Rhubarb is a very old plant dating back to 2700 BC in China where rhubarb was cultivated for medicinal purposes. Rhubarb was introduced to America in about the early 1800's.
When Jerry and I lived on the farm we grew an abundant amount of rhubarb and I was making jams (rhubarb/raspberry) and lots of pies, cakes, cobblers, etc. You can make fantastic rhubarb sauces to go with chicken, meatballs or pork and you can use rhubarb in chutneys, wine, and cheesecakes.
When I was a young girl, my next door neighbor always made me a perfect rhubarb pie for my birthday and I was in heaven. My mom made rhubarb pies, jam and stewed rhubarb which was wonderful too. My ex-mother-in-law, stewed rhubarb and served it over plain yogurt with a drizzle of honey. You can use rhubarb in many things, from pies to jams to sauces, cobblers and punch. Be creative and if you've never tried rhubarb see what you can create.
It's a warm humid day here in Texas and Jerry and I have been sitting out on the front porch enjoying a bowl of Rhubarb Cobbler with ice cream. It smells like rain, it's slightly overcast and our jasmine vines are in bloom; the sweet fragrance is lovely. They smell like orange blossoms and their perfume in the air at night is much stronger. Bailey & Zoey (the girls - dogs) are sitting with us begging for cobbler. I always feel comfort sitting on the porch just watching what's going on in the neighborhood or curling up with a good book and a cold glass of ice tea. I hope we have front porches in heaven.
Enjoy the recipes listed below.
Rhubarb Sour Cream Squares
1 1/2 cups brown sugar, packed
1 egg
1 tsp. baking soda
1 cup sour cream (not light)
1/2 cup shortening
2 cups all purpose flour
pinch of salt
2 cups rhubarb, cut into 1-inch pieces
Preheat oven to 350 degrees. With cooking spray, lightly grease and flour a 13x9 pan. In a bowl, cream together shortening, egg and brown sugar. Add the flour, soda and salt and mix alternately with sour cream and stir in rhubarb. Pour mixture into pan and add topping.
Topping:
1/2 cup sugar
1 Tbl. butter, melted
1 tsp. cinnamon
1/2 cup pecans, chopped and lightly toasted
Mix topping mixture together and place on top of batter. Bake for approximately 40 to 45 minutes. Remove to cooling rack and let cool. Cut into squares and serve with French vanilla ice cream or freshly whipped whipping cream.
Rhubarb Brandy Chicken - a friend of mine, Lynda in WA gave me this recipe, it's very good (she loves rhubarb as much as I do). I have used this recipe for catering too. Thanks, Lynda.
8 boneless chicken breasts with skin on
cooking oil
5 cups fresh rhubarb, diced
2 Tbl. fresh lemon juice
4 cups good quality chicken stock
zest from one lemon
8 Tbl. brandy
1/2 cup sliced ginger (you don't have to peel)
3/4 cup sugar
2 shallot, chopped finely
salt and freshly ground black pepper
The stuffing: Heat a little olive oil in large saute pan and add 2 Tbl. shallots and 2 1/2 cups rhubarb, saute until soft. Stir in lemon juice and zest. Season with salt and pepper. Cool rhubarb stuffing.
Melt 1/2 stick of butter and add 3 cups rhubarb, 1/4 cup shallots and ginger, saute until soft about 10 minutes. Increase heat and add sugar and brandy, boil 1 minute. Add chicken stock. Simmer on low until reduced to about 2 cups, this will take awhile. Strain sauce, discarding solids and stir 1/3 cup of rhubarb stuffing into sauce. Set aside and keep warm.
Preheat oven to 425 degrees, using fingertips, separate skin from flesh on chicken breasts forming a pocket. Place about 2 Tbl. rhubarb stuffing in pocket. Season chicken breast with salt and pepper. Heat some cooking oil in saute pan and place chicken breasts skin side down and cook until browned, about 10 minutes. Transfer chicken skin side down to roasting pan. Roast chicken, basting with juices for 10 minutes, then roast until cooked completely for another 10 minutes. Transfer chicken to serving platter and serve extra sauce alongside. Serve with rice pilaf, a dinner salad and freshly baked rolls.
