Our 10 most popular recipes for the month delivered right to your inbox!
One of the best things about spring is the arrival of rhubarb. The tart fruit is perfect in desserts but can be equally delicous when it's made into a chutney and paired with pork. Personally, I'm partial to anything made with rhubarb and strawberries together. That may be one reason I loved the Gluten-Free Rhubarb Bars that we featured in CW's April/May issue. Gluten-free or not they're just delicious! What is your favorite way to use rhubarb?
This recipe was given to me by a relative who acquired it from a friend. I ate the pie at the friends house and the relative said she would give me the recipe. The pie is awesome. You don't even know there is rhubarb in it. While you are eating you are trying to figure out what all the ingredients are in while you are enjoying it.
Peachy Rhubarb Pie
1 8 1/2 oz. can peaches, chopped and reserve the syrup
2 cup rhubarb, chopped, fresh or frozen
1 cup sugar
1/4 cup coconut
3 Tablespoon tapioca
1 tsp vanilla
Place peaches and some syrup in a bowl. Add rhubarb, sugar, coconut, tapioca and vanilla. Place in a dough pie crust, dot with butter, and top with another pie crust. Bake for 1 hour.
Strawberry Rhubarb Sauce
1/3 to 1/2 cup sugar depending on desired sweetness
1/3 cup water
1 pound fresh rhubarb
1 quart strawberries
1/2 Tablespoon Lemon Juice
Method:In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until very tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool slightly before serving. It's great served warm or cold.
Cut fresh rhubarb from the garden. Peel and chop enough to line a bottom of a baking dish. About 3 cups.
Sprinkle a 1/4 cup sugar over the top of the rhubarb.
Sprinkle about a tsp cinnamon on top of the rhubarb and sugar.
Dot with a Tblspoon of butter slivered and laid different places on top of rhubarb, sugar, and cinnamon mixture.
In a bowl
2/3 cup of flour, dash of salt, 1/4 tsp baking soda, 2/3 cup oatmeal, 1/3 cup sugar and a 1/4 cup soft butter or shortening. Mix together and dollop on top of rhubarb mixture. Bake at 350 for 30 to 40 minutes. Until rhubarb is soft and crumble topping is brown. Enjoy eating it while it's warm. Can be enjoyed plain or with milk, or with ice cream. Refrigerate leftovers.
Wendy, I don't think about rhubard very much; in fact, I think we tend to forget about it. I rarely see it in the stores here in Texas. However, my Mom's recipe for Rhubarb Upside Down Pudding is the very best. The first time she prepared this pudding was for a family dinner. Everyone teased her about it but my son gobbled it down. He loved it. Actually, we all loved it.
Here is her Rhubarb Upside-Down Pudding
3 cups diced rhubarbAll purpose flour1 cup honey2 teaspoons grated orange rind1 1/2 teaspoons ground cinnamon2 teaspoons baking powder1/2 teaspoon salt1/4 cup shortening1 egg, beaten3 tablespoons each milk and orange juiceLight cream (opt.)
Mix rhubarb, 1 1/2 tablespoons flour, 1 cup honey, orange rind, and cinnamon. Put into a well-greased 8-inch square baking pan. Mix 1 cup flour, baking powder, and salt. Cut in shortening. Mix 2 tablespoons honey, egg, and milk. Add to flour-shortening mixture and stir only until dry ingredients are moistened. Spread on rhubarb and bake in preheated 350º oven for 25 minutes.
Mix 1 tablespoon honey and orange juice and drizzle over cake. Bake about 15 minutes longer. Turn out and serve warm with cream, if desired.
It's really yummy.
Land of the Free....because of the Brave
Proud Field Editor for Taste of Home and Simple and Delicious
Lots of rhubarb growing in my yard. Have made some goodies and shared the rhubarb with my neighbors.
My family likes Rhubarb Custard Pie, Rhubarb Torte with a Meringue Topping and Rhubarb Bars. I make the sauce with Splenda for me.
1 c. flour
5 Tblspn. confectioners’ sugar
½ c. butter OR margarine
¼ c. flour
1 c. sugar
3/4 tsp. salt
2 eggs, beaten
2 c. rhubarb, finely chopped
CRUST: Mix first three ingredients for crust. Sift flour and
sugar together in a bowl. Cut in butter as for pie crust.Blend
and press into a 7 x 11 baking pan. Bake 15 minutes at 350º.
TOPPING: Blend rest of the ingredients for the topping.
Blend flour, sugar and salt. Add beaten eggs and rhubarb all
at once. Mix and spread over crust. Return to oven for about
Do not over beat eggs. Mixture has illusion of custard pie.
These look like great recipes to use rhubarb. I love the fact that they are simple comfort food-like recipes. It sounds like this could be a good feature idea for next spring.
I usually only like rhubarb when it is combined with strawberries.
My uncle hated rhubarb. My grandmother had instlled in her children that you eat what is put in front of you, especially when you are a guest at someone's house. One day he did some work for a neighbor and she fed him dinner with Rhubarb pie for dessert. He gagged it down pretty fast, most likely to limit the time it was in his mouth. The neighbor was so happy with what she thought was his enthusiasm for her pie that she cut him another big slice.
We lost our rhubarb plants a few years back when a (much-needed in Wisconsin) garage went up. It had been awhile since I made anything with rhubarb, but a co-worker brought in some lovely stalks on Tuesday.
Seeing a few left when I headed out, I took some and made rhubarb crisp for dessert that night. My older son, predictably, refused to try it -- he's not fond of crisps in general. My husband and younger son were a little skeptical, but hungry, and tried it, then went back for seconds. They had me hide the covered pan in the fridge that night and then bring it out yesterday morning so they could have it for breakfast. :)
I have 2 favorite recipes, one is Jolene's Rhubarb Crunch, I'm sure she has it in her favorites folder, it is SO addictive, you snitch a little every time you pass by, the other is Upside down rhubarb cake, I found it in Quick Cooking many years ago.
Rhubarb Upside-Down Cake
5 cups cut, fresh or frozen rhubarb, thawed and drained.
1 pkg. 6 oz. strawberry jello
1/2 C. sugar
2 C. mini marshmallows
1 pkg, white or yellow cake mix (I use white)
Place rhubarb in a greased 13x9 baking pan. Sprinkle with the jello and sugar, then top with marshmallows.
Prepare cake mix according to pkg directions and pour batter over marshmallows. Bake at 350 for approximately 50 minutes or until toothpick comes out clean, Serve by cutting pieces and as you take out of pan invert onto plate.
© Reiman Media Group, LLC., 2013