized ginger, each about
3/4 inch in diameter (or 4 huge spoonfuls of Trappist
Ginger Preserves & a half teaspoon of powdered ginger)

<SNIP>

I think that's gonna be too gingery for us, but I may try a
toned-down version. It sounds good. Have you thought
about adding oatmeal to the topping? Wondering if that
would help with the crunch factor.

i was wondering the same thing... but all i have is steel cut
oats right now. that might be a bit *too* crunchy 🙂
i admit to being a ginger addict, so feel free to adjust to
taste.
lee

Can I ask a gardening question for the rhubarb?

I have ... about 15 or so stalks... and have been using it regularly.

I'm afraid I'm going to run out!!!

How can I get it to .... increase in number of plants in the coming
years? I moved into this house 3 years ago, and it was already there.
So I'm clueless.

TIA

cary

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lynne A said:

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Carol, who's making Barb's Rhubarb Custard Cake tomorrow

Bring me some, you're close enough! Gawd, I LOVE that cake, it is sooooo
good.

It's fresh out of the oven. I'll make a full report in the morning (or
early afternoon) when I wake up. 🙂

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

I notice you did NOT bring my any for breffast, dammit! I don't DARE make
it unless I'm working and can share. No one else here wants it (my family
is a bunch of heathens), and I'd eat the whole lot by myself if it was here!

Lynne A
[email hidden]

Lynne A said:

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lynne A said:

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...
>
> Carol, who's making Barb's Rhubarb Custard Cake tomorrow

Bring me some, you're close enough! Gawd, I LOVE that cake, it is sooooo
good.

It's fresh out of the oven. I'll make a full report in the morning (or
early afternoon) when I wake up. 🙂

I notice you did NOT bring my any for breffast, dammit! I don't DARE make
it unless I'm working and can share. No one else here wants it (my family
is a bunch of heathens), and I'd eat the whole lot by myself if it was here!

I plan on making the cake with bananas for Saturday breakfast at the
cook-in. 🙂

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lynne A said:

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Lynne A" <[email hidden]> said:

>"Damsel" <[email hidden]> wrote in message
>news:[email hidden]...
>>
>> Carol, who's making Barb's Rhubarb Custard Cake tomorrow
>
>Bring me some, you're close enough! Gawd, I LOVE that cake, it is

sooooo

Quoted message said:

Quoted message said:

Quoted message said:

>good.

It's fresh out of the oven. I'll make a full report in the morning (or
early afternoon) when I wake up. 🙂

I notice you did NOT bring my any for breffast, dammit! I don't DARE

make

Quoted message said:

Quoted message said:

it unless I'm working and can share. No one else here wants it (my

family

Quoted message said:

Quoted message said:

is a bunch of heathens), and I'd eat the whole lot by myself if it was

here!

Quoted message said:

I plan on making the cake with bananas for Saturday breakfast at the
cook-in. 🙂

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

MMMMMMM!

Lynne A
[email hidden]

Just wondering - am I the only one here who considers
rhubarb to be an abomination? The ONLY reason
rhubarb has ever appeared in any garden I had anything
to do with is that once established (at our last house,
by the previous owner), it can't be killed by anything
short of thermonuclear weapons.

Rhubarb......ewwwwwwwwww....(shudder!)

Bob M.