Conference turris::cooks

     From the same barbecue that produced the previously described meat
marinade recipe, came a great dessert.  This rhubarb pie was great.
ASYLUM::SUZANNE was kind enough to offer this recipe as well.  I hope
you enjoy it.


Rubarb pie:	2 eggs
		2 cups sugar
		5 cups diced rubarb
		5-6 tbs. flour
		pie crust for 10 inch pie

	Beat eggs until frothy.  Add sugar.  In separate bowl combine
	rubarb and flour.  Prepare crust.  Layer 10 inch pie plate with
	crust. Combine rubarb and egg mixture.  Pour mixture into pie
	plate.  Top with crust.  Cover edge with foil.  Put in preheated
	400 oven for 60 mins.  (Brush top with milk and sprinkle sugar
	for brown crust right before placing in oven.)

    To make strawberry-rhubarb pie, take the rhubarb pie recipe and
    replace half the rhubarb with sliced strawberries.  You will probably
    want to cut the sugar back a bit (depends on how sweet the berries
    are).  Proceed as for rhubarb pie.  Watch out for the filling
    overflowing in the oven - might want to set sheets of aluminum foil
    on the lower rack under the pie to prevent a mess on the bottom
    of the oven.
    
    I have LOTS of rhubarb this year, too - must have been a good year
    for it.
    
    Rhubarb sauce is easy, too.  To make that, cut up 4 cups of rhubarb
    pieces (about half an inch long is a good size).  Boil half a cup
    of water and half a cup of sugar, and add the rhubarb pieces.  Cook
    over medium heat until the rhubarb is as soft as you want it, stirrring
    to prevent it from sticking to the bottom, and keeping an eye on
    the pot, since this stuff tends to boil over easily.  I like the
    sauce cold.  Some people add strawberries, too.

    SORRY ABOUT THE FIRST REPLY, THIS IS THE FIRST TIME I HAVE EVER
    WRITTEN INTO THE CONFERENCE FILES.  ANYWAYS AFTER READING YOUR REQUEST
    I LOOKED UP A RECIPE THAT MY WIFE USES FOR STRAWBERRY/RHUBARB JAM
    THAT IS FAIRLY EASY TO MAKE AND TASTES SUPER.  HERE WE GO
    
    5 CUPS RHUBARB CUT TO 1 INCH PIECES
    1 CUP DRAINED CRUSHED PINEAPPLE
    4 CUPS GRANULATED SUGAR
    1 FAMILY PKG STRAWBERRY GELATIN (JELLO)
    DIRECTIONS:
    MIX FIRST THREE INGREDIENTS TOGETHER.  LET STAND FOR 30 MINUTES
    THEN BRING TO A BOIL AND COOK FOR 12 MINUTES STIRRING CONSTANTLY.
    REMOVE FROM HEAT AND ADD 1 FAMILY SIZE PKG OF GELATIN (JELLO). 
    STIR UNTIL GELATIN IS DISSOLVED AND BOTTLE WHILE HOT.
             
    	HOPE THIS HELPS AND YOU ALL LIKE IT.
    		HAPPY COOKING
    			FROGGY
    

    				RHUBARB CHUTNEY

taken from "Cooking Down East", by Marjorie Standish


4 lbs. rhubarb, cut small
4 lbs. brown sugar
3 cups vinegar
2 rounding tbl. salt
2-1/2 lemons, juice and rind (put through food chopper)
2 pkgs. seeded raisins (put through food chopper)
2 pkgs. seedless raisins, left whole
1 jar preserved ginger -- cut in small pieces
1/2 tsp. powdered cloves
1 tsp. cinnamon, just before removing from range
8 small green peppers (the kind that come in pepper sauce, 
  cut these up)

Combine, cook slowly 2 hours or until consistency of marmalade.
Makes 15 pints.


-------------
I copied this just as written, and feel that the measurements are a 
little vague (what *size* packages of raisins?) -- I've never made it
myself so I can't offer any advice as to measurements, ingredients
(what kind of peppers?) or final result.  Good luck, and let me know 
how it turns out if you are adventuresome enough to try it!

