Five Days a Week?

Ok so I only got 5 recipes for rhubarb put up. Friday night's ladies get together, Saturday's track meet, Cassidy's baby shower, and Sunday (resting-ish) assured that I didn't get anymore recipes posted.

Sunday while I was resting-ish, I made some strawberry-rhubarb coffee cake which I did really like. Strawberries were on sale at safeway and I had just enough rhubarb to make a half batch so I don't feel too bad about eating THE WHOLE PAN (oh and I added some whole wheat flour...is that enough reasons to be such a piggy?)

Heres a picture of one of the pieces before I devoured it.

Rhubarb Recipe 5: Rhubarb Bread

Rhubarb Bread (from allrecipes.com)


INGREDIENTS
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Rhubarb Recipe 4 : Strawberry and Rhubarb Pie

Here is another recipe from Grandma Renzelman.

Strawberry and Rhubarb Pie

ingredients:

2 1/2 c. fresh or frozen Rhubarb cut into 1/2 inch pieces
1 Pt. fresh or frozen strawberry slices
1 1/4 c. sugar
1/3 c. orange juice
2 T quick tapioca
2 tsp. grated orange peel
1/4 tsp. salt
2 T. butter
2 T. sugar

Directions:
Combine fruit, sugar, juice, tapioca, orange peel, and salt. Let stand 15 minutes. Spoon mixture into Pie Shell. Dot with butter. Cover with Pie Crust. Sprinkle with 2 T. sugar.

Bake at 375 degrees for 1 hour and 15 minutes. Watch that the crust doesn't burn - keep on lower rack of the oven.

Enjoy!

Thanks Gram!

Rhubarb Recipe 3: Grandma Renzelman's Stawberry-Rhubarb Jam

Here is a reciepe for my Grandma Renzelman's Strawberry Rhubarb Jam!

Strawberry-Rhubarb Jam

Ingredients:
4 c. finely chopped rhubarb
4 c. sugar
1 large package Strawberry Jello

Combine 4 c. finely chopped rhubarb and 4 c. sugar and bring to a boil. Let the mixture cool. Blend it to make it less chunky. Heat in microwave. Add 1 large package of Strawberry Jello and heat to a boil until Jello is dissolved as well.

Pour into sterile jars and seal tightly. Occasionally when you open a jar mold will be on top - carefully remove and it will be fine to use.

Raspberry Jello is this is also tasty!

Thanks Grandma Renzelman!

Rhubarb Recipe 2: Rhubarb Apple Strawberry Ginger Crisp

Rhubarb Apple Strawberry Ginger Crisp - (taken from yougrowgirl.com)


Ingredients:

2 cups diced rhubarb stalks
2 apples (peeled, cored and chopped)
2 cups diced fresh strawberries
1/8 tsp fresh grated or finely chopped ginger
1 tbsp maple syrup or agave syrup (dry sugar works too)
Juice of 1/4 of an orange (optional)
1 tbps flour

Crisp Topping

1/2 cup flour
1/2 cup spelt flakes or oatmeal
1/4 - 1/2 cup brown sugar (The amount depends on what you are used to. I use less because we eat very little sugar)
1/3 cup of cold, cubed butter
pinch of powdered ginger

Chopped and diced fruit.

Method:

1. Place filling ingredients in a bowl and toss until the fruit is coated.

2. Dump ingredients into a 9″ square or round baking dish.

3. Combine crisp topping ingredients in a food processor. Mix until crumbly. Break up any large chunks of butter with a fork.

4. Spread the crisp topping evenly over the surface of the dish, covering all the fruit.

5. Bake at 350F until the topping is brown and the fruit is tender.

6. Serve warm or cold. It tastes good no matter how you eat it.


Notes: You can double the Crisp Topping mix if you like a thick and crunchy topping. I added ginger and orange juice because we had some kicking around that was about to go off. It makes a very interesting flavor but of course you can omit both or all and still turn out a great tasting crisp.

Rhubarb Recipe 1: Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake (taken from all-recipes.com)

INGREDIENTS
2/3 cup sugar
1/3 cup cornstarch
2 cups chopped fresh or frozen rhubarb
1 (10 ounce) package frozen sweetened sliced strawberries, thawed
2 tablespoons lemon juice

CAKE:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup cold butter
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract

TOPPING:
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup cold butter
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DIRECTIONS

In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.

For cake,in a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened.
Spoon two-thirds of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Spoon cooled filling over batter. Top with remaining batter.

For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter.

Bake at 350 degrees F for 45-50 minutes or until golden brown. Cool on a wire rack.

Rhubarb Week

I'm about to have a bunch of rhubarb ready for consumption. This is a problem because I have never cooked/baked with rhubarb! My dad said he's not a fan so I guess I won't be pawning it off on him but I personally have had some pretty tasty dishes.

In honor of Virginia, the old lady who used to live in my house, whose plants I will be reaping the harvest, I am going to post a new recipe everyday of this week. It is officially Mel's Week-o-Rhubarb! So if you have some great rhubarb recipes that I most definitely should not live without, send them my way. Grandma Renzelman is ahead of all of you.

Oh, and don't confuse my Week-o-Rhubarb for me baking something everyday. I'm simply gathering and sharing information that I plan on using. Don't show up on my doorstep expecting to get fed, you'll be disappointed. ;)