RHUBARB BUTTER CRUNCH
This recipe was passed down through my MIL's family and is the best crunch ever! Serve with either ice cream or whipped cream. I have left the directions as she gave me - adds a touch of character to the recipe!
Provided by Pat Jerry
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Mix rhubarb, white sugar, and 3 tablespoons flour together in a bowl; spread onto baking sheet. Mix 1 1/2 cups flour, brown sugar, butter, and oats together in a bowl; sprinkle over rhubarb mixture.
- Bake in the preheated oven until browned and crunchy, 35 to 40 minutes.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 41.4 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 7.4 g, Sodium 88.5 mg, Sugar 26.6 g
RHUBARB BUTTER
Inexpensive, and yummy. This was a staple at our house growing up to put on toast, and cakes. Mom also sometimes put it on chicken. It's not really sweet, more tart. I'm surprised it wasn't already on 'Zaar. Mom used white sugar, but I like the flavor of brown sugar...
Provided by farmchick 2
Categories Low Protein
Time 40m
Yield 3 1/2 pints
Number Of Ingredients 5
Steps:
- Cut the rhubarb into 1" chunks.
- Using a blender or a food processor add the water and rhubarb. Blend. This should make about 3 cups of pulp.
- Place in a heavy pan. Bring to a boil.
- Add sugar and cinnamon.
- Cook, stirring all the time until it looks like fruit butter.
- If you want add up to 4 drops of food coloring. It will be a beautiful color. Grandma did this, Mom and I never have.
- Ladle into hot prepared jars.
- Process at once in a hot water bath (212 degrees) for 5 minute.
- Remove and place on clean towel.
- Cool and wait for that beautiful popping sound.
RHUBARB BREAD AND BUTTER PUDDING
Provided by Food Network
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put sliced rhubarb into a bowl and sprinkle with sugar. Let macerate for 1 hour. Butter the bread and arrange 4 slices, buttered side down, in a buttered dish. Sprinkle with half the rhubarb, arrange another layer of bread, buttered side down, add rest of rhubarb and cover with last 4 bread slices. In a mixing bowl, whisk together 2 cups cream, 1 cup milk, 4 eggs, vanilla and 3/4 cups sugar. Pour mixture through a fine sieve over the bread. Sprinkle sugar over the top and let mixture stand, loosely covered, for at least 1 hour or refrigerate overnight. Bake in a bain-marie in a pre-heated 350 degree oven for 1 hour or until the top is crisp and golden. Serve warm with softly whipped cream.
ORANGE RHUBARB BUTTER
Make and share this Orange Rhubarb Butter recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 45m
Yield 2 half pints
Number Of Ingredients 3
Steps:
- Combine the three ingredients in a wide pan (I used a 5 1/2 quart Dutch oven) and bring to a simmer. Reduce the temperature to low and let it
- gently bubble, stirring every five minutes or so.
- If it's sticking to the bottom of the pot badly, lower the heat a bit more.
- Cook like this for at least an hour, until butter has reduced in volume and has turned a deep, rosy color.
- Prepare one pint or two half pint jars. When butter is sufficiently cooked down, ladle it into jars, leaving 1/2 inch headspace.
- Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
- Makes: 2 half pints.
- NOTE: You can double this recipe but cooking time will increase.
Nutrition Facts : Calories 494, Fat 0.7, SaturatedFat 0.2, Sodium 11, Carbohydrate 124, Fiber 4.6, Sugar 113, Protein 3.1
CHERRY-VANILLA RHUBARB BUTTER
Make and share this Cherry-Vanilla Rhubarb Butter recipe from Food.com.
Provided by YummySmellsca
Categories Sauces
Time P2DT15m
Yield 3 pints, 96 serving(s)
Number Of Ingredients 5
Steps:
- Combine rhubarb and sugar in a large casserole dish. Cover and refrigerate overnight.
- The next day, heat the oven to 350°F.
- Stir the cherry juice into the rhubarb and place the dish in the oven.
- Bake, stirring every hour or so, for 4 hours.
- Stir in the lemon juice and vanilla.
- Can 10 minutes in a waterbath.
Nutrition Facts : Calories 32.5, Sodium 0.8, Carbohydrate 8.2, Fiber 0.3, Sugar 7.5, Protein 0.2
STRAWBERRY RHUBARB BUTTER
Make and share this Strawberry Rhubarb Butter recipe from Food.com.
Provided by dicentra
Categories Strawberry
Time 45m
Yield 4 half pints
Number Of Ingredients 4
Steps:
- Combine the rhubarb, berries, the split vanilla bean and a cup of the sugar in a large, non reactive pot. Stir until the sugar has drawn some
- liquid out of the berries and then turn the heat onto medium low.