    I do plan to make it myself, but time and preserved ginger are
    defeating me so far!
    

   
    I thought I would add this (even though it is a dessert) because it
    is non-traditional ...
     
    
    
    RHUBARB AND ORANGE COMPOTE
    
    Currant jelly helps the rhubarb retain its bright color, but any
    red fruit jam can be substituted.  Leftovers are great the next
    morning with breakfast.
    
    2 to 4 servings
    
    1 medium orange
    1 1/4 pounds fresh rhubarb, cut into 1 1/4-inch pieces
    1/3 cup currant jelly
    1/3 cup orange marmalade
    1/4 teaspoon ground cloves
    
    1 to 4 tablespoons sugar (optional)
      Sour cream
      Brown sugar
      Pound cake or plain cookies
    
    Grate orange peel.  Reserve orange.  Combine peel, rhubarb, currant
    jelly, marmalade and cloves in heavy medium saucepan.  Cover and
    cook over low heat until rhubarb is tender, stirring occasionally,
    about 20 minutes.  Drain rhubarb, reserving cooking liquid.  Return
    liquid to saucepan and boil until reduced by half, about 5 minutes.
    Add to rhubarb.  Cover and refrigerate at least 1 hour.
    
    Cut all white pith from orange.  Slice orange, then quarter slices.
    Stir into rhubarb.  Just before serving, mix sugar into rhubarb
    to taste.  Spoon into bowls.  Top each with dollop of sour cream
    and sprinkle with brown sugar.  Serve with pound cake or cookies.
    
    
                                         
    From the May 1986 issue of Bon_Appetit.
    
    Wendy
    

                             
    
    
    RHUBARB-ALMOND COFFEE CAKE
                        
    1 1/2 cups packed brown sugar
    2/3 cup vegetable oil
    1 egg
    1 tsp. vanilla
    2 1/2 cups all-purpose flour
    1 cup milk
    1 tsp. salt
    1 tsp. baking soda
    3 cups finely chopped fresh rhubarb (about 2 lbs.)
    1 cup sliced almonds
    1/2 cup granulated sugar
    1 tbsp. margarine or butter
    1/4 cup sliced almonds
    
    Heat oven to 350 degrees.  Grease and flour 2 round pans,
    9 x 1 1/2 inches, or 2 square pans, 8 x 8 x 2 or 9 x 9 x 2 inches.
    Mix brown sugar, oil, egg and vanilla.  Stir in flour, milk, salt
    and baking soda; beat until smooth.  Stir in rhubarb and 1 cup almonds.
    Pour into pans.
    
    Mix granulated sugar, margarine and 1/4 cup almonds; sprinkle evenly
    over batter in pans.  Bake 9-inch layers 40 minutes, 8-inch layers
    45 minutes.  Serve warm.
    
    
    
    I found this on a calendar which was printed by the Sun Giant Almond
    Company.  It looks interesting .... I might give this one a try
    .... any tips on buying rhubarb??
    
    
    Wendy
    

    Rhubarb Bread
    
    Peel of 1/2 orange, grated
    1 cup sugar
    3/4 lb fresh rhubarb, sliced
    3/4 cup chopped walnuts
    2 cups all-purpose flour
    1 Tb baking powder
    1 tsp salt
    1 tsp cinnamon
    1 cup milk
    2 eggs
    1/3 cup butter, melted
    
    Mix peel,sugar,rhubarb,nuts,flour,baking powder, salt and cinnamon.
    Add milk, eggs and butter and mix only until moistened. Turn batter
    into 9x5x3 inch loaf pan. Bake in 350 oven for 60 to 70 minutes.
    Turn loaf out of the pan and cool on a wire rack.
    
    Good served warm or cold with butter, cream cheese and perhaps,
    rhubarb jam. 
    
    {Adapted from Food Processor Cookbook -- Consumer Guide}

    I'm not a dessert eater normally, but I make an exception for rhubarb
    crumble...
                  
