RHUBARB RECIPES
Peoples Choice # 1
Elaine Hove, Lanesboro, MN
Rhubarb and Onion Chutney
2 cups chopped white onion
4 cups chopped rhubarb
2 cups white vinegar
4 cups brown sugar
1 tsp each, ground cloves, allspice, cinnamon
Boil until reduced. Add crushed red pepper if you like it hotter.
Chef’s Choice #1
Jerilyn Eddy, Lanesboro, MN
Rhubarb Garden Salsa
5 cups chopped rhubarb
24 medium chopped tomatoes
1 medium chopped zucchini
1 small chopped yellow squash
2 chopped bell peppers
1 large chopped onion
2 minced garlic cloves
1 chopped cucumber
1 cup corn
5 chopped hot peppers
2 cups cider vinegar
½ cup lemon juice
½ cup sugar
¼ cup canning salt.
Mix all in large kettle and bring to boil. Chill and serve or you can preserve it while hot in a hot water bath for 30 minutes. Makes 5 quarts.
Chef’s Choice #2
Loni Kemp, Lanesboro
Classic Rhubarb Pie
Basic Piecrust*
Makes three crusts
3 cups flour
1 tsp. salt
1 tbs. sugar
1 cup butter (2 sticks unsalted Land O’Lakes)
1 egg
6 tbs. cold water
Put flour, salt, sugar and butter (cut into chunks) into a food processor and process up to ten pulses, until mixture resembles coarse meal. Beat egg in a cup and add water. While processing, pour liquid in gradually, mix 30 seconds at most. Divide dough into three parts, wrap each in wax paper and chill one hour, or freeze ten minutes. Keep extra crust on hand for another use.
*from Food from an American Family Farm: three Generations of Family Recipe Secrets by Janeen (Schrock) Sarlin, 1991, recalling her girlhood on a Fillmore County dairy farm.
Filling
5 cups rhubarb, sliced (can be fed through tube of food processor)
1 ¼ cup sugar
¼ cup minute tapioca
2 tsp. finely grated orange zest
Mix and let sit for 15 minutes to bring out the juices.
Roll out a crust and drape over the rolling pin to lay into a ten inch pie pan. Add the filling. Roll out another crust and cut into 1 inch wide lengths, and weave a lattice top on the pie. Crimp edges. Sprinkle crust with sugar if desired.
Bake at 350 degrees in convection oven for 45-50 minutes (or at 450 degrees for 10 min then at 350 degrees for 35-40 minutes in regular oven.) Juices will bubble slowly when the pie is done. Cool.
Chef’s Choice # 3
Lynne Jacobson, Lanesboro
Lynne’s Rhubarb Bread
¾ cup white sugar
¾ cup brown sugar
½ cup oil
1 egg
1 cup buttermilk
2 tsp vanilla
2 ½ cups flour
¼ tsp nutmeg
1 tsp soda
1tsp baking powder
1 tsp salt
1 ½ cups rhubarb
Mix all together. Put in bread pans. Top with 1/3 cup sugar and 1 tsp cinnamon. Bake 350 degrees for 30-35 minutes.
Rhubeans
Heidi Dybing,Lanesboro
4 cups cooked pinto beans
1 ½ cups chopped onion
1 cup diced rhubarb
½ cup brown sugar
1 ½ tsp salt
¼ tsp pepper1/2 tsp dry mustard
½ cup maple syrup
Add bean liquid and water to cover. Bake 325 degrees for 2 to 2 ½ hours.
Rhubarb Chipotle Dipping Sauce
Jennifer Wood, Lanesboro
¼ cup chipotle peppers in adobo sauce
10 cups rhubarb cut into 1 inch pieces
2 cups white sugar
¾ cup brown sugar
¼ cup water
1 cup diced onion plus 1 TBSP olive oil
2 cloves garlic, diced
1 tsp brown mustard
¾ cup raspberry vinegar
dash of salt
Cook rhubarb with sugar and water until rhubarb is very soft and falls apart. Saute onions olive oil until very soft and slightly brown. Add garlic and continue cooking 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. Using a stick blender, blend until smooth.
