Quoted message said:My name is Connie Chapman
I live in Southampton UK
I would vlike to get more inpu in terms of rhubarb recepies, could you
help
This should get you started, Connie!
Low-fat Rhubarb Muffins
Rhubarb And Pear Compote
Chilled Rhubarb Soup
Rhubarb Dream
Rhubarb Crisp
Fabulous Rhubarb Cake
Go Anywhere Rhubarb Squares
Rhubarb Relish
Rhubarb Chutney
Low-Fat Rhubarb Muffins
1/1/2 cups brown sugar
3-1/2 Tablespoons oil
1 egg
2 teaspoons vanilla
2 cups finely diced rhubarb
1 cup buttermilk
1/2 cup nuts (optional)
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon cinnamon
Topping
1/3 cup white sugar
1-1/2 teaspoon cinnamon
1 Tablespoon melted butter or margarine
Combine and mix well: brown sugar, oil, egg and vanilla. Stir in rhubarb,
buttermilk and chopped nuts. Combine in separate bowl: flour, baking powder,
baking soda, salt, ginger and 1/2 teaspoon cinnamon. Add dry ingredients to
rhubarb mixture and stir just to moisten. Fill muffin tins. Combine white
sugar, 1-1/2 teaspoon cinnamon and butter to topping. Sprinkle topping over
batter in tins. Press gently into batter. Bake for 15 to 20 minutes in a
375-degree oven.
Rhubarb And Pear Compote
Any extras are great cold for breakfast. As an alternative to the vanilla
ice cream, top with sour cream or lowfat yogurt for a lighter
interpretation.
1/4 cup dry red wine
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon ground allspice
2 Bartlett pears, peeled, cut lengthwise into eights, cored and cut
crosswise into 1-inch pieces
10 ounces rhubarb, trimmed, cut into 1-inch pieces
Vanilla ice cream
Bring first 3 ingredients to simmer in heavy medium saucepan over medium-low
heat, stirring until sugar dissolves. Mix in rhubarb. Cover and simmer until
rhubarb and pears are just tender, stirring occasionally, about 8 minutes.
Spoon warm compote into bowls. Top with ice cream and serve. 2 Servings; can
be doubled or tripled.
Chilled Rhubarb Soup
1 pint Fresh strawberries
3 cups Sliced fresh or frozen rhubarb -- , 1/2 inch pi
1 1/4 cups Orange juice
1/2 cup To 1 cup Sugar
Sliced oranges Sliced kiwifruit AND/OR additional strawberries, optional In a
3 quart saucepan, bring strawberries, rhubarb and orange juice to a boil.
Reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in sugar
to taste. In a blender or food processor, blend half the fruit mixture at a
time until smooth. Chill. To serve, spoon into soup bowls and if desired,
garnish with oranges, kiwi and/or strawberries. Yield: About 1 quart.
Rhubarb Dream
Crust:
1 cup Flour
5 Tbsp Sugar
1/4 cup Butter
Topping:
2 Eggs
1 1/2 cup Sugar
1/4 cup Flour
1/4 tsp Salt
2 cup Rhubarb; fresh, diced
Preheat oven to 350F. Blend crust ingredients. Press into ungreased 9" x 9"
pan. Mix topping ingredients and spoon over crust. Bake at 350F for about 30
minutes or till crust is golden brown.
Rhubarb Crisp
4-6 Cups Rhubarb cut into 1/4 - 1/2 inch pieces
3/4 cup sugar
3/4 cup sugar (another)
3/4 cup flour
Topping:
3/4 cup flour
1 stick butter
1 Tablespoon ground cinnamon.
3/4 cup oatmeal
1/2 cup dark brown sugar
Cut Rhubarb into 1/4 - 1/2 inch pieces. Cover with 3/4 cup sugar and let
stand 1 hour Add another 3/4 cup sugar and flour and mix. Dump into a
buttered dish. Make topping: Mix flour, butter, ground cinnamon. Process in
food processor as pastry dough. Pour into a bowl and mix with oatmeal and
dark brown sugar. Cumble together. Put on top of rhubarb. Bake in preheated
oven at 375 deg F for 45 to 60 minutes (until top is crisp and rhubarb is
tender)
Fabulous Rhubarb Cake
1 1/2 cups raw Rhubarb cut fine
1 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup butter or margarine
1 cup applesauce
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 cups flour
In large mixing bowl cream sugars and butter, add egg and salt. Stir in
applesauce, soda, vanilla, and flour. Add rhubarb. Pour in prepared
9x13x2-inch baking pan and sprinkle with 1/4 cup white sugar and 1 tsp.
cinnamon. Bake at 375-degrees for 30 to 35 minutes. The cake is very moist
and needs no frosting.
Go Anywhere Rhubarb Squares
1 cup flour
1/3 cup powdered sugar
1/3 cup butter
Filling:
1 cup sugar
1/4 cup flour
2 eggs, lightly beaten
1 tsp. vanilla
3 cup finely chopped fresh or frozen rhubarb
Combine flour and powdered sugar; cut in butter until mixture resembles
coarse crumbs. Press into the bottom of a greased 11-inch x 7-inch x 2-inch
baking pan. Bake at 350 degrees F for 12 minutes. For filling, combine first
four ingredients. Stir in rhubarb; pour over warm crust. Bake at 350 degrees
F for 35-40 minutes or until toothpick comes out clean. Cool on wire rack.
Serve warm if desired. Store in refrigerator.
Rhubarb Relish
2 cup finely chopped fresh or frozen rhubarb
2 cup finely chopped onion
2 1/2 cup packed brown sugar
1 cup vinegar
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. pepper
Combine all ingredients in a saucepan. Cook over medium heat for 30 minutes
or until thickened, stirring occasionally. Cool; store in the refrigerator.
Makes a nice condiment for poultry, pork or beef.
Rhubarb Chutney
3 cups Rhubarb -- sliced
1 cup Cider vinegar
1 cup dark brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon Allspice
1/2 teaspoon dry mustard
1/2 teaspoon Cinnamon
1/4 teaspoon Garlic powder
8 oz Dates -- chopped
1/2 cup Raisins
3 cups Apples -- peeled and chopped
In 2 quart glass bowl combine rhubarb, vinegar, brown sugar, ginger,
allspice, mustard. Microwave on high for 6 minutes or until boiling. Add
dates, raisins, and apples. Do not cover. Microwave on high 6 minutes. Stir
and microwave 6 more minutes. Stirring occasionally, let stand till barely
warm. Spoon into jars and refrigerate. Will thicken.
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