Julia's Rhubarb Pecan Stuffing - you can use this as side dish, use in a crown pork roast, use to stuff inside turkey or chicken that has been pounded out, stuffed and rolled up and roasted.
1 cup pecans, chopped and lightly toasted
1 package ground pork with sage
6 cups herb bread stuffing - I like Mrs. Cubbison's or make your own
5 pieces of celery, sliced thin
1 onion, diced
salt and freshly ground black pepper
good quality chicken stock, warmed
2 1/2 cups fresh or frozen rhubarb, chopped
1/2 cup sugar
1/2 cup dried cherries
1 stick of butter, melted
Crumble sausage into saute pan and cook until nicely browned. Add onion and celery and cook until veggies are softened. In a saucepan, add rhubarb and sugar, bring to a boil and reduce heat, stirring occasionally cooking until tender, but not too soft. In a large bowl, combine bread stuffing, cherries, melted butter, pecans, cooked celery, onion and sausage. Stir in warmed chicken stock to moisten, I personally like my stuffing moist, but add chicken stock to your liking. Gently stir in cooked rhubarb mixture. Place stuffing in buttered baking dish and bake at 350, covered for about 1 hour, remove foil and continue baking for another 15 minutes. Serve with roasted chicken, turkey, pork or as a side dish.
Lovely Pink Rhubarb Punch - I got this recipe from a caterer at a wedding we attended in San Diego years ago; it's so refreshing and delicious.
8 cups fresh or frozen rhubarb, chopped
8 cups cold water
2 1/2 cups sugar
2 Tbl. strawberry gelatin powder
2 cups boiling water
2 cups pineapple juice
1/4 cup fresh lemon juice
6 cups ginger ale, chilled
In a large stock pot, bring rhubarb and water to a boil. Reduce heat and simmer uncovered for about 10 minutes. Drain, reserving liquid. Save the rhubarb for another use.
In a large bowl, dissolve the sugar and strawberry gelatin in boiling water. Stir in pineapple juice and lemon juice. Stir in the rhubarb liquid and refrigerate until well chilled. To serve, pour into attractive punch bowl and stir in ginger ale. Make a pretty ice ring to place in punch.
Easy Rhubarb Strawberry Freezer Jam - for information on making jams go on-line or in person to your cooperative extension office as they have vast amounts of information. Remember to wash your fruit gently and drain. This recipe comes from Certo.
1 1/4 cups crushed strawberries (1 pint) (I have also use fresh raspberries)
1/2 cup fresh rhubarb, finely chopped (1/2 lb)
4 cups sugar
1 pouch Certo Fruit Pectin
1 Tbl. fresh lemon juice
Wash and sanitize plastic containers with lids in hot soapy water, rinse well in hot water and air dry thoroughly. Remember sanitation is key to making jams or any type of canning.
Measure crushed strawberries and chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. Next, mix pectin and lemon juice in a small bowl. Add to fruit mixture and stir 3 minutes or until sugar is dissolved and no longer grainy.
Fill all containers within 1/2-inch of top. With hot clean wash cloth, wipe off top edges of containers immediately and cover with lids. Let stand at room temperature for 24 hours. Jam is now ready to use. Store in freezer up to 1-year. You can store in refrigerator for up to 3 weeks, but believe me if will not last that long.
Rhubarb Blueberry Freezer Jam - this recipe comes from Certo and it tastes wonderful
2 3/4 cups blueberries, crushed (I have also used raspberries)
1 1/4 cups rhubarb, chopped
3 Tbl. fresh lemon juice
3 1/4 cups sugar
1 box Certo Light Pectin Crystals
In a large bowl, add fruit and lemon juice. Combine fruit pectin crystals with 1/4 cup of sugar. Gradually add to fruit and stir well. Let this mixture stand for 30 minutes, stirring occasionally. Add remaining 3 cups of sugar and continue stirring for about 3 minutes until sugar is dissolved. Pour into clean, sterilized plastic containers and cover with tight lids and let stand at room temperature until set, this process could take up to 24 hours, but not longer. Store in freezer. Note: if used within 3 weeks, jam may be store in frig.
