RHUBARB BUTTER
Inexpensive, and yummy. This was a staple at our house growing up to put on toast, and cakes. Mom also sometimes put it on chicken. It's not really sweet, more tart. I'm surprised it wasn't already on 'Zaar. Mom used white sugar, but I like the flavor of brown sugar...
Provided by farmchick 2
Categories Low Protein
Time 40m
Yield 3 1/2 pints
Number Of Ingredients 5
Steps:
- Cut the rhubarb into 1" chunks.
- Using a blender or a food processor add the water and rhubarb. Blend. This should make about 3 cups of pulp.
- Place in a heavy pan. Bring to a boil.
- Add sugar and cinnamon.
- Cook, stirring all the time until it looks like fruit butter.
- If you want add up to 4 drops of food coloring. It will be a beautiful color. Grandma did this, Mom and I never have.
- Ladle into hot prepared jars.
- Process at once in a hot water bath (212 degrees) for 5 minute.
- Remove and place on clean towel.
- Cool and wait for that beautiful popping sound.
RHUBARB BUTTER CRUNCH
This recipe was passed down through my MIL's family and is the best crunch ever! Serve with either ice cream or whipped cream. I have left the directions as she gave me - adds a touch of character to the recipe!
Provided by Pat Jerry
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Mix rhubarb, white sugar, and 3 tablespoons flour together in a bowl; spread onto baking sheet. Mix 1 1/2 cups flour, brown sugar, butter, and oats together in a bowl; sprinkle over rhubarb mixture.
- Bake in the preheated oven until browned and crunchy, 35 to 40 minutes.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 41.4 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 7.4 g, Sodium 88.5 mg, Sugar 26.6 g
CRUMB-TOPPED RHUBARB CRUNCH
For this treat, Minocqua, Wisconsin field editor Charlene Griffin features that perennial spring flavor, rhubarb.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into a greased 8-in. square baking dish. Set remaining crumb mixture aside for topping. Sprinkle rhubarb over crust; set aside., In a small saucepan, combine the sugar and cornstarch; gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; whisk in vanilla. Pour over rhubarb. Sprinkle with reserved crumb mixture. , Bake, uncovered, at 350° for 1 hour or until bubbly and lightly browned. Serve warm with ice cream if desired.
Nutrition Facts : Calories 444 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 130mg sodium, Carbohydrate 82g carbohydrate (61g sugars, Fiber 3g fiber), Protein 4g protein.
RHUBARB CRUNCH
A childhood favorite. We ate it with milk or vanilla ice cream!
Provided by Carol
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
- In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
- Bake in preheated oven for 40 minutes. Serve hot or cold.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 54 g, Cholesterol 40.7 mg, Fat 16 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 116.1 mg, Sugar 34.9 g
RHUBARB BUTTER CRUNCH
My MIL is a gardening queen and grows just about everything. This year she had a lot of rhubarb. I found this recipe in my church cook book and it was BIG hit!
Provided by ktenille
Categories Bar Cookie
Time 50m
Yield 16 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Grease 9x13 baking dish.
- Combine rhubarb with sugar and place in greased baking dish.
- Combine brown sugar, oatmeal, butter, shortening and flour and mix to pebble-like consistency; mixture will be crumbly.
- Sprinkle crumbly mixture over rhubarb.
- Bake uncovered for 40 minutes.
- Note: Best served with cool whip or ice cream.
Nutrition Facts : Calories 276.1, Fat 12.7, SaturatedFat 5.3, Cholesterol 15.2, Sodium 47.9, Carbohydrate 39.6, Fiber 1.4, Sugar 26.2, Protein 2.4
RHUBARB CRUNCH
"RHUBARB was one of the first crops Grandma gathered from her garden in spring. She told us kids her rhubarb sauce was a good tonic for whatever ailed us, but we much preferred the delicious dessert she served after Easter dinner. This Rhubarb Crunch was so delicious with fresh cream skimmed from the top of some milk."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, oats, brown sugar, cinnamon and butter; mix until crumbly. Press half of the mixture into an ungreased 9-in. square baking pan. Sprinkle with rhubarb. For topping, combine sugar and cornstarch and water until smooth in a small saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in vanilla and food coloring if desired. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350° for 50-60 minutes or until bubbly. Serve warm.
Nutrition Facts :
BROWNED-BUTTER RHUBARB CRISP
Making a crisp is one of the best and easiest ways to highlight seasonal fruit. Crisps come together quickly with no special equipment, and they are a great way to use the odds and ends of fruit in your refrigerator. This recipe highlights one of spring's finest flavors: rhubarb. It is often paired with berries, but here, rhubarb shines on its own, with tart, puckery flavor and gorgeous color. Browned butter and almonds add toasty, nutty notes to the topping, making this an almost-effortless, high-impact dessert. You may notice that 2 tablespoons of the butter aren't browned; they are added to the hot browned butter to cool it down a bit so that you can use it immediately. Feel free to swap an equal amount of rolled old-fashioned oats for the almonds in the topping. Serve this cozy dessert with whipped cream or ice cream, if you like.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Meanwhile, brown the butter: Melt 1/2 cup/113 grams of the butter in a small skillet set over medium heat. (Use a skillet with a light interior so you can easily see the milk solids change color.) Cook the butter, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty, a few minutes. Transfer the butter to a medium heatproof bowl. Cut the remaining butter into 2 pieces and add it to the bowl with the hot butter. Stir occasionally until all the butter melts.
- Add the flour, brown sugar, almonds and salt to the butter, and stir together until evenly combined and clumps form. You may need to use your fingers to do the last bit of mixing.
- Prepare the rhubarb: In a 9-by-9-inch (or 9-inch round) baking dish, combine the rhubarb, granulated sugar, flour, vanilla paste, orange zest and a pinch of salt. Stir until combined and evenly mixed. Press the rhubarb gently into the pan, then scatter the crumble evenly over the top.
- Bake until the topping is deep golden brown and the rhubarb juices are bubbling, 55 to 65 minutes. Cool slightly, then serve warm with ice cream or lightly sweetened whipped cream. Store any leftovers in an airtight container in the fridge for up to 2 days. The topping will soften as it sits.
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