I thought it was time to harvest some Rhubarb! The only problem is that I have no idea what to do with all this! Do anyone have an EASY Rhubarb recipe? My mom used to make stewed Rhubarb and Rhubarb Crisp. I'd love recipes!
I made stewed Rhubarb today and that was very easy and delicious. I've been looking for a recipe for a cake my mother used to make with Rhubarb, coconut and meringue with no luck.
I make a Rhubarb sauce for spreading on buttered bread or hot biscuits. We are lucky to get a few stalks once a year, usually sometime between Feb and May and at Whole Foods Market since the local grocery stores quit ordering it years ago. Don't really have a recipe, my grandmother used to make it and I just learned by watching her. It's just Rhubarb, chopped in thin cross slices, a tiny bit of water and maybe a 1/8th to 1/4th cup of sugar. Cook until the sugar is dissolved and the Rhubarb is mush. Cook and enjoy. We don't like it sweet, much prefer the tartness. My grandmother used to add red food color but I don't as the color really isn't important.
Thanks Toni! That sounds much like what I made today, but I also added some chopped fresh strawberries. Delicious! I found something similar to my moms cake recipe. Crust * 1/4 cup butter * 1/4 cup sugar * 3 egg yolks (save whites for topping) * 1 teaspoon vanilla * 1 1/4 cups all-purpose flour * 1 teaspoon baking powder * 1/4 teaspoon salt Filling * 3 cups fresh rhubarb Topping * 3 egg whites * 1/2 cup sugar * 1/4 cup flaked coconut Directions Preheat oven to 350°F. Grease a 8x8-inch square baking pan or spring form pan. Crust: Beat butter and sugar in a bowl until smooth;beat in egg and vanilla. Sift flour, baking powder and salt and mix into butter/sugar mixture until a stiff dough forms; press into bottom of prepared pan. Bake until firm, about 15 minutes. While crust is baking, chop Rhubarb. Topping:In a medium bowl, beat egg whites to soft peaks. Gradually beat in sugar until stiff peaks form. Fold in coconut. Spread meringue over rhubarb layer. Bake 10 minutes or until meringue is golden brown. Cool completely. Yum!
