GRANDMA'S RHUBARB JELLY
So sweet and yummy, you will forget rhubarb is a vegetable. Grandma was famous for everything she made with rhubarb.
Provided by Bitter Moon
Categories Jellies
Time 25m
Yield 2 pints
Number Of Ingredients 4
Steps:
- Cover and cook rhubarb in water over low heat until tender (about 15 minutes).
- Cut candy orange slices (gumdrop type) into rhubarb.
- add lemon and cook slowly--stirring frequently--till thick.
- Pour into jelly jars.
- Grated lemon peel can also be used to enhance flavor.
Nutrition Facts : Calories 44.3, Fat 0.4, SaturatedFat 0.1, Sodium 9.3, Carbohydrate 10.3, Fiber 3.4, Sugar 2.6, Protein 1.7
GRANDMA'S STRAWBERRY-RHUBARB PIE
Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Crust Preparation:
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
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
RHUBARB JELLY
I help help my husband with the pouring and skimming for this jelly-my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. -Jean Coleman, Ottawa, Ontario
Provided by Taste of Home
Time 30m
Yield 8 half-pints.
Number Of Ingredients 4
Steps:
- Grind the rhubarb in a food processor or grinder. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and, if desired, food coloring. , Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with hot water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
GRANDMA'S RHUBARB RELISH
Our family favorite on cold beef or pork. Grandma used to make jars and jars of it every year. I am posting her recipe as she wrote it out. I make mine in my slow cooker now. Grandma never put a cooking time in her instructions but it is a time consuming recipe but well worth the effort.
Provided by KennKonn
Categories Low Protein
Time 1h15m
Yield 6 Pints
Number Of Ingredients 9
Steps:
- Chop rhubarb and onions in small pieces.
- Add sugar, vinegar and spices.
- Boil till tender over medium heat.
- Stirring every few minutes so it doesn't stick to bottom of pot.
- Seal hot in sterilized jars and process for 15 minutes in a canner. Label jars.
- Cooking time is a guesstimate. Cook until rhubarb and onions are very soft.
Nutrition Facts : Calories 495.1, Fat 0.4, SaturatedFat 0.1, Sodium 439.9, Carbohydrate 122.7, Fiber 3.5, Sugar 111.4, Protein 1.8
GRANDMA ETHEL'S RHUBARB CRISP
Rhubarb is defined as 'the nectar of the gods,' well at least for our family. Long winters are tamed by beautiful springs, and there's no better or more welcome gift from Mother Nature than rhubarb. This is a family favorite and I hope you enjoy it as much as we do.
Provided by Darwin
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Stir rhubarb, white sugar, and 2/3 flour together in a bowl; pour into prepared baking dish.
- Mix 1 cup flour, butter, and brown sugar together in a bowl until mixture is crumbly; sprinkle over rhubarb mixture.
- Bake in the preheated oven until golden brown and bubbling, about 1 hour.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 69.5 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 7.4 g, Sodium 88.5 mg, Sugar 47.4 g
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