The Rhubarb Festival | Lanesboro, Minn. The Rhubarb Festival | Lanesboro, Minn. The Rhubarb Festival | Lanesboro, Minn. The Rhubarb Festival | Lanesboro, Minn.
The Rhubarb Festival | Lanesboro, Minn. The Rhubarb Festival | Lanesboro, Minn. The Rhubarb Festival | Lanesboro, Minn. The Rhubarb Festival | Lanesboro, Minn.
June 3, 2017 || 9 a.m. - 3 p.m. || Sylvan Park || Lanesboro MN
 

Recipe list on table with flowers

Recipes from the 2017 Tasting Contest

1st Place 2017 Contest Winner!
Cheesecake
Chelsey Clausen
The Bite of Lanesboro

Chelsey doesn't give out her recipe, but there's plenty more at The Bite of Lanesboro!

2nd Place 2017 Contest Winner!
Tangy Rhubarb Salsa
Gianina Morrell

8 stalks of rhubarb
1 red pepper
1 yellow pepper
1 orange pepper
1 green pepper
10 Roma tomatoes
1 bunch cilantro
2 cans petite cut tomatoes
1 1/2 cups roasted corn
3 serrano peppers
1 cup crushed pineapple
1 lime
3-4 tablespoons Montreal Steak seasoning
3 tablespoons fresh garlic
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1 large red onion
2 green onions

Roast red, yellow, orange and green peppers on high heat.  Also roast corn on high heat.  Cut serrano peppers in half and remove seeds.  Finely chop rhubarb, tomatoes, cilantro, serrano peppers, red onion, green onions and roasted peppers.  Mix all ingredients in a large bowl.  Add salt to taste.  Let salsa rest for at least 1 hour to marinate.  Put salsa in refrigerator. Enjoy as chips and salsa or you can add it as a side to grilled chicken, fish or tacos.

3rd Place 2017 Contest Winner!
Bill's Chocolate Rhubarb Homemade Ice Cream
Craig Hovland 

Ingredients:

Sauce:
4 quarts of cut rhubarb 1-2 inch pieces

1 cup white sugar
1 teaspoon vanilla
1/3 cup of water

Ice Cream:
1 cup of rhubarb sauce

One pint of heavy whipping cream
½ cup white sugar
¾ cup of Essential (Cub) semi-sweet chocolate chips

Ice Cream Maker:
Ice

Salt
Water

Tools:
Hammer

12-18" 2x4
3 quart size plastic bags

1) Using a large sauce pan (4 quart pan) fill the pan with fresh cleaned garden rhubarb cut into 1-2 inch rhubarb pieces to make into sauce. You will need 1 cup of sauce for the ice cream. Using the filled 4 quart sauce pan will make approximately 3 cups of rhubarb sauce.

2) Add 1/3 of a cup of water to start making the cut rhubarb pieces into sauce. Boil it down until it is all rhubarb sauce and all the cut pieces of rhubarb are dissolved.

3) Add 1 cup of white sugar to the taste you want--which is going to vary by the rhubarb used and how you like it.

4) Next add one teaspoon of vanilla to the sauce.

5) Drain the rhubarb sauce so all the liquid is removed. The last time I did this I ended up with 3 cups of drained rhubarb sauce. You need one cup for the ice cream so the recipe can be adjusted according. I just keep the extra sauce for more ice cream or some other rhubarb dish to share.

6) Prepare ¾ cup of Essential (Cub) semi-sweet chocolate chips by placing the chocolate chips in 3 plastic quart size plastic bags. Go to the workshop and get a hammer and a 12-18" 2x4 and hammer the heck out of the chocolate chips to make them into small pieces. You will then need to break some of them apart because they will be too large. Set aside.

7) Mix the rhubarb sauce and one pint of heavy whipping cream along with ½ cup of sugar in a bowl before putting in into the ice cream maker. Fix the ice cream maker so it is ready to go with the ice, salt and water. Next put the smashed chocolate chips into the container and turn on the ice cream maker. When the ice cream is firmed up—stop the ice cream maker and store in a container in the freezer. Makes approximately one quart. Enjoy!

Why is the ice cream named Bill's? I had a college roommate who loved ice cream. While he was on hospice he would suggest various flavors of homemade ice cream to make. Unusual flavors, muskmelon, watermelon, etc. and we would go out on the internet and see if we could find a recipe. One night he suggested rhubarb ice cream. The chocolate was an addition but he would have loved it. Bill is no longer with us but the ice cream lives on.

 

Delightful Rhubarb Cranberry Christmas Beverage
Elaine Edwards
Habberstad House Bed and Breakfast 

2 cups sliced rhubarb
1 cup cranberries
1 cup sugar
1 cup water
dash of allspice
pinch of whole cloves

Simmer until rhubarb is fully cooked.  Strain when cool.  Save the rhubarb pulp for another use.

Store rhubarb syrup in the refrigerator until well chilled.

Before serving, mix 1 cup rhubarb syrup with 1 quart cranberry juice and 1 quart gingerale.

Remember to mark the 2017 Christmas Inn Tour on your calendars.  The tour is December 3 from 2 to 6 p.m.  Information, including how to order tickets, will be posted on the Lanesboro.com website.

