Rhubarb Recipes for Rhubarb Festival 2009
First place winner: Barbeque Sauce for Sloppy Joes
Barb Eickhoff
14 cups of Rhubarb cut into 1inch pieces
6 small cans tomato paste
1-cup sugar or more to taste
1Tablespoon dried minced onion
3 pieces cinnamon sticks
1 Tablespoon whole cloves
1-teaspoon whole celery seed
1 cup white vinegar
Before you go to the garden to pick the Rhubarb, get out a small saucepan and place the
3 pieces of cinnamon sticks (broken up), the whole cloves and celery seed in the pan. Add the vinegar, bring to a boil, and then remove from heat. Let stand while preparing and cooking the Rhubarb. (Spices steep in vinegar just like tea- this separate brewing adds to the deep color of the sauce.)
Clean and cur Rhubarb stalks in about 1 inch pieces. Place the 14 cups of Rhubarb into a very heavy pan or large kettle. Add two cups water and cook down completely until no chunks are left. (I cook for about 45 to 60minutes.) Add the tomato paste and sugar, stirring after each can of tomato paste is added. When heated, add the strained spiced vinegar. Cook 30 minutes. It will sputter and splatter, leave the pan lid slightly ajar.
Place in pint jars, seal with pressure canner. I use 10 lb. pressure and let jiggle for 15 minutes. Carefully remove from canner. Makes 6 pints.
One pint is enough for 2 pounds of ground meat. I use ground pork. I brown the meat and minced onion and season with salt and Mrs. Dash. Add sauce to meat, heat and serve.
Second Place Winner: Rhubarb Custard Cake
Pat Heath
1 yellow cake mix
5-6 cups of diced Rhubarb
1-cup sugar
1-½ pints of whipping cream (do not whip)
Lightly grease 9x 13-inch pan. Make the cake mix per directions on the box. Put cake in pan. Evenly pour Rhubarb over cake mix. Sprinkle on the sugar and pour the whipping cream over the top of everything.
Bake a good hour at 350 degrees. Flip cake over to serve.
Third Place Winner: Rhubarb Ice Cream
Mary Bell
Melt one-gallon vanilla ice cream
Add 1 cup ground Rhubarb Lace (dried Rhubarb fruit roll-up)
Mix in 1.2 cup dried green Rhubarb
Combine thoroughly and refreeze.
Deans Rhubarb Chili
Dean Hove
1-½ pounds ground beef
½ cup Scenic Valley Rhubarb wine
2 cups chopped Rhubarb
1 chopped onion
1 Tablespoon olive oil
1 cup chopped red and yellow sweet peppers
1 can chopped tomatoes
1 can diced tomatoes and green chilies
1 can tomato sauce
½ cup ketchup
1-teaspoon chili powder
1/w teaspoon cayenne
1 bay leaf
1-teaspoon garlic
Salt and pepper to taste
Brown hamburger. Sauté onions, sweet peppers with browned hamburger adding Rhubarb wine. Cook until alcohol has dissipated.
Add the rest of the ingredients and bring to a boil. Reduce heat to low and cook for 30 minutes or more. Serve.
Rhubarb Pudding
Verna Taylor
¾ cup brown sugar
¼ cup white sugar
3 Tablespoons butter
3 Tablespoons cornstarch
3 cups diced Rhubarb
1 ¼ cups water
Mix and microwave on high until thick 7-9 minutes.
Baking Powder Biscuits with Rhubarb Sauce
Lynne Jacobson
In 9x13 pan spread out 3 cups diced Rhubarb
Sprinkle one-half of a 3-ounce package of strawberry Jell-O on the Rhubarb
Heat
1 ½ cups white sugar
¼ teaspoon nutmeg
1 ½ cups water
½ teaspoon cinnamon
Add 1 teaspoon vanilla
Pour over rhubarb and Jell-O.
Top with 2 tubes of baking Powder biscuits cut into small pieces.
