June 9, 2011 at 9:56 a.m.

So many rhubarb recipes to share

So many rhubarb recipes to share
So many rhubarb recipes to share

Pie plant, otherwise known as rhubarb, has been growing like crazy. It loves the cool weather and we've had plenty of that this spring! I have so many rhubarb recipes and I'd like to share more of them again this week. When driving to wherever I'm going and see rhubarb I'm amazed at how large the plants, especially the leaves are. And so, it's rhubarb recipes today.

REFRESHING RHUBARB SALAD

4 c. diced rhubarb cut about 3/4-inch thick

1-1/2 c. water

1/2 c. sugar

1-6 oz. pkg. strawberry gelatin

1 c. orange juice

1 t. grated orange peel

1 c. sliced fresh strawberries

Mayonnaise, fresh mint and additional berries, optional

In saucepan over medium heat, bring first 3 ingredients to a boil. Cook, uncovered, until rhubarb is tender, about 5 minutes. Remove from heat; stir in gelatin until dissolved. Add o.j. and peel; mix well. Chill until mixture begins to thicken. Fold in berries. Pour into a 2-qt. bowl, chill until set. If you wish, garnish with a dollop of mayo, mint and strawberries.

+++++

STRAWBERRY RHUBARB ICE CREAM PIE

1 qt. vanilla ice cream, softened a bit

9-inch graham cracker crust

1-1/2 c. sliced fresh rhubarb cut in 1/2-inch pieces

1/2 c. sugar

1 T. each, cornstarch and water

1 pt. fresh strawberries, sliced

Spoon ice cream into crust; freeze until hard. In a saucepan over medium heat, cook rhubarb and sugar, stirring constantly until sugar dissolves and mixture boils. Combine cornstarch and water; stir into rhubarb. Cook until thickened, over medium heat, stirring constantly. Cook 2 more minutes. Cool. Fold in berries; chill. Spread over ice cream. Let stand 10 minutes at room temperature before cutting.

Makes 6-8 servings.

+++++

RHUBARB AND ORANGE COFFEE CAKE

1-1/3 c. flour

1-1/2 t. baking powder

Pinch of salt

3 t. grated orange peel

1/4 c. (1/2 stick) butter or margarine, softened

3/4 c. sugar

1/2 c. orange juice

1 egg, slightly beaten

1-1/3 c. fresh rhubarb, cut in 3/4-inch pieces

Topping:

2 T. sugar

1/2 t. cinnamon

Great 9-inch square baking pan; set aside. Combine first 4 ingredients in medium bowl. In another medium bowl, beat butter and sugar for 5 minutes. Stir in o.j. and egg until well mixed (mixture will look curdled). Stir dry ingredients into butter mixture just until moistened. Fold in rhubarb. Pour into baking pan. Topping: Combine sugar and cinnamon; sprinkle over batter. Bake at 350 degrees for 30 minutes or till pick inserted in center comes out clean. Serve warm or cool. Serve with a dollop of whipped topping or whipped cream if you wish. You might want to sprinkle additional grated orange peel, just a tad, over whipped topping. Note: You can use dried orange peel if you wish, using about 1 1/2 t.

Makes 9 servings.

This beverage is a real treat on a hot summer day...If it ever gets hot!

RHUBARB SLUSH

3 c. chopped rhubarb - 1 inch thick pieces

1 c. water

1/3 c. sugar

1 c. vodka or apple juice

1 - 6 oz. can frozen pink lemonade concentrate, thawed

1 - 1 liter bottle lemon-lime soda pop

Fresh mint springs, optional

In a large saucepan, combine first 3 ingredients. Bring to a boil; reduce heat and simmer for 5 minutes or until rhubarb is tender. Cool slightly. In a blender or food processor blend half of the mixture, covered, till smooth; pour into medium bowl. Repeat with remaining mixture. Stir in vodka or apple juice and lemonade. Pour into an 8x8-inch pan. Cover and freeze several hours or over night till firm.

Before serving, let rhubarb mixture, made using apple juice, stand at room temp. for 35-45 minutes to thaw. Rhubarb mixture made with vodka does not have to thaw. Using a 6 oz. glass, scoop about 1/3 c. of rhubarb mixture into each glass, filling each glass with about 1/3 c. soda pop. Garnish with a spring of mint.

Makes 12 servings.

Note: If you're not age of alcohol consumption, use apple juice!

TFD: For all of the high school and college graduates: If you have a dream in your mind and heart, don't ever let it go...for dreams can be the tiny seeds from which tomorrows grow. Go into the vacation you choose with a smile on your face, a positive attitude in your mind, and a good amount of money to get you through the days ahead! Good luck to you and may the road you choose lead to success in your lives.

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