RHUBARB-PINEAPPLE CRISP
We grow our own rhubarb, and I enjoy using it in new recipes. When I first tried this fruity crisp years ago, I thought the tangy pineapple would be too much. I was pleasantly surprised! -Judy Schut, Grand Rapids, MI
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray., In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.
Nutrition Facts :
STEWED RHUBARB & RED BERRIES
Steps:
- Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.
STEWED RHUBARB
Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
- Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.
STEWED RHUBARB
This is my husband's favorite way to enjoy rhubarb. He has it for breakfast over his cereal or for dessert, either plain or over ice cream.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Reduce heat and simmer 10-15 minutes or until sauce reaches desired consistency. Cool.
Nutrition Facts : Calories 168 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 1g protein.
STEWED RHUBARB
This is one of those hand me down recipes from Grandmother, mother to daughter. There is enough water to stop the rhubarb from sticking to the bottom of the pan.
Provided by Chrissyo
Categories Dessert
Time 22m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover.
- Simmer gently, stirring occasionally for 10- 12 minutes or until rhubarb is tender.
- Remove from the heat and set aside in a medium bowl, covered.
- Great with"Baked mascarpone cheesecake".
- See recipe listed here at Recipezaar.
RHUBARB-PINEAPPLE JAM
This easy recipe includes rhubarb, crushed pineapple, sugar, and strawberry gelatin, and takes about 30 minutes total to make. I like to use it as a freezer jam since it works so well. You can have fresh rhubarb jam anytime of the year.
Provided by STARAJOY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 56
Number Of Ingredients 4
Steps:
- Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.
Nutrition Facts : Calories 49.1 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 13.2 mg, Sugar 11.4 g
STEWED RHUBARB
Make the most of this vibrant veg with our easy stewed rhubarb recipe. Perfect for serving over vanilla ice cream for a simple, elegant dessert
Provided by Sophie Godwin - Cookery writer
Time 15m
Number Of Ingredients 3
Steps:
- Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.
Nutrition Facts : Calories 119 calories, Fat 0.1 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
STEWED STRAWBERRY AND RHUBARB
This simple, creamy, and sweet dessert is a great way to use summer strawberries and rhubarb.
Provided by Fishydo9
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
- Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
- Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.
Nutrition Facts : Calories 119.1 calories, Carbohydrate 20.9 g, Cholesterol 11.2 mg, Fat 3.8 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 35.8 mg, Sugar 15.4 g
SWEETLY STEWED RHUBARB
Reward your tastebuds and use up your rhubarb with this delicious, unique dessert. Serve alone or with ice cream and/or whipped cream.
Provided by Bethany Webber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.
Nutrition Facts : Calories 107.7 calories, Carbohydrate 27.4 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 2 mg, Sugar 25.5 g
EASY STEWED RHUBARB
Make and share this Easy Stewed Rhubarb recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 20m
Yield 3 cs.
Number Of Ingredients 3
Steps:
- In large saucepan, combine all ingredients.
- Cook over medium heat, stirring, until sugar is dissolved.
- Reduce heat to medium low.
- Simmer, uncovered and stirring occasionally for about 15 minutes or until slightly thickened and rhubarb is in threads.
- Let cool.
- Can be refrigerated up to 5 days.
Nutrition Facts : Calories 309.2, Fat 0.5, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 77.7, Fiber 4.4, Sugar 69.3, Protein 2.2
GRANDMA'S STEWED RHUBARB
This yummy side dish was a staple at my grandma's table! Just the right amount of sweet and tart. Serve plain or over yogurt, ice cream, or shortcake.
Provided by SILLYJILLY
Categories Desserts
Time 1h15m
Yield 64
Number Of Ingredients 6
Steps:
- Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.
Nutrition Facts : Calories 34.4 calories, Carbohydrate 8.3 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.7 g, Sodium 6.2 mg, Sugar 4.9 g
STEWED RHUBARB WITH PINEAPPLE
This is a simple and low calorie topping/compote, as told to me by someone in the MyFoodDiary.com forums. You can use it as a topping/mixin for plain yogurt, top ice cream with it, put it over toast (with cream cheese?), stir it into oatmeal, eat it with a dab of whipped topping or just plain. Sweet and tart yummy treat.
Provided by MathMom.calif
Categories Sauces
Time 25m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 3
Steps:
- If your fruit is sweet you may need no sugar, or less sugar. Try to use as little as possible, depending on how sweet your fruit is.
- Mix together the rhubarb and pineapple chunks and sprinkle with sugar (if using). Let sit at least one hour to overnight, to allow juices from the fruit to collect. (Sugar helps to make more juices, so if the fruit isn't very sweet, you will need sugar to get the juices to come out of the fruit.).
- Cook over medium heat until sugar disappears and rhubarb has softened (about 15 minutes or so).
- Allow to cool.
- Eat with yogurt, ice cream, whipped topping, toast, oatmeal, or by itself. Yum!
Nutrition Facts : Calories 51.2, Fat 0.1, Sodium 1.7, Carbohydrate 13.1, Fiber 1.1, Sugar 10.6, Protein 0.5
PINEAPPLE-RHUBARB STREUSEL DESSERT
Convenient canned pineapple and fresh rhubarb deliciously combine in this dessert. It's quick, easy and, best of all, yummy!-Bobbi Miles, Waupaca, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first four ingredients; mix well. Pour into a greased 13-in. x 9-in. baking dish. In another bowl, combine dry cake mix and pecans. Cut in butter until mixture resembles coarse crumbs; spread evenly over rhubarb mixture. Bake at 350° for 35-40 minutes or until lightly browned.
Nutrition Facts :
STEWED RHUBARB ( RHABARBERKOMPOTT )
We love Rhubarb, we even grow it. Strawberries can be added to make a good fruit compote. Can be made with SPLENDA for diabetic.
Provided by Barb G.
Categories Sauces
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Variations; White wine can be substituted for water, in which don't use vanilla.
- Whole strawberries can be add to the hot compote.
- Wash rhubarb, if young and tender, do not peel; otherwise strip off tough stringy coating, Cut in 1/2 to 3/4 inch pieces.
- Place in pot and sprinkle with sugar.
- Add lemon or orange peel.
- Cover and simmer slowly 5 to 10 minutes or until tender, but doesn't lose its shape.
- If using vanilla stir in now, taste to see if more sugar is needed, if so stir sugar in while fruit is hot so sugar can dissolve.
- Chill to serve.
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