Bake at 350 degrees for 25 to 30 minutes.
You can brush with melted butter and baste with sauce while it bakes.
Rhubarb Cobbler
Heidi Dybing
Mix until crumbly
2 cups unbleached flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon nutmeg
¾ cup sugar
2 Tablespoons ground flaxseed
¼ cup canola oil
4 cups Rhubarb (I used leftover chutney, strawberry sauce, fresh rhubarb and sugar)
Put in 9x13 inch pan. Sprinkle topping over. Pour 1-2 cups boiling apple juice over (til topping is moistened.
Bake at 350 degrees for 55 minutes or more.
Rhubarb Fluff Syrup for Waffles, Crepes, or Pancakes
Barb Eikoff
13 ounces Marshmallow Crème
6 cups Rhubarb chopped into 1-inch lengths
Place Rhubarb in saucepan, add 1-cup water. DO NOT ADD SUGAR
Cook down, stirring occasionally until there are no standing liquid and minimal fibers. I cook down for about 40 minutes and give it some brisk stirring. Measure out 1 cup of the hot Rhubarb sauce, place in a bowl and add 13 ounce Marshmallow Crème. Fold together. Store in refrigerator.
This fluff syrup can be served chilled or heated in the microwave. Watch it in the microwave it may puff up. Enjoy it on waffles etc.
The remaining unsweetened sauce I would freeze to heat up, minimize the liquid and make another batch of the Fluff Syrup.
Curried Lentils with Rhubarb
Nancy Martinson
1 cup dried orange lentils
1 large sweet potato, peeled and sliced
1 Tablespoon oil
1 cup fresh Rhubarb diced
2 Tablespoons sugar
1Tablespoon curry powder
1 teaspoon freshly grated ginger
1 teaspoon hot red chili powder
salt and pepper to taste
Cover lentils with water in deep pot. Bring to a boil, then reduce heat and add sweet potato slices. Simmer until soft, 30-60 minutes. Remove from heat, drain if necessary, mash with a fork and set aside.
Heat oil in skillet until hot. Add Rhubarb, stir and cook until tender. Stir in the other ingredients add to mashed lentils. Pour into baking dish. Bake 20 minutes until hot.
Serve this dish hot with cooked brown rice. Garnish with coconut if desired
Makes 4 servings.
Rhubarb Coffee Cake
Sue Kurth
1 ½ cups sugar
¼ cup shortening
1 egg
Mix well
Alternate dry mixture with wet mixture
2 cups flour
1-teaspoon soda
½ teaspoon salt
1-cup buttermilk or sour milk
1-teaspoon vanilla
Mix well.
Add 2 cups chopped Rhubarb
Bake in 9x13 inch pan.
Top with ½ cup sugar and 1 teaspoon cinnamon before baking;
Bake at 350 degrees for 30 to 40 minutes.
Rhubarb Birdsnest
Doris Schuck
3 cups Rhubarb diced
2 cups flour
½ teaspoon salt
1-teaspoon sugar
½ cup shortening
¾ cup sugar
2 eggs
1-teaspoon vanilla
½ cup sour milk
Sugar to sprinkle on top
Put Rhubarb in bowl and put sugar with it. Set aside. Stir dry ingredients together. Make a well in flour mixture and add shortening, eggs, vanilla and sour milk. Beat until smooth. Put rhubarb in 9x9 square pan and pour batter mix over the top. Sprinkle with sugar and bake at 350 degrees for 45-50 minutes. Serve warm.
Rubgrette
Gary Engstrom
To a small bowl add:
½ teaspoon fine sea salt
1/8 teaspoon ground black pepper
½ cup fresh Rhubarb Juice*
1 teaspoon minced shallot
¼ teaspoon prepared mustard
Whisk until blended.
Add gradually ¾ cup canola oil whisking after each addition.
