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Great Rhubarb recipes
Contents
Rhubarb sherbet
Rhubarb upside-down cake
Rhubarb pie
Rhubarb crips
Rhubarb brown betty
Fresh rhubarb refrigerator cake
Rhubarb sauce
Rhubarb cream sherbet
Rhubarb Jam
Rhubarb Marmelade
Rhubarb sherbet
2 1/2 cups sliced rhubarb (about 3/4 pound)
1 can crushed pineapple (11/3 cups)
1/8 teaspoon salt
1 /2 cup sugar
1 2/3 cups evaporated milk, chilled
1/8 teaspoon mace or nutmeg, if desired
Was rhubarb.Remove blemishes, but do not peel.Cut into small pieces and combine with pineapple, salt and sugar.
Simmer until tender or bake in moderate over (350°F) in covered baking dish. Press through a coarse sieve. There should
be 2 cups of pulp and sirup. Chill. Whip milk until very stiff, fold in rhubarb mixture and pour into freezing tray
of refrigerator. Freeze until firm
Use 1 pint strawberries instead of pineapple. Do not cook them.
Rhubarb upside-down cake
4 cups cut rhubarb
1 cup sugar
1 cup quartered marshmallows
1 3/4 cup sifted flour
2 teaspoon baking powder
1/8 t salt
1/2 cup shortening
1 cup sugar
2 eggs, separated
1/3 t almond extract
1/3 t vanilla
1/2 cup milk
Cook rhubarb over low heat until juice begins to run, add sugar and marshmallow and mix well. Simmer about 10min
and pour into greased cake pan. Sift flour, baking powder and salt together. Cream shortening with sugar until fluffy. Add
egg yolks and flavourings and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts beating
well after each addition. Beat egg whites until stiff but not dry and fold into batter. Pour over rhubarb mixture and bake
in moderate overn (350°F) 40-50min. Loosen cake from sides and bottom with a spatula and turn out onto cake plate.
If marshmallows are very fresh, do not add to rhubarb until just before cake batter is poured on.
Serves 8
Rhubarb pie
3 tablespoon flour
1 cup sugar
1 egg, beaten
2 cups rhubard cut into small
1 recipe plain pastry pieces
Sift flour and sugar together, add egg, beat thoroughly and add rhubarb. Line piepan with pastry and pour filling.Cover with
top crust and bake in very hot over (425°F) 10 min; reduce temperature to moderate (350°F) and bake 35 min longer.
Makes 1 (8-inch) pie.
Arrange pastry strips in lattice design over top, instead of using top crut.
Omit top crust, cool slightly and cover with whipped cream.
Rhubarb crips
1/2 cup butter
1 1/4 cup sugar
2 eggs
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
2 cups toast cubes
4 cups cereal flakes
4 cups diced fresh rhubarb
Blend butter and 1/2 cup sugar together thoroughly. Add eggs and beat well. Stir in nutmeg, flavoring, toast cubes and
ceral flakes. Spread half of mixture in buttered baking pans;
arrange rhubarb evently over the top;sprinkle with remaining sugar and cover with remaining mixture. Bake in moderate
oven (375°) about 40min, or until rhubarb is tender. Serve warm with whipped cream. Serves 10.
Rhubarb brown betty
1 (9-ounce) package condensed mincemeat
1/2 cup cold water
3 cups diced fresh rhubarb
1/2 cup sugar
1/4 teaspoon salt
2 cups soft bread crumbs
1/4 cup water
1 tablespoon butter
Break mincemeat into pieces and add water. Heat slowly, stirring until all lumps are thorougly broken up. Heat to
boiling; continue boling for 3min or until mixture is practically dry.Combine mincemeat, rhubarb, sugar and salt.
Place alternate layers of bread crumbs and rhubarb mixture into buttered baking dish with layer of crumbs on top.
Add water and dot top with butter. Bake in moderate over (350°F) 45min, or until rhubarb is tender. Serve with sauce.
Serve 6.
Other fruits may be used instead of rhubarb; tart apples, peaches or apricots.
Fresh rhubarb refrigerator cake
11/3 cup (1 can) sweetened condensed milk
1/4 cup lemon juice
1 cup unsweatend stewed
24 vanilla wafers
fresh rhubarb
Blend milk and lemon juice together. Add rhubarb. Line narrow oblong pan or spring-form pan with waxed paper and fill
with alternate layers of fruit mixture and wafers, finishing with layer of wafers. Chill 6 hours or longer. To serve, turn out onto
small platter, remove waxed paper and cut into slices.
Serves 8
Rhubarb sauce
2 pounds rhubarb
1 cup sugar
Wash ruhubarb and cut into 1/2-inch cubes. Place in a pan containing 1 inch of water. Cover tighly and simmer about 45 min.
Remove cover and cook until most of water is evaporated. Sweetend with sugar and serve alone as a fruit sauce or with
roast lamb or veal or poured over plain cake. Other fruits or fruit juices may be added, if desired.
Makes about 3 cups
Rhubarb cream sherbet
2 cups cut rhubarb
1 cup water
1 cup sugar
4 teaspoon lemon juice
1 egg white
1 cup heavy cream, whipped
Red food coloring
Simmer rhubarb, water and 3/4 cup sugar until rhubarb is tender. Cool. Add lemon juice.Pour into refrigerator tray and
freeze until firm. Beat egg white with remaining sugar until stiff. Scrape up thin layers of frozen mixture with an inverted
spoon and fold into egg white carefully. Fold in whipped cream and add a few drops coloring, if desired. Return to tray and
freeze until firm.
Serves 6 to 8
Rhubarb Jam
2 1/2 pounds rhubarb
1 1/2 pounds sugar
1/2 cup water
2 oranges (rind and juice)
Wash rhubarb and cut into small pieces; add sugar and water. Grate rind of oranges and add to rhubarb. Add orange juice
and cook 30min stirring occasionally. Fill sterile glasses and seal. Makes about 6 (6-ounce) glasses.
Rhubarb Marmelade
4 ponds rhubarb
5 pounds sugar
1 pound seeded raisins
Rind of 1 lemon, cut in sherds
Juice of 2 oranges
1/2 t cloves
1 t cinnamon
Wash rhubarb and cut into 1-inch pieces. Cover with sugar and let stand overnight. Add remaining ingredients. Heat to
the boiling point. Reduce heat and simmer about 40min or until thick. Stir frequently to prevent burning. Pour into sterilized
glasses, cool and seal.
Makes 4 pints