Julia's Rhubarb Pie
For Crust:
1 cup all purpose flour
pinch of salt
1/3 cup cold butter
3 to 4 Tbl. cold water
Filling:
1 1/4 cups sugar
1/3 cup all purpose flour
1/2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
4 cups fresh rhubarb, sliced into 1/2-inch pieces
Topping:
1 cup all purpose flour
2/3 cup sugar
1/2 cup cold butter
1/3 cup pecans, chopped and lightly toasted
Heat oven to 400 degrees. Combine 1 cup flour and salt in large bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Stir in enough water until just moistened. Shape into a ball and flatten slightly. Roll out ball of dough on lightly floured surface into a 12-inch circle. Place into a 9-inch pie pan. Crimp edges and set aside.
Combine all filling ingredients except rhubarb in large bowl. Add rhubarb toss well until well coated. Place mixture into crust, set aside.
Combine topping ingredients (except nuts) in a bowl, cut in butter until mixture resembles coarse crumbs, stir in nuts. Sprinkle over pie filling. Cover the edge of crust with foil and bake for about 50 to 60 minutes or until topping is golden brown and filling is bubbly. Remove foil last 10 minutes of baking. Remove to cooling rack and let cool. Serve with ice cream or fresh whipped cream.
Rhubarb Orange Spread - my sister Sandy gave me this recipe, she is the queen of freezer jam. This tastes great on toast or take some and gently simmer and pour over pork roast. It's good on pancakes or french toast too!
4 cups fresh or frozen rhubarb, diced
2 cups water
1 can (6 oz) frozen orange juice concentrate, thawed
1 package (1 3/4 oz.) powdered fruit pectin
4 cups sugar
In a large saucepan, bring rhubarb and water to a boil. Reduce heat and simmer uncovered for 10 minutes or until rhubarb is tender. Drain, reserving liquid. Cool rhubarb and liquid to room temperature.
Place rhubarb in blender, cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooling liquid to measure 2 1/2 cups. Return to saucepan. Add orange juice concentrate and pectin; bring to a full rolling boil stirring constantly. Stir in sugar. Return to a full rolling boil and stir and boil for 1 minute. Remove from heat, skim off foam. Pour into freezer container and cool to room temperature about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Freeze, when ready to use place in refrigerator up to 3 weeks.
Julia's Pork Roast with Rhubarb Sauce
1 boneless pork loin roast
1/4 cup Dijon
salt and freshly ground black pepper
Sauce:
3 cups fresh rhubarb, sliced
1/3 cup fresh orange juice
1/2 cup honey
1 to 2 Tbl. apple cider vinegar (add one and taste, I usually like 2 Tbl.)
Season the pork with salt and pepper and smear on the Dijon mustard. Place pork in roasting pan on rack. Bake at 350 for about 1 hour until meat thermometer reads 160 degrees. Remove from oven and let stand about 10 minutes before slicing.
In a saucepan, bring the sauce ingredients to a boil, reduce heat, cover and simmer for about 15 minutes or until rhubarb is tender. Taste and adjust seasonings. Slice pork on angle, place on platter and spoon some of sauce over top. Serve extra sauce on the side. Serve with rosemary roasted red potatoes, crisp salad and fresh carrots, steamed with butter, orange zest and honey.
Refreshing Rhubarb Chutney - I am a big fan of chutney, and a bigger fan of rhubarb chutney.