Rhubarb Popcorn
Mary Bell, Lanesboro
In saucepan
¼ cup butter, metled
add ¼ cup corn syrup
Stir
Add ½ cup ground Rhubarb Lace
2 TBSP ground dried rhubarb
Stir
Add 1 ½ tsp vinegar
Stir and cook to the soft ball stage. Pour over 12 cups popcorn, mix vigorously
Frozen Rhubarb Jam
Julia Borgen, Lanesboro
7 cups Rhubarb
4 cup sugar
1 can Blueberry Pie Filling
Cook for 10 minutes.
Add 2 small boxes raspberry jello.
Freeze
Rhubarb Slush
Nancy Martinson,Lanesboro
8 cups rhubarb, diced
3 cups sugar
8 cups water
½ cup lemon juice
3 oz. package Strawberry Jello
Sprite
(Vodka optional)
Combine all ingredients in a very large pan. Cook over medium heat until mushy. Drain, discard pulp. Add Jello while juice is still warm. Store in freezer. Scoop into glasses and add Sprite.
Rhubarb Dessert
Julia Borgen, Lanesboro
3 cups Rhubarb, cut up
1 ½ cups sugar
2 (3 oz,) pkg Strawberry Jello
1 pkg. White Cake Mix
2 cups boiling water
2/3 cup melted butter
Place cut up rhubarb in bottom of 9x13 inch pan. Put sugar over rhubarb. Sprinkle Jello over. Next add the dry cake mix over Jello. Pour boiling water over all and add melted butter last. Bake at 350 for 35 minutes.
Bold and Fresh Rhubarb Salsa
Barb Eickhoff, Chatfield
18 oz. Apple Jelly
18 oz Apricot Preserves
8 oz can crushed pineapple, well drained
2 TBS grated horseradish
.85 oz. dry ground mustard (entire McCormick short round container
6 to 7 cups of Rhubarb that has been peeled and chopped
Combine the horseradish and dry ground mustard. Add the jelly and preserves and well drained pineapple. Refrigerate this while you’re preparing the rhubarb. Fold in rhubarb. Chill. Serve with chips or crackers of your choice.
Lena’s Rhubarb Tart
Cheryl Jordahl
Cheryl Abelmann, Mabel
1 cup sifted flour
2 TBSP sugar
½ cup butter
Dash of salt
Blend until crumbly. Bake in 9x9 at 300 degrees for 30 minutes.
In the meantime, combine in sauce pan:
1 ¼ cups sugar
½ cup cream
3 egg yolks
½ cup cream
3 cups rhubarb
Dash of salt
2 TBSP heaping flour
Cook until mixture thickens and rhubarb is tender. Pout over crumbs. Bake at 350 for 45 minutes.
Topping:
Top with powdered sugar and strawberries (optional)
Alternate topping:
3 egg whites, stiffly beaten
6 TBSP sugar
¼ tsp cream of tarter Pour over and brown in overn
Rhubarb Salsa
Glee Clausen, Lanesboro
1 cup sugar
¼ cup water
1 TBSP finely shredded orange peel
6 cups rhubarb sliced ½ pieces
½ cup diced green bell pepper
¼ cup finely chopped sweet onion
1/3 cup finely chopped red onion
1 jalapeno, washed and stemmed
2 TBSP honey
2 TBSP lemon juice
1 tsp grated fresh ginger
hot sauce to taste
In medium pan combine sugar, water and orange peel. Bring to boil over high heat. Add the rhubarb and reduce heat to medium. Simmer gently until rhubarb is tender, about 20 minutes. Remove from heat and allow to cool to room temperature. When rhubarb mixture is cool, transfer to a food processor fitted with steel blade or blender and process until smooth. Scrape the puree into a large bowl and add bell pepper, sweet onion, red onion, jalapeno, homey, lemon juice and ginger. Mix well. Serve at room temperature or chilled if desired. Makes about 4 cups. Serve with chicken or turkey or as a topping over leafy greens.
Rhubarb Crunch Dessert
Julia Borgen, Lanesboro
Mix 1 cup flour, 5 TBSP powdered sugar and ½ cup butter until crumbly. Pat into bottom of 8 or 9 inch square pan. Bake at 350 for 15 minutes or until golden brown. Beat 2 eggs until fluffy and gradually add 1 12 cups sugar, ¼ cup flour and ¾ tsp baking powder (mixed together). Add 2 cups cut rhubarb and mix together. Add ½ tsp salt. Pour over crust. Bake at 350 for 35 minutes. The egg mixture comes to the top and forms a meringue.
