Anyone have a tried and true good rhubarb recipe ?
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07-24-02, 08:19 PM
gizmogram
This is kind of like what they serve in the Chicken Dinner Restaurant at Knott's:

I've never done this to a recipe, so I hope the quantities are right (experimenting's fun anyway!)

4 cups rhubarb, cut into about 1/2" pieces

Put into a heavy saucepan with water not quite to cover.

1/2 cup sugar

Bring to a boil & reduce heat to a simmer. Cook, stirring frequently until rhubarb is soft and begins to break apart. By this time there should be a light syrupy consistency to the water.

Taste for sweetness. (I like mine pretty tart.)
If needed, add sugar a tablespoon at time, waiting about 5 minutes between for tasting.

Cool to room temp before putting in a covered container. Refrigerate for up to 2 weeks or freeze.

This is excellent served warm over vanilla ice cream, or just on it's own as a sweet sauce with dinner, as Knott's serves it (in about 1/2 cup servings)

I think they have more in theirs than just rhubarb & sugar, but this is very good too! smile

07-24-02, 10:29 PM
Nadca2
I made this the other night and holy smokers it was awesome. I did not use exact measurements on the fruit cause I like lots of it in my crisps.

2-3 stalks rhubarb sliced
4 granny smith apples slices
1 1/2 - 2 cups sliced strawberries.
1/2 cup sugar more or less depending how sweet you like.
1 cup rolled oats
1/3 cup flour
1/2 cup brown sugar packed
1/4 cup canola oil
Mix first four ingred. Put in baking dish. IN a med bowl add oats, flour, sugar and oil mix well. Pour over fruit and bake in 350 degree oven until bubbly. It is excellent topped with vanilla ice cream.

07-23-02, 02:39 PM
kittypal
1lb of fresh or 3/4lb of frozen rhubarb, 1/2 cup of sugar, 3/4 cup of heavy cream, 3tbsp of confectioners sugar, 1/3 cup of sour cream, appx 8-10 gingersnap cookies (crumbled up) Trim & finely chop rhubarb (if frozen do not thaw) using a 3-4 qt sauce pan bring rhubarb and granulated sugar to boil over high heat stirring constantly until rhubarb starts giving off juices, lower heat and simmer stiring frequently til rhubarb falls apart and is reduced to appx 1&1/2 cups (about 20 min) Transfer rhubarb to a metal bowl and put in a larger container that has ice water in it to cool rhubarb mixture, stir this occasionly til mix is cooled (5-10 min) meanwhile beat heavy cream and confectioners sugar with electric mixer until stiff add sour cream and 1tbsp of vanilla or sherry, beat until stiff peaks form again. Decoratively layer rhubarb, cream and ginger crumbs in 4, 6oz parfait glasses and chill. There will be some rhubarb left over.

This message has been edited. Last edited by: DorianGreyed,