Posts: 33,877
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Joined: Jan 2006
Here's a couple more for you -
Rhubarb & Raspberry Crisp
Recipe By : a Chef’s Journey
1 1/2 lbs. rhubarb -- cut into 1" pcs. (about 4 cups) (1 1/2 to 2)
2/3 c. granulated sugar
1/4 c. flour
1 1/2 c. fresh or frozen raspberries (I used frozen from last summer)
Crumb topping:
1 c. a.p. flour
1/2 c. dark brown sugar
1/2 tsp. cinnamon
8 T. cold butter -- (one stick) cut in small pieces
1/2 c. rolled oats
1/4 c. chopped toasted walnuts
Preheat oven to 350 F.
In a 2-qt. baking dish, combine the rhubarb, sugar and flour. Set aside while making the topping.
Combine the flour, b. sugar and cinnamon. Using a fork, or your fingers, blend the butter into the flour mixture until you have large crumbs. Add the oats and nuts; combine well.
Sprinkle the raspberries over the rhubarb mixture and top with the crumb mixture.
Bake for 45-55 minutes or until sticking a knife into the rhubarb shows it's tender.
Man, is this a good combination!!! The neighbors liked it also... now back to healthy...
Description:
"I don't think I'll ever combine rhubarb and strawberry again!!! This turned out so wonderful
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Billy - Meatball, Oregon Rhubarb-Ginger Chutney for Clive
Thu Dec 30 2004
Clive, I don't know if you have one like this. I'll also post in Share a Recipe.
RHUBARB-GINGER CHUTNEY
Stephanie Pearl Kimmel , Marché Restaurant, Eugene, Oregon
Makes about 1 quart
1 cup cider vinegar
2 cups firmly packed brown sugar
4 lbs rhubarb, trimmed and sliced crosswise into 1/2-inch pieces (8 to 10 cups)
1/2 cup peeled ginger, sliced and cut into a fine julienne
4 cloves garic, minced
12 black peppercorns
1 cup currants or raisins
1 tsp salt
Bring the vinegar and sugar to a boil in a large nonreactive pot. Add the rhubarb, ginger, garlic, peppercorns, currants and salt. Bring to a simmer and cook, stirring occasionally, until mixture thickens.
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Rhubarb, Bacon & Onion Compote – Sharon – do you have this one with you?
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From my Kerr Canning Book – this I have used forever and I just sub raspberries for strawberries, now.
2 lbs. strawberries (4 cups mashed)
2 lbs. rhubarb (8 cups – 1/2-inch pieces)
6 cups sugar
Cut rhubarb into ½-inch pieces.
Cover rhubarb with half the sugar and let stand 1 to 2 hours.
Crush berries and mix with remaining sugar and combine with rhubarb.
Place mixture over low heat until sugar is dissolved, than boil rapidly, stirring frequently to prevent burning.
Cook until thick.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com