Rhubarb Crisp
Jennifer Wood

5 cups rhubarb, chopped into 1/2 inch pieces
1 cup sugar
1/4 cup flour
1 tablespoon lemon juice
1/8 teaspoon salt

Topping:
3/4 cup brown sugar
1/2 cup flour
1 cup quick oats
1/3 cup butter, softened
1 teaspoon cinnamon 

Preheat oven to 375 degrees and grease a 9"x9"pan. Place rhubarb, sugar, flour, lemon juice and salt in a large bowl and toss until rhubarb is evenly coated.  Place rhubab mixture in pan.  Place topping ingredients in a medium bowl and mix with a fork until evenly crumbly.  Sprinkle topping over rhubarb.  Bake 40-45 minutes or longer until rhubarb is soft and juices bubble through topping.

Rhubarb Sauce
Heidi Dybing

2 cups rhubarb
1/2 cup sugar

Combine rhubarb and sugar in medium saucepan.  Cover and cook over low heat until it starts to simmer.  Uncover and cook until you like the consistency. 


Rhubarb Slush
Nancy Martinson

8 cups fresh rhubarb, diced
3 cups sugar
8 cups water
1/2 cup lemon juice
1 3-ounce package strawberry gelatine mix
sparkling lemon/lime beverage to taste
Optional: vodka 

Combine rhubarb, sugar, water and lemon juice in a large pan.  Cook over medium heat approximately 15 minutes until mushy. With a strainer, drain, save juice and discard pulp.  While still warm, add strawberry gelatine to juice.  Put into containers and store in freezer.  To serve, scoop frozen mixture into glasses.  Add sparkling beverage to taste.

Recipes from the 2016 Tasting Contest

 

1st Place 2016 Contest Winner!
A Rhubarb Jerk
Mary Bell

3 pounds rhubarb, to make 6 cups rhubarb puree
3 pounds ground meat
3 teaspoons salt
1/4 cup dried minced onions
2 tablespoons lemon juice, freshly squeezed
3 teaspoons allspice
1 cup craisins, chopped fine
1/2 cup honey
1 teaspoon black pepper

To prepare the rhubarb, cut into 1/2-inch pieces, wash, put in a pot, pour enough boiling water to cover and put a lid on the pot. Let it sit until the color changes and the rhubarb is soft to the touch.  This blanching does two things; first it removes some of the acid so it will require less sweetener and second it will be easier to puree.  Drain rhubarb and puree in a blender.  Put 4 cups on a lightly oiled leather sheet and dry until it can be crumbled or ground into flakes.  This may take several hours.  When the rhubarb sauce is dry either crush by hand or give it a twirl in a blender.

Put meat and salt into a bowl and use a potato masher to force the salt into the meat.  Combine onions with remaining 2 cups of rhubarb puree, rehydrate 10 minutes and then add the remaining ingredients.  Thoroughly mix the flavored meat with the dried rhubarb.  Put in a covered container or a self-sealing plastic bag.  If marinating longer than one hour, place in the refrigerator. Because cold meat is harder to put through a jerky gun, let the mixture warm up for a few minutes before forming into strips and putting in a drying environment.

2nd Place 2016 Contest Winner!
Rhubarb Dressing with Fresh Sage and Toasted Pecans
Enid Dunn

2 1/2 cups rhubarb, cut into 1/2-inch pieces

1/2 cup sugar

Dressing:
6 cups bread cubes, day old bread or cornbread
1/2 cup butter
3/4 cup chopped onion
3/4 cup chopped celery
2-3 garlic cloves, minced
Finely minced fresh sage, thyme, marjoram and rosemary, or poultry seasoning to taste
1/2 teaspoon cinnamon
1/2 teaspoon allspice
 1 cup chicken or vegetable stock
1/2 cup milk
1 egg
Salt and pepper to taste
Toasted pecan bits

Combine rhubarb with sugar and bring to gentle simmer.  Set aside while rhubarb is still firm.

Saute celery, onion and garlic gently and mix with rest of dressing ingredients.  Place in a well-buttered casserole and pour the rhubarb mixture evenly over the dressing.  Bake covered at 350 degrees for 40-50 minutes depending on the size of the casserole.

Pleasant change with pork or poultry!  I served at the Rhubarb Fest as a main dish with some slices of roast turkey and accompanying gravy over the top.

3rd Place 2016 Contest Winner!

Rhubarb Dream Bars
Chloe Rupprecht

Crust:

1 1/2 cups flour
2/3 cups powdered sugar
3/4 cup (a stick and a half) butter, softened

Combine all and mix until texture of small pieces.  Make sure butter is completely mixed in.  Then press into a 9" X 13" pan and bake for 15 minutes at 350 degrees.

Filling:  

8 eggs
4 cups sugar
1 cup flour
3-4 cups rhubarb, chopped into small pieces

Combine all and mix well.  Pour over crust and bake for 35 minutes at 350 degrees.  (You may need to cook longer depending on how shakey it is.  When it is wiggly in the middle, cover with tin foil and bake for 5 minutes at a time, checking the consistency.)


Apple Rhubarb Chutney
Gabbi Edwards

Makes about four 8 ounce jars

4 cups diced, peeled, cored apples, treated to prevent browning and drained
4 cups granulated sugar
2 cups diced rhubarb, fresh or frozen
1/2 cup water
Grated zest and juice of one lemon
1/2 cup dried cranberries
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

  1. 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, until thick enough to mound on a spoon, about 15 minutes.
  2. Meanwhile, prepare canner, jars and lids.
  3. Ladle hot chutney into hot jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace if necessary, by adding hot chutney.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.
  4. 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.