2 lbs. fresh rhubarb, chopped
1 large red onion, chopped
1 1/2 cups brown sugar
1 cup apple cider vinegar
2 tsp. cinnamon
1 tsp. fresh grated ginger
1/2 tsp. ground cloves
salt and freshly ground black pepper
1/3 cup golden raisins or dried cherries
Combine sugar, vinegar, cinnamon, ginger, cloves, salt and pepper in a large pot, stir until sugar dissolves. Add rhubarb, onion and raisins, increase heat and cook until rhubarb is tender and mixture thickens about 8 minutes. Cool completely. Serve over pork chops, pork loin, turkey burgers, turkey loaf or on sandwiches. For a delicious mayonnaise, mix mayo and chutney together and spread on bread.
Spicy Rhubarb Chutney
1/3 cup sugar
1 tsp. dried red pepper flakes
1 tsp. cumin
1 tsp. cinnamon
2 tsp. garlic, minced
1/2 cup apple cider vinegar
2 Tbl. fresh grated ginger
6 cups fresh rhubarb, diced
1 medium onion, chopped
1/3 cup golden raisins
Note: You can also add dried cranberries or cherries if you like
Combine all ingredients up to rhubarb and simmer in saucepan until sugar is dissolved. Add rhubarb, onion and raisins and cook over medium heat until rhubarb is soft and mixture is thickened. Taste and adjust seasonings. Remove from heat and cool.
Rhubarb Custard Dessert - my mom Dorothy's recipe
Crust:
2 cups all purpose flour
1/2 cup butter, softened
2 Tbl. sugar
Filling:
2 cups sugar
1 cup heavy whipping cream
1/4 cup all purpose flour
6 eggs (separated)
pinch of salt
5 cups fresh rhubarb, chopped
Meringue:
6 egg whites
1/4 tsp. salt
1 tsp. pure vanilla extract
3/4 cup sugar
Preheat oven to 350 degrees. Combine crust ingredients in bowl; beat on low until mixture resembles coarse crumbs. Press into bottom of 13x9 baking pan. Bake for about 15 minutes.
Increase oven temperature to 400 degrees. Combine all filling ingredients except rhubarb in a bowl; and beat until smooth. Stir in rhubarb. Pour this mixture over hot crust. Place back in oven and bake for 45 to 55 minutes or until filling is firm.
Beat egg whites in large bowl on high until foamy. Add 1/4 tsp. salt and vanilla and continue beating, gradually add 3/4 cup sugar until glossy and stiff peaks form. Spread meringue over hot filling, sealing to edge. Continue baking for about 10 minutes or until meringue is lightly golden brown. Remove to cooling rack and cool completely. Store in frig. Simply delicious.
Festive Rhubarb & Fruit Pie
First, make a double pie crust of your liking to fit a 9-inch deep dish pie pan.
Filling:
1 cup fresh blueberries
1 cup fresh raspberries
1 1/2 cup fresh blackberries
2 cups tart apples, peeled and thinly sliced
1 1/2 cups fresh rhubarb, sliced
fresh lemon juice
1 tsp. pure vanilla extract
1/3 cup all purpose flour
1 tsp. cinnamon
1 1/2 cups sugar
2 Tbl. butter
1 Tbl. whole milk
sanding sugar (for crust topping)
In a large bowl, toss apples with some fresh lemon juice and vanilla, add all the berries and rhubarb. Combine the flour, cinnamon, 1 1/2 cups sugar and add to berry apple mixture and toss to coat. Spoon into crust and dot with butter. Roll out top crust and make a lattice crust. Seal edges and flute. Brush milk over lattice top and sprinkle with some sanding sugar. Bake for 15 minutes on 400 degrees, then reduce heat to 350 and bake for 50 to 60 minutes until crust in golden and filling is bubbly. To prevent browning cover edges of foil. When done, remove to cooling rack. Serve with French vanilla ice cream or heavy whipping cream which you have added some powdered sugar and Chambord liqueur.
