Scalloped Rhubarb Recipes

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SCALLOPED RHUBARB



Scalloped Rhubarb image

An easy-to-make recipe from my mother's collection.

Provided by DAHLING1

Categories     Desserts

Time 55m

Yield 6

Number Of Ingredients 6

1 cup white sugar
2 cups diced rhubarb
1 tablespoon ground cinnamon
6 plain rolls or buns
½ cup white sugar
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  • Stir together 1 cup of sugar, rhubarb, and cinnamon in a saucepan over medium-low heat and bring to a boil. Reduce heat to a simmer and cook the rhubarb, stirring frequently, until it breaks apart, about 10 minutes. Pour the rhubarb mixture into the prepared casserole dish.
  • Cut the rolls up into cubes and spread over the rhubarb. Sprinkle 1/2 cup sugar over the bread cubes; pour melted butter over the sugar.
  • Bake in the preheated oven until the bread is lightly golden brown and the rhubarb is bubbling, about 35 minutes.

Nutrition Facts : Calories 463.5 calories, Carbohydrate 74.4 g, Cholesterol 40.7 mg, Fat 17.6 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 351.5 mg, Sugar 50.4 g

SCALLOPED RHUBARB



Scalloped Rhubarb image

For us rhubarb lovers who want something different than pie. From the Jack Daniels Hometown Celebration Cookbook, Volume II

Provided by SweetSueAl

Categories     Fruit

Time 3h

Yield 6 serving(s)

Number Of Ingredients 7

3 tablespoons butter
2 cups soft breadcrumbs
1 1/2 cups sugar
1/4 teaspoon cinnamon
1 dash nutmeg
3 cups rhubarb, cut into 1-inch pieces
1/3 cup water

Steps:

  • Preheat oven to 350.
  • Melt butter, stir in bread crumbs and set aside.
  • Mix sugar and spices.
  • Butter a 1-1/2 quart baking dish, cover bottom with 1/4 of the crumb mixture. Top with half of the rhubarb and half of the sugar mixture.
  • Repeat layers.
  • Pour water gently over all. Top with remaining bread crumb mixture.
  • Bake for 1-1/2 hours, rhubarb should be thoroughly cooked.
  • Cover and cool for at least 1 hour before serving.

Nutrition Facts : Calories 297.5, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 145.8, Carbohydrate 60.4, Fiber 1.5, Sugar 51.3, Protein 1.8

SCALLOPED RHUBARB



Scalloped Rhubarb image

Cookbook author Sarah Lee Chase calls this a serendipitous scramble of corn bread, rhubarb & walnuts or an absolute must with roast spring chicken. In any case, it was a hit at our annual Easter gala!

Provided by San Marcos Sunshine

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

5 cups fresh rhubarb, cut into 3/4-inch chunks
3/4 cup sugar (I used half brown, half white)
8 tablespoons unsalted butter (1 stick)
1 medium onion, chopped
3 cups cornbread stuffing mix (Pepperidge Farm)
1/2 cup chopped walnuts
1/2 cup cassis liqueur

Steps:

  • Preheat oven to 325 degrees. Butter a 10" or 12" gratin dish or shallow casserole.
  • In a large mixing bowl, toss together the rhubarb and sugar. (I used 2 packs of Dole frozen rhubarb, thawed and patted dry).
  • Melt 2 T. butter in a medium skillet over medium high heat. Add the onion and saute until quite soft, 10-15 minutes. Remove the onion from the skillet and combine with the rhubarb. Melt the remaining 6 T. of butter in the skillet and add it to the rhubarb mixture along with the corn bread crumbs and walnuts. Stir well to combine.
  • Spread the nixture in the prepared dish. Drizzle the cassis evenly over the top. (If you don't have cassis, use any berry flavored liqueur or maybe even apple juice?).
  • Bake until the rhubarb juices are bubbling and crumbs are lightly browned, 40-45 minutes. Serve at once.

Nutrition Facts : Calories 521.6, Fat 21.9, SaturatedFat 10.4, Cholesterol 40.7, Sodium 8, Carbohydrate 32.7, Fiber 2.8, Sugar 27.1, Protein 2.8

PICKLED RHUBARB



Pickled Rhubarb image

Easy-to-make and easy to use, use this super-versatile condiment on cheese plates or mix it with savory ingredients like chopped parsley, olive oil, and red-pepper flakes to make a relish for grilled steak or pork chops. It's also wonderful sliced and added to this green salad with roasted beets,

Provided by Sarah Carey

Categories     Food & Cooking     Seasonal Recipes     Spring Recipes

Time P1D

Yield Makes 1 Quart

Number Of Ingredients 7

12 ounces rhubarb
1 1/4 cups distilled white vinegar
1/3 cup sugar
1 1/4 teaspoons kosher salt
1/2 teaspoon whole black peppercorns
1 star-anise pod
3 cloves garlic, smashed and peeled

Steps:

  • Remove rhubarb peel in alternating 1/2-inch strips (creating stripes). Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).
  • In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic. Pour boiling liquid in to cover. Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.

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