Tips:

  • For good-textured chutney, choose from firm cooking apples that keep their shape during cooking, such as Golden Delicious or Spartan.
  • When boiling sauces, chutneys and salsas that thicken as the moisture is evaporated, you may need to gradually reduce the heat to maintain a low boil and prevent scorching.

Recipe from: Ball, Complete Book of Home Preserving, 2012

Cinnamon Rhubarb Bread
Gabbi Edwards

Makes one 8X4 inch loaf

Butter, for greasing pan
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup canola oil
1/2 cup buttermilk
1 egg
1/2 teaspoon vanilla extract
2 cups diced rhubarb
1/2 cup chopped pecans (optional)

  1. Preheat oven to 350 degrees F.  Grease an 8X4 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt and cinnamon.  Stir in the brown sugar, oil, buttermilk, egg and vanilla, combining thoroughly.  Fold in the rhubarb and pecans.
  3. Pour the batter evenly into the prepared loaf pan.  Bake for 50-55 minutes, until a toothpick inserted into the center comes out dry.  Let cool in pan slightly, then cool completely on a rack before slicing.
  4. Recipe from: Today Show live

Habberstad House Rhubarb Crisp
Elaine Edwards
Haberstad House Bed and Breakfast
Lanesboro, Mn
www.habberstadhouse.com
507-467-3560

Filling:

1/2 cup sugar
1/4 cup flour
Pinch of salt
2 1/2 pounds rhubarb, sliced

Topping:

1 1/2 cups flour
1/2 cup sugar
1/4 teaspoon salt
10 tablespoons melted butter

Mix filling ingredients.  Stir into rhubarb and place in greased baking pan (9 X 13.)

Mix together topping ingredients and crumble on top of rhubarb

Bake at 350 degrees for 45 to 50 minutes.

Notes:

  1. I bake this in individual serving dishes rather than a baking dish.  It makes 10 to 12 servings.
  2. I have substituted gluten-free flour to make this gluten free for our guests.
  3. This is served as a third course at our breakfast table with a dollop of whipped cream on top.

Mildred's Rhubarb Torte
Jane Potter

In loving memory of Mildred, our long time family friend & "adopted Aunt who handed down this recipe; leaving us yet one more sweet memory.  Jane & Dean Potter

Crust:

1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons melted butter

Mix together.  Reserve 2 Tablespoons to sprinkle on the top.  Pat remainder in a 9X9 inch pan.  Bake at 350 degreed F for 10 minutes.  Cool.

Layer #1

1/2 cup water
4 tablespoons cornstarch
4 cups rhubarb, chopped
1 cup sugar
A few drops of red food coloring (optional)

Dissolve cornstarch in water and add food coloring (if desired.)  Combine sugar, cornstarch, water and Rhubarb in large sauce pan and cook on stove top, stirring until thickened.  Reduce heat and cook 2-3 minutes.  Spread on cooled crust.

Layer #2

3/4 cup Cool Whip
1 1/2 cup marshmallows
Mix Cool Whip and marshmallows until well coated and spoon over rhubarb mix

Layer #3

1 package Instant Vanilla Pudding (3.4 ounce)
Milk

Prepare pudding as per package directions and spread over all.  Sprinkle tip with reserved graham crumb mixture.

Chill.  Better if cooled over night.

Rhubarb Bars
Yvonne Nyenhus

3 1/2 cups fresh rhubarb, cut in 1/2 inch pieces
2 tablespoons cornstarch
1 1/2 cups sugar
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 cups oatmeal
1 cup brown sugar
1 cup margarine
1/2 cup nuts, chopped
1 teaspoon baking soda

Simmer rhubarb, cornstarch and sugar in a medium saucepan, stirring constantly, until thick.  Add vanilla and cool slightly.  Set aside.  Mix remaining ingredients in a medium bowl.  Pour 3/4 of oatmeal mixture in a 9 X 13-inch pan and pat down.  Cover with Cooked thubarb filling.  Top with remaining crumb mixture.  Bake at 350 degrees for 35 minutes or until brown.  Makes 15 servings.

Recipe taken from Everything Rhubarb.

Rhubarb Cobbler
Heidi Dybing

4-6 cups rhubarb, cut in 1/2 inch pieces
3/4 cup sugar

Place rhubarb in a 9X13 inch pan.  Sprinkle sugar over rhubarb.

2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
7/8 cup sugar
2 tablespoons ground flax
1/4 cup canola oil

Mix all ingredients with a fork until crumbly.  Sprinkle over rhubarb.

2 cups fruit juice (apple, peach)

Boil juice.  Pour boiling juice over all.  Sprinkle with sugar.  Bake at 350 degrees for 50 - 55 minutes.

Rhubarb Orange Jam
Gabbi Edwards

Makes about seven 8-ounce (250 ml) jars.

2 oranges
5 cups finely chopped rhubarb
1 package (1.75 ounces/49 to 57 grams) regular powdered fruit pectin
6 cups granulated sugar

  1. Prepare canner, jars and lids.
  2. Using a vegetable peeler, remove peel from half of one orange.  Cut peel into very thin slices, about 1 inch long, and set aside.  Squeeze juice from both oranges into a measuring cup, adding water if necessary, to yield one cup.
  3. In a large, deep stainless steel saucepan, combine orange juice, slivered orange peel and rhubarb.  Whisk in the pectin until dissolved.  Bring to a boil over high heat, stirring frequently.  Add sugar all at once and return to a full rolling boil, stirring constantly.  Boil hard, stirring constantly, for 1 minute.  Remove from heat and skim off foam.
  4. Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot jam.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increasee to fingertip-tight.
  5. Place jars in canner, ensuring they are completely covered in water.  Bring to a boil and process for 10 minutes.  Remove canner lid.  Wait  5 minutes, then remove jars, cool and store.

