Anut Annies Rhubarb Jello Recipes

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SURE.JELL RHUBARB JELLY RECIPE

Create something deliciously sweet with this SURE-JELL Rhubarb Jelly Recipe from My Food and Family. Our rhubarb jelly recipe is perfectly spreadable!

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes 5 (1-cup) jars or 80 servings, 1 Tbsp. each.

Number Of Ingredients 4



SURE.JELL Rhubarb Jelly Recipe image

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food chopper, using finest blade. Or grind, in batches, in food processor or electric blender. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared rhubarb into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

3 cups prepared juice (buy about 3 lb. fully ripe rhubarb)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

AUNT KAYE'S RHUBARB DUMP CAKE

My Aunt Kaye would make this every summer. It smells so good when it is cooking. She also use many different combinations of fresh fruit and flavored gelatin. Be creative and try it out.

Provided by SCOOBYVC

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Dump Cake

Time 55m

Yield 9

Number Of Ingredients 6



Aunt Kaye's Rhubarb Dump Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  • Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.
  • Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.

Nutrition Facts : Calories 423.2 calories, Carbohydrate 77.5 g, Cholesterol 1.1 mg, Fat 11.8 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 476.8 mg, Sugar 55.8 g

1 pound rhubarb, cut into 1/4 inch slices
1 cup white sugar
1 (3 ounce) package strawberry flavored Jell-O® mix
1 (18.25 ounce) package yellow cake mix
1 cup water
¼ cup margarine, melted

RHUBARB CRISP

When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.

Provided by Mark Bittman

Categories     easy, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11



Rhubarb Crisp image

Steps:

  • Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
  • Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
  • Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup pecans

ANUT ANNIE'S RHUBARB JELLO

Categories     Fruit     Quick & Easy     Boil

Yield 4 people

Number Of Ingredients 4



ANUT ANNIE'S RHUBARB JELLO image

Steps:

  • Put first three ingredients in pot, boil for five minutes. Remove from heat, add jello, stir until dissolved. Pour into bowl and refrigerate until set.

3 cups rhubarb, chopped
1 cup hot water
1/2 cup sugar (or less if you prefer tart)
1 box strawberry jello (or cherry, raspberry)

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