Julia's Rhubarb Layered Dessert
Crust:
1/2 cup butter, cold
1 1/2 cups all purpose flour
1/2 cup pecans, chopped and lightly toasted
Rhubarb Layer:
4 cups fresh rhubarb, sliced
1/2 cup sugar
2 Tbl. all purpose flour
Cheesecake Layer:
2 (8 oz) packages of cream cheese, softened
1/2 cup sugar
1 tsp. pure vanilla extract
3 eggs
Topping:
1 1/2 cups sour cream (not light)
3 Tbl. sugar
1 tsp. pure vanilla extract
In a bowl, add flour and butter and mix until it resembles coarse crumbs; stir in pecans and press into 13x9 pan, bake at 350 for about 15 minutes. In a large bowl, combine rhubarb, sugar and flour and spoon over crust, bake for 15 minutes. In a mixing bowl, with electric mixer beat cream cheese, sugar and vanilla until fluffy, add eggs one at a time and beat well after each addition. Pour over hot rhubarb layer and bake for 1/2 hour. Next, combine sour cream, sugar and vanilla and spread over hot cheesecake and cool on wire rack for 1 hour. Refrigerate overnight and cut into squares and serve.
Rhubarb Cobbler - This next recipe comes from my aunt Jo who lives in Storm Lake, Iowa. It's really good and sweet
4 cups fresh rhubarb, diced
2 1/2 cups sugar, divided
1 1/2 cups mini marshmallows
1/2 cup butter, softened
1 tsp. pure vanilla extract
1 3/4 cups all purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk
In a large bowl, combine rhubarb and 1 1/2 cups sugar. Place in a greased 11x7 baking dish and sprinkle with marshmallows. In a small bowl, cream the butter, vanilla and remaining sugar until light and fluffy. Combine the flour, baking powder and salt and add alternately to creamed mixture with milk. Beat until moistened and spoon over rhubarb. Bake at 350 degrees for about 50 to 55 minutes or until topping is golden brown. Serve warm with vanilla ice cream or freshly whipped cream.
Lemon Rhubarb Muffins
1 3/4 cups fresh rhubarb, sliced
2 cups all purpose flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
2 eggs, beaten
1/2 cup buttermilk
1/4 cup canola oil
1 1/2 Tbl. lemon zest
sanding sugar (for topping)
In large bowl, combine flour, sugar, baking powder, salt and ginger. In another bowl, add beaten eggs, buttermilk, oil and lemon zest, stir this mixture into dry ingredients until just moistened. Do no overmix or muffins will be tough. Gently fold in rhubarb. Fill muffins cups with batter and sprinkle with sanding sugar. Bake at 375 for about 20 to 25 minutes until pick comes out clean. Cool on rack before indulging. Serve with a nice cup of hot coffee; relax and enjoy.
Julia's Stewed Rhubarb with Yogurt and Honey - you can also use stewed rhubarb for making rhubarb shortcake and add some fresh raspberries or strawberries to sauce.
1 1/2 lbs. fresh rhubarb, sliced
2/3 cup sugar
juice of 1 juicy orange
zest of orange
honey (for drizzling)
Yogurt (plain or vanilla)
Place rhubarb, sugar, juice of orange and zest in heavy pot and cook over low until rhubarb breaks down, (you might need to add a little water) stir and cook about 15 minutes. Remove and place in bowl and refrigerate. Let cool. In a bowl, add some vanilla or plain yogurt, add some chilled stewed rhubarb and drizzle with honey. Yummy and comforting.
Rhubarb Cherry Jam - this is a recipe of my aunt Jake from Gothenburg, NE
4 cups fresh rhubarb, diced
1 1/2 cups sugar
1 (3 oz.) package cherry gelatin
1 can (21 oz) cherry pie filling
1/8 tsp. almond extract
In a large saucepan, combine rhubarb and sugar, let stand for 1 1/2 hours, stirring occasionally. Bring to a boil and cook uncovered for 10 minutes or until rhubarb is tender. Remove from heat and stir in gelatin until dissolved. Stir in pie filling and extract. Transfer to clean sterilized jar and cool. Cover with clean; sterilized lids and store in frig for up to 3 weeks. This is delicious on toast or pancakes.
Bon Appetit
"With humility of mind regard one another as more
important than yourselves."
Philippians 2:3
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