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Rhubarb Pickles
June 27, 2017 in Miscellaneous | Tags: rhubarb, rhubarb bread & butter pickles, rhubarb pickles, rhubarb sweet pickles | Leave a comment
Makes 2 pints. I used one wide-mouth and one regular.
Chop clean, fresh rhubarb (approximately 4-5 stalks) into chunks about 1″ long. Try to use stalks about the same diameter as your finger. In some places that’s big rhubarb, in others (like here in Alaska) that’s quite small. Pack the rhubarb loosely into the jars.
Divide these spices evenly between the two jars: 2 tsp. peppercorns, 1/2 tsp. whole cloves, 1 tbsp. sliced fresh ginger, 2 bay leaves, 2 dry red chiles.
In a small saucepan mix together 1 cup cider vinegar, 1 cup water, 1 cup sugar, and 1/2 tsp. salt. Bring to a boil, stirring occasionally. Make sure the sugar and salt has dissolved. Remove from heat and pour, hot, into the jars. Run a knife or something like that around the inside of the jar to release air bubbles and then make sure the jars are filled to within 1/2″ of the top. I did have a little bit of leftover liquid that I threw away.
Cover the jars with lids, let cool, and then place in the refrigerator. They’re okay to eat in two days and should be eaten within two weeks. All good! It’s a very nice pickle eaten with salty foods.
One thing I really noticed was how the liquid turned pink after a couple days, even using fairly green rhubarb as seen above.
I based this upon a recipe found at lifelovefood.
Rhubarb Bread Pudding
August 3, 2013 in Dessert | Tags: bread pudding, Grand Marnier, orange liqueur, rhubarb | 1 comment
This recipe is based upon one found at Food.com by Kaarin. It is so rich and delicious.
Rhubarb Bread Pudding Recipe
8 slices Italian or French bread, lightly toasted, cut into 1/2” cubes
1-1/2 cups milk
4 Tbsp. butter
5 eggs
1-1/2 cups sugar
¼ tsp. salt
1 tsp. cinnamon
4 cups rhubarb, chopped
½ cup brown sugar
¼ cup pecans, chopped
Put bread cubes into a large bowl. Heat butter and milk together until butter is melted. Pour over bread cubes and let sit for 15 minutes.
Meanwhile, mix together eggs, sugar, salt, and cinnamon. Stir in rhubarb.
Stir eggs mixture into bread mixture and pour into buttered baking dish. Sprinkle with brown sugar and pecans. Bake at 350 degrees F for 55 to 60 minutes until set.
Serve warm with Grand Marnier Hard Sauce. Serves 8-10
Grand Marnier Hard Sauce Recipe
½ cup softened butter
1-1/2 cups powdered sugar
2 Tbsp. Grand Marnier, more or less to taste
Beat butter until fluffy. Add powdered sugar gradually until incorporated, scraping sides of mixing bowl. Add Grand Marnier and beat again, making sure all is incorporated. Spoon into serving dish. Dollap onto servings of warm bread pudding.
Rhubarb-Strawberry Crisp
June 9, 2012 in Dessert | Tags: crisp, rhubarb, strawberry, tapioca | Leave a comment

Mix together 5-6 cups chopped rhubarb, orange zest, 1/3 cup orange juice, 3 Tbsp. quick tapioca, 1 cup sugar, 1/4 tsp. nutmeg, 1 pint sliced strawberries. Let stand 15 minutes.