Rhubarb Recipes for Rhubarb Festival 2010
First Place Winner
Rhubarb Chipotle Sauce Jennifer Wood
10 cups fresh rhubarb, cut in 1-inch pieces
2 cups white sugar
½ cup brown sugar
¼ cup water
1 cup onion, diced
1 tablespoon olive oil
2 cloves garlic, diced
¾ cup raspberry vinegar
¼ cup chipotle peppers in adobo sauce
1 teaspoon brown mustard
Dash of salt
Variation: Add more or less chipotle peppers to taste.
In a large pan, cook rhubarb with sugars and water over medium heat, stirring often, until rhubarb is very soft and falls apart. Set aside. In a medium skillet, sauté onions in olive oil until very soft and slightly brown. Add garlic and continue cooking on medium heat for one minute. Add onion/garlic mixture to rhubarb and boil gently for 5 minutes. Remove from heat. Add remaining ingredients. Stir well and cool. Place in blender and blend until smooth. Serve over cream cheese with corn chips as an appetizer.
Second Place Winner
Rhubarb Dessert
Marion Dahl
1½ cups flour
¾ cup butter
3 tablespoons sugar
5 egg yolks
2 cups sugar
¼ cup flour
½ teaspoon salt
5 cups fresh rhubarb, cut in ½-inch pieces
5 egg whites
1 cup sugar
1 teaspoon vanilla
Dash of salt
In a medium bowl, mix first 3 ingredients until evenly blended. Press into a 9 x 13 pan. Bake at 350 degrees for 15 minutes. In a separate bowl, beat egg yolks with 2 cups sugar for one minute. Mix in ¼ cup flour and salt. Add rhubarb. Spread over mixture in pan. Bake an additional 45 minutes. In a large bowl, beat egg whites until still peaks form. Add sugar, vanilla and a dash of salt. Spread on top of baked rhubarb mixture. Return to oven and bake n additional 15 minutes or until brown.
Third Place Winner
Rhubarb Martini Mix
Loni Kemp
1 cup rhubarb juice*
1 cup apple cider (home-made)
Splash of vanilla
Optional – vodka to taste
Shake all with ice and pour. Add small rhubarb stalk stirrer.
*Rhubarb Juice: Use a steamer/juicer to make 16 pounds of rhubarb plus 4 cups sugar into juice.
Fourth Place Winner
Rhubarb Cake
Phyllis Roessler
1½ cups flour
1 cup sugar
1 cup ½ & ½ milk
2 eggs
2 teaspoons baking powder
1 teaspoon vanilla
½ teaspoon salt
5 cups fresh rhubarb, cut in ½-inch pieces
1¼ cups sugar
1 cup walnuts, chopped
2 tablespoons strawberry Jell-O
In a large bowl, mix first seven ingredients until well blended. Spread 2/3 of mixture in greased and floured 9 x 13 pan. Spread rhubarb over batter. Sprinkle sugar over rhubarb. Sprinkle Jell-O over top over rhubarb. Spread walnuts on top. Pour rest of batter over all. Bake at 350 degrees for 45 minutes. Serve with Cool Whip or ice cream.
Apple/Rhubarb Chutney
Anita Bue
4 cups apples, peeled and diced
4 cups sugar
2 cups fresh rhubarb, diced
½ cup water
1 lemon, zest and juice
½ cup dried cranberries
1 teaspoon cinnamon, ground
½ teaspoon nutmeg, ground
Variation: Frozen rhubarb may be substituted for fresh.
In a large stainless steel saucepan combine apples sugar, rhubarb, water and lemon zest and juice. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 15 minutes. Add cranberries, cinnamon and nutmeg. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 15 minutes. Meanwhile, prepare canner and sterilize jars and lids. Ladle hot chutney into hot jars, leaving ½ inch between top of chutney and top of jar. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney. Wipe rim. Center lid on jar. Screw band down until fingertip-tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Makes about four 8-ounce jars.