Recipe from:  Ball Complete Book of Home Preservation, 2012 

Recipes from the 2015 Tasting Contest

1st Place 2015 Contest Winner!
FRENCH RHUBARB PIE
Diane Haight

1 egg
1 cup sugar
1 tsp vanilla
2 cup diced rhubarb
2 tsp flour
1 unbaked pie shell

Topping:
3/4 cup flour
1/2 cup brown sugar
1/3 cup butter

Put rhubarb mixture into an unbaked pie shell. Cover with topping. Bake at 400 for 10 minutes. Reduce heat to 350 and bake 30 minutes more.

2nd Place 2015 Contest Winner!
RHUBARB OATMEAL CUSTARD BARS

Linda Hazel 

Crust:
1 3/4 cups oatmeal
1 3/4 cups all purpose flour
1 up brown sugar
1 tsp. baking soda
1 cup butter or margarine, melted

Filling:
1 cup sugar
1/4 tsp salt
2 tablespoons flour
4 eggs
1 tsp vanilla
4-5 cups rhubarb

Procedure:
Preheat oven to 350. Spray a 9x13 pan with cooking spray.

Crust: combine all crust ingredient. Mix until crumbly. Reserve 1/3 of the mixture.
Press remaining crust mixture into 9 x 13 pan. Bake 10-12 minutes or until lightly browned.

Prepare filling while crust is baking.

Filling: In large mixing bowl beat eggs. Mix flour, salt and sugar together in separate bowl. Pour over eggs and blend well. Then add vanilla and rhubarb. Blend well. Pour mixture over partially baed crust. Sprinkle remaining rust mixture over top of rhubarb mixture. Continue to bake for 30-35 minutes. Cool. Store leftovers in refrigerator.

3rd Place 2015 Contest Winner!
RHUBARB CROISSANT BREAD PUDDING
Kitty Baker

8 large croissants
2 1/2 cups candied rhubarb bits (semi-dried, then sugared to intensify flavor)
1 cup sugar
2 cups cream
8 eggs
1 T citrus zest
1 tsp salt

Preheat oven to 350.

Cube croissants into 1" pieces. Toss with candied rhubarb and pour into a buttered 9 x 13 glass baking pan. Combine sugar, cream, eggs, zest and salt and mix well. Pour over the croissants, poking pieces down into the egg mixture. Let stand to allow liquid to be absorbed. Bake until the bread is puffed and knife inserted comes out mostly clean (approximately 45 minutes).

Serve warm. For a special treat, top with rhubarb sauce and vanilla ice cream.


Rhubarb Bars 
Yvonne Nyenhuis

First Batter

1/4 lb butter, softened
3/4 c brown sugar
1/2 c granulated sugar
2 eggs
1 1/2 c flour
1 tsp baking powder
1/2 tsp salt
3 c oatmeal

Mix dry ingredients, then add to moist ingredients.

2nd Batter

1 1/2 c Bisquick
1/4 c skim milk
1/2 c granulated sugar
1/4 c butter, softened
2/3 c plain yogurt

Have ready:
1/2 c raisins (softened)
4 c chopped rhubarb

Mix batters 1 and 2 separately, then combine. Using 1/2 the batter, spread on bottom of 9X13 pan (greased and floured.) Spread rhubarb over batter and sprinkle raisins.  Lightly sprinkle sugar over fruit then cover with the rest of the batter.  Pop into 350 degree oven for 45 minutes or until golden brown.

Rhubarb Chutney
?

5 c rhubarb, cut up
1/2 c sugar
1/2 c water
1 Jalapeno Pepper, seeded
1/4 tsp cayenne pepper

Boil until desired consistency.

Crockpot RhuBeans
Heidi Dybing

3 c dry beans
8 c water
1 med onion
8 cloves garlic
1 bay leaf

Cook on high 8 hours.

Add the following to taste:
1/3 c brown sugar
1/3 c maple syrup
1/2 tsp vanilla
1 1/2 c rhubarb
salt and pepper

Heat on high until thick.

Rhubarb Crunch
Donna Sneen

4 c rhubarb, diced
1 c miniature marshmallows
1 package strawberry gelatin (dry), 3 oz.
1/2 c butter, melted
1 yellow cake mix
1 c water

Combine rhubarb, marshmallows, gelatin and sugar.  Spread in bottom of greased 9X13 pan.  Combine the melted butter and dry cake mix, and sprinkle on top of rhubarb Mixture.  Pour the water over all.  Bake at 350 degrees for one hour.  Serve with ice cream or Cool Whip.

Rhubarb Dessert
Heidi Dybing

Mix:
1 1/2 c oats
1 c gluten free flour
1/2 c brown sugar
1 t soda
1/2 c walnuts

Add:
1/2 c canola oil
1/4 c butter

Stir until crumbly.  Pat 2/3 into greased 9X13 pan.  Bake 10 min at 375 degrees.

Dissolve 5 Tblsp cornstarch in 1/4 cup water in a medium saucepan.
Add:
5 c rhubarb
1 c sugar
1 tsp vanilla

Cook until thick.  Cool.  Pour over pre-baked crust.

