Rhubarb Recipes
| Baked Rhubarb Source: The Fannie Farmer Cookbook Ingredients 1 Pound (450g) rhubarb stalks ½ cup (100g) sugar Preparations Preheat the oven to 350F (180C). Wash the rhubarb and cut off the leaves and stem ends. Don't peel unless it is very tough. Cut in 1-inch pieces. Put the rhubarb in a casserole dish and sprinkle the sugar over it. Cover and bake for about 25 minutes, adding more sugar if the rhubarb is too tart. Serves four.  Rhubarb Custard PieSource: Electric Cooking by Westinghouse Ingredients 1 pt. stewed rhubarb 1 tablespoon butter 1¼ cups sugar 2 beaten eggs 1 grated rind of lemon ½ teaspoon salt 3 tablespoons flour Preparation Beat the egg yokes, add sugar, flour, salt and grated rind of lemon. Add softened butter, if desired. Add the stewed rhubarb to the former mixture and fold in the stiffly beaten egg whites. Pour into an un-cooked pastry shell and bake for 30-45 minutes at 375F.  Rhubarb ChutneySource: www.epicurious.com/recipes Ingredients 1 cup plus 2 tablespoons sugar ½ cup red wine vinegar 1 ½ cinnamon sticks 1 ½ tablespoons minced fresh ginger 1 ½ teaspoons grated orange peel ½ teaspoon (scant) ground cardamom 4 ½ cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb) ¾ cup dried currants 4 green onions, chopped Preparation Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving. Makes about 4 cups. |
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