Rhubarb, anyone?. Went to the local farmers’ market for the first time this season and my favorite farmer talked me into some rhubarb. I’ve been doing some web searching to find recipes, but does anyone have any favorites?
I’ve actually never been a big fan, but I”m trying it again!
hmmmm. all I can think of is strawberry rhubarb pie. And now I’m craving it. Crap.
sorry
§.
rhubarb crisp. *drools* §.
damn. now I want to make apple crisp.
nothing better. than warm apple crisp over cold vanilla ice cream…I want some!!!
I pulled this out of a cooking light magazine. to try: Strawberry Rhubarb Crisp
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1734284
oooooh §.
Oh, you guys. are killing me
I’m getting hungry. . .
Me too. my veggies and chicken weren’t enough and I can’t find my snack. I must have left it at home. My tum-tum is grumbling.
found this. doing a food forum search. Not very diet friendly, though:
Classic Rhubarb Crisp: 9 cups chopped Rhubarb 2 cups sugar 3 t cinnamom 4 T cornstarch 2 cups water cook on stove top till bubbly (about 7 minutes) put in a 9 X 13 inch pan and top with crisp topping. bake for 1 hour or until filling is thick and bubbly
crisp topping: 2 1/2 cups each oats, flour, brown sugar mix in 1 cup canola oil (or butter) another way is to poach the rhubarb is freshly squeezed orange juice until tender and serve on toast with sweetened ricotta cheese
Lol, same here. Mmmmmmmmm. §.
My mother. used to stew it with A LOT of sugar and then pour it over ice cream.
No wonder I have weight issues…..
That’s actually what my husband wants to. do with it — he called it a compote. I told him I was going to try to find something a little healthier.
Good luck with your healthy adult eating!
You can try this website, too.. http://www.rhubarbinfo.com/
Looks like lots of recipes.
try it with splenda. …instead of sugar. it will likely be very similar…a little splenda, some lemon juice or water and chopped down rhubarb? yum…put it on some low-fat frozen vanilla yogert and you are good to go…
Like Amanda and Vandal, all I can think of. is strawberry rhubarb pie, or something with tons of sugar.
I used to love pulling it out of the garden and eating it raw though. As far as healthy recipes with it though, I’m no help.
My mouth is watering now though…
some ideas. http://search.myrecipes.com/search.html?type=ct:Recipes;et:Cooking%20Light;&Nty=1&Ntt=rhubarb
All I can think of is desserts, too. Maybe this link will help.
BCoops, aren’t you a vegetarian?
The rhubarb lentil soup on this link makes me curious…
Yes, I’m a vegetarian. And I love lentils — that does sound intriguing. Thanks!
Thanks everyone!. If all goes as planned, I will post what I do tomorrow
muffins?. do you have a low-fat muffin recipe you can use? make something similar to a low-fat blueberry muffin, but instead use the rhubarb and strawberries.
When I was in 4th grade. I made rhubarb pie for a class project. It was amazingly delicious. . . .and then I lost the recipe and never tried it again.
drool, wipe. my mom would make a low sugar strawberry rhubarb spread (made with tapioca perals). It was so tasty and we would put it on toasted pumpernickel. It was on the tar side, but didnt need as much sugar when combined with the strawbwerries (or splenda)
Don’t forget, the leaves are poisonous,. Only eat the stalks.
They are usually trimmed, but sometimes sold with the leaves attached. Don’t feed the leaves to your bunny or pig, if you have any.
very good point!!!! §.
My friend makes strawberry-rhubard jelly. it’s ok…kinda bland…definitely like her triple berry best!!
I like it raw by the stalk. Sometimes. I put salt on it. Delish!
Rhubarb results. Once again — thanks to everyone for the wonderful ideas! I may have to get more rhubarb next week to try different things out!
I ended up making Bells’s Cooking Light Strawberry Rhubarb crisp.
The rhubarb and strawberries:
The finished product:
It was quite delicious! I don’t think I mixed the topping well enough, so there was still some sugar topping that didn’t bake through (I’ll try a food processor next time to mix it better). Also, it was very very sweet, so I’ll try not adding sugar to the fruit before I bake it — just in the topping.
cool!. your rhubarb was green? I’ve never seen all-green rhubarb before.
Thanks for the report!
I thought that was weird, too!. You can see the tiny amount of red in the picture — only one stalk had some! Maybe it was some weird farmers market variety? Anyway, thanks for the link! You made my husband’s night!
oooo, pretty
. I’ll have to try that some time!
If you’re trying to make it healthier, you could. also cut the topping in half, I’d imagine, since it was completely covered. I may try that sometime, too (that’s what I do with the apple cobbler recipe from How to Cook Everything Vegetarian).
If you make it, let us know. I’m sure your presentation will be much better than mine