Rhubarb Meringue Dessert
Catherine Dawson
1 cup flour
½ cup butter
1 tablespoon sugar
Pinch of salt
1¾ cups sugar
¼ cup flour
Pinch of salt
¾ cup rich milk
3 egg yolks
4 cups fresh rhubarb, cut in ½-inch pieces
3 egg whites
5 tablespoons sugar
½ teaspoon vanilla
½ teaspoon water
Pinch of salt
In a medium bowl, mix together first four ingredients. Press into 9-inch pan. Bake 10 minutes at 425 degrees. In a large bowl, mix together 1¾ cups sugar, ¼ cup flour and pinch of salt. Add milk and mix. Add egg yolks and mix. Add rhubarb and mix well. Pour over baked crust. Bake 45 minutes at 350 degrees until filling is set. Beat egg whites with 5 tablespoons sugar, vanilla, water and salt. Spread over baked rhubarb mixture. Brown in oven 5–10 minutes.
“This recipe is originally from my dad’s mother. It was always our favorite summer Sunday dessert when I grew up.”
Rhubarb-B-Q’s
Jerilyn Eddy
8-10 pounds Hilltop Pastures Grass Fed Ground Beef
2 cups Eddyville Rhubarb Jam
1 cup barbeque sauce
1 cup ketchup
1 cup water
¼ cup Dijon mustard
2 tablespoons dried onion
1 tablespoon dried garlic
2 teaspoons liquid smoke
2 teaspoons pepper
1 teaspoon seasoned salt
1 teaspoon cayenne pepper flakes
1 teaspoon paprika
1 cup rhubarb, cut in 1-inch pieces
In a large pan, brown ground beef. Add all ingredients except rhubarb. Simmer 30 minutes. Adjust taste to your desire. Add rhubarb and simmer another 20 minutes. Fill your favorite roll or bread with meat mixture. Enjoy!
Wild Plum Rhubarb
Jam Jerilyn Eddy
2 quarts wild plums
½ cup water
2 quarts fresh rhubarb, cut in 1-inch pieces
6 cups sugar
In a large pan, cook plums with water until soft. Mash through a strainer to make juice. Add juice, chopped rhubarb and sugar to a large, nonreactive pot. Bring to boil and simmer 10 minutes. Cook until desired consistency. Fill sterilized jars and process 10 minutes in hot water bath. Makes about 6 pints.
Rhubarb Chutney
Nancy Martinson
1½ cups light brown sugar, packed
2/3 cups apple cider vinegar
8 cups fresh rhubarb, cut in ½-inch pieces
1 cup golden raisins
¼ cup fresh ginger, peeled and finely chopped
12 black peppercorns
3 garlic cloves, minced
¼ teaspoon salt
Place sugar and vinegar in a medium, nonreactive saucepan. Bring to a boil over medium high heat. Add rhubarb and remaining ingredients to pan. Simmer uncovered for 6-8 minutes, stirring occasionally, until rhubarb is tender and mixture thickens. Cool completely. Store in a glass jar or plastic container in refrigerator. Makes 5½ cups. Serve over brie or cream cheese with crackers.
RhuBark
Mary Bell
One 20-ounce package Almond Bark
1 cup dried rhubarb: flakes, powder and 1/8- inch pieces
¾ cup cream
Grind rhubarb in a blender and cut small pieces. In a small bowl, mix ½ cup cream with the dried rhubarb. Melt almond bark in a double boiler and add ¼ cup cream. Stir until thoroughly melted. Add rehydrated rhubarb mixture. Stir well. Spread out on wax paper. Allow to cool 30 minutes. Then make cut lines. Let cool and harden, up to 8 hours. Break apart and package with wax paper separating the layers. Makes about 100 1-inch squares.
Rhubdal
Heidi Dybing
1 teaspoon mustard seeds
1 cup onion, chopped
1 tablespoon olive oil
2 teaspoons garlic, minced
2 teaspoons fresh ginger, grated
1 red chili pepper, minced
1 teaspoon cumin
½ teaspoon turmeric
4 cups beef broth
1 ¼ cups red lentils
1 ½ cups fresh rhubarb, cut in ½ -inch pieces
2 teaspoons sugar
1 teaspoon lemon juice
½ teaspoon salt
½ cup sweet red pepper, chopped
½ cup fresh parsley, chopped
Variations: ½ teaspoon dry red pepper flakes may be substituted for red chili pepper. Chicken broth, vegetable broth or water may be substituted for beef broth. Add ½ cup chopped tomato with red pepper and parsley if desired.
