WINMX Assorted Textfiles

home *** CD-ROM | disk | FTP | other *** search

/ WINMX Assorted Textfiles / Ebooks.tar / Text - Recipes - Rhubarb Recipes (TXT).zip / RHUBMM.TXT

Wrap

Text File | 1995-04-24 | 82KB | 2,370 lines

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Cream Pie Categories: Desserts, Pies Yield: 6 servings 1 1/2 c Sugar 1/4 c Enriched flour 3/4 ts Nutmeg 3 ea Eggs, slightly beaten 4 c Rhubarb in 1" slices (1 lb) 1 ea Pastry for 9" lattice crust 2 tb Butter or margarine Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool. Source: Better Homes & Gardens Dessert Cookbook. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Pie Categories: Desserts, Pies Yield: 6 servings 3 c Rhubarb, 1" slices 1 c Sugar 1/2 ts Grated orange peel 3 tb Flour 1 ea Dash salt 2 tb Butter or margarine Combine all ingredients except butter or margarine. Line a 9" pie plate with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes. Serve warm with vanilla ice cream. ** Substitute orange juice for the water in your favorite pastry recipe. Source: Better Homes & Gardens Dessert Cookbook. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb-Maple Toasted Bread Pudding Categories: Rhubarb, Maple, Desserts, Pudding Yield: 4 servings 4 sl Good white bread 3/4 c Milk 3 tb Butter 2 Eggs 1/4 c Maple syrup 1/4 c Plus 1 Tbl sugar 1 pn Salt 1 c Rhubarb, chopped Whipped cream flavored with maple syrup Remove the crust from the bread and toast the slices. Tear into small cubes and place in a bowl. Heat the milk with 2 tablespoons of the butter and pour over the bread cubes. Use the remaining butter to coat a 1-quart casserole. After the toast has soaked for 1- minutes,beat together the eggs, maple syrup, 1/4 cup sugar, and salt, then stir in the rhubarb and combine with the bread mixture. Pour into buttered casserole, sprinkle remaining sugar on top and bake for 40 minutes in a preheated 325 F oven. Serve warm with maple-flavored whipped cream. Serves 4. [ The L. L. Bean Book of NEW New England Cookery ] Courtesy of Shareware RECIPE CLIPPER 1.2 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Bread Categories: Bread1, Breads/quic Yield: 6 servings 1 1/2 c Diced rhubarb stalks 1 c Sugar 3/4 c Butter 1 c Brown sugar 4 Eggs 2 1/2 c All-purpose flour 1 ts Baking soda 1 ts Baking powder 1 c Milk 1 ts Vinegar 1 ts Vanilla extract 1 c Chopped nuts Sprinkle the sugar over the rhubarb; set aside. Cream the butter with the brown sugar and beat in the eggs until mixture is light and fluffy. Mix the flour with the baking soda and baking powder; set aside. Add vinegar to milk and let stand for 10 minutes; set aside. Add flour and milk, alternately, to the egg mixture. Stir in vanilla, nuts and rhubarb. Pour into two greased 9 x 5 x 3" loaf pans. Bake @ 325 degrees for 45 to 60 minutes. Turn out on a rack to cool. Source: BREAD1.ZIP ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb-Orange Relish Categories: Relish, Rhubarb Yield: 6 servings 2 lg Ribs rhubarb, cut into -1/2-inch pieces, about 2 -cups 2 Oranges, zest grated, peel -and white pith cut away, -fruit cut into 1/2-inch 1 Lemon, zest grated, juiced 1 1/2 c Sugar 1/2 c Water posted by Perry Lowell, INTERCOOK Echo, Feb. '92 Preparation: 20 minutes Cook: 30 minutes Combine rhubarb, orange zest and fruit, lemon zest and juice, sugar, and the water in medium saucepan. Heat to boiling, stirring occasionally, over medium-high heat. Reduce heat to medium-low; simmer uncovered, stirring occasionally, until rhubarb is tender and relish is thickened, about 30 minutes. Serve at room temperature, or cold, with roast pork or chicken, turkey, ham, or sliced pound cake. Calories per 1/4 cup: 108 Carbohydrates: 108 calories, 27 grams Info: Good Food magazine, April 1987 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: RHUBARB SOUR CREAM CRUNCH PIE %%%%% Categories: Pies, Desserts Yield: 8 servings 1 Egg 1 c Sour cream 1 c Sugar 3 tb Cornstarch 1/2 ts Cinnamon 1/2 ts Nutmeg 3 c Coarsely sliced rhubarb TOPPING: 1/2 c Rolled oats 1/3 c Packed brown sugar 1/3 c Flour 1/3 c Butter, softened 1 ts Grated orange or lemon rind Fresh or frozen rhubarb works equally well in this tangy pie with its crunchy topping. It's at its best when served warm and topped with a scoop of vanilla ice cream. Pastry for 10 inch single crust pie On lightly floured surface, roll out pastry and fit into 10 inch pie plate or quiche dish; set aside. In bowl, whisk egg with sour cream. combine sugar, cornstarch, cinnamon and nutmeg, stir into egg mixture. Stir in rhubarb; spoon into pastry shell. TOPPING: In bowl, combine rolled oats, sugar and flour; cut in butter until crumbly. Stir in orange rind. Sprinkle over rhubarb filling. Bake in 400F oven for 15 minutes. Reduce heat to 375 F and bake for 40-50 minutes longer or until topping is golden brownand filling is puffed and set. Serve warm. Makes 6 8 servings. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb/Strawberry Jelly Categories: Condiment Yield: 6 servings 1 qt Of rhubarb, cut very fine 2 qt Ripe strawberries 6 c Sugar 6 oz Pectin Rhubarb/Strawberry Jelly Crush strawberries, add to rhubarb and bring to a boil. Strain juice through a jelly bag. Use 3-1/2 cups juice. Combine with sugar and bring to a boil for one minute. Remove from heat and skim. Pour into jelly glasses and pour on a 1/8-inch layer of paraffin. Yields 6 to 7 half-pints. ********************** Recipe from, "Cooking Alaskan", page 471 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Marmalade Categories: Condiment Yield: 6 servings 1 Lemon 2 Oranges 4 lb Rhubarb 1 lb Seedless raisins 3 lb Sugar Rhubarb Marmalade Remove juice from lemon and oranges and combine with the rhubarb cut into small pieces. Chop lemon and orange rind along with the raisins. Add to the rhubarb. Mix all and let stand for 30 minutes. Add sugar and bring to a boil, then simmer 1 hour, stirring often. When the mixture gets thick, pour into glasses or crock. When cool--seal. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb and Fig Preserves Categories: Condiment Yield: 6 servings 3 1/2 qt Rhubarb 1 pt Chopped figs 8 c Sugar 1 Lemon Cut rhubarb into small pieces, add sugar and let mixture stand overnight. In the morning, boil until thick and add 1 pint of chopped figs plus the juice and rind of 1 lemon. Cook rapdily until mixture is thick and clear. Pack while hot into sterile, hot jars. Seal immediately. From: Arizona Cookbook ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Sauce For Ham Categories: Ham, Rhubarb Yield: 2 servings 1 pk (16-oz) frozen cut rhubarb, -defrosted OR 3 cups sliced fresh -rhubarb 1 1/4 c Sugar 1/3 c Orange juice 2 ts Grated orange peel 3/4 ts Dry mustard 1 Cinnamon stick (whole) Combine rhubard, sugar, orange juice, orange peel, mustard and cinnamon stick in a large saucepan. Bring to a boil; reduce heat to medium and cook, uncovered, 15 minutes, stirring occasionally. Remove and discard cinnamon stick. Spoon a small amount of sauce over ham 15 minutes before end of cooking time, if desired. Serve remaining sauce with ham. Makes 2 1/4 cups sauce. From: Steve Herrick Source: [Best Recipes - Mar/Apr 1992] Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb-Pecan Muffins Categories: Breads Yield: 12 servings 2 c Flour 3/4 c Sugar 1 1/2 ts Baking powder 1/2 ts Baking soda 1 ts Salt 3/4 c Chopped pecans 1 ea Egg, large 1/4 c Vegetable oil 2 ts Grated orange peel 3/4 c Orange juice 1 1/4 c Rhubarb, fresh fine chopped Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350 F 25-30 min. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb And Nut Streusel Cake Categories: Desserts Yield: 4 servings 1 1/2 c Sugar/divided 3 tb Corn starch 3 c Diced fresh rhubarb 3/4 c Milk 1 tb Vinegar 2 1/4 c All-purpose flour 3/4 c Butter 1/2 ts Baking powder 1/2 ts Baking soda 1/2 c Finely chopped nuts 1 ea Egg(beaten) Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool and set aside. Stir together milk and vinegar and set aside. Combine flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly and set 1/2 cup of mixture aside. To remainder add baking powder, baking soda and nuts. Combine egg and milk mixture and add to dry ingredients, stir until just moistened. Spread 2/3 of the batter over the bottom and sides of a buttered 9" spring form pan. Spoon rhubarb filling over batter. Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streussel mixture. Bake in preheated 350 F oven 50 minutes. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb-Strawberry Cobbler Categories: Desserts Yield: 8 servings Filling* 1 1/4 c Sugar 3 tb Flour, all purpose 1 1/2 ts Cinnamon 1 1/2 ts Orange rind 6 c Rhubarb, coarsely chopped 3 c Strawberries, sliced Topping* 1 1/2 c Flour, all purpose 3 tb Sugar 1 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 3 tb Margarine, chilled 1 c Buttermilk FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5 L) baking dish. Bake in 400F(200C) oven 10 minutes. TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Glazed Strawberry-Rhubarb Pie Categories: Rhubarb, Strawberry, Pies, Desserts Yield: 6 servings 1 1/4 c Sugar 1/8 ts Salt 1/3 c Flour 2 c Fresh strawberries 2 c Fresh rhubarb, cut in 1-inch -pieces 2 tb Butter or margarine 1 tb Sugar Pastry for 2-crust pie Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawbwerries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned. [ FARM JOURNAL Complete Pie Cookbook; 1965 ] Posted by Fred Peters. Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb and Strawberry Tart Categories: Rhubarb, Strawberry, Fruit, Desserts Yield: 8 servings 3/4 c Unsalted butter (1 1/2 -sticks) melted and cooled 1 lb Phyllo pastry sheets Sugar 1 Egg white, beaten to blend 2 tb Dry breadcrumbs 2 c Fresh (1/2-inch pieces) or -frozen unsweetened Rhubarb, thawed 2 c Strawberries, sliced 1 c Sugar 1/4 c Quick-cooking tapioca 1 ts Fresh lemon juice 2 tb Unsalted butter (1/4 stick), -well chilled Preheat oven to 425 F. Generously butter a 9 x 2-inch fluted tart pan with removable bottom. Stack 12 phyllo pastry sheets on work surface (cover remainder with dry towel and top with damp towel). Fold left half of pastry stack over right half, forming book. Unfold top sheet. Brush very lightly with melted butter and sprinkle lightly with sugar. Repeat until last sheet on left is opened. DO NOT BUTTER. Fold right side of stack over left side. Open top sheet. Butter and sprinkle with sugar. Repeat until pastry sheets are opened flat. Fit stack of pastry into prepared pan, draping excess pastry over rim. Run rolling pin firmly over pan to cut phyllo. Place pan on baking sheet. Brush phyllo with egg white. Bake until light brown, 3 to 5 minutes. Cool completely. Sprinkle crust with breadcrumbs. Combine rhubarb, strawberries, sugar, tapioca, and lemon juice. Spoon into crust. Dot with chilled butter. Butter and sugar 1 remaining phyllo sheet. Cut in half length- wise. Fold each piece in half lengthwise; butter and sprinkle with sugar. Fold in half 2 more times without buttering and sugaring, and form into 1/2- to 3/4-inch rolls. Repeat with remaining pastry sheets. Place rolls atop filling around edges of pan overlapping ends by 1 inch and spiraling in toward center. For center, hold 1 pastry roll between thumb and index finger. Wrap phyllo around fingers tucking end under. Place in center of tart. Brush tart with some of remaining melted butter and sprinkle with sugar. Place on baking sheet. Bake until rhubarb is tender and crust is golden brown, 35 to 40 minutes, covering loosely with foil if top browns too quickly. Cool completely on wire rack. Loosen tart from pan with knife; remove rim. Serve tart at room temperature. Makes 8 to 10 servings. [ Cooking with Bon Appetit: Pies and Tarts; Knapp, 1986 ] Posted by Fred Peters. Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Deep-Dish Rhubarb-Strawberry Pie Categories: Rhubarb, Strawberry, Pies, Desserts Yield: 6 servings 3/4 c Sugar 1/3 c Sifted all-purpose flour 1 ts Ground cinnamon 1/2 ts Ground cloves 1 lb Fresh rhubarb 1 pt Strawberries 2 tb Butter or margarine FLAKY PASTRY II (or 1/2 -package pie crust mix) Milk or cream Sugar FLAKY PASTRY II 1 1/2 c Sifted all-purpose flour 1 ts Salt 1/2 c Vegetable shortening 4 tb (about) cold water Sift flour and salt into a medium bowl; cut in shortening with a fork or pastry blender until mixture is crumbly. Sprinkle cold water over mixture, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean. Make a ball; flatten it. Wrap dough in plastic and store in refrigerator until ready for use. Mix sugar, flour, cinnamon, and cloves in a bowl. Wash rhubarb; trim ends; cut into 1-inch pieces (You should have 6 cups). Wash strawberries; hull and halve (you should have 4 cups). Place both in a large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let stand 15 minutes. Toss again. Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot with butter or margarine. Prepare pastry. Roll out to a 10-inch square on a lightly floured surface. Cut in 1/2-inch strips with a pastry wheel or knife. Weave strips into a lattice. Cover filling. Turn ends under just enough so that strips touch sides of baking dish. Brush lattice top with milk or cream; sprinkle with sugar. Bake in hot oven (425 F) for 40 minutes, or until pastry is golden and juices bubble up. Cool. Serve warm with vanilla ice cream, if you wish. [ Family Circle All-Time Baking Favorites; 1974 ] Posted by Fred Peters. Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Strawberry Rhubarb Pie Categories: Strawberry, Rhubarb, Pies, Desserts Yield: 6 servings 2 1/2 c All purpose flour 1 ts Salt 1 c Shortening 6 tb Ice water FILLING 4 c Fresh strawberries, sliced 1 1/2 c Fresh rhubarb, cut into -1/2-inch pieces 1 3/4 c Sugar 2 tb Cornstarch 1/2 ts Ground cinnamon 1/4 ts Freshly ground nutmeg 1 Egg, lightly beaten -(optional) 1 Egg beaten with 1 tablespoon -water CRUST Sweetened whipped cream or creme fraiche FOR CRUST: Sift flour and salt into large mixing bowl. Using pastry blender, cut in half the shortening until mixture resembles coarse meal. Add remaining shortening and continue to blend until mixture resembles tiny peas. Sprinkle ice water over dough, 1 tablespoon at a time, mixing with fork until soft ball forms. Shape into ball, cover with waxed paper or foil and chill several hours or overnight. Dough can also be prepared in food processor using standard method. Lightly flour board and roll out half of dough. Press into a 9 inch pie pan and trim, leaving a 1-inch overhang. Reserve remaining half of pastry. FOR FILLING: Place rack in lower third of oven and preheat to 400 F. Combine strawberries and rhubarb in large mixing bowl. Mix together sugar, cornstarch, cinnamon, and nutmeg; sprinkle over fruit, tossing gently to blend. Add egg (optional) and toss again. Spoon mixture into bottom crust. Roll out remaining pastry on lightly floured board and cut into 1/2 inch strips using pastry wheel if possible to make a more decorative lattice. Lay half the pastry strips horizontally 1 inch apart over the filled pie. Weave the first vertical strip through center of pie, gently folding back corresponding portion of horizontal strips as you work over and under; DO NOT PRESS DOWN FIRMLY. Repeat, working outward from center to both sides, placing cross strips about 1 inch apart, until lattice is completed. Trim any overhanging strips to rim of pie pan. Fold overhang of lower crust over strips and press firmly around edges to seal. Brush with egg and water to glaze. Bake until crust is golden, or 40 to 45 minutes. Serve warm or at room temperature with garnish of sweetened whipped cream or creme fraiche. FOR LEAF DECORATIONS: (Instead of lattice) Roll remaining half of pastry 1/8 to 1/4 inch thick. Use leaf canape cutter to make about 2 dozen leaves. "Etch" veins with dull side of knife. Use remaining pastry as needed to form flower shape. Brush egg-water glaze on outer rim of pie shell. Place leaves around rim, pressing lightly but firmly. Transfer flower to center of filling. Brush pastry with additional glaze and bake as directed. Makes 6 to 8 servings. [ Cooking with Bon Appetit; Pies and Tarts; Knapp, 1986 ] Posted by Fred Peters. Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Strawberry-Rhubarb Crisp Categories: Strawberry, Rhubarb, Pastry, Desserts Yield: 6 servings 2/3 c Sugar 2 tb Arrowroot 1/8 ts Ground cloves 1 ds Ground cardamom 10 oz Frozen strawberries (1 -package), thawed 3 c Diced rhubarb Red food color (optional) 1/3 c Butter, softened 2/3 c Brown sugar, packed 1/2 c All-purpose flour 1/2 c Quick-cooking rolled oats 1 1/2 ts Grated lemon peel 1/2 ts Nutmeg 2 tb Cinnamon sugar Combine sugar, arrowroot, cloves, and cardamom; add strawberries, rhubarb, and a few drops of food color (if desired). (If frozen rhubarb is used, thaw, then drain thoroughly and use only 1/3 cup sugar.) Mix well and pour into a buttered 1 1/2-quart baking dish. Mix remaining ingredients with pastry blender or fork until crumbly. Sprinkle over strawberries and rhubarb. Bake in a 350 F oven 40 to 35 minutes [ Spices of the World Cookbook by McCormick; 1979 ] Posted by Fred Peters. Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Strawberry Rhubarb Bars Categories: Strawberrie, Rhubarb, Cookies, Alaska Yield: 6 servings 1 3/4 c Flour 2 tb Powdered sugar 1/2 c Butter 1 1/2 c Sugar 1/4 c Flour 1/4 ts Salt 6 Egg yolks 1 c Whipping cream 4 c Shredded fresh rhubarb 1 c Sliced strawberries 1/2 ts Lemon juice 6 Egg whites 1/2 c Sugar **** STRAWBERRY RHUBARB BARS **** Mix 1-3/4 cups flour and powdered sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Press mixture into greased 13 by 9-inch baking pan. Bake at 350 (F) degrees until golden, 10 to 12 minutes. Mix sugar, 1/4 cup flour and salt in large bowl. Lightly beat egg yolks. Stir egg yolks and cream into sugar mixture. Stir in rhubarb, strawberries and lemon juice. Spread mixture evenly over crust. Bake until firm at 350 (F) degrees, about one hour. Beat egg whites in large mixer bowl until foamy. Beat in 1/2 cup sugar - one tablespoon at a time - until stiff peaks form. Spread over rhubarb mixture. Bake until light brown. 10 to 15 minutes. Cool in pan on wire rack. Cut into bars. ************************* Recipe from "COOKING ALASKAN", page 317 From: Bill Segui ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Moist Rhubarb Coffeecake Categories: Rhubarb, Coffecake, Lowfat, Fat substit, Yogurt Yield: 9 servings 2 c Cake flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Plus 2 tablespoons light -brown sugar, packed 1/4 c Thawed, frozen egg -substitute 1 c Nonfat palin yogurt 1/2 c Applesauce 1 ts Vanilla 3 c Caorsely chopped rhubarb Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many midwestern and east coast transplants. Just stir diced uncooked rhubarb into the coffeecake batter and bake. (By Times Food Stylists) Sift together cake flour, baking powder, baking soda, and salt into large bowl. Stir in cup brown sugar. Place egg substitue in bowl. Stir in yogurt, applesauce and vanilla. Stir into flour mixture just until ingredients are almost blended. Quickly stir in rhubarb just until mixed. Turn into 9-inch-square pan sprayed with non-stick vegetable spray or lined with parchment paper. Sprinkle top evenly with remaining 2 tablespoons sugar. Bake at 350 degrees F. 30 to 35 minutes or until cake tests done in center. Makes 9 servings. Each serving contains: 219 calories; 215 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 4 grams protein; 0.41 gram fiber. Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists. Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb-Strawberry Crisp Categories: Strawberry, Dessert rhu Yield: 6 servings 3/4 c All purpose flour 1/3 c Firmly packed brown sugar 1/3 c Gran. sugar 1/4 ts Salt 1/4 ts Cinnamon 1/8 ts Ground ginger 6 tb Cold butter FRUIT MIXTURE 1 1/2 lb (750g) firm, fresh rhubarb 1pint strawberrirs, hulled 1/2 c Gran. sugar 2 tb All purpose flour TOPPING: to prepare topping, combine flour, sugars, salt, cinnamon and ginger. Cut in butter until mixture resembles coarse meal. To prepare fruit mixture, trim rhubarb into 1/2 inch slices. If strawberries are small, leave whole. Otherwise, cut inhalf. Toss fruit in a bowl with sugar and flour. Spoon into a 9-inch square baking dish. Sprinkle topping evenly over fruit. Bake in a 400 F oven for 25-30 min. or until top is browned and jucices are bubbling up around the edge. Remove from oven and cool at at least 15 min before serving. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb-Strawberry-Jam Categories: Strawberry , Rhubarb Yield: 6 servings 6 1/2 c 1/2 cups 1 qt Fresh strawberries 1 lb Rhubarb 1/4 c Water 6 1/2 c Sugar 1 Pouch liquid pectin 1. Remove caps from strawberries. Crush berries, one layer at a time. Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water. Cover and simmer 2 minutes or until soft. Add to the prepared strawberries. 2. Measure 3 1/2 cup of prepared fruit. If it measures slightly less, add water. Place measured fruit in a 6 or 8- quart saucepan. 3. Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a cup. 4. Stir sugar into prepared fruit. The saucepan must be no more than one-third full to allow for a full rolling boil. 5. Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly. Remove from heat. 6. At once stir in pectin. Quickly skim off foam with a large metal spoon. Immediately ladle into hot jars, leaving 1/4- inch space at top. With a damp cloth, wipe jar rims and threads clean. 7. Immediately cover jars with hot canning lids. Screw bands on firmly. 8. Place jars in a boiling water bath, carefully setting jars on rack in canner of boiling water. Cover canner and return water to a boil; boil 5 minutes. 9. Remove jars from canner and let cool. Check seals and store in a cool, dry place. Source: Seattle Times Kitchen Posted By: Randall Chrisman Original Post Date: 19 June 1992 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: FAST TRACK TRIFLE %%%%% Categories: Strawberrie, Rhubarb, Desserts Yield: 10 servings 750 g Bag of frozen -strawberries/rhubarb 1 Envelope unflavored gelatin 1 Recipe custard (Bird's) 6 tb Strawberry schnapps, divided 1 pk (6) Vanilla Jam rolls 2 c Whipping cream 3 tb Sugar whipped cream and fresh strawberries for decoration Defrost the strawberries and rhubarb and puree in a food processor or blender. Soften the gelatin in 2 tbsp water and heat gently until dissolved. Add to pureed fruit and mix well. Prepare one recipe custard sauce according to directions on the tin, adding 2 tbsp strawberry schnapps at the end. Slice the vanilla sponge rolls into four each. Arrange half the slices around the bottom and sides of a large glass bowl. Sprinkle some of the remaining schnapps over them. Spread half fruit puree over top. Repeat with the remaining sponge roll slices, schnapps and puree. Pour cooled custard over top and down holes between the slices of roll Refrigerate until completely cold, about 2 hours. Beat cream with an electric beater until stiff and fold in sugar. Spread cream on top of trifle or pipe with piping bag to make it look attractive. Decorate with fresh whole strawberries if desired. makes 10 servings. Origin: Appeal (quarterly publication) Shared by: Sharon Stevens. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Sorbet Categories: Desserts, Fruits Yield: 6 servings 1 lb Rhubarb (trimmed weight) 4 tb Honey 1 ea Orange (zest only) 2 ea Egg whites Prepare and cook the rhubarb at least a day ahead of serving the sorbet. Wipe and trim the fruit, then slice it quite thinly into a flameproof casserole. Sprinkle the finely grated orange zest over it and drizzle on 2 tablespoons of the honey. Cover and leave in a cool place for 2 hours or more until the sweetener has drawn out some of the rhubarb juices; this liquid will prevent sticking during cooking. Cook the rhubarb in the covered dish until perfectly tender - I think this is best done in a low oven but you can use a very gentle flame on top of the stove if you prefer. Let the cooked rhubarb cool slightly, then add the remaining 2 tablespoons honey and whizz to a very smooth puree in a food-processor. When the puree is quite cold, freeze it in a chilled loaf tin, or other suitable container, until firm round the edges. Beat the half-frozen sorbet until slushy. Whisk the egg whites and fold them in so the mixture looks like a pale pink snow. Cover and freeze until solid. Beat to break up ice crystals and to increase bulk, then freeze the sorbet again until you are ready to serve it. Shortbread fingers make a good crunchy accompaniment. Source: Philippa Davenport in "Country Living" (British), May 1987. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Blueberry-Rhubarb Crumble Categories: Blueberry, Rhubarb, Dessert Yield: 6 servings 3 c Fresh or frozen blueberries 2 c Fresh rhubarb cut into 1 -inch pieces or 2 cups -frozen cut rhubarb 1 1/2 c Regular rolled oats 2/3 c Packed brown sugar 1/2 c All purpose flour 1/2 c Butter or margerine 1/2 c Sugar 2 tb All purpse flour Whipped cream For crust, in a large mixing bowl combine the oats, brown sugar and 1/2 of the flour. With a pastry cutter or fork, cut butter or margerine into oats mixture until resembling coarse crumbs. Reserve 2/3 cup crumb mixture for topping. Pat remaining crumb mixture into the bottom of a 9x9x2 inch baking pan. bake at 350 degrees for 10-15 minutes or until lightly browned. For Filling: in a large mixing bowl combine the bluberries, and the rhubarb. Add the sugar and the 2 tablespoons flour, toss to coat well. SPoon atop baked crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 45 to 50 minutes or until golden. Serve warm with whipped cream. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Crumble - Cake Categories: :, Cakes, Desserts, Fruits Yield: 6 servings 14 oz Rhubarb, trimmed weight 10 oz Self-raising flour 7 oz Butter 4 oz Caster sugar 3 oz Pale muscovado sugar 1 ea Orange 1 1/2 oz Chopped hazelnut kernels 1/2 ts Ground cinnamon 2 ea Large eggs First make the nutty crumble topping. Sift 4 oz flour into a bowl, and add 3 oz butter. Do not rub in the fat but cut it in with a pastry blender or a pair of knives used like scissors. Stir in the muscovado sugar and nuts and set aside. Sift the remaining 6 oz flour and the cinnamon into a separate bowl and reserve. Slice the rhubarb into 1-inch chunks and finely grate the zest of the orange over it. Cream the remaining 1/4 lb butter with the caster sugar until pale, creamy and light. Break up the eggs with a fork and add them to the butter mixture a little at a time, alternating with spoonfuls of the flour and cinnamon and add 2 tablespoons of orange juice. Spoon the cake mixture evenly over the base of a 9-inch spring-clip tin that has been greased, lined and greased again. Scatter the rhubarb and orange mixture evenly over the top then cover the fruit with the nutty crumble mixture. Bake at 350 F (180 C) gas mark 4 for about 1 1/4 hours. Leave in a warm draught-free place to cool down slowly after baking and wait until the crumble-cake is completely cold before taking it out of the tin. Wait until the next day before eating. Source: Philippa Davenport in "Country Living" (British), June 1988. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb, Rose, & Strawberry Jam Categories: Jam, Condiments Yield: 6 servings 2 lb Rhubarb, trimmed weight 1 lb Small strawberries * 1/2 lb Highly scented rose petals 1 1/2 lb Sugar 4 ea Small juicy lemons *Note: Strawberries should be slightly under-ripe. Rhubarb is an unreliable setter so the inclusion of lemon juice in this recipe is essential and I like to play it safe by cooking the lemon pips with the fruit in order to extract their pectin. Slice the rhubarb and layer it in a large bowl with the whole hulled strawberries and the sugar. Pour on the lemon juice, cover and leave overnight. Tip the contents of the bowl into a preserving pan. Add the lemon pips tied in a muslin bag and bring gently to a boil. Boil for 2 minutes then tip the contents of the pan back into the bowl. Cover and leave in a cool place over night once more. Put the rhubarb and strawberry mixture back into the pan. Pinch out the white tips from the bases of the rose petals and add the petals to the pan, pushing them well down among the fruit. Bring to the boil and fast boil until setting point is reached, then pot in warm sterilised jars in the usual way. Makes enough to fill 6 or 7 jars. Source: Philippa Davenport in "Country Living" (British), June 1988. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: RHUBARB PUNCH Categories: Rhubarb, Beverage Yield: 6 servings 1 lb Rhubarb 1 c Water 1 Stick cinnamon 1 1/4 c Sugar 1/2 c Lemon juice 1 c Pineapple juice 1 qt Water This thirst quenching drink was favored by the Dorcas Society of the First Church of Northampton, Massachusetts, and the following recipe appeared in their 1939 cookbook. Wash the rhubarb and cut into 1/2 inch pieces. Place in a heavy saucepan along with the water and cinnamon. Cook, covered, over moderate heat for 10 minutes. Strain, discarding the rhubarb pieces. Stir in the sugar. Chill and add the remaining ingredients. Serve with cracked ice. Origin: The Old Farmer's Almanac: Hearth and Home Companion for 1993. Shared by: Sharon Stevens. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Banana-Rhubarb Muffins Categories: Muffins, Banana, Rhubarb, Linda Yield: 12 servings 2 Egg whites or 1/4 cup -cholesterol free egg -product 2/3 c Skim milk 1/4 c Vegetable oil 2 c Oat flour blend 1/2 c Sugar 1/2 c Mashed ripe banana 1 tb Baking powder 1/2 ts Salt 1/2 ts Nutmeg 2/3 c Chopped fresh rhubarb or -frozen rhubarb, thawed and -well drained Calories: 170 per serving Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium-sized bowl beat egg whites with fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks. Source: Women's Day, Meals in Minutes, August 1990. Posted by Linda Davis ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb-Hickory Nut Bread Categories: Rhubarb, Nuts, Breads Yield: 8 servings 1 c Coarsely chopped rhubarb 1 c Sugar 1 1/2 c Flour 1 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 Egg 2 tb Milk 4 tb Melted butter (1/2 stick) 1/2 c Coarsely chopped hickory -nuts Let the rhubarb steep in 1/2 cup of the sugar for 1 hour or more (even overnight) stirring once or twice. Toss the remaining sugar and all of the dry ingredients together to mix thoroughly. Beat the egg lightly and stir into it 1/4 cup of the juice that the rhubarb will have exuded after steeping, as well as the milk and melted butter. Mix the dry ingredients into the wet, stirring just enough to mix. Fold in the rhubarb (if there is still more juice, drain it off) and the nuts. Scrape the batter into a buttered 8-inch loaf pan and bake in a preheated 350 F oven for 1 hour. Let the loaf rest in the pan 10 minutes before unmolding, then cool it on a rack. Makes one 8-inch loaf. [ The L. L. Bean Book of NEW New England Cookery ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Sticky Rhubarb Muffins Categories: Rhubarb, Muffuns Yield: 12 servings 4 tb Butter 6 tb Dark brown sugar 1 c Rhubarb, cut in small dice THE MUFFIN DOUGH 4 tb Butter, softened 1/4 c Sugar 1 Egg 1 1/2 c All-purpose flour 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1/2 ts Nutmeg 1/2 c Milk Grated rind of 1 orange THE STICKY GLAZE Using your fingertips or a pastry cutter, mi the butter into the brown sugar roughly. Stir in the rhubarb. Distrubute this mixture evenly into 12 muffin cups. Cream the softened butter and the sugar together, then beat in the egg. Mix the flour, baking powder, baking soda, salt, and nutmeg together thoroughly, then add the butter-sugar mixture alternately with the milk. Do not overmix. Stir in the orange rind. Pour equal amounts of the batter into the muffin cups. Bake in a preheated 350 F oven for 25 minutes. Let cool in the pans 5 minutes, then invert the muffin tins and ease the muffins out so that the sticky glaze remains intact. Serve warm, with glaze topside. Makes 12 muffins. [ The L. L. Bean Book of NEW New England Cookery ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb-Apple Crunch Categories: Rhubarb, Apple, Desserts Yield: 6 servings 2 lb Rhubarb 2 lg Firm apples 3/4 c Sugar 2 tb Water TOPPING: 4 tb Butter 3/4 c Sugar 3/4 c Flour Heavy cream Chop the rhubarb into 1 1/2-inch pieces. Peel, core, and cut theapples into 1/4-inch slices. Mix together with the sugar and water and place in a baking dish. For the topping, rub the butter, sugar, and flour together with your fingertips until the mixture is crumbly. Sprinkle the topping over the rhubarb and apples. Bake in a preheated 375 F oven for 1 hour. Serve warm or cold with a pitcher of heavy cream. [ The L. L. Bean Book of NEW New England Cookery ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Soft Ice "Cream" Categories: Rhubarb, Desserts, Frozen Yield: 1 servings 1 lb Rhubarb, cut in rough chunks -(don't peel) 1 1/4 c Sugar 1 c Water 2 tb Port, elderberry wine, or -red currant liqueur 1 Egg white Boil the rhubarb, sugar, and water together until the rhubarb is soft, about 10 minutes. Puree in a food processor or blender, then blend in the wine and egg white. Allow to cool, then freeze the mixture in an ice cream freezer according to the manufacturers directions. Makes about 1 quart. [ The L. L. Bean