Crumble remaining 1/3 topping over all.  Bake 30 min at 375 degrees.

Rhubarb Hibiscus Water
Lanesboro Farmer's Market
Stena Lieb
Volunteer, Kitty Baker

Garden-fresh steam-juiced rhubarb
Dried hibiscus flowers
Pure cane sugar

Rhubarb Hot Pepper Jelly
Corrine Kozlak

2 c chopped rhubarb
2 Tblsp sugar
1 c mild peppers, trimmed and seeded (red bell, banana)
1/2 c hot peppers, trimmed and seeded (jalapeno, serrano, Thai)
1/2 medium red oniion, peeled
1 1/2 c white vinegar
6 c sugar
2 pouches(6 oz) liquid pectin

1)  Combine rhubarb, 2 Tblsp sugar and enough water to cover in a medium saucepan.  Bring to a boil over high heat.  Reduce heat.  Simmer for 30 minutes, stirring occasionally.  Strain. Reserve 1 cup of juice.  Discard pulp.
2)  In the bowl of a food processor finely chop peppers and onions.
3)  Combine rhubarb juice, peppers, onion, vinegar and sugar.  Bring micture to a boil, stirring constantly.  Boil hard for one minute.  Remove from heat.  Stir in pectin.
4)  Use basic canning procedure, cooking for 10 minutes.
5)  During cooling process, distribute solids.
Makes 6 cups.

Rhubarb Jalapeno Jam
Anita Bue 

4 1/2 c rhubarb, thinly sliced
1 c orange juice, fresh or frozen
1 tsp orange zest, minced
4 jalapeno peppers, stemmed and seeded (or any other red chile (4-6))
1/4 tsp salt
6 1/2 c sugar
1 box pectin or 1/2 bottle Certo

Cook fruit, salt and orange juice in 4-6 quart pan, stirring as it gets to the boiling point.  Boil 1 minute.  Add pectin and stir until it reaches a fast boil.  Add sugar, stirring well.  Bring to a fast boil.  Boil 1 minute.  Remove from heat.  Skim off foam.  Pour into prepared jars and seal.

Rhubarb Leather  (fruit roll-up)
Marla Clercx

4 cups fresh rhubarb, chopped into 1" pieces
4 cups boiling water
1/2 cup brown sugar, packed
1 tsp cinnamon

Place rhubarb in a heat-resistant bowl.  Pour boiling water over it and let sit 10 minutes.  Drain.  Place rhubarb, sugar and cinnamon in a blender and puree until smooth.  Spread evenly on a lightlyl oiled solid leather sheet and place on a drying tray.  Dry in food dehydrator at 135 degrees for 8-12 hours.  Leather is done when it peels easily from the sheet.  Cut into strips.  Stack pieces on top of one another and wrap securely in plastic wrap.  Store in an airtight container at room temperature.  Keeps for 1 year.

Maple Rhubarb Fizz
Loni Kemp

1 quart rhubarb juice (I use a steam juicer, adding 1/3 cup sugar per quart)
3 Tblsp maple syrup
1 quart sparkling water

Chill, mix and serve immediately.

Rhubarb Meringue Pie
Diane Haight

1 c cream
2 1/2 Tblsp flour
1 c sugar
2 egg yolks
1 tsp vanilla
1/8 tsp salt
2 c rhubarb
8" unbaked pie shell
2 egg whites
1/4 c sugar

Scald cream.  Combine flour and 1 c sugar.  Stir in cream.  Add vanilla, salt and egg yolks.  Beat with egg beater.  Put rhubarb in unbaked pie shell.  Pour cream mixture over it.  Bake at 350 degrees 30 minutes.  Cover with meringue made of 2 egg whites and 1/4 c sugar beaten together.  Put in oven again until meringue is nice and brown - about 15 minutes.  Serves 6.

Barb  Rhu's
?

Crust:
2 c flour
2 Tblsp sugar
1 c butter

Mix and press into 9 1/2 " pan.  Bake at 350 degrees for 10 minutes.

Filling:
3 egg yolks
1 c sugar
1/2 tsp salt
1/2 c whipping cream
4 tsp flour
3 c rhubarb

Pour into crust.  Bake at 350 degrees for 45 minutes.

Rhubarb Salad
?

4 c rhubarb
1/2 c sugar
1/2 c water (only add if using fresh rhubarb)
1 package strawberry gelatin (5 oz)
1 can crushed pineapple (15 oz)
1 pkg frozen strawberries (20 oz), thawed

Cook fresh rhubarb and sugar in 1/2 cup water until sugar is dissolved and rhubarb is soft.  Add gelatin to this mixture and stir until dissolved.  Stir in pineapple.  Fold in strawberries and chill overnight.

Rhubarb Scones
Rhubarb Run Volunteers

1 1/2 c pastry flour
2 c whole wheat flour
1 Tblsp baking powder
1 t baking soda
1 t salt
1/3 c sugar
1 1/2 sticks butter (frozen)
3 c  raw rhubarb, chopped
2 Tblsp Aronia concentrate to color rhubarb (optional)
1 tsp vinegar
3/4 c buttermilk
2 Tblsp orange zest

Freeze flour and butter.  Chill rhubarb and buttermilk.  Preheat oven to 375 degrees.  (If chilling scones before baking, preheat oven when dough is chilling.)

Pour Aronia concentrate over rhubarb.  Mix to stain evenly.

