Rhubarb Sprinkle Recipes
EASY RHUBARB CRISP
Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.
Provided by Baking Girl
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h25m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
- Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
- Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g
SPARKLING RHUBARB SPRITZER
Folks with a rhubarb plant or two will love this recipe. It's a nice change from the usual lemonade-we enjoy it all summer long. -Sue Rebers, Campbellsport, Wisconsin
Provided by Taste of Home
Time 20m
Yield 3-1/2 quarts (14 servings, 1 cup per serving).
Number Of Ingredients 5
Steps:
- In a Dutch oven, bring rhubarb and water to a boil. Boil for 15 minutes. Cool for 10 minutes; strain and reserve juice. Discard pulp. Add sugar and pineapple juice to reserved juice; stir until sugar is dissolved. Chill thoroughly. Just before serving, add soda and ice cubes.
Nutrition Facts : Calories 230 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 58g carbohydrate (55g sugars, Fiber 2g fiber), Protein 1g protein.
RHUBARB SPRINKLE
I got this recipe from a lady in our church. So simple.......and always the first to disappear at church pot luck dinners.
Provided by Nimue2
Categories Dessert
Time 35m
Yield 1 9x13"cake pan, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle ingredients in a 9-13 pan in order listed.
- DO NOT MIX.
- Bake at 325 for 25 min or til rhubarb is tender.
- Serve with whipped topping.
Nutrition Facts : Calories 537.2, Fat 26.2, SaturatedFat 12.6, Cholesterol 37.6, Sodium 531.8, Carbohydrate 73.6, Fiber 2.8, Sugar 51.2, Protein 5
RHUBARB SPRITZ
Steps:
- Add a few ice cubes to a glass. Then add the Rhubarb Syrup and elderflower liqueur. Top off with prosecco, stir and serve.
- For the rhubarb syrup: In a medium saucepot, add the rhubarb, sugar and 1/2 cup water. Bring to a gentle simmer over medium-low heat and cook until the rhubarb is tender and the liquid turns bright pink, 15 to 20 minutes. Strain the syrup and let cool completely.
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