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Recipes from the Grapevine Cottage
Readers’ Favorite Rhubarb Recipes
A few weeks ago Linda asked if anyone had any recipes for all the rhubarb we have been seeing at the Farmers' Market. It looks like Norwegian ancestry is important when it comes to rhubarb!
Caramel Rhubarb Cobbler
First these from Kirsten W: I have recipes for Rhubarb Corn Bread Stuffing, Caramel Rhubarb Cobbler, Spinach Salad with Rhubarb Dressing, Strawberry Rhubarb Sauce, Peachy Rhubarb Pie, Rhubarb Custard Bars, Rhubarb Crumble… This is what happens when your parents are Norwegian Minnesotans. Of course, I’ve already made Strawberry-Rhubarb jam this year and finished it off.
7 Tbs. butter, divided
In a saucepan over medium heat, melt 3 Tbs. of butter. Add brown sugar, 1/4 cup of sugar and corn starch. Gradually stir in water and rhubarb; cook and stir until thickened, about 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350°F for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm with whipped cream or ice cream if desired. Yield: 6 servings.
Rhubarb Corn Bread Stuffing
5 cups chopped fresh or frozen rhubarb (1/2 inch pieces), thawed
In a large bowl, toss rhubarb and sugar; set aside. In a skillet over medium heat, sauté onion in 2 Tbs. butter until tender; add to rhubarb mixture. Stir in stuffing and walnuts. Melt the remaining butter; pour over the stuffing mixture and toss lightly. Spoon into a greased 2-qt. shallow baking dish. Bake, uncovered, at 325°F for 40-45 minutes or until stuffing is heated through and top is lightly browned. Serve warm. Yield: 8 servings.
Rhubarb Custard Bars
2 cups all-purpose flour
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 x 9 inch baking pan. Bake at 350°F for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350°F for 40-45 minutes or until custard is set. Cool. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. Yield: 3 dozen.
Strawberry Rhubarb Sauce
2 1/2 cups chopped fresh or frozen rhubarb (1 inch pieces)
1 cup sliced fresh or frozen unsweetened strawberries
In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired. Cool. Serve over cake. Yield: 3 cups.
Len's Mom's Rhubarb Pie
And then, from customer and friend Len Erickson: Doug, in reply to Linda’s request for good rhubarb recipes, I submit my mothers outstanding rhubarb pie recipe.
Prepare a pie shell (Mom prefers Jiffy Pie Crust Mix - cheap and reliable)
Variations: mix rhubarb 1/2 and 1/2 with strawberries (wonderful) or red raspberries (heavenly).
July 14, 2004
Grapevine Cottage Zionsville • 61 South Main Street • Zionsville, Indiana 46077 • (317) 733-1010
Grapevine Cottage Fishers • 8902 East 96th Street • Fishers, Indiana 46037 • (317) 288-5316
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