Ingredients
- Rhubarb
- sugar
Directions
In response to your request on recipes for rhubarb, I just wanted to suggest some ideas. Rhubarb can be treated like apples and put into pies, crumbles and such. Simply cut the rhubarb into 1 inch pieces, and then sprinke with sugar (probably around 2 heaped tsp per cup, depending how sour it is). Then simply put it into pies or other recipes (no need to cook it first), over the 30 mins or so of cooking time it will soften. My suggestions for recipes are: rhubarb crumble (there is a recipe for this in the archives) and rhubarb cobbler (see recipe for peach cobbler and substitute the rhubarb mixture for the peach one). On the subject of crumble, I like to substitue oats for about 1/3 of the flour to make it a bit more healthy and add some texture - if you are making it in a food processor you can use the metal blade on the oats first to chop them a bit finer, and then add the flour butter and sugar. It's very quick and if you make too much crumble mixture to cover the rhubarb you can put it in a plastic bag and store it in the fridge for at least a month. You need to sprinke between 1/2 inch to 1 inch over the rhubarb in an ovenproof dish before baking it. Good luck!
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Submitted 6/13/05.
Source: My grandmother
Submitted By: Alicia Weston
aliciaweston@hotmail.com
Rhubarb