Rhubarb Recipes Part One
Carol Schwaderer Dickinson
Most of these recipes list sugar which obviously will need to be
replaced with Splenda or the instructions changed to accomodate
Nutrasweet.
Many require brown sugar. Since to my knowledge there is no brown sugar
Splenda I would suggest adding some Log Cabin Splenda sweetened maple
syrup and reducig some of the other liquid.
Many of the desserts suggest use of other juices such as pineapple
juice.
I would recommend trying DaVinci Splenda sweetened syrups instead. etc.
This is such a large collection of recipes I've divided it into
categories.
STEAMED RHUBARB
>From Joy of Cooking
Rhubarb is tender and needs no peeling if hothouse grown. If the hardy,
greenish type is used, young shoots are preferred. If you find it
tough, peel it
back like celery and remove the coarsest strings before cooking. In
either case,
use as little water as possible. Never cook the leaves, as they are
heavy in
oxalic acid.
Wash and cut without peeling into 1 inch blocks one pound rhubarb
Place in the upperpart of a double boiler over boiling water or in a
slow oven.
Cover closely. Steam for 20 or 30 minutes until nearly tender. Do not
stir at
any time.
Dissolve 1/2 to 3/4 cup sugar in
1/4 cup hot water
Pour this over the rhubarb and steam it for about 2 minutes longer
Dot with butter, and cinnamon or ginger.
STRAWBERRY RHUBARB SAUCE
Makes 3 cups From Cuisine
May 1979
2-1/2 cups sliced fresh rhubarb frozen unsweetened rhubarb
1 cup water
1/2 cup sugar
2 tbs slivered lemon peel
1/4 tsp salt
1/4 cup strained fresh lemon juice
3 Tbs brandy
1/4 tsp ground cinnamon
1 cup fresh strawberry halves
Heat rhubarb, water, sugar, lemon peel and salt in medium size saucepan
over
high heat to boiling, reduce heat.
Simmer uncovered over medium heat until rhubarb is very soft, 10 - 15
minutes
Removed from heat. Let stand 5 minutes
stir in lemon juice, brandy and cinnamon
Stir in strawberries
Cool to room temperature
Serve warm or cold.
Serve wit rice pudding, or bread pudding, vanilla custard, crepes or
omelets.
RHUBARB CHUTNEY
Makes 4 pints From The Best of
Shaker Cooking
FROM Harvard
Shaker Village
8 cups cut up rhubarb
2 cups sugar
4 cups cut up onions
4 Tbs salt
4 Tbs black pepper
2 Tbs cayyenne pepper
1 cup cut upu raisins
2 cups or less
Cook rhubarb and sugar together for 1 hour. Mix other ingredients and
add to
rhubarb and sugar. Cook slowly for 4 hours. Let stand over night.
Simmer next
morning. The chutney should be very thick and a dark rich color.
Reduce
amount of both peppers if you like a less spicy chutney.
SWEET AND SOUR PORK
Makes 6 servings
1-1/2 pounds pork ktenderline or boneless pork shoulder, cut into 3/4
inch cubes
1/4 cup conrstarch
2 tbs light soy sauce
1 can (11 oz) pineapple chunks in syrup
1/4 cup rice vinegar
3 Tbs sugar
3 Tbs catsup
1 Tbs light soy sauce
11 clove garlic, minced
1 cup sliced fresh rhubarb or frozen unsweetened rhubarb
1 cup sliced fresh strawberries
2 tsp cornstarch
3 Tbs cold water
4 to 6 cups peanut or vegetable oil
1 medium onion, cut into 8 wedges
1 large green pepper, cut into 1/4 inche strips
1/2 tsp salt
4 cups hot steamed rice
Pound pork cubes lightly will meat mallet
combine pork 1/4 cup cornstarch and 2 Tbs soy sauce in large bowl
Let stand covered at room temperature 30 minutes, drain.
Drain pineapple chunks, reserving 1/2 cup syrup
Combine reserved syrup, the rice vinegar, sugar, catsup, 1 tbs soy sauce
and
the garlic in medium size saucepan.
Stir in rhubarb strawberries, reduce heat,.
Simmer over low heat until rhubarb is soft, 8 to 12 minutes
Puree mixture in bleender or food processor.
Strain puree through fine sieve into saucepan.
Mix 2 tsp cornstarch and 3 tbs water
Stir into puree
heat to boiling
Reduce heat tom edium
cook stirring constantly, until mixture thickens and bubbles for 3
minutes
Keep warm
Heat oil in wok or electric skillet to 375 deggrees
Fry pork, 6 pieces at a time, until golden brown, about 3 minutes.
Drain on paper towling, keep warm.
Drain all but 2 tbs oil from wok
Heat oil add onion and green pepper
Stri fry until green pepper is crisp tender, about 5 minutes
Stir in salt, the warm sauce and pineapple
heat over medium high heat to boiling
Stir in pork
Spoon over rice.
STRAWBERRY RHUBARB DESSERT SOUP
Makes 8 servings (about 1 cup each) From Cuisine May 1979
1 bottle (4/5 quart) sweet sauterne (about 31/4 cups)
I have used rhubarb wine, but apple juice or cider will work as well
2 cups water
1 to 1-1/4 cups sugar
1/4 tsp salt
1 lemon slice, 1/2 inch thick seed
1 cinamon stick (2 inches)
6 cups sliced fresh rhubarb or frozen unsweetened rhubarb
2 tsp lemon juice
2 tsp arrowroot
2 tbs water
2 cups sliced fresh strawberries
1/3 cup raisins
Thin lemon slices
Combine sauterne, 2 cups water, 1 cup of the sugar, the salt, 1 lemon
slice and
the cinnamon stick in large aucepan.