    Topping:
    
    Porridge oats    		4oz
    Wholemeal flour             2oz
    Soft vegetable margarine    2oz
    Demerara (brown) sugar  	2oz - or as sweet as you like it
    Cinnamon			1 teaspoon  - or to your own taste
                           
    Base:
                                     
    Rhubarb, chopped into 1-inch lengths
    Demerara sugar to taste
    
    Mix everything except the margarine into a big bowl, then rub in
    the margarine. The result should be of crumbly texture. 
    
    Put the rhubarb with a sprinkling of sugar into the base of a deep
    ovenproof dish, and add the topping.
    
    Cook at around 200 deg C for 20 - 30 minutes -- until the top starts
    going brown. 
         

    Here's a Rhubarb Custard Pie which is superb! Came from my mom.
    Use you favorite crust. I like crusts made with lard, not shortening.
    Makes all the difference in the world....far more flaky. 
                                                            
    Ingredients:                                            
    	3 Eggs Beaten                                       
    	3 T. Milk                                           
    	2 C. Sugar                                          
    	1/4 C Flour                                         
    	3/4 t. Nutmeg                                       
    	4 C. Diced rhubarb                                  
    	1 T. Butter                                         
                                                            
    Combine the above. Bake at 400 degrees for 40 minutes. Reduce heat
    to 350 degrees for 10-15 minutes. I usually brush top of crust with
    milk for a nice-looking finish.	    
                   
                     

    Strawberry-Rhubarb Pie (makes one 9" pie)
    
    pastry for one 9-inch two-crust pie
    1 1/3 c sugar
    1/3 c flour
    1/2 t grated orange peel, optional
    2 c cut-up rhubarb (1/2-inc pieces)
    2 c sliced fresh strawberries
    2 T butter or margarine
    
    Heat oven to 425 oF.
    Prepare pastry.
    Stir together sugar, flour, and orange peel.
    Put half the rhubarb and strawberries in the pastry-lined pan.
    Sprinkle with half the sugar mixture.
    Repeat with remaining rhubarb and berries and remaining sugar mixture.
    Dot with butter.
    Cover with top crust with slits, or make a lattice crust (I always
    make a lattice - this makes a very juicy pie).
    (Sprinkle with sugar - I never do this, but it's in the recipe.)
    Cover edge with foil if desired to prevent excessive browning -
    I never do this, but if you do, take the foil off for the last 15
    minutes.
    Bake 40-50 minutes until crust is brown and filling is bubbly.
    
    This makes a pretty sweet pie, so you can use less sugar if you
    want.

    Following is a recipe for Strawberry-Rhubarb Pie.  I haven't tried
    the recipe yet but it sounds great.  My mom used to fix 
    Strawberry-Rhubarb pie and it was wonderful.
    
    Strawberry-Rhubarb Pie
    
    1/3 cup each granulated sugar and firmly packed brown sugar
    1 tablespoon corn starch
    1/4 cup all-purpose flour
    1/2 teaspoon ground nutmeg
    4 cups rhubarb, in 1/2-inch pieces
    2 cups thickly sliced strawberries
    1 tablespoon orange juice
    Prepared pie crust for 9 inch pie
    
    In a large bowl, combine granulated sugar, brown sugar, cornstarch,
    flour, nutmeg, rhubarb, strawberries and orange juice.  Pour filling
    into pie crust in 9-inch pie pan; dot with butter.  Add top crust.
    Bake in a 400 degree F. oven until fruit is tender and crust is
    well browned (about 50 minutes).  If necessary, protect edges of
    pie with a foil strip for last 15 minutes to prevent overbrowning.
    Makes 6 to 8 servings.
    
    Sounds yummy to me.  My husband loves rhubarb and I intend to try
    this out on him soon.
    
    Addie
    

	Here is a different recipe for Rhubarb..  Haven't tried
	it, but as soon as my Rhubarb comes up, I will..


		4 1/2 cups rhubarb, cut in 1/4" pieces
		  3/4 cup white sugar
		  1/4 tsp cinnamon
		  1/4 tsp ginger
		    2 TBL water (not really necessary)
		    4 TBL butter or oleo
		  1/3 cup brown sugar, packed
		  1/3 cup flour
		  3/4 cup rolled oats

	Place rhubarb in greased deep pan (1 1/2 quart size).  Sprinkle
	with white sugar, spices and water.  Cream butter, gradually
	add brown sugar, blend in flour and oats.  Spread over rhubarb.
	Bake at 375 F. for 35-40 minutes.  Serve with whipped cream or
	ice cream...

