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Old 05-22-2005, 06:21 PM   #1
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RHUBARB - an overlooked flavor?

Someone gave my Mother -in-law a Rhubarb plant some 40 years ago, which she planted and then ignored. I got it about 15 years ago and did much the same until B/W came up with a couple of great recipes. Far from the overrcooked tan slime my Mother used to serve as rhubarb when I was a kid, these are truly delicious and different, in my (never humble!) opinion.


EASY RHUBARB DESSERT

4 cups Rhubarb, coarsley chopped
1 3 oz okg Raspberry Gelatin
1/3 cup Sugar
1 18 oz pkg White, yellow or Orange cake mix. (The orange mix makes a delightfully unique flavor -ol' coot comment)

1 cup water
1/3 cup melted butter


Place rhubarb in greased 9x13 baking dish.

Sprinkle with gelatin, sugar, & cake mix.

Pour water gently and evenly over dry ingredients.

Drizzle with butter

Bake @ 360F for an hour.

Great with a scoop of ice cream

Makes about 16 servings.

***************************

STRAWBERRY-RHUBARB CRUMB PIE

Single crust pie pastry from your favorite recipe +
Filling:
1 egg
1 cup sugar
2 Tbsp AP flour
1 tsp vanilla
3 cups rhubarb chopped into 1/2 pieces.
1 pint fresh strawberries, halved.
Topping:
3/4 cup AP flour
1/2 cup packed brown sugar
1/2 cup Oats, quick cooking or rolled
1/2 cup COLD butter


Put pastry in pan, trim & flute.

In bowl, beat egg, add & mix sugar, flour, vanilla.


Fold in rhubarb and strawberries,

Pour into crust.

Combine dry topping ingredients in bowl and cut in cold butter ubril crumbly.

Sprinkle evenly over filling.

Bake @ 400F for 10 min, reduce to 350F for about 35 min or until crust is golden and filling bubbly.

(Y'gotta serve this a la mode - mmmm - - old coot, again)

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Old 05-22-2005, 06:30 PM   #2
 
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My mother grew rhubarb and made rhubarb pies. I remember it with fondness.
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Old 05-22-2005, 11:06 PM   #3
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Growing up in Kansas, we had tons of rhubarb on Grandma's farm. We cooked it with a bit of cinnamon and sugar, used it in pies, cakes, cookies, and as a topping on ice cream. I love to roast it on the grill until just barely tender and then slice it thin and add it to salads for a brigth flavor. I have tons of recipes if anyone needs them.


Rhubarb Custard Bars
Crust:
2 c AP flour
1/4 c sugar
1 c cold butter

1.In a bowl combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9 in baking pan. Bake at 350F for 10 minutes

Filling:
2 c sugar
7 tb AP flour
1 c whipping cream
3 eggs, beaten
5 c Rhubarb, fresh or frozen, thawed and drained, chopped finely


1.Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350F for 40-45 minutes or until custard is set. Cool.

Topping:
6 oz cream cheese, softened
1/2 c sugar
1/2 ts vanilla
1 c whipping cream, whipped


1.Beat cream cheese, sugar and vanilla extract until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
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Old 05-23-2005, 01:03 AM   #4
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I need only say that rhubarb is classified in my household as "the good stuff". I even eat it raw, with a bit of salt.

Seeeeya; Goodweed of the North
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Old 05-23-2005, 01:20 AM   #5
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when i researched, then found and visited my dad's boyhood home in ireland, i was told by the current owners that the patch of rhubarb in the garden was planted back in the 20's by my grandfather, and it had been supplying the families that lived there ever since. if i ever get the chance, i'm gonna smuggle some to the u.s. to re-plant in my garden...
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Old 05-23-2005, 01:29 AM   #6
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Shhhhh, don't tell anyone Bucky but I've known "people" who did that with grape plants from Greece!!!
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Old 05-23-2005, 01:32 AM   #7
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<<whispering>> ok pdswife. >>>>>

my neighbor has macedonian grape vines, tomato and pepper plants. he gave me some of the tomatoes last year. an interesting heirloom variety, like brandywines.
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Old 05-23-2005, 03:50 AM   #8
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my grandma gros rhubarb in her backyard garden.... it's almost like a small orchard back there... she grows pears, apples, rhubarb, rhaspberries, and squash I think. I used to come over and we would make rhubarb pies, but sometimes the rhubarb was just so good that we added a bit of sugar, and ate it chilled straight from the bowl.
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Old 05-23-2005, 07:55 AM   #9
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I planted rhubarb several years ago and I have shared roots with family. I freeze rhubarb every year ans I just got over 6qts in the freezer. thanks for the great recipes, I needed some new ones.
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Old 05-23-2005, 08:22 AM   #10
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I LOVE RHUBARB.

I now live in Fl and miss the two plants that I had in my back yard, in Indiana. Thank you all for the recipes. I can dream can't I.
I live in northern Fl. Is it too hot to grow it here? Anyone have any ideas?
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