Heat to boiling, stir in rhubarb
Heat to boiling, reduce heat.
Simmer uncovered until rhubarb is very soft, 10 to 15 minutes.
Strain soup, pressing rhubab with back of spoon to extract liquid
Discard rhubarb
Taste soup and add more sugar if necessary
Return soup to saucepan
Stir in lemon juice
Mix arrowroot and 2 tbs water in small bowl until smooth
Stir paste into soup
Heat over medium heat, stirring constantly, just until bubbly about 7
minutes
Stir in strawberries and raisins, remove from heat
Garnish with lemon slices.
Serve hot.
RHUBARB JUICE
>From Putting Food By, Greene, Hertzberg, and Vaughan,
This makes good sense if you have extra rhubarb, because it can be used
for a
delicious quencer, and was the main ingredient of a hill country wedding
punch
in olden days. And rhubarb is sai to be good for our teeth
Boiling water bath only. Use Hot pack only. Use jars or R-enamel cans.
Wash and trim fresh young red rhubarb, but DO NOT PEEL. Cover the
bottom
of the kettle with 1/2 inch of water, add rhubarb cut in 1/2 inch
pieces,. Bring to
simmering, and cook gently until soft - about 10 minutes Strain through
a jelly
bag. Reheat juice, adding 1/4 cup sugar to each 4 cups of juice to hold
the
flavor and simmer at 200 F/93 C until sugar is dossolved.
Hot pack in jars. Pour simmering juice into hot scaled jars, leaving 1/2
inch of
headroom; adjust lids. Process is a boiling water bath (212 F/100 C0 -
10
minutes for either pints or quarts. Remove jars, complete seals if
necessary.
Hot pack in R-enamel cans. Fill cans to top with simmering juice; seal
(exhausting is not necessary if juice is simmering-hot). Process in a
boiling
water bath (212 F/100 C) - 10 minutes for either No 303 or No 401 cans.
Remove cans; cool quickly.
STRAWBERRY RHUBARB PUNCH
>From Cuisine May 1979
Makes about 1-1/2 quarts (8 to 12 servings)
This is a diuretic punch, great for urinary infections
3 cups sliced fresh rhubarb or rozen unsweetened rhubarb
3 cups water
1 cup sliced fresh strawberries
1 can (6 oz) frozen pink lemonade concentrate
3/4 cup sugar
Heat rhubarb, water, sliced strawberries, lemonade concentrate and sugar
in
large saucepan over high heat to boiling; reduce heat.
Simmer covered until rhubarb is very soft, 10 to 15 minutes
Strain mixture, pressing fruits with back of spoon to extract liquid,
discard pulp
Refrigerate covered until cold
or alternatively can, sealed in glass jars for long term storage.
To serve
Pour syrup over ice cubes in punch bowl
Add carbonated beverage (gingerale is really good) but the original
recipe calls
or lemon lime soda
Garnish with lemon slices and strawberries
We use this punch for Christmas. Delicious
COLD RHUBARB TEA
Serves 4 From The Best of Shaker Cooking
From Hancock Shaker Vilalge
4 cups diced unpeeled rhubarb (use rhubarb with red skin)
4 cups water
Grated rind 1 lemon or orange
3/4 to 1 cup sugar
Simmer rhubarb in water until very tender, about 20 to 25 minutes.
Strain, add grated lemon or ornage rind and sugar.
Stir until sugar has dissolved.
Cool well and serve over ice in tall clear glasses.
RHUBARB ICE
From Illustrated Guide to Foreign and Fancy Foods by Mary Kramer
Yeild about 1 quart
2 cups rhubarb in 1/2 inch dice
1 cup water
1/2 cup sugar
1/8 tsp salt
1 tsp lemon juice
1/4 cup pineapple juice
43e food coloring (optional)
Combine rhubarb,water, sugar and salt in saucepan.
Simmer until rhubarb is soft
Chill and add lemon and pineap\le juices
Taste for sweetness
if not sweet enough, add q or 2 tablespoons white cornsyrup
Tint a delicate pink with red food coloring if desired.
Freeze in cranked freezer
RHUBARB WHIP
>From Illustrated Guide to Foreign and Fancy Foods by Mary Kramer
Serves 6 to 8
2 cups diced rhubarb
2 tbs water
1 tbs unflavored gelatin
1/4 cup cold water
1 cup sugar
1 tsp grated lemon rind
1 tbs lemon juice
1/8 tsp salt
red food coloring
3 egg whites
Cook rhubarb and water together for 15 minutes.
Soften gelatin in cool water, then stir ito hot rhubarb until dissolved.
Reserve 6 tbs sugar for meringue
Add remaining sugar, lemon rind, lemon juice, salt and enough red food
color to
tint a delicate pink
Chill mixture until it thickens to the consistency of unbeaten egg white
At this oint beat egg whites until soft peaks form
Add the reserved 6 Tbs sugar gradually, beating until stiff peaks form.
Fold meringue into the syrupy gelatin mixture
Spoon into serving dishes.
Chill.