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!
Rhubarb Fool
Rhubarb Mousse
Rhubarb Muffins
Impossible Rhubarb Streusel Pie
Rhubarb Swirl Salad
Rhubarb Upside Down Cake
Rhubarb Dump Cake
Cold Rhubarb Tea
Strawberry Rhubarb Lemonade
Rhubarb Fool
This is a lovely, low-fat version of a classic English fruit dessert.
8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch
slices, or 8 ounces frozen rhubarb, thawed
1/4 cup sugar
3 tablespoons orange juice
2 tablespoons Grand Marnier or other orange liqueur
1 cup low-fat vanilla yogurt
Bring rhubarb, sugar and orange juice to simmer in medium saucepan
over medium-low heat, stirring until sugar dissolves. Partially cover pan
and cook until rhubarb is very soft, about 6 minutes. Mix in Grand
Marnier. Refrigerate until cold, about 15 minutes.
Alternate layers of rhubarb mixture and yogurt in 2 large wine goblets or
dessert dishes. Using small knife, swirl mixtures together. Serve
immediately or refrigerate up to 1 hour.
2 Servings: can be doubled
Rhubarb Mousse
1/2 cup sugar
2 cup rhubarb, cut into 1/2 inch pieces
1 envelope unflavored gelatin
Several drops of red food color
3/4 cup water
8 oz. whipped topping
1/2 tsp finely shredded orange peel
In a small saucepan, combine sugar and gelatin. Stir in water and orange
peel. Cook and stir over low heat until gelatin is dissolved. Bring to
boiling; add rhubarb. Reduce heat and simmer covered for about 5 minutes or
until tender. Cool slightly. Pour mixture into blender or food processor. Add
red food color and process until smooth. Pour into a large mixing bowl and
chill until partially set. Fold in whipped cream and spoon into six dessert
dishes. cover and chill until firm.
Rhubarb Muffins
2 cups fresh or frozen rhubarb pieces
1 egg
1 cup milk
1 tsp lemon juice
1/2 cup vegetable oil
2-1/2 cups whole wheat flour
2 cups brown sugar
1 cup rolled oats
1 tsp each of cinnamon and baking soda
1/2 tsp salt
Oven 350f
Beat eggs lightly . then stir in milk, lemon juice and oil.
Measure flour, sugar, rolled, cinnamon, baking soda and salt
into a large mixing bowl. Stir with a fork until mixed, then
make a wekk in centre. Pour in egg mixture, , stirring just
until combined. Gently stir in rhubarb until evenly mixed.
Bake in muffin tins for 30-35 minutes
Impossible Rhubarb Streusel Pie
Streusel Topping
2 Tbsp Butter; firm
1/2 cup Bisquick
1/4 cup Brown sugar; packed
1/4 cup Nuts; chopped
Filling
16 oz Frozen rhubarb; thawed, drained
3/4 cup Milk
2 Eggs
1 cup Sugar
1/2 cup Bisquick
2 Tbsp Butter; softened
1 tsp Ground cinnamon
1/4 tsp Ground nutmeg
Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping; reserve.
Arrange rhubarb evenly in plate. Beat remaining ingredients until smooth 15
sec. on high in blender. Pour into plate. Sprinkle evenly with Streusel
Topping. Bake until knife inserted in center comes out clean, about 40
minutes. Serve with sweetened whipped cream if desired.
Streusel Topping
Cut butter into baking mix and brown sugar til crumbly;
stir in nuts.
Rhubarb Swirl Salad
3 cup rhubarb, chopped
3/4 cup sugar (use sugar substitute for this amount)
1 Tbsp. butter
1 (3 oz) pkg. sugar free strawberry Jello
1 (3 oz.) pkg. sugar free instant vanilla pudding
1-1/2 cup milk
1 (4 oz.) carton Cool Whip (lite)
1/4 tsp. vanilla
Cook rhubarb, sugar and butter for 10 minutes. Add strawberry Jello. Mix
well and let cool. Mix pudding and milk until thickened. Add Cool Whip and
vanilla. Put in a large bowl with cooled mixture and swirl. Chill well. Can
be used as a dessert on a graham cracker crust.
Rhubarb Upside Down Cake
5 cup prepared rhubarb, cut 1/2-inch pieces
1 cup sugar
1 (3 oz.) pkg. strawberry Jello
3 cup mini marshmallows
1 pkg. yellow cake mix
Prepare cake mix according to directions on package. Grease a 9x13 pan.
Arrange rhubarb in pan. Sprinkle with sugar and Jello (dry). Top with
marshmallows, spread cake batter over this. Bake at 350 degrees for 55
minutes.
Rhubarb Dump Cake
5 cups Rhubarb diced
1 cup Sugar
1 package Cake mix white
3 ounces Raspberry gelatin
3 cups Marshmallows, miniature
2 Eggs
Water as needed for mix
Arrange rhubarb in bottom of 9x13 pan. Sprinkle with sugar and gelatin.
Cover with marshmallows. Prepare cake mix using 2 eggs and required amount
of water. Spread batter over the mixture. Bake at 350 for 50-55 minutes.
Serve warm with whipped cream
8 servings
Cold Rhubarb Tea
4 cup Water
4 cup Rhubarb stalks with red skin, unpeeled and diced
3/4 cup Sugar
juice of 1 Lemon or orange;
zest of 1 Lemon or orange
Simmer rhubarb in water until very tender, about 20 minutes. Strain. Add
juice, zest (rind), and sugar. Stir until sugar has dissolved. Cool well and
serve over ice in tall, clear glasses.
Strawberry Rhubarb Lemonade
Makes about 7 cups or 6 servings
3 1/2 cups water
1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
two 3-inch strips of lemon zest removed with a vegetable peeler, plus
additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice
In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of
the zest, and the vanilla. Bring the mixture to a boil, stirring until the
sugar is dissolved and simmer it, covered, for 8 minutes. Stir in 1 cup of
the strawberries and boil the mixture, covered, for 2 minutes. Let the
mixture cool and strain it through a coarse sieve set over a pitcher,
pressing hard on the solids. Stir in the remaining 1 cup strawberries and the
lemon juice. Divide the lemonade among stemmed glasses filled with ice cubes
and garnish each glass with some of the additional zest.
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