Book of NEW New England Cookery } ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Mousse Categories: Rhubarb, Desserts Yield: 8 servings 3/4 c Sugar 1/4 c Water 3 Egg whites, at room -temperature 1 pn Salt 1/8 ts Cream of tartar 1 c Heavy cream 2 tb Raspberry liqueur (or other -fruit flavor) 2 c Cooked, drained, pureed -rhubarb Garnish: a handful of strawberries, blackberries, or raspberries Cook the sugar and water until it forms a thick syrup (the temperature should be 238 degrees). Beat the egg whites and when they foam, add the salt and cream of tartar, and continue to beat until they start to form soft peaks. Add in a slow steady stream the hot sugar syrup, beating constantly, and continue to beat until the mixture has cooled and is thick. Beat the cream in a separate bowl until almost stiff, then beat in the liqueur. Fold the whipped cream into the egg white-sugar syrup mixture and freeze for 2 hours. Remove the bowl from the freezer and stir in the pureed rhubarb. If you are not serving immediately, hold the mousse in the freezer. Serve in a glass bowl or in sherbet glasses, decorated with berries. [ The L. L. Bean Book of NEW New England Cookery ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Cake Categories: Rhubarb, Cakes, Desserts Yield: 6 servings 2 tb Soft butter 3/4 c Light brown sugar 1 ts Vanilla 1 Egg 1 1/4 c All-purpose flour 1/2 ts Baking powder 1/4 ts Salt 1/2 c Sour cream 2 c Chopped rhubarb TOPPINGS: About 6 lumps sugar 1/2 tsp mace In a bowl beat together the butter, brown sugar, vanilla, and egg. Mix the flour, baking powder, and salt in the top of a sifter, set over the butter-mixture bowl, then sift into the bowl alternately with the sour cream. Blend well, then fold in the rhubarb. Spread the batter into a greased 8-inch square pan. Crush the sugar lumps and mix with the mace. Sprinkle over the top of the batter and bake in a preheated 350 F oven for 45 minutes. Makes 0 ne 8-inch square cake. [ The L. L. Bean Book of NEW New England Cookery ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Cookies Categories: Rhubarb, Cookies, Desserts Yield: 30 servings 1/4 lb Butter (1 stick) 1 c Light brown sugar 1 Egg 1 c Cooked rhubarb, drained ** 2 c Flour 1/4 ts Salt 1 ts Baking soda 1 ts Freshly grated nutmeg 1 ts Cinnamon 1/2 ts Ground cloves 3 tb Finely chopped crystallized -ginger (OPTIONAL) 1/2 c Chopped walnuts 1 c Raisins ** To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in 1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off). Pour off 3/4 cup of the liquid and use for a drink. Cook the rhubarb slices in the remaining until just tender but still holding their shape, less than 5 minutes. The rhubarb is ready to eat as is, to use in other recipes, or to freeze in containers. Cream the butter and sugar together. Add the egg and beat until light, then stir in the rhubarb. Stir the flour, salt, baking soda, and spices together and toss until thoroughly mixed. Stir the dry ingredients into the rhubarb mixture until the two are blended, then fold in the optional ginger, the walnuts, and the raisins. Drop the batter by the tablespoonful onto greased baking sheets about 1 1/2 inches apart, and bake in a preheated 350 F oven for 12 minutes, until lightly browned at the edges. Makes about 30 cookies. [ The L. L. Bean Book of NEW New England Cookery ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Yorkshire Categories: Rhubarb, Fruit, Desserts Yield: 4 servings 1/4 c Butter or margarine (1/2 -stick) 2 lg Eggs 3/4 c All-purpose flour 1/4 ts Salt 3/4 c Milk 1/2 lb Rhubarb, cur into 3/4-inch -pieces 1/3 c Butter or margarine 1 c (approx) firmly packed brown -sugar Whipping cream Place the 1/4 cup butter in a 1-quart souffle or deep baking dish. Set in 425 F oven until butter is melted and bubbly. Meanwhile, in a blender or food processor, whirl eggs, flour, and salt until smooth. Add milk; whirl until smooth. Pour batter into bubbling butter; drop rhubarb into center of batter. Bake until edges of crust are dark brown, about 25 minutes. When pudding is nearly done, melt the 1/3 cup butter in a 1- to 2 quart pan; stir in sugar and cook, stirring, until sugar is dissolved and mixture is a thick syrup. Spoon hot pudding into bowls; offer hot brown sugar sauce and cream to top individual sevings. Makes 4 to 6 servings. [ The Best of Sunset; Lane Publishing; 1987 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Custard Pie I Categories: Rhubarb, Pies, Desserts Yield: 6 servings 1 1/2 c Sugar 3 tb Flour 1/4 ts Salt 1/2 ts Nutmeg 1 ts Grated orange peel 1/4 ts Ground allspice 2 Eggs, beateb 2 tb Cream 3 c Rhubarb, cut in 1-inch -pieces 2 tb Butter or margarine Pastry for 9-inch pie shell Line a 9-inch pie plate with pastry. Combine sugar, flour, salt, nutmeg, orange peel, and allspice. Add beaten eggs and cream; mix well. Add rhubarb and pour into pastry-lined pie plate. Dot with butter. Pastry strips may be arranged over top in lattice fashion if desired. Bake in 400 F oven 20 minutes; reduce heat to 350 F and bake 25 minutes longer or until custard is firm and pastry is golden brown. Cool completely. [ Spices of the World Cookbook by McCormick; 1979 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Tarts with Walnut Pastry Categories: Rhubarb, Pastry, Desserts Yield: 2 servings 1/2 c All-purpose flour 1/2 c Ground walnuts (1 ounce) 2 tb Sugar 1/4 c Well-chilled unsalted butter -(1/2 stick) Cut into small pieces 1 tb (about) ice water FILLING 1/3 c Water 1/4 c (or more) sugar 1 c Chopped fresh rhubarb * 2 tb Water 3/4 ts Arrowroot 2 To 3 Tbl red currant jelly PASTRY Creme fraiche or sour cream * A 10-ounce package of thawed frozen rhubarb can be substituted. Drain well, reserving juices; substitute juice for water in filling. Measure 1 cup rhubarb, reserving remainder for another use. FOR PASTRY: Combine flour, walnuts, and sugar in medium bowl. Cut in butter until mixture resembles coarse meal. Blend in water just until dough holds together. Wrap dough in plastic and refrigerate thoroughly. Preheat oven to 350 F. Roll dough out on lightly floured surface to thickness of 1/8 inch. Cut out two 4 1/2-inch fircles. Fit into two 3 1/2 inch round tart pans. Trim edges of dough even with edge of pan. Prick bottom with fork. Bake until crisp and lightly browned, about 25 minutes. Let cool. FOR FILLING: Combine 1/3 cup water and 1/4 cup sugar in medium saucepan over low heat. Add rhubarb, cover and bring to simmer, stirring gently once or twice. Cook just until rhubarb is tender, about 3 to 5 minutes. Drain, reserving liquid. Taste and adjust sweetness of the rhubarb, adding more sugar if desired. Return liquid ro pan. Mix 2 tablespoons water with arrowroot. Blend into rhubarb cooking liquid. Place over low heat and stir gently until thickened and clear, about 5 minutes. Add rhubarb. Let cool. Spoon filling into tart shells. Melt jelly over very low heat. Spoon or brush evenly over filling. Refrigerate tarts until ready to serve. Top each with a dollop of creme fraiche or sour cream. Makes 2 servings. [ Cooking with Bon Appetit; Pies and Tarts; Knapp, 1986 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Cream Categories: Rhubarb, Desserts Yield: 6 servings 1 lb Rhubarb 1 1/3 c Water 1 c Sugar 2 tb Potato flour or cornstarch Cleabn the rhubarb and cut into pieces. Bring water to a boil, add rhubarb and sugar; boil until tender. Mix potato flour with a small amount of water ; stir into rhubarb mixture and bring again to a boil. Cover and cool. Serve with cream. [ YANKEE MAGAZINE's Favorite New England Recipes; 1972 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Fresh Rhubarb Pie Categories: Rhubarb, Pies, Desserts, Fruit Yield: 6 servings 1 1/3 c Sugar 1/3 c Flour 1/2 ts Grated orange peel 1/8 ts Salt 4 c Rhubarb, cut in 1/2-inch -pieces 2 tb Butter Pastry for a 2-crust pie Combine sugar, flour, ornage peel, and salt. Add to rhubarb. Place in a pastry-lined 9-inch pie pan and dot with butter. Install top crust (a lattice top is attractive and flute edges to make a high-standing rim. Cut vents in solid top. Bake in hot oven (425 F) 40 to 50 minutes, or until juice begins to bubble through the vents and crust is golden brown. Cool partially before serving. VARIATIONS: Spiced Rhubarb Pie: Omit the grated orange peel and add 1/4 teaspoon nutmeg. Pineapple-Rhubarb Pie: Substitute 1 cup drained crushed pineapple for 1 cup rhubarb. [ FARM JOURNAL Complete Pie Cookbook; 1965 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Popover Pie Categories: Rhubarb, Pineapple, Pies, Desserts Yield: 6 servings 2 Eggs 3/4 c Milk 3/4 c Flour 1/2 ts Salt 1/4 c Butter 1 1/2 c Fresh rhubarb, cut in -3/4-inch slices 1/2 c Canned pineapple chunks, -drained Brown Sugar Syrup 1 pt Vanilla ice cream BROWN SUGAR SYRUP: Melt 1/2 cup butter. Stir in 1 cup brown sugar (firmly packed, making a thick syrup. Serve at once. Beat eggs and milk; add flour and salt. Beat until smooth. Put butter in 9-inch pie plate and heat in oven until it bubbles. Immediately pour in batter. Combine rhubarb abd pineapple and drop in center of batter, within about 2 inches of pan edges. Bake in hot oven (425 F) 25 minutes, or until batter is puffed and brown. Immediately cut into 6 wedges. Serve topped with a big spoonful of Brown Sugar Syrup and a small scoop of vanilla ice cream. Makes 6 servings. [ FARM JOURNAL Complete Pie Cookbook; 1965 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Honeyed Rhubarb Pie Categories: Rhubarb, Pies, Desserts Yield: 6 servings 4 c Rhubarb, cut in 1/2-inch -pieces 1 1/4 c Sugar 6 tb Flour 1/4 ts Salt 2 ts Grated lemon peel 1/3 c Strained honey 4 To 5 drops red food color 2 tb Butter or margarine Pastry for 2-crust pie Combine rhubarb, sugar, flour, salt, and lemon peel; mix well. Blend in honey and food color. Let stand several minutes. Spoon rhubarb mixture into pastry-lined 9-inch pie pan. Dot with butter. Adjust top crust and flute edges. Cut vents in top crust. (For sparkling top, brush with milk and sprinkle with sugar.) Bake in hot oven (425 F) 50 to 60 minutes. [ FARM JOURNAL Complete Pie Cookbook; 1965 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb-Apple Pie Categories: Rhubarb, Apples, Fruit, Pies, Desserts Yield: 6 servings 1 cn Sliced apples (1 lb. 4 oz) 2 c Rhubarb (1/2-inch pieces) 1 c Sugar 1/4 ts Salt 1/2 ts Cinnamon 3 tb Quick-cooking tapioca 2 tb Butter or margarine Pastry for 2-crust pie Combine apples and their syrup with rhubarb, sugar, salt, cinnamon, and tapioca; mix well. Turn into pastry lined 9-inch pie pan. Dot with butter. Cover with lattice pastry top Bake in hot (425 F) oven about 50 minutes, or until filling starts to bubble and crust is golden. [ FARM JOURNAL Complete Pie Cookbook; 1965 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Spiced Rhubarb-Strawberry Pie Categories: Rhubarb, Strawberry, Pies, Desserts Yield: 6 servings 3 c Rhubarb, cut up 1 pt Strawberries, halved 3/4 c Sugar 4 tb Flour 1/8 ts Salt 1/4 ts Pumpkin pie spice, or ground -mace 2 tb Butter or margarine Pastry for 2-crust pie Combine rhubarb, cut in 3/4-inch pieces, and strawberries in a bowl. Sprinkle on sugar, flour, salt, and pumpkin pie spice; mix gently Turn into pastry lined 9-inch pie pan. Dot with butter. Adjuct lattice top, flute edges. Bake in hot oven (425 F) 40 minutes, or until crust is browned and juices bubble. Cool on rack. [ FARM JOURNAL's Complete Pie Cookbook; 1965 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb-Orange Pie Categories: Rhubarb, Orange, Pies, Desserts Yield: 6 servings 2 Eggs 1 3/4 c Sugar 1/4 c Flour 1/8 ts Nutmeg or mace 1/4 c Orange juice 4 c Cut-up rhubarb (1 1/2 -pounds) Pastry for 2-crust pie Beat eggs in a large bowl; add sugar, flour, nutmeg, and orange juice; stir in rhubarb. Turn into pastry-lined 9-inch pie pan. Adjust top crust and cut vents. Bake in hot oven (425 F) 50 minutes, or until crust is browned and juices bubble in vents. Cool. [ FARM JOURNAL's Complete Pie Cookbook; 1965 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Party Rhubarb Pie Categories: Rhubarb, Pies, Desserts Yield: 6 servings 2 pk Frozen rhubarb in syrup (2 -pounds total) 3 tb Flour 1 c Sugar 4 pk Cream cheese (12 ounces -total) 2 Eggs 1 c Dairy sour cream Unbaked 9-inch pie shell Thaw and drain rhubarb. You should have 1 quart of fruit. Blend with flour and 1/2 cup sugar. Turn into pie shell. Bake in hot oven (425 F) 15 minutes. Meanwhile, blend together cream cheese, eggs, and remaining 1/2 cup sugar. Remove pie from oven and spread cream cheese mixture over top of rhubarb filling. Return to oven and bake in moderate oven (350 F) 30 minutes. Cool. Spread sour cream over top. Refrigerate until ready to serve. NOTE: You will have about 1 cup pink rhubarb juice left from this recipe. It can be used as part of the liquid for gelatin salads or desserts. It can also be combined with orange juice for a refreshing breakfast starter. [ fARM JOURNAL's Complete Pie Cookbook; 1965 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Custard Pie II Categories: Rhubarb, Custard, Pies, Desserts Yield: 6 servings 1 1/2 lb Rhubarb ( about 4 cups) 3/4 c Sugar 2 tb Flour 1 tb Lemon juice 1/8 ts Salt TOPPING: 3 Eggs 1 c Heavy cream 2 tb Butter or margarine, melted 1/4 ts Nutmeg 2 tb Sugar Unbaked 9-inch pie shell FILLING: FILLING: In bowl, combine rhubarb (cut in 1/4-inch slices), sugar, flour, lemon juice, and salt. Toss to mix and turn into pie shell. Bake in hot oven (425 F) 20 minutes. TOPPING: Beat eggs slightly in bowl; stir in cream, butter, and nutmeg to blend. Pour over hot rhubarb in pie shell. Bake 10 minutes; sprinkle with sugar. Bake 10 minutes more, or until pie's top is browned. Cool on rack before cutting. [ FARM JOURNAL's Complete Pie Cookbook; 1965 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb-Orange Custard Pie Categories: Rhubarb, Orange, Custard, Pies, Desserts Yield: 6 servings 3 Eggs, separated 1 1/4 c Sugar 1/4 c Soft butter or margarine 3 tb Frozen orange juice -concentrate 1/4 c Flour 1/4 ts Salt 2 1/2 c Rhubarb, cut in 1/2-inch -pieces 1/3 c Chopped pecans Pastry for 1-crust pie Beat egg whites until stiff; add 1/4 cup sugar gradually, beating well after each addition. Add butter and juice concentrate to egg yolks; beat thoroughly. Add remaining 1 cup sugar, fl;our, and salt; beat well. Add rhubarb to yolk mixture, stir well. Gently fold in meringue. Pour into pastry lined 9-inch pie pan (make high-fluted rim); sprinkle with nuts. Bake in hot oven (400 F) 40 to 50 minutes. Cool. [ FARM JOURNAL's Complete Pie Cookbook; 1965 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Cobbler Categories: Rhubarb, Cobbler, Desserts Yield: 6 servings 1 c Flour 1 tb Sugar 1 1/2 ts Baking powder 1/4 ts Salt 2 ts Grated orange peel 1/4 c Butter or margarine 1/4 c Milk 1 Egg, lightly beaten 4 c Rhubarb, cut in 1-inch -pieces 1 c Sugar 2 tb Cornstarch 3 tb Water 1 1/2 tb Butter or margarine COBBLER TOPPING COBBLER TOPPING: Sift together flour, sugar, baking powder, and salt; mix in grated orange peel. Cut in butter or margarine until mixture resembles coarse crumbs. Mix milk and beaten egg. Add all at once to dry ingredients. Stir just to moisten. Mix sugar and cornstarch together and add to rhubarb. Add 1 tablespoon water and bring to a boil. Cook and stir 1 minute. Add 2 tablespoons water. Pour into 8-inch round baking dish. Dot with butter. Drop cobbler topping by spoonfuls on hot rhubarb filling. Bake in hot oven (400 F) 20 minutes, or until crust is browned. Serve with cream or ice cream. Makes 6 servings. [ FARM JOURNAL's Comlpete Pie Cookbook; 1965 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Pear-Rhubarb Cobbler Categories: Pears, Rhubarb, Cobbler, Desserts Yield: 6 servings 1 pk Frozen rhubarb (10 ounces) 3 Ripe pears, any variety 2 tb Water 1/4 c Sugar 2 tb Cornstarch 1/4 ts Cinnamon 1 tb Red cinnamon candies (red -hots) 1/8 ts Salt 1 1/2 tb Butter or margarine FILLING Note: If rhubarb is unsweetened, increase sugar to 2/3 cup. CRUST 1 1/4 cups biscuit mix 1 Tbl sugar 2 Tbl melted butter or margarine 1/2 cup milk FILLING: Thaw package of rhubarb. Wash, core, and peel pears; cut into 1/2-inch cubes. Add to rhubarb along with water. Combine sugar, cornstarch, cinnamon, cinnamon candies (red hots), and salt. Add to fruit mixture. Pour into greased 8-inch square baking dish. Dot with butter. Cover and bake in hot oven (400 F) 10 minutes, or until bubbling. CRUST: Combine biscuit mix and sugar; add butter and milk. Mix with a fork. Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on top. Continue baking until biscuit is done, 15 to 20 minutes. Makes 6 servings. [ FARM JOURBNAL's Complete Pie Cookbook; 1965 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Impossible Rhubarb Streusel Pie Categories: Pies Yield: 6 servings ------------------------------STREUSEL TOPPING------------------------------ 2 tb Butter; firm 1/2 c Bisquick 1/4 c Brown sugar; packed 1/4 c Nuts; chopped ----------------------------------FILLING---------------------------------- 16 oz Frozen rhubarb;thawed drain 3/4 c Milk 2 Eggs 1 c Sugar 1/2 c Bisquick 2 tb Butter; softened 1 ts Ground cinnamon 1/4 ts Ground nutmeg Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingred. til smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts. HIGH ALT> Grease a 10" plate. Increase rhubarb to 2 1/2-3 c. Decrease baking mix to 1/4 c.; add 1/4 c. Flour. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb - Be Cued Beef Ribs Categories: Mbeef, Barbecue/be, Barbecue/sa Yield: 6 servings ----------------------------SOURCE: MAINBEEF.ZIP---------------------------- 3 1/2 ea - 4 lb lean, meaty beef -short ribs 1/2 ea - cup water 1/2 ea - tsp seasoned salt -------------------------------BARBECUE SAUCE------------------------------- 1 ea - cup sliced rhubarb 1 ea - envelope onion soup mix -(1 1/2 oz) 1/3 ea - cup honey 1/3 ea - cup chili sauce 3/4 ea - cup rose wine 1/3 ea - cup water 1/2 ea - tsp basil 1/8 ea - tsp pepper ----------------------------------GARNISH---------------------------------- Red onion and greens Place ribs in 9 X 13" pan. Add 1/2 cup water. Sprinkle with seasoned salt. Cover with foil. Bake @ 350 degrees for two hours. Meanwhile, combine remaining ingredients except garnish in a sauce pan. Simmer 1/2 hour. Pour over ribs. Bake another 1/2 hour uncovered. Baste several times. Place on serving platter. Garnish. Serves 6. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Pudding Categories: Penn, Dutch, Puddings Yield: 6 servings *INGREDIENTS* Rhubarb, stewed Cake, stale *OR: Bread, stale 2 Egg white Line a buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a meringue of the egg whites by beating until very stiff and adding 4 Tbsp sugar. Remove pudding from oven and cover with the meringue. Return to oven to brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Custard Pie Categories: Rhubarb, Pies, Desserts Yield: 6 servings 1 1/2 c Sugar 3 tb Flour 1/4 ts Salt 1/2 ts Nutmeg 1 ts Grated orange peel 1/4 ts Ground allspice 2 Eggs, beateb 2 tb Cream 3 c Rhubarb, cut in 1-inch -pieces 2 tb Butter or margarine Pastry for 9-inch pie shell Line a 9-inch pie plate with pastry. Combine sugar, flour, salt, nutmeg, orange peel, and allspice. Add beaten eggs and cream; mix well. Add rhubarb and pour into pastry-lined pie plate. Dot with butter. Pastry strips may be arranged over top in lattice fashion if desired. Bake in 400 F oven 20 minutes; reduce heat to 350 F and bake 25 minutes longer or until custard is firm and pastry is golden brown. Cool completely. [ Spices of the World Cookbook by McCormick; 1979 ] ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Nut Crunch Categories: Foodday, Fruit/rhuba, Dessert/fru, Try this Yield: 6 servings 1 lb Rhubarb (about 5 cups) 1 1/4 c Granulated sugar 1/2 c All-purpose flour 1/2 ts Ground cinnamon 3/4 c Orange juice Topping: 1/2 c All-purpose flour 1/2 c Oatmeal 1 c Brown sugar 1/3 c Butter or margarine, at room -temperature 1/2 c Coarsely chopped hazelnuts -(2 ounces) * Whipped cream or vanilla ice cream Heat oven to 350 degrees. Generously grease, or coat with non-stick cooking spray, an 8x12x2 glass baking dish. Cut rhubarb in 1-inch chunks and place in prepared baking dish. Sprinkle with sugar, flour and cinnamon. Toss to evenly coat. Pour orange juice over mixture. Topping: In medium bowl, combine flour, oatmeal and brown sugar. With pastry blender cut in butter until it becomes like coarse meal. Spread evenly over rhubarb. Sprinkle hazelnuts on top. Bake at 350 in the center of the lower third of the oven until the rhubarb is tender and the mixture is bubbling, about 35 to 40 minutes. Cool to lukewarm and serve with whipped cream or vanilla ice cream. Source: FOODday, June 18, '91 Posted by: Valerie Whittle ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: RHUBARB CUSTARD PIE WITH CRUMB TOPPING Categories: Pies Yield: 6 servings 1 ea 9" pie shell,unbaked 4 1/2 c Rhubarb, 1/2" pieces 1 1/2 c Sugar 1/4 c Flour 1 ea Dash of salt 2 ea Eggs 1/2 ts Vanilla *=* -Topping* 1/2 c Flour 1/2 c Sugar 1/4 c Butter or margarine Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry shell.For Topping;stir together flour and sugar.Cut in butter until it resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15 minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool completely before serving. Store pie in refrigerator. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Nut Bread Categories: Fcb, Quickbreads Yield: 6 servings 1 1/2 c Packed brown sugar 1 Egg 1 ts Salt 2 1/2 c Flour 1 c Raw rhubarb cut up fine 2/3 c Oil 1 c Buttermilk 1 ts Soda 1 ts Vanilla 1 c Chopped nuts TOPPING: 1/2 c Brown sugar 1/2 ts Cinnamon 1 tb Melted butter 1/3 c Chopped nuts optional Beat brown sugar, oil, egg and buttermilk in bowl. Sift flour, salt and soda. Add to sugar mixture. BLend in vanilla. Fold in rhubarb and nuts. Pour into 2 greased and floured loaf pans, about half full. Sprinkle topping over batter and bake at 325 degrees for 50-60 minutes or until done.TOPPING: Mix the brown sugar, cinnamon, butter and chopped nuts together. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Upside Down Rhubarb Cake Categories: Fcb, Desserts, Cakes, Rhubarb, Upside down Yield: 6 servings 2 c Cut rhubarb 1 tb Unbleached white flour 1 ts Grated orange peel 1 ts Cinnamon CAKE: 2 tablespoon sugar 1 c Unbleached flour 2 ts Baking powder 1/2 ts Salt 1/4 c Butter 1 Egg, beaten 3 tb Milk TOPPING:1 tablespoon sugar 2 tb Orange juice FILLING: 2/3 cup sugar Arrange the rhubarb in an oiled 8-inch baking dish. Combine sugar, flour, grated orange peel and cinnamon; sprinkle over rhubarb. Sift together flour, baking powder, salt and sugar. Make a well and put in the butter. Cut the dry ingredients together with the butter, until mixture is crumbly. Mix egg and milk into flour mixture, just until moistened. Spread over rhubarb. Bake at 350 degrees for 25 minutes. Meanwhile, mix sugar and orange juice. Remove cake and pour orange juice over it. Continue baking 15 minutes longer. Turn cake upside down onto serving plate. Serve warm. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: RHUBARB BUTTER TARTS Categories: Sharon, Dessert Yield: 6 servings 1 c Rhubarb (chopped) 1/4 c Butter (cut in pieces) (room -temperature) 1/4 c Brown sugar 1/4 ts Salt 1/2 c Corn syrup 1 Egg (slightly beaten( 1/2 ts Vanilla Pastry or already made tart shells Scald rhubarb with boiling water. Let stand for 5 minutes, then drain. Add butter, sugar, salt, and syrup to rhubarb. Stir thoroughly until butter is melted and sugar dissolved. Add egg and vanilla. Fill tart shells 3/4 full. Bake at 425 F for 15-20 minutes. Origin: My mom Shared by: Sharon Stevens THE HOMESTEAD, NASHVILLE TN HST V32 B (615)385-9421 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: RHUBARB CRISP Categories: Sharon, Dessert Yield: 8 servings 4 c Coarsely chopped rhubarb 1 1/4 c Flour 1/4 c Sugar 1/2 c Strawberry jam 1 1/2 c Granola 1/2 ts Cinnamon 1/2 ts Ginger 1/2 c Packed brown sugar 1/2 c Chopped pecans 1/2 c Butter, softened. Granola and chopped pecans make this all time favorite dessert extra crisp. It's delicious served warm with cream or ice cream. In bowl, combine rhubarb, 1/4 cup of the flour and sugar. Stir in jam, set aside. In separate bowl, combine remaining flour, granola, cinnamon and ginger. Stir in brown sugar and pecans; blend in butter until crumbly. Press 2 cups of the granola mixture into bottom of 8 inch square baking dish. Spoon rhubarb mixture over top; cover evenly with remaining granola mixture. Bake in 375 F oven for 40-50 minutes or until deep golden brown and filling is tender. Makes about 8 servings. Origin: Canadian Living Cooking Collection: Great Desserts Shared by: Sharon Stevens. THE HOMESTEAD, NASHVILLE TN HST V32 B (615)385-9421 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Tarten Riwbob (Rhubarb Tart) Welsh Categories: Desserts Yield: 8 servings ----------------------------------FILLING---------------------------------- 1 lb Rhubarb, sliced Water 4 oz Sugar -----------------------------------PASTRY----------------------------------- 8 oz Flour 1 oz Sugar Pinch mixed spice 4 oz Fat 1 ts Cinnamon Water Line a plate or shallow tin with half the pastry. Fill with fruit, cover with sugar and add a little water. Cover with the rest of the pastry and bake for 45 minutes. Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish. All kinds of plate tarts with pastry top and bottom are popular in Wales. Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used. Croeso Cymreig. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Mama's Apple and Rhubarb Pie Categories: Pies, Fruit Yield: 1 (9 inch) 1 Mama's Southern Pastry 1 lb Rhubarb, cut fine 2 Apples, sliced thin 1/4 c Brown Sugar Line piepan with pastry. Place rhubarb in bottom, cover with apples and sprinkle sugar over all. Cover with top crust and bake in a very hot oven (450F) for 10 minutes. Reduce heat to moderate (350F) and bake 40 minutes longer or until fruit is tender. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Mama's Fresh Rhubarb Refrigerator Cake Categories: Cakes, Fruit Yield: 8 servings 1 1/3 c (1 can) Sweetened condensed Milk 1/4 c Lemon juice 1 c Unsweetened stewed fresh Rhubarb 24 Vanilla wafers Blend milk and lemon juice together. Add Rhubarb. Line narrow pan with waxed paper and fill with alternate layers of fruit mixture and wafers, finishing with layer of wafers. Chill 6 hours or langer. To serve, turn out onto small platter, remove waxed paper and cut into slices. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Mama's Rhubarb and Strawberry Sherbet Categories: Desserts, Ice cream Yield: 6 servings 1 pt Strawberries 2 c Cooked rhubarb 2 tb Lemon juice 1/8 ts Salt 1 1/2 c Sugar 3/4 c Heavy cream Wash berries, hull and mash. Press rhubarb through seive, add remianing ingredients, pour into freezing tray of refrigerator and freeze without stirring until firm. When ready to serve, scrape up thin layers of the mixture with an inverted spoon, beat back and forth in the tray until smooth and serve immediately. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Ham & Cheese Pastry Spirals Categories: Brunch Yield: 8 servings 3 tb Margarine 3 c Ham; finely chopped 1 Green pepper; finely chopped 1/2 c Onion; chopped 1/2 c Swiss cheese; grated 1/2 c Cheddar cheese; grated 1 pk Puff pastry; thawed but kept -cold Melt margarine in frying pan. Add ham, pepper and onion and saute lightly. Drain excess liquid. Mix cheeses together in bowl. Remove one sheet of pastry dough from refrigerator and lay out on cutting board. Spread evenly with half of the ham mixture, leaving 1" off far edge bare. Cover with half of the cheese mixture. Roll up pastry and place seam side down. Cut into 1 1/2" thick slices. Lay slices flat in 13 x 9 pan leaving 1" space between each slice. Refrigerate baking dish. Repeat process with second pastry. Bake uncovered at 400 for 20 to 30 minutes. When golden brown, remove from pan and set briefly on paper towel. Serve immediately. Source: Delicious Developments ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Diefenbaker's Rhubarb Cobbler Categories: Desserts, Politicians, Diefenbaker Yield: 8 servings 2 c Rhubarb;diced 1 c Corn syrup 1/3 c Sugar 1 Lemon; grated rind of -----------------------------------BATTER----------------------------------- 4 tb Shortening 6 tb Sugar 1 Egg; beaten 1/2 ts Lemon extract 1 1/2 c Flour, all purpose; sifted 2 1/2 ts Baking powder 1/3 ts -Salt 1/2 c Milk This recipe was created by Mrs. Diefenbaker, wife of former Canadian Prime Minister John Diefenbaker. Anne's note: "Dief the Chief" must have liked sweets, this cobbler is sweeter than most rhubarb desserts. In buttered baking dish, put rhubarb, corn syrup, sugar and grated lemon rind. Make a batter of the remaining ingredients and spoon over rhubarb (you may wish to flatten it into an even crust or leave it as dumplings). Bake at 375F for 30 minutes. Serve with cream. SOURCE: _The Prime Minister's Cookbook_ by Susan Cartwright and Alan Edmonds posted by Anne MacLellan ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Crumble Categories: Desserts, Fruit, Jw Yield: 6 servings 3 c Rhubarb, 1/2 inch pieces 1 c Cubed peeled apples 1/3 c Sugar 1/2 ts Ground cinnamon, opt'l 1/2 c All-purpose flour 1 ts Baking powder 1/4 ts Salt 4 tb Butter or margarine 2/3 c Packed brown sugar 2/3 c Quick-cooking oats Vanilla ice cream, opt'l Combine rhubarb,apples, sugar and cinnamon; spoon into a greased baking dish. In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over the rhubarb mixture. Bake at 350 degrees for 40-50 minutes or until lightly browned. Serve warm or cold with a scoop of ice cream, if desired. Other good spices for either the fruit mixture or the oatmeal mixture are ginger, nutmeg, cloves and allspice. Another idea is a dash or two of Angostura bitters on the fruit. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Dream Categories: Desserts Yield: 1 servings -----------------------------------CRUST----------------------------------- 1 c Flour 5 tb Sugar 1/4 c Butter ----------------------------------TOPPING---------------------------------- 2 Eggs 1 1/2 c Sugar 1/4 c Flour 1/4 ts Salt 2 c Rhubarb; fresh, diced Fat grams per serving: Approx. Cook Time: :30 Preheat oven to 350F. Blend crust ingredients. Press into ungreased 9" x 9" pan. Mix topping ingredients and spoon over crust. Bake at 350F for about 30 minutes or till crust is golden brown. Source: Edna Staebler, _More Food that Schmecks_ posted by Anne MacLellan ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Rhubarb Pilaf Categories: Main dish, Fruits, Vegan Yield: 4 servings 1 c Uncooked bulgur 1/2 c Chopped onions 1 tb Oil 1 ea Minced garlic clove 2 1/2 c Chopped rhubarb 7 ea Dried apricots, chopped 1/4 c Apple juice 1 ts Cinnamon 1 pn Cayenne 3 tb Brown rice syrup 1/2 ts Tamari 1/4 c Slivered almonds Fresh sprigs mint for -- garnish Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c boiled water. Cover & set aside to steep for 30 minutes. In a large skillet, saute the onions in oil until translucent. Stir in the garlic & rhubarb & saute for 1 minute. Add apricots, juice, cinnamon & cayenne. Cover & cook over medium heat until bubbly. Add syrup & tamari. Stir in the bulgur. Garnish with slivered almonds & fresh sprigs of mint. Serve warm. "Vegetarian Gourmet" Spring, 1994 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Strawberry-Rhubarb Cobbler Categories: Desserts, Fruits Yield: 6 servings 4 c Chopped rhubarb 2 c Strawberries, thickly sliced 2 tb Cornstarch 2 tb Water 1/2 c Brown rice syrup ------------------------------COBBLER TOPPING------------------------------ 1 1/4 c Wholewheat pastry flour 2 ts Baking powder 1/4 ts Salt 3/4 ts Cinnamon 1/4 ts Nutmeg 1/4 c Chilled margarine 1/2 c Soy milk 1/4 c Brown rice syrup Preheat oven to 400F. Lightly oil a shallow 3-quart baking dish. Gently toss together the rhubarb & strawberries. In a small mixing bowl, whisk cornstarch with water. Stir in the syrup & pour over the rhubarb. Stir to coat. Place in prepared baking dish & set aside. TOPPING: Mix flour, baking powder, salt, cinnamon & nutmeg. Cut in margarine until blended. In a separate bowl, combine soymilk & syrup. Add to flour mixture, mixing only enough to blend. Drop by tablespoonfuls onto the fruit mixture. Bake until browned, about 25 to 30 minutes. Serve warm or at room temperature. "Vegetarian Gourmet" Spring, 1994 ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Passover Rhubarb Cobbler Categories: Bakery, Jewish, Desserts, Passover Yield: 8 servings 1 3/4 c Sugar 1/4 c Quick-cooking tapioca 4 c Rhubarb pieces,1/2" 1 c Unsweetened raspberries 2 tb Lemon juice 1 c Matzo meal 1/2 c Margarine or butter 1/8 ts Ground nutmeg Raspberry or lemon sorbet In a shallow 2 quart baking dish, mix 1 1/4 cups sugar and tapioca. Add rhubarb, raspberries, and lemon juice; mix gently but thoroughly. Let stand 15 minutes to 1 hour to soften tapioca; mix several times. Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining 1/2 cup sugar, margarine, and the nutmeg until fine crumbs form. Squeeze to compact into lumps, then crumble over rhubarb mixture. Bake in a 375F. oven until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool 15 minutes; spoon cobbler into bowls and top with sorbet, if desired. Source unknown -----