rhubarb recipes

[Guest guest]

Hi all! My friend sent me an email with these yummy-sounding

recipes! Thought I'd post it for all of you.

 

~Julie

 

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If you're looking for something rhubarbly different, you're in for a

pleasant surprise with sugar free rhubarb recipes, jams, and even a

frozen rhubarb daiquiri...

 

Rhubarb Spice Pancakes

Colorful and tasty, these pancakes are like rhubarb cake, only less

sweet. Try them for breakfast or dinner. To two cups of your favorite

pancake batter, fold in the following ingredients:

3/4 cup finely diced rhubarb

1/2 cup applesauce

1 tsp. ground cinnamon

1/2 tsp. ground ginger

Cook batter on a hot skillet and serve with yogurt, maple syrup or

your favorite fresh fruit, jam or jelly.

 

 

Sugar Free Rhubarb Pie

The thought of sugar free rhubarb recipes makes your lips pucker.

But, sugar free recipes that use rhubarb are easier than you think.

For example, take rhubarb cake recipes or rhubarb muffin recipes.

When directions call for sugar, replace it with fruit juice

concentrates or mild tasting fruit, such as pears or Delicious

apples. Here's a sugar free rhubarb pie recipe that will make you a

believer.

4 cups diced, raw rhubarb

2 cups diced peeled sweet apples, such as golden delicious

1/3 cup apple juice concentrate

1/4 cup unbleached flour

1 tsp. ground cinnamon 1 tablespoon grated orange rind

Line a pie pan with pie dough. Stir the rhubarb and diced apples

together and arrange them on top of the pie shell. Combine the

remaining ingredients and sprinkle them over the fruit. Dot with 2

tablespoons butter (optional). Cover the pie with well-pricked pie

dough or with a lattice. Bake the pie in a 450-degree oven for 10

minutes. Reduce the heat to 350 degrees and bake for 35 minutes or

until golden brown. Enjoy!

 

 

Rhubarb Jam Recipes

Rhubarb lends itself so well to jam and jelly recipes you wonder why

they're not sold in supermarkets. Here are two rhubarb jam recipes

that are extra easy--no thermometer, no pectin, just stir!

2 pounds chopped, raw rhubarb

8 3-inch strips lemon peel, about 1/4-inch wide (no white pulp, just

yellow peel)

1/2 cup water

2-1/2 cups sugar

Combine rhubarb, lemon peel and water in a heavy, non-aluminum 4-

quart saucepan. Bring to a boil, reduce heat to a simmer, cover and

cook gently for 30 minutes. Stir often. Turn up the heat and begin

adding sugar 1/2 cup at a time, waiting for the liquid to return to

the boil before adding more. continue cooking over a high heat,

stirring constantly. If the jam begins to splatter, turn the heat

down slightly. Cook and stir until the jam thickens and reduces to

about 3 cups (about 20 minutes).

 

Remove from heat and fill hot, sterilized 1/2-pint jars to within 1/8-

inch of the top. Wipe rims clean, attach new lids and screw caps on

tightly. Invert jars to the count of " 5 " or process in a boiling

water bath for 10 minutes. Makes 3 cups. (Note: Make only single

batches. Don't try to double or triple the amount).

Rhubarb Ginger Jam: Before cooking rhubarb, add 2 slices fresh ginger

root (the size of a quarter). Begin cooking. Remove ginger root

slices before adding sugar. At the end of the cooking period (when

it's getting good and thick) add 1/3 cup thinly sliced crystallized

(candied) ginger.

 

 

Frozen Rhubarb Daiquiris

Refreshing, and definitely rhubarb!

6 cups chopped raw or frozen rhubarb

1/2 cup water 1-1/2 cups sugar

1 2-liter bottle lemon-lime soda

1 12-oz. can limeaid or lemonade concentrate

1 to 1-1/2 cups white rum

Combine rhubarb and water and bring to a boil over medium heat. Stir

in sugar and heat until sugar is dissolved and rhubarb is soft.

Remove from heat and strain. Let the liquid come to room temperature.

Combine remaining ingredients, add rhubarb juice, and freeze. Stir

occasionally while mixture freezes. To serve, simple spoon frozen

daiquiris into glasses and top with a sprig of mint.

 

 

Rhubarb to the rescue: aphid spray and saving the ozone layer

Rhubarb's talents extend beyond pies and cakes. In fact, scientists

have discovered that the oxalic acid in rhubarb stems (the same stuff

that makes your lips pucker) can be used to scour cooking pots.

If aphids are pest in your garden, rhubarb can help. In her

book, " Slug Bread & Beheaded Thistles, " author Ellen Sandbeck

describes a unique use for rhubarb leaves--as an aphid spray. Here's

the recipe:

1) Chop 3 to 5 rhubarb leaves and add to a quart of water. 2) Boil

for 30 minutes.

3) Strain and add a dash of liquid, non-detergent, soap.

4) Fill spray bottle with liquid and use it on aphids.

Note: Because rhubarb leaves are poisonous, don't use this spray on

edible plants

[Guest guest]

Elchanan:

the only disappointment so far is that I haven't got any recipes. I took

your advice, and found that I should use it as I would use something lemony.

So, I'm thinking: maybe chop up some dates or dried apricots and mix with.

Or maybe chop it up and mix it with chopped up oranges and some dried

coconut.

 

I'm told this will last in the fridge for 5 days. This is going into day 2.

Maybe I can try a different tack with each stalk and see.

 

I am stilll up for recipes from anyone who has any ideas.

thanks

Margaret

Elchanan wrote:

> If you try eating it " straight " , you'll know right away

> what to do with it.

> (And sorry to disappoint :)

 

Margaret wrote:

> >I've just gotten 5 stalks of rhubarb from my CSA group.

> >What can I do with it?