RHUBARB ICE CREAM
Rhubarb ice cream is made with, sugar, heavy cream, vanilla, and milk. This is a tasty way to use all of that rhubarb you get this spring.
Provided by Diana Rattray
Categories Dessert
Time 2h25m
Yield 20
Number Of Ingredients 9
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!
Nutrition Facts : Calories 247 kcal, Carbohydrate 20 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 86 mg, Sugar 19 g, Fat 18 g, ServingSize 1 Gallon (20 servings), UnsaturatedFat 0 g
RHUBARB BAKED IN WILD RASPBERRY SYRUP
Steps:
- For the raspberry syrup: Combine the raspberries, lemon juice and 1/3 cup water in a large metal bowl. Crush the berries and set the bowl over a pot of simmering water, double-boiler-fashion. Cook very gently until the raspberries begin to dissolve, about 15 minutes.
- Pour the mixture into a jelly bag (or a large sieve lined with two layers of cheesecloth) set over a deep bowl. Let the mixture drip, gently stirring the pulp now and then but not pressing on it, until it seems that all of the liquid has been expelled, 1 to 2 hours.
- Measure the juice, pour it into a wide-bottomed saucepan and then measure out an equal volume of sugar (for example, for 1 1/2 cups of juice, you'd need 1 /¿2 cups of sugar). Add the sugar to the juice and set the pan over medium-high heat. Bring the syrup to a rolling boil (watch to make sure it doesn't boil over), boil for 30 seconds and then remove from the heat. Let it settle for a minute, and then carefully skim off the foam. Bring to a rolling boil again and then immediately remove from the heat. Let it settle, and skim it again. Measure out 1/2 cup of the syrup for use in the baked rhubarb and set aside; refrigerate the rest of the syrup for another use.
- For the baked rhubarb: Preheat the oven to 325 degrees F.
- Trim and discard the ends of the rhubarb; cut the stalks into 3/4-inch-thick slices on a deep diagonal, keeping them neatly stacked together. Transfer the slices to a 9-by-13-inch baking pan, making rows of cut rhubarb, until you have filled the pan.
- Warm the reserved raspberry syrup in a microwave oven (or a small saucepan) until hot. Add the sugar to the warm syrup and stir to dissolve. If using the vanilla bean, slice it lengthwise, scrape out the pulp and throw the pulp into the syrup and the pods in with the rhubarb. If using vanilla extract, add it to the syrup.
- Pour the raspberry syrup evenly over the rhubarb and bake, uncovered, until the rhubarb is soft but not mushy, 15 to 18 minutes. Halfway through baking, remove the pan from the oven, and gently tilt the pan and spoon the syrup over the rhubarb to glaze it.
- Allow the baked rhubarb to cool in the pan, glazing it once more with the syrup as it cools. Refrigerate the rhubarb in the pan. (The rhubarb will keep in the refrigerator for up to 1 week, and gets firmer and brighter as it sits.)
- Serve over vanilla ice cream.
WILD RHUBARB (SOOZIKI)
My grandmother made pickled the Wild Rhubarb back in the 1930's. We lived on a small farm just 2 miles from the Blackfoot Indian Reservation. There was a small river running through the reservation and the Wild Rhubarb grew in the wet areas along the banks of the river. Before we could cut any Wild Rhubarb, we had to get permission from the Indian Chief. This was a nice treat for us during the hungary 30's.
Provided by William Uncle Bill
Categories Vegetable
Time 35m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Prepare and wash wild rhubarb, then cut into 6 inch lengths.
- In a large cooking pot, measure 8 cups of water and bring boil.
- Add prepared wild rhubarb, and blanch for about 2 minutes; do not overcook. The rhubarb should be nice and crispy.
- Drain immediately when done and cover with cold water to cool completely.
- In another large cooking pot, add 16 cups of water, pickling salt and white vinegar and bring to boil and boil for 1 minute.
- Remove from heat and let cool completely.
- Drain the wild rhubarb well.
- Place wild rhubarb into large glass containers or a crock pot.
- Cover with cooled brine and let sit for at least 1 day before using.
- To keep longer, place wild rhubarb into sterilized jars, cover with brine, place lids and screw tops and can in a canner for 15 minutes.
- Remove jars to cool. The lids should be concave when sealed.
- Lable jars and store in a dry, cool place.
- The canned wild rhubarb will last for at least 6 months.
Nutrition Facts : Calories 18, Fat 0.1, Sodium 2364.5, Carbohydrate 3.5, Fiber 1.4, Sugar 0.9, Protein 0.7
RUSSIAN SHASHLIK WITH RHUBARB SAUCE
These Russian kebabs are made with succulent lamb and a vibrant rhubarb sauce. They make an ideal sharing platter for a spring dinner with friends
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 16
Steps:
- Grate the onion and crush the garlic cloves, then put in a bowl with all the shashlik ingredients except the lamb and half the olive oil, and mix together. Put the lamb in the mixture, turning it with your hands, then cover with cling film and put in the fridge to marinate for a few hours or overnight.
- For the rhubarb sauce, put the vinegar and sugar in a pan and bring to the boil, stirring a little to help the sugar dissolve. Add the cinnamon and ginger, and simmer for 10 mins. Add the onion and continue to simmer, uncovered, for 10 mins. Add the rhubarb and simmer gently for about 4 mins more or until the rhubarb is only just tender. Don't overcook the fruit as you want the pieces to remain intact. Add the mint and leave to cool. The mixture will thicken a little more.
- Lift the lamb out of the marinade, shaking off the excess. Thread the meat onto skewers. Brush a griddle pan with some of the remaining oil and cook the skewers, seasoning them well and turning for 5-7 mins until brown all over - you may have to do this in batches. Serve with the rhubarb sauce, flatbreads and yogurt.
Nutrition Facts : Calories 459 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.2 milligram of sodium
MRS. FIELDS CHOCOLATE CHIP COOKIES.
This makes a large batch of cookies good for either a crowd, to freeze into ready-to-cook balls, or just half them. Use egg sub or just 2 small eggs. They also make great ice cream sandwiches!
Provided by startnover
Categories Drop Cookies
Time 17m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Add all ingredients one at a time.
- Beat after each ingredient.
- Dough will be fairly dry with all flour, before adding all flour, you might want to make a "test cookie" to adjust for altitude and make sure they will spread out.
- Use small ice cream scoop to spoon onto greased cookie sheet.
- Bake 350° 7-10 minutes do not over cook!
Nutrition Facts : Calories 12216.2, Fat 648.2, SaturatedFat 312.1, Cholesterol 1610.6, Sodium 8427, Carbohydrate 1547.5, Fiber 61, Sugar 921.6, Protein 134.3
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