Rhubarbschnapps Recipes

RHUBARB ICE CREAM

Steps:

• Gather the ingredients.
• In a 2-quart saucepan over medium-low heat, combine the diced rhubarb, sugar, water, lemon juice, and salt. Bring to a simmer and continue simmering, uncovered, for 10 minutes, or until the rhubarb is tender. Cool completely.
• Combine the cooled rhubarb mixture with the heavy cream, vanilla, and red food coloring.
• Pour into a 1-gallon freezer container of an ice cream freezer. Add milk, filling about 2/3 full.
• Freeze, following ice cream freezer directions.
• Serve and enjoy!

RHUBARB SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat., In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened., Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.

RHUBARB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan. Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb.
• Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb.
• Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.

RHUBARB SCHNAPPS

Steps:

• Chop the rhubarb and divide it between two 1-liter jars. Add 3/4 cup sugar to each jar, put the lids on and shake well. Unclip the lids and pour 2 1/4 cups of vodka into each to fill.
• Close the lids, put the jars somewhere cool and dark for at least 6 weeks and up to 6 months. If you remember, shake the jars every day or every other day for the first month or so.
• Strain into a pitcher, then pour into a bottle.

FAVORITE RHUBARB DESSERT

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix together flour, butter, and 2 tablespoons sugar in a medium-sized bowl. Pat crust into a 8-inch square pan, bringing up the sides.
• Bake in the preheated oven until golden brown, about 10 minutes. Let cool completely.
• While crust is cooling, make a slurry of cornstarch and water in a small bowl. Set aside. Beat separated egg yolks in a small bowl. Pour yolks into a large saucepan; add rhubarb and 1 1/2 cups sugar, adjusting to tartness of rhubarb. Bring to a boil over medium heat, about 5 minutes. Add cornstarch slurry to boiling rhubarb as needed to thicken mixture. Pour into the cooled crust.
• Beat egg whites, 3 tablespoons sugar, vanilla extract, and salt together in a separate bowl until stiff peaks form. Spread completely over rhubarb filling.
• Bake in the preheated oven until top is golden brown, about 10 minutes.