In big mixing bowl, sift together flours, salt, baking powder, soda and sugar.

In food processor, grate frozen butter.  Then insert food processor blade.  Add flour mixture and pulse only enough to get butter distributed into fine crumbles.

Pour flour mixture back into large bowl.  Add rhubarb and toss to coat, separate rhubarb pieces and distribute.

Make well in middle of flour-rhubarb mixture.

Mix buttermilk, vinegar and zest.  Add to flour-rhubarb mix.  Work quickly to keep it cold, distribute moisture throughout and form a cohesive dough.  Don't overwork.

Pat into rectangle on wax paper, folding over to whatever extent you can to create layers.  Cover with wax paper and chill 20 minutes (this improves rise.)

Cut rectangle into 6 or 8 squares.  Cut squares in diagonals to make triangles.  Sprinkle with large grain sugar if desired.

Place on parchment lined, buttered baking sheet and bake 25 to 30 miniutes.

Serve with rhubarb jam.  Makes 12 - 14. 

Fresh Rhubarb Smoothie
Loni Kemp

4 c rhubarb, peeled and chopped
1 banana
1 c milk
1/4 c water
1 Tblsp orange juice
1 tsp vanilla

Blend all for 3 minutes.  Strain if you prefer no pulp.



Recipes from the 2014 Tasting Contest

 

First Place Winner
Tortilla Shrimp Bites with Rhubarb Pico de Gallo
Enid Dunn

1 8 oz package cream cheese, softened
2 Tablespoons mayonnaise
1/2 cup chopped green onions
1 teaspoon chili powder
2 garlic cloves, finely minced
1 (4 ounce) can of green chilies, drained
1/2 cup coarsely chopped shrimp
10 (6 inch) flour tortillas
Salt and pepper to taste
Lettuce/spinach leaves, optional

In a bowl, combine ingredients mixing well. Place about 1/8 cup of the filling on tortilla and place lettuce leaves on top before rolling the tortilla up jelly-roll style. Place the rolled tortilla, seam side down, on a tray and refrigerate until ready to serve. Cut each tortilla into 5 pieces and serve with pico de gallo.

Inspired by a contributor at Relish. Com

Rhubarb Mango Pico de Gallo

5 cups rhubarb, finely diced
1 green bell pepper (I also use red and yellow peppers for additional flavor and color.)
Cucumber, finely diced
1/2 cup red onion
4-5 scallions
4-5 garlic cloves
1-2 jalapenos, finely diced. Seeds optional.
1/2 cup cilantro
3 cups or more of mango, diced
1/ 3 cup lime juice, more or less
Honey to sweeten
Salt and pepper to taste
Any type of hot sauce may be used as needed.

Blanch the rhubarb after dicing, for 10 to 20 seconds and refresh in ice cold water. Drain well.
Combine ingredients and refrigerate for 35-45 minutes before serving. More cilantro may be added as cilantro loses its pungency fairly fast.
Pineapple, nectarines, peaches, plums or any fruit in season can be substituted for making pico de gallo. In the fall, try using any variety of apple.

Inspired by Mark Bittman, and The Food Matters Cookbook.

Second Place Winner
Rhubarb Torte
Dona Conway

Crust:
2 cups flour
2 T sugar
1 cup butter
9 1/2 in torte pan

Bake at 350 degrees for 10mins.

Filling:
3 egg yolks
1 cup sugar
1/2 t salt.
1/2 cup whipping cream
4 t flour
3 cups rhubarb

Pour in crust. Bake at 350 for 45 mins. Could add pecans

Rhubarb Recipes from the 2013 Tasting Contest

First Place Winner
Minnesota Rhubarb Infused Cheesecake
Wendy Nickel

Ingredients
2 cups rhubarb, thinly sliced fresh or frozen, thawed
1/3 cup granulated sugar
2 tablespoons lemon juice
12 ounces white morsels
2 cups graham crackers, finely crushed
1/3 cup butter, melted
24 ounces cream cheese, softened
16 ounces sour cream
½ cup granulated sugar
1 tablespoon cornstarch
2 teaspoons white vanilla
3 eggs

Directions
1. Mix rhubarb with sugar and lemon juice. Place in a microwave bowl and microwave 2 minutes stirring every 30 seconds. Set aside.
2. Melt white morsels and set aside.
3. Mix graham crackers with melted butter. Press into and up the sides of a 10-inch spring form pan. Cover outside and bottom of pan with heavy aluminum foil.
4. In a large mixing bowl mix together cream cheese, sour cream, sugar and cornstarch. Whip until smooth.
5. Stir in vanilla.
6. Add eggs one at a time and beat after each addition.
7. Stir in cooled white morsels.
8. Spread half of the cream cheese batter on the graham cracker crust.
9. Spread half of the rhubarb mixture over the cream cheese.
10. Add the rest of the cream cheese mixture and finish off with rhubarb mixture.
11. Take a knife and swirl through mixture.
12. Bake at 350 degrees for 90 minutes to two hours or until edge of cheese cake is firm and center appears nearly set.
13. Cool 15 minutes. Remove foil.
14. Cool another 30 minutes and loosen sides of pan.
15. Refrigerate until ready to serve.

Yield 12 – 14 servings.

Second Place Winner
Rhu-B-Que
Theresa Coleman

2 ½ pounds ground round, browned
18 ounces Triple Crown BBQ sauce
2 quarts rhubarb, cooked and strained (save the juice!)
Sweeten and enjoy!

