Orange Rhubarb Butter Recipes

ORANGE RHUBARB BUTTER

Steps:

• Combine the three ingredients in a wide pan (I used a 5 1/2 quart Dutch oven) and bring to a simmer. Reduce the temperature to low and let it
• gently bubble, stirring every five minutes or so.
• If it's sticking to the bottom of the pot badly, lower the heat a bit more.
• Cook like this for at least an hour, until butter has reduced in volume and has turned a deep, rosy color.
• Prepare one pint or two half pint jars. When butter is sufficiently cooked down, ladle it into jars, leaving 1/2 inch headspace.
• Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
• Makes: 2 half pints.
• NOTE: You can double this recipe but cooking time will increase.

RHUBARB-ORANGE SOUP

Steps:

• Zest orange and mince zest; juice the orange. Remove string from rhubarb, then cut rhubarb into roughly 2-inch lengths.
• Combine rhubarb, sugar, 4 cups water, orange juice and half the zest in a saucepan and bring to a boil. Wrap and refrigerate remaining zest. Turn heat to medium and cook for 10 to 15 minutes, until rhubarb begins to fall apart.
• Chill; if you're in a hurry, pour mixture into a large bowl and set that bowl in an even larger bowl filled with ice water. When cool, whisk briefly to break up rhubarb, adding reserved zest at same time. Serve cold, with sour cream or any of the alternatives listed.

RHUBARB ORANGE

Steps:

• Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
• Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.

ORANGE-RHUBARB BREAKFAST BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. , Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb and almonds., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

INDIVIDUAL RHUBARB AND ORANGE CRUMBLES

Steps:

• Combine flour, 1/2 cup whole almonds and both sugars in processor. Blend mixture until almonds are finely ground. Add butter and process until moist clumps form, using on/off turns. Transfer to bowl. Mix in chopped toasted almonds. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Combine rhubarb, orange juice, 5 tablespoons sugar and orange peel in heavy large saucepan. Bring to simmer over medium heat. Cook until rhubarb is tender but intact, stirring occasionally, about 10 minutes. Using slotted spoon, divide warm rhubarb among six 1 1/4-cup custard cups, leaving excess juices behind. Blend 1 tablespoon flour and 1 tablespoon sugar in small bowl. Whisk into juices in saucepan. Stir over medium-low heat until mixture boils and thickens, about 1 minute. Divide juice mixture equally among custard cups and stir into rhubarb.
• Sprinkle topping over filling, dividing equally. Bake until topping is deep golden brown, about 20 minutes. Cool crumbles on rack 15 minutes. Serve warm with ice cream or sweetened whipped cream.

RHUBARB ORANGE CREAM PIE

Steps:

• Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.
• In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.
• In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.
• Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.

ORANGE RHUBARB BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

ORANGE PEAR BUTTER

Steps:

• Combine pears and orange juice in a large Dutch oven. Stir in orange zest, cinnamon, nutmeg, cardamom, and vanilla bean seeds. Bring to a boil. Cover, reduce heat, and simmer until pears are tender, 45 minutes to 1 hour.
• Puree pears in a food processor or using a food mill. Return pear puree to the Dutch oven. Stir in sugar until dissolved. Cook and stir over medium heat, uncovered, until thickened, 30 to 40 minutes.
• Inspect 10 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pear butter is ready. Wash new, unused lids and rings in warm soapy water.
• Pack pear butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Cover with metal lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

RHUBARB & ORANGE SLUMP

Steps:

• Heat oven to 190C/fan 170C/gas 5. Place the rhubarb in a pan with the orange juice and 50g/2oz of the sugar. Heat gently to dissolve the sugar, then cover and cook for a few mins until the rhubarb is softened but still holding its shape, about 5 mins. Tip into a 1.5-litre gratin dish.
• Put the flour, orange zest and remaining sugar in a bowl, add the butter, then rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the milk to make a soft dough. Drop 8 spoonfuls of mixture over the rhubarb and scatter with the almonds. Bake for 25-30 mins until the topping is crisp and golden. Serve warm with mascarpone or crème fraîche.

RHUBARB ORANGE CREAM PIE

Steps:

• Beat egg whites in bowl until stiff.
• Gradually add 1/4 cup sugar, beating well after each addition.
• Add butter and orange concentrate to egg yolks; beat thoroughly.
• Add 1 cup sugar, flour and salt; beat well.
• Add rhubarb to yolk mixture; stir well.
• Gently fold in meringue.
• Pour into pastry-lined pan; sprinkle with pecans.
• Bake on bottom rack in 375 oven 15 minutes.
• Reduce heat to 325 F.
• ;bake 45 to 50 minutes more.
• Cool on rack.
• Makes 6 to 8 servings.
• Farm Journal’s Best Ever Recipes.

RHUBARB & ORANGE CAKE

Steps:

• Tip the rhubarb into a bowl and sprinkle over 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 mins to draw out some of the juices (macerate). Meanwhile, grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment and heat oven to 180C/160C fan/gas 4.
• Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Fold in the rhubarb and any juices. Spoon into the tin and level the top.
• Sprinkle with the flaked almonds, then bake in the centre of the oven for 1 hr-1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much during cooking. Leave in the tin for 15 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar before serving.