Heat mustard seeds in a large, dry skillet until seeds pop. Add olive oil, garlic, ginger, chili pepper, cumin and turmeric. Cook one minute over medium heat until fragrant. Add broth and lentils. Cover and reduce heat. Simmer 20 minutes or until mixture is thick and creamy. Stir in red pepper and parsley. Serve with pita pieces and parsley. Makes 4 servings
Rhubi-Pine Cheese Dip/Spread
Barb Eickhoff
Make ahead and chill the gastrique recipe found below.*
One 8-ounce can crushed pineapple
½ cup Rhubarb Gastrique
One 8-ounce package cream cheese, soltened
Strain crushed pineapple well. In a medium bowl, combine pineapple and rhubarb. Place cream cheese in a separate medium bowl. Fold rhubarb mixture into cream cheese. Mix well by hand. Chill. Serve with crackers. I prefer wheat thins. Will also make a great spread on bread for fancy layer sandwiches.
Rhubarb Gastrique*
“Gastrique” is a fancy name for a simple but delicious reduction of fruit (rhubarb, in this case) and vinegar. It is terrific with any meat, especially game or roast pork. Wine vinegar is best, but use what you have.
1 cup sugar
½ cup wine vinegar
½ cup water
3 cups fresh rhubarb, cut in very small pieces
Pinch of salt
¼ teaspoon black pepper
Variations: Add a sprig of fresh rosemary, sage or any herb suitable for the meat to be served.
In a medium, nonreactive saucepan, boil sugar, vinegar and water until reduced by half. Add rhubarb, salt, pepper and herbs. Boil 5-10 minutes until rhubarb is soft and mixture is very thick. Taste for seasoning and remove any herb sprigs. Serve as a condiment with any meat. Keeps well when refrigerated.
Cherry Rhubarb Jam
Betty Hellickson
4 cups fresh rhubarb, diced
1½ cups sugar
One 3-ounce package cherry gelatin
One 21-ounce can cherry pie filling
Variations: Add 1/8 teaspoon almond extract. Frozen rhubarb may be substituted for fresh.
In a large saucepan, combine rhubarb and sugar. Let stand 1½ hours, stirring occasionally.
Bring to a boil. Cook, uncovered, for 10 minutes or until rhubarb is tender. Remove from heat. Stir in gelatin until dissolved. Stir in pie filling. Add extract if desired. Transfer to jars. Cool, cover and store in refrigerator for up to 3 weeks. Makes 5 cups.
Rhubarb Pineapple Upside Down Cake
Lynn Jacobson
3 cups fresh rhubarb, cut in ½ inch pieces
2 cups miniature marshmallows
One 20-ounce can crushed pineapple, drained (save the juice)
½ cup white sugar
½ cup brown sugar, packed
One 3-ounce package lemon Jell-O
½ teaspoon nutmeg
One 18.25 package white cake mix plus ingredients listed on package
1 teaspoon vanilla
In a large bowl, mix rhubarb, marshmallows, drained pineapple, sugars, Jell-O and nutmeg. Place in a 9 x 13 pan. In a large bowl, prepare cake mix as directed on package, substituting pineapple juice for water. Add vanilla. Pour over mixture in cake pan. Bake 50-60 minutes at 350 degrees.
Rhubarb Coffee Cake
Yvonne Nyenhuis
1½ cup brown sugar, packed
½ cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1½ cups fresh rhubarb, cut in ½-inch pieces
½ cup pecans, chopped
¼ cup sugar
¼ cup brown sugar, packed
1 tablespoon butter or margarine
1 teaspoon cinnamon, ground
Variation: Substitute walnuts for pecans
Cream sugar and shortening in a medium mixing bowl. Add egg and mix well. In a separate bowl, combine flour, soda and salt. Add dry ingredients and sour cream alternately to sugar and shortening mixture. Fold in rhubarb. Pour into a greased 9 x 13 pan. Combine remaining five ingredients with a fork in a medium bowl. Sprinkle on top. Bake 45-50 minutes at 350 degrees. (from Anna Belle’s Kitchen)
Rhubarb Muffins
Diane Haight
2 cups flour
¾ cup milk
½ cup vegetable oil
1/3 cup sugar
1 egg
3 teaspoons baking powder
1 teaspoon salt
¾ cup rhubarb jam
In a large bowl, mix all ingredients except jam until just blended. Fill greased muffin cups about half full. Spoon 1 teaspoon rhubarb jam onto batter in each cup. Top with enough batter to fill cup about ¾ full. Bake at 400 degrees for 20 minutes or until golden brown. Makes 12 muffins.