- Cook over medium low heat, stirring regularly, until the pieces of rhubarb and strawberries have broken down. At this point, reduce the heat even further and let the butter simmer over very low heat.
- When the butter has reduced to about half its original volume, taste it.
- Adjust the sugar to taste, adding up to another half cup.
- Cook until the sugar has dissolved into the butter.
- Remove the butter from the heat. Fish the vanilla bean pieces out and put them aside.
- Fill your prepared jars leaving a 1/4" headspace. Process filled jars in
- a boiling water bath for 10 minutes. Adjust time according to your altitude.
RHUBARB BUTTER CRUNCH
My MIL is a gardening queen and grows just about everything. This year she had a lot of rhubarb. I found this recipe in my church cook book and it was BIG hit!
Provided by ktenille
Categories Bar Cookie
Time 50m
Yield 16 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Grease 9x13 baking dish.
- Combine rhubarb with sugar and place in greased baking dish.
- Combine brown sugar, oatmeal, butter, shortening and flour and mix to pebble-like consistency; mixture will be crumbly.
- Sprinkle crumbly mixture over rhubarb.
- Bake uncovered for 40 minutes.
- Note: Best served with cool whip or ice cream.
Nutrition Facts : Calories 276.1, Fat 12.7, SaturatedFat 5.3, Cholesterol 15.2, Sodium 47.9, Carbohydrate 39.6, Fiber 1.4, Sugar 26.2, Protein 2.4
RHUBARB AND RICOTTA BREAD & BUTTER PUDDING
This indulgent spring bread and butter pudding is full of seasonal rhubarb and rich ricotta, perfect for entertaining a crowd with a sweet tooth
Provided by Diana Henry
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Trim the rhubarb and cut it into 3cm pieces. Heat 100ml water in a pan with 50g of the sugar. Bring to the boil and add the rhubarb. Simmer for 11/2 mins, then carefully lift the rhubarb out with a slotted spoon. Arrange it on a plate or tray so that it can lie in a single layer (if you keep the pieces too close to each other, they'll continue to cook and soften - you want them to stay intact).
- Put the milk and cream in a heavy-bottomed pan, add a pinch of salt and bring to the boil, then add the vanilla. Beat the eggs, extra yolk and the rest of the sugar together in a bowl. Pour the warm milk and cream onto this, stirring all the time. Heat oven to 180C/160C fan/gas 4.
- Butter the bread. Drain the ricotta (if there is any liquid on top), then add the icing sugar to it. Spread the buttered bread thickly with ricotta. Sprinkle the citrus zest on top, then layer these slices with the rhubarb in a 20 x 30cm ovenproof dish. Pour the egg and cream mixture through a sieve and leave to sit for 30 mins (this makes the pudding lighter).
- Put the dish in a roasting tin. Add enough boiling water to the tin to come halfway up the sides of the dish. Bake for 40-45 mins or until puffy and set on the top, and golden in colour. Leave to cool for about 10 mins (the pudding will continue to cook and 'set' during this time). Dust with icing sugar and serve with crème fraîche, or cream mixed with Greek yogurt.
Nutrition Facts : Calories 489 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
ROAST CHICKEN WITH RHUBARB BUTTER AND ASPARAGUS
Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.
Provided by Maranda Engelbrecht
Categories Chicken Roast Low Fat Kid-Friendly Dinner Lemon Asparagus Healthy Low Cholesterol Rhubarb Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; let cool.
- Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 tablespoon rhubarb butter for vegetables.
- Preheat oven to 400°F. Place chicken, skin side up, on a rimmed baking sheet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.
- Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear and an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 40-50 minutes. Let rest 10 minutes.
- Meanwhile, prepare grill for mediumhigh heat (or heat a grill pan over medium-high). Toss asparagus in a large bowl with remaining 1 tablespoon oil; season with salt and pepper. Grill asparagus and lemons (cut side down), turning asparagus often, until stalks are just tender, 2-3 minutes. Let lemon halves cool.
- Toss asparagus with reserved rhubarb butter. Serve chicken and asparagus with any pan juices drizzled over with grilled lemons for squeezing over.
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- Coarsely chop the rhubarb. The mixture will cook down and become homogeneous, even with larger chunks.
- In a heavy-bottomed kettle, combine rhubarb, sugar, zest, juice and water. Place over medium-high heat. Bring to a rolling boil (one that cannot be stirred down).
- Once rolling, bring the boil down slightly and continue cooking for 20 minutes. The rhubarb will completely break down and the butter will become thick.
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