Third Place Winner
Black Cap Rhubarb Sauce with Nonfat Yogurt
Jerilyn Eddy

8 cups rhubarb
2 cups black caps
4 cups sugar
96 ounces nonfat yogurt

Cook fruit and sugar until desired consistency. Chill. Spoon over nonfat yogurt.

Fourth Place Winner
Fresh Rhubarb Crunch Pie
Yvonne Cory

1 pastry bottom crust (make or purchase)

Filling
1 ½ cups sugar
1/3 cup flour
1 tablespoon raspberry Jello
¼ teaspoon almond flavoring
4 ½ cups fresh rhubarb, cut-up

Crumble
½ cup brown sugar, packed
½ cup quick rolled oats
¾ cups flour
½ cup butter
½ teaspoon sugar

Sprinkle of cinnamon

Heat oven to 425 degrees. Prepare pastry. Stir together sugar, 1/3 cup flour, Jello, almond flavoring and rhubarb. Place in pastry-lined pan. Mix together brown sugar, oats, ¾ cups flour, butter and cinnamon. Cover with rhubarb and crumble mixture. Lightly sprinkle top with cinnamon. Bake for 40 to 45 minutes or crust is brown and juice begins to bubble.

Easy Rhubarb Muffins
Lynn Jacobson

2 cups Krusty Basic Muffin Mix
1 cup water
1 ½ cup diced rhubarb
1 teaspoon vanilla
¾ teaspoon nutmeg
¼ teaspoon cinnamon

Mix. Bake at 400 degrees for 18-20 minutes.

For glaze mix powdered sugar and orange juice.

Sweet and Hot Black Cap Rhubarb BBQ Sauce
Eddyville Jerilyn Eddy

5 cups rhubarb
1 cup black caps
10 chili peppers, chopped
2 cups sugar
64 ounces homemade BBQ sauce

Cook until thick. Baste chicken wings or other meat several times with sauce while cooking or grilling.

Spicy Rhubarb Cake
Flemma Unterbrink via We are our Mother's Daughters –Kathryn and Laura Grosdidier, Denise and Delaney McMullan, Barbara (Flemma's daughter) and Kayla Tigges

2 cups all purpose flour (or 1 cup flour and 1 cup whole wheat flour)
¾ cup brown sugar, packed
¾ cup farm fresh honey
1 ¼ teaspoons soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
¼ cup chunky applesauce
¼ cup vegetable oil
3 eggs
½ cup raisins
½ cup nuts, chopped
1/3 cup cold water
1 teaspoon salt
2 cups rhubarb, sliced

Beat all ingredients (except nuts, raisins and rhubarb) together in a large bowl until mixed. Stir in nuts, raisins and rhubarb. Put into a 9" x 13" x 2" pan and bake at 350 degrees until done.

Rhubarb Salad Dressing
Lynette Kene

2 cups rhubarb, chopped
1 cup sugar
¾ cup vinegar.

Boil until soft. Puree in food processer.

Add:
1 ½ teaspoon salt
1 ½ teaspoon garlic powder
3 scallions, finely chopped
Cracked black pepper
Add ¾ cup oil.
Emulsify.

Rhubarb-Oatmeal Bars
Yvonne Nyenhuis

1 cup butter or margarine, melted
1 cup brown sugar (put aside ½ cup for sweetening rhubarb)
¾ cup granulated sugar
4 eggs
2 teaspoons vanilla
3 cups flour
1 ½ teaspoons baking soda
1 ½ teaspoons cinnamon
¾ teaspoon salt
6 cups oatmeal
8 cups diced rhubarb

1. Heat oven to 350 degrees. In a large bowl mix butter and sugar until creamy.
2. Add eggs and vanilla.
3. Add combined flour, baking soda, cinnamon and salt.
4. Add oats
5. In a sauce pan, soften chopped rhubarb, adding ½ cup brown sugar.
6. Spread half of batter in the bottom of a 9" x 13" pan. Spoon rhubarb over batter. Add the other half of batter on top.
7. Bake about 30 min.
(For those who like nuts add chopped walnuts.)

Rhubarb Recipes from the 2012 Tasting Contest

First Place Winner
French Rhubarb Pie
Diane Haight

2 cups rhubarb, diced
1 cup sugar
1 egg
2 teaspoons flour
1 teaspoon vanilla
1 unbaked pie shell

Topping:
¾ cup flour
½ cup brown sugar
1/3 cup margarine

In a medium bowl, mix rhubarb, sugar, egg, flour and vanilla until well blended. Put rhubarb mixture into unbaked pie shell.

In a small bowl, mix topping ingredients until crumbly. Cover rhubarb mixture with topping. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30 minutes or until done.

Rhubarb Bread Pudding
Sandra Moger

8 slices bread, toasted
1 ½ cups milk
¼ cup butter
5 eggs, beaten
2 cups rhubarb, diced
1 ½ cups sugar
½ teaspoons cinnamon
½ teaspoon salt
½ cup brown sugar

Cut toast into pieces. Put into buttered 1 ½ quart dish. In a sauce pan scald milk and butter. Combine eggs, rhubarb, sugar, cinnamon and salt. Stir into bread mixture. Top with brown sugar. Bake at 300 degrees for 45 – 50 minutes.

