I * Love * Rhubarb -- 5 Fabulous Recipes!

Pie Dough, or your favorite prepared crust (and skip steps 1 and 2
All-purpose flour, for dusting
1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
1 cup sugar
2 tablespoons cornstarch
Pinch of salt
Crumble Topping

Directions:
1. Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.

2. Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.

3. Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.

4. Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving. --www.marthastewart.com.

Rhubarb Cream Pie Art Print
Buy at AllPosters.com

Ingredients:
1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
2 c Fresh strawberries
2 c Fresh rhubarb, cut in 1" pieces
2 T Butter or margarine
1 T Sugar
1 Pastry for 2-crust pie

Procedure:
Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawbwerries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned. --www.rhubarbinfo.com.

Cazals, Jean
Buy at AllPosters.com

Ingredients:
1 cup cooked red-stalked rhubarb (about 1 lb rhubarb and 1/4 cup water)
2 and 1/2 cups crushed strawberries (about 1 and 1/2 quart boxes)
6 and 1/2 cups sugar
1/2 bottle liquid pectin

Procedure:
Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer til tender. (about 1 minute)
Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
Measure prepared rhubarb and strawberries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.
Remove from heat and stir in pectin. Skim.
Fill and seal containers. Process 5 minutes in boiling water bath.

Yield - 7 or 8 half-pint jars. --www.rhubarbinfo.com.

Ingredients:
7 cups water
10 cups rhubarb, cut into 1/2 inch pieces
1 1/2 cups sugar (less if desired)
12 ounces orange juice, frozen, undiluted
12 ounces lemonade, frozen, undiluted
1 quart ginger ale, lemon lime soda or champagne
1 quart strawberries, for garnish

Directions:
Fill sauce pan with 7 cups of water.
Wash rhubarb and place in pan with water. Cook over medium heat until rhubarb is very soft, cool. Strain, reserving juice. Discard pulp that remains in the strainer.
Add sugar to the reserved juice. Cook on low heat until sugar dissolves. Remove from heat, cool slightly.
Add frozen orange juice and lemonade, stir until dissolved. Refrigerate until ready to use.
To serve: Fill 1/2 glass with ginger ale, lemon lime soda or champagne. Fill to top with rhubarb mixture. Garnish with fresh strawberry.

--www.recipetips.com.

Ingredients:
2 kilos rhubarb to make 1/4 pt of puree
9 egg yolks
200 gms caster sugar
1/4 pt double cream
1/4 pt rhubarb puree
3 leaves of gelatine
100 mls Sauternes
15 gms trimolene (or glucose)

Chocolate sauce:
300 gms dark chocolate
200 gms cocoa butter

To make rhubarb puree: Peel rhubarb and chop small. Cook down with the wine and 50 gms of sugar until the rhubarb is soft. Place into muslin, tie with string and allow the juice to drain retaining the juice - the resulting puree should be quite dry.

To make rhubarb sauternes sorbet: Take the rhubarb juice and add 15 gms of trimolene (or glucose). Freeze in a sorbet machine or container.

Mix the egg yolks in an electric mixer with balloon whisk on medium speed for 10 to12 minutes until light in colour and doubled in size. Put the sugar in a thick bottomed pan, cover with cold water (approx _ pint) and boil to 120 degrees to soft ball stage. Beating egg mixture very slowly pour in the hot syrup. Continue to beat slowly for 30 seconds. Turn back up to full speed and whisk for a further 5 minutes. This will cook the eggs.

Soak the gelatine in cold water. Heat approximately 50 mls of the rhubarb syrup and dissolve the gelatine in it. Pour this mixture into the puree and fold into the egg mixture.

Whip the cream very lightly but keep to a pouring consistency. Fold the cream into egg and puree mixture, set some aside and pour the remainder into moulds (preferably half sphere). Skim the top with a palette knife and freeze. After a couple of hours top up each mould with some of the reserved mixture, still keeping some back. Freeze for at least 8 hours.

To make the chocolate sauce: Mix 10_ ounces (300g) dark Valrhona chocolate with 7 ounces (200g) cocoa butter. Melt the chocolate gently in a bowl over hot water.

Take out and scoop a "parisienne" out of the centre of each mould and fill with the remaining puree. If using spheres put two together and spray with chocolate.

To serve: Lift out 5 minutes prior to serving to allow the parfait to begin to soften. Serve with the rhubarb sorbet. --www.chocolatetradingco.com.

Rheum species are herbaceous perennials with hermaphrodite flowers, consisting of a colored perianth, composed of six to nine segments, arranged in two rows.

The flowers have nine stamina inserted on the torus at the base of the peranthium, they are free or subconnatent at their base. The ovary is simple and triangular shaped with three styles.

The fruits are a three-sided caryupsis with winged sides, the seeds are albuminous and have straight embryos.

It is or was common for a crowd of extras in acting to shout the word "rhubarb" repeatedly and out of step with each other, to cause the effect of general hubbub. As a result, the word "rhubarb" sometimes is used to mean "length of superfluous text in speaking or writing", or a general term to refer to irrelevant chatter by chorus or extra actors.

This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported License.


Plagiarism is the unauthorized use or close imitation of the language and thoughts of another author and the representation of them as one's own original work ... it is just NOT cool so don't do it!