Rhubarb recipes are what I recently started to look for. I have lots in my yard. When I first got a plant, I didn’t think I had enough. But after it established itself, it was more than plenty.
The plant, that once was small, has grew to even more plants. I now have 4 plants all together, and they grow to be pretty big. Great plant, but now I have so much rhubarb, that I had to start to look for some recipes. Or even a way to use some rhubarb. As it is a sour kind of plant.
Freeze Rhubarb to use Later in The Year
So right now, I freeze what I get off my plants. I cut them into small 1″ slices. Use in baking some winter time, when we usually use the oven. Later on, when more Rhubarb comes available, I will use it now for pie, when I get some strawberries.
Sometimes, I will try and make a compote. I geuss another name for just fruit and sugar, slowly cooked on the stove. Till it gets to the consistency you want, and the sweetness you want. I usually add to toast, or even top of ice cream. Or even a cake, if I don’t have any frosting.
But around springtime, is when I will get all my rhubarb growing like crazy, and hard to keep up with. Sometimes you can’t even give it away.
Benefits of Rhubarb
High in antioxidants include anthocyanins, which is why it is red in color and provides health benefits. High in proanthocyanidins, also known as condensed tannins. Also, Rhubarb fiber may lower cholesterol. So it sounds like its a good one to be eating, by cooking with it for beneficial effects.
But for a change of pace, why not try a banana bread recipe??
Lemon Cream Sherbet
- 1 Tbsp granulated gelatine
- 3 c. cold milk or 2 c. cold milk and 1 c. cream
- 1 c. hot milk
- 1/4 tsp. salt
- 1 1/2 c. sugar
- 1/2 c. lemon juice
You can start by softening the gelatine in 1/4 c. cold milk. Add hot milk and stir until it is all dissolved. After that, you go and add your rest of the milk or if you went with the cold milk and cream. Then add the sale and 1 c. sugar. And you stir it all till the sugar is all dissolved. Now combine last of the sugar and lemon juice together, and slowly add to the milk mixture. Make sure that you stir constantly. ( The curdled look will disappear when you freeze it) Freeze in the freezer – one hour, or until frozen.
To make this with Rhubarb, making it a Rhubarb Cream Sherbet- Use only 1 tbsp. lemon juice and boil 1 Quart of small cut rhubarb in 2 tbsp hot water till tender. Then press this through a sieve and add to the sherbet. This recipe I found in Purity Cookbook, which is really hard to find now. I have just written so I understand.
There is so much that you can do with rhubarb, I didn’t know that. As I looked up online for rhubarb recipes I sure found many ways to bake with this. I also even found out about dehydrating rhubarb, which I never even thought of doing.
Rhubarb Pie
- make your own pastry-enough for one pie
- 2 c. chopped rhubarb
- 1 c. sugar or what you desire to add.
- few tbsps flour to thicken, usually 2 -3
If you made the pastry already, you can now place it in your pie plate your using. Then add your rhubarb and spread it around so that it’s even. Now you want to mix your sugar and flour together and sprinkle that on top of the rhubarb. Cover with your top crust and cut little slits on the top. So that some steam can escape. Now bake in a hot oven-450 deg. for first ten minutes and then change to 350 deg. for it to bake for 30-40 minutes. or until the rhubarb is tender. Or if it really starts to bubble over, it may already be done.
Rhubarb Cake
- 1 1/2 c. packed brown sugar
- 1/2 c. half shortening and butter
- 2 c. diced rhubarb
- 1 c. sour milk (1 Tbsp. vinegar into the 1 c milk-to make if you don’t have)
- 2 c.flour
- 1/2 tsp.salt
- 1 tsp. baking soda
- 1 egg
- First mix together the sugar and shortening/butter and then add an egg,mixing well.
- Sift together the flour, salt and baking soda.
- Add alternating with the sour milk. Mix well.
- Pour into a 9×12″ baking pan.
- Combine 1/2 c. sugar and 2 tsp. cinnamon and sprinkle this on top of the cake.
- Bake at 350 deg. oven for 40-45 minutes.
After this has cooled down , you can have this for dessert, with a scoop of ice cream.