    Rhubarb Pie
    
    4 cups unpeeled, diced, young rhubarb stalks
    1/4 cup flour
    1 and 1/4 to 2 cups sugar
    1 teaspoon grated orange rind
    1 Tablespoon butter
    
    Preheat oven to 450.
    
    Combine all ingredients in bowl; toss well.  Turn into pie shell,
    dot with butter.  Cover with well-pricked top or lattice.  Bake
    at 450 for 10 minutes, reduce heat to 350, bake 35 to 40 minutes.
    
    
    Rhubarb-Strawberry Dessert Sauce
    
    3 cups 1-inch pices of fresh rhubarb
    1 cup sugar
    1 cup halved fresh strawberries
    1 tablespoon cornstarch
    2 tablespoons water
    
    Combine rhubarb, sugar and 1/3 cup water in saucepan; bring to boil.
    
    Reduce heat, cover simmer 5 mintues.  Add strawberries; cook till
    tender, 2 to 3 minutes.
    
    Blend cornstarch and 2 tablespoons water; add to rhubarb mixture.
     Cook, stirring constantly until mixture thickens and boils; remove
    form heat, chill.  Yield 3 cups.

    Thanks for the rhubarb recipes without eggs.  I'm saving the first
    recipe with eggs and will try it with Egg Beaters.  I've always
    enjoyed rhubarb and  have been able to cut down on the sugar that
    recipes usually call for by reducing the quantity to 1/2 and
    adding sliced McIntosh apple or Golden Delicious apple to the recipe.
    

    
    RHUBARB & STRAWBERRY CRISP
    --------------------------
    
    2 cups sliced rhubarb
    1 pt. strawberries, halved
    2 TBS cornstarch
    1 cup packed dark brown sugar
    1 1/2 cups oats
    1/2 cup whole wheat flour
    1 tsp. cinnamon
    1/2 cup butter, melted
    
    
    Stir together rhubarb and strawberries.  In small bowl, stir together
    cornstarch and 1/2 cup brown sugar, add to fruit and stir well.
    In medium bowl, stir remaining brown sugar, oats, flour, and cinnamon;
    stir in butter.  Sprinkle over rhubarb mixture in 8 x 8 x 2" pan.
    
    Bake at 350 degrees about 1 hour until browned.  Serve warm with
    vanilla ice cream or whipped cream.
    
    
    
    

    Lets revive the notes that have seasonal appeal  (see the interest in
    the vidallia onion note).  Saw this in the Globe this am.. have to try
    it... how about some more rhubarb attics.
    
    (From "The Rouxs New Classic Cusine")
    
    6 eggs (less one yolk optional)
    1 Tbs milk
    2 tsp butter
    3 stalk rhubarb cut into 1/4 slices (@ 1 cp)
    1 Tbs snipped chive.
    Pepper to taste
    3 slices toast halved into 2 triangles
    
    Beat eggs and milk
    Melt butter and toss rhubarb slices cover and cook for 4 min until
    tender.
    melt butter in frying pan on low.. combidne rhubarb, eggs, season with
    pepper, Cook stirring in chives for 2 - 3 min. or until eggs have
    thickened.  Serve with toast or cool for sandwich filling.
    
    Serves 3

    Rhubarb Jam
    
    7 cups rhubarb
    3 cups sugar
    1 can blueberry pie filling
    2-3 oz pkgs jello
    Bring the above to a hard rolling boil for 10 minutes, stirring
    occasionally. Take off the stove and add 2 (3oz) pkgs raspberry jello.
    Cool and put in jars and freeze.
    
    Variations
    
    Apricot pie filling and jello
    Cherry pie filling and jello
    Strawberry pie fillinf and jello
    
    We have only made it with the blueberry pie filling and raspberry
    jello, and it is great. It will last at least a year in the freezer,
    however ours is long gone befoe then.