Rhubarb Cupcakes
JoEllen Hamann

1 cup sugar
½ cup butter, softened
2 eggs
1 cup milk (I substitute Rhuberry Soda)
1 teaspoon vanilla
1 1/3 cups flour
1 teaspoon baking powder
Pinch of salt
1/3 cup rhubarb, cut small

Cream butter and sugar. Add eggs, milk and vanilla. Sift dry ingredients and add in. Toss rhubarb lightly in a bit of flour and fold in. Fill cupcake cups half full. Bake at 350 degrees for 15 – 20 min.

Rhubarb Sauce
Heidi Dybing

2 cups rhubarb, cut in ½-inch pieces
½ cup sugar
¼ cup water

Place ingredients in a medium saucepan. Simmer until soft.

Oatmeal Rhubarb Cookies (or Bars)
Yvonne Nyenhuis

½ cup butter, softened
¾ cup brown sugar, firmly packed
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt (optional)
3 cups Quaker Oats, (quick or old-fashioned) uncooked
3 cups rhubarb, finely chopped

In a large bowl, beat butter and sugars until creamy. Add eggs and vanilla. Beat well. In a separate bowl, combine flour, baking soda, cinnamon and salt. Mix well. Add oats and rhubarb. Drop onto a cookie sheet and bake at 375 degrees.
Variation: Spread mixture on a greased 10-inch pie plate (or a 9 x 13 inch pan.) Bake at 375 degrees for ½ hour.

Rhubarb Cobbler
Heidi Dybing

4 cups rhubarb, cut in ½-inch pieces
2 cups unbleached flour
1 cup sugar
2 Tablespoons flax seed, ground
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
¼ cup canola oil
2 cups apple juice, boiling hot

Place rhubarb evenly in a 9x13 pan. In a large bowl, mix dry ingredients. Add canola oil and fork in. Sprinkle over rhubarb. Pour apple juice over top. Bake at 350 degrees for 50 – 55 minutes.

Rhubarb Meringue Pie
Diane Haight

1 cup cream
1 cup sugar
2 ½ tablespoons flour
2 egg yolks
1 teaspoon vanilla
1/8 teaspoon salt
2 cups rhubarb, diced
1 – unbaked 8-inch pie shell
2 egg whites
¼ cup sugar

In a small saucepan scald cream. In a medium bowl combine flour and 1 cup sugar. Stir in cream. Add vanilla, salt and egg yolks: beat with egg beater until well blended. Put rhubarb in unbaked pie shell in glass pan. Pour cream mixture over it. Bake at 350 degrees for 30 minutes. In a medium bowl make meringue by beating egg whites and ¼ cup sugar together until stiff peaks form. Cover rhubarb with meringue. Put in oven again until meringue is nice and brown, about 15 minutes. This recipe times five makes four 9" pies.

Rhubarb-A-Luttels
Carol Weisz
(Luttel is the Dutch word for little bit)

This is Grandma Topper's recipe with a more modern twist made with 'fillo dough.' I've added "luttel" to also celebrate my Pennsylvania Dutch heritage.

Prepare custard:
2 ½ cups rhubarb
1 cup sugar
2 eggs
2 tablespoons water
1 tablespoon flour
Pat of butter

In a large bowl, mix all ingredients well and place in baking dish. Bake at 350 degrees for 15 minutes. While baking custard, spray mini muffin pans with cooking spray. Divide fillo dough sheet into six sections. Line each muffin cup with 2 to 3 sheets of dough. Brush 2nd and 3rd sheets with butter. Spoon partially baked custard into muffin tin and continue baking for 30 minutes. When slightly cool, remove from muffin tin. ENJOY! Makes 24.

Dal
Heidi Dybing

1 Tablespoon olive oil
1 teaspoon mustard seeds
1 ½ cups rhubarb, cut in ½-inch pieces
1 cup onion, diced
1 red chile, diced
2 teaspoons garlic, minced
2 teaspoons fresh ginger, grated
1 teaspoon cumin
½ teaspoon turmeric
4 cups broth or water
1 ¼ cup red lentils

In a medium skillet, heat mustard seeds in oil until seeds pop. Add rhubarb, onion, chile, garlic, ginger, cumin and turmeric. Cook one minute. Add broth and red lentils. Cover and simmer 30 minutes. Stir. Simmer uncovered 20 minutes longer until creamy.

Add:
½ cup tomato, chopped
¼ cup sweet red pepper, chopped
¼ cup parsley or spinach, chopped
2 teaspoons lemon juice
½ teaspoon salt

Serve with pita and Raita (yoghurt)

Rhubarb Angel Food Cake
?

1 ½ pint rhubarb mint jelly or syrup
2 cups rhubarb, cut in 1-inch pieces
5 mint leaves

In a medium saucepan, heat above ingredients on medium heat for 8-10 minutes. Strain liquid from pulp. Allow liquid and pulp to come to room temperature.

1 ½ cup egg whites
1 ½ teaspoon cream of tartar
1 teaspoon vanilla
1 ½ cup powdered sugar
1 ½ cup cake flour

In a medium bowl, beat egg whites, vanilla and cream of tartar to soft peaks. Slowly spoon rhubarb liquid into egg whites while continuing to beat. Beat to stiff peaks. Slowly fold in rhubarb pulp. In a small bowl, sift together sugar and flour 3 times. Add dry ingredients to egg whites. Grease an angel food cake pan. Pour batter into pan. Bake at 350 degrees for 45 to 50 minutes. Cool the cake upside down in the pan on a wire rack before removing from pan.

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