Fresh Rhubarb Juice/Rhubarb Mash
Place a colander over a bowl. Place 4 cups frozen Rhubarb into the colander. Allow the Rhubarb to thaw and the juices to drain into the bowl. Pour the juice off into a storage container as it accumulates. When the Rhubarb is completely thawed, press the pulp using a large spoon or rubber spatula spoon to extract more of the juice.
Set the juice aside and place the pulp into a small saucepan. Add 1 cup of water and simmer until the pulp falls apart. Return the colander to the bowl and allow the excess juice to drain off the mash. This bonus juice can be either added to the juice already collected or discarded.
You can use the fresh rhubarb juice as a substitute in recipes for vinegar or lemon juice. Use the rhubarb mash, as a substitute for pumpkin puree (or other similar ingredients) in the preparation of breads, cakes, sweet breads, or muffins.
Store the juice and mash in a tightly sealed container in the refrigerator for one week.
Makes 1-cup mash and 2-¼ cups juice.
Rhubarb Sweet Bread
Gary Engstrom
Preheat oven to 350 degrees.
Grease 9 inch by 5 inch loaf pan..
Whisk together
2 cups all purpose flour or substitute half with whole wheat flour
1-teaspoon baking soda
¼ teaspoon baking powder
1-teaspoon fine sea salt
1 ½ cinnamon
1-teaspoon ground ginger
Combine in small bowl;
1/3-cup milk
½ teaspoon vanilla
Cream together in a large mixer bowl;
1/3 cup fresh Rhubarb Juice *
1-cup sugar
½ cup packed brown sugar
Beat in one at a time;
2 large eggs
Ad d and beat on low aped until just blended;
1 cup Rhubarb Mash*
Add the flour mixture in three parts, alternating with the milk mixture, beating on low speed until smooth, scraping the sides as necessary.
Fold in;
½ cup coarsely chopped walnuts
1/3-cup raisins.
Scrape the batter into the prepared pan and spread evenly. Bake at 350 degrees util toothpick inserted into the center comes out clean, about ` hour. Cool the pan on a rack for 10 minutes before unmolding. Allow the bread to cook completely on the rack.
* See recipe above for Rhubarb Juice and Mash.
Rhubarb Biscotti
Diane Haight
½ cup slivered almonds
2-½ cups all-purpose flour
1-cup sugar
4 Tablespoons butter, softened
1 Tablespoon anise seeds
2 teaspoons baking powder
1-teaspoon vanilla
¼ teaspoon salt
3 large eggs
2 cups candied Rhubarb
Preheat oven to 350 degrees. Place almonds in baking pan; toast in oven about 10 minutes or until lightly browned, stirring occasionally. Cool and set aside
In a large bowl, place 1-½ cups of the flour, the sugar, butter anise seeds, baking powder vanilla, salt and eggs. With mixer on low speed, beat ingredients until just mixed; increase speed to medium and beat 3 minutes, occasionally scraping bowl. In a separate bowl, coat the Rhubarb and almonds with some of the remaining 1 cup of flour. Stir in the Rhubarb almonds and remaining flour into the batter, mix until blended. Wrap dough with plastic wrap and refrigerate 1 hour or until firm enough to handle.
Grease large cookie sheets. Divide dough in half. On well-floured surface, with floured hands, shape each half of dough into a rope, approximately 15 inches by 2 inches. Bake 25 minutes, or until lightly browned at 350 degrees.
Remove cookie sheets from oven. With serrated knife, but hot loaves crosswise in ¾ inch thick slices. Lay slices cut-side down on same cookie sheet, making sure they do not touch. Return to oven and bake cookies 5 minutes, turn and bake 5 minutes more. Remove to a wire rack to cool. Drizzle with white chocolate coating, if desired. Store cookies in tightly covered container.
Not everyone gave us a copy of their recipe this year. If you brought something and your recipe is not here please get your recipe to us as soon as possible. Put in the mail to Rhubarb Festival
302 Kirkwood St. E.
Lanesboro, MN 55949