    See note 3819 for Rhubarb Jam receipes.
    Maybe the moderator can move it to here.
    
    cez
    

    A neighbor brought me a hugh bunch of rhubarb, I'm looking for 
    pointers on how to prepare it (Like do you just cut the top off?), 
    and what does it taste like?  
    
    I've browsed through the recipies and many contain strawberries, 
    what about adding blueberries or rasberries?
    
    Thanks
    

    Cut the leaves off, they're poisonous. Trim the stalks of any manky
    bits, give 'em a clean if they're dirty. Generally, you slice rhubarb
    into chunks about 1" or so in length. They contain alot of water.
    
    Rhubarb tastes of Rhubarb. You get a hint of what they taste like if
    you smell one you have cut. They are very tart.
    
    Rhubarb and gooseberries go well.
    
    Angus

    I usually just stew the rhubarb (4 cups of cut-up stalks, about half a
    cup of water and about half to 3/4 cup of sugar) until it is soft, and
    then eat it cold.  Or there's always rhubarb pie!  We don't normally
    eat dessert in my house, but sometimes we do when there are guests. 
    Watch out for the pie filling running over and making a mess on the
    bottom of the oven if you make pies out of your rhubarb - put some foil
    on the lower oven shelf to catch the overflow and cleanup will be much
    simpler!  Someplace I have some recipes for a rhubarb-based savory
    sauce for fish, but I've never tried it.  One of my friends tried a
    rhubarb ice cream recipe one summer, too, but I wasn't too impressed
    with that since it was sort of an odd texture for ice cream - might
    have been better if the rhubarb had been finely chopped instead of just
    sliced.  Don't forget strawberry rhubarb pie, too - although that is
    even more likely to make a mess than the plain variety.
    
    I think the leaves contain some acid that is bad for you.  Just cut
    them off and compost them.  Only the stalks are eaten.
    
    /Charlotte

    rhubarb and strawberry pie is *excellent* -- two of nature's natural
    partners, like steak and tomatoes, macaroni and cheese.
    
    I recently saw in some magazine (Living?) a recipe for rhubarb iced tea
    which I intend to try.  My mother use to make spiced rhubarb -- similar
    to spiced watermelon rind ... if you like that sort of thing. 
    
    

 I prefer just eating the raw stalks to cooking them. They just plain
taste better to me that way.

    Rhubarb Cake
    
    1c 		brown sugar
    1/2c	shortening
    1c		milk
    1tsp	baking soda
    1 1/2c	finely cut rhubarb
    1/2c	sugar
    1		egg
    2c		flour
    		cinnamon
    
    Mix in order listed except add soda to flour. Put in greased and 
    floured pan and sprinkle sugar and cinnamon on top.
    Bake at 350 for 35 mins. Great warm with vanilla ice cream.
    

	.24 rhubarb cake - this sounds great - how big a pan?  8" square?


	thanks,
	diane

    When I was a kid we'd get a mug of of sugar and a couple sticks of
    rubarb from the garden - suck the end of the rubarb to wet it, dip it
    in the sugar, and then bite the end off...repeat until either you are
    out of rubarb or all your tooth enamel is gone.
    
    Diana

    5 cups clean, fresh rhubarb, cut into 3/4" chunks
    3 cups sugar
    1 pkg *Wild* Strawberry Jello
    
    Pour the sugar over the rhubarb, and leave overnight (I cover
    with a clean dishtowel).
    
    Cook the mixture until mushy, and then add the Jello mix and
    stir well.
    
    Noranne
    
    

    Thank you for the recipe (I know not much of one), I haven't had
    rhubarb since 1977 and all these wonderful recipes got my mouth
    watering for some but the just stew it method is the best way that I
    remember it.  Gotta go git me some.

    AFINA Winery (508)827-4645 make a delicious apple-rhubarb wine which
    has quality and character very similar to a chardonnay. It is packaged
    in imported cobalt blue glass with a colonial print label. They also
    will soon introduce a strawberry-rhubarb vinegar.
    Should you have an excess of rhubarb, call them as they may be willing
    to barter.