Rhubarb

Rhubarb Raisin Crumble Servings: 8 Ingredients: 3 lb Rhubarb; trimmed * 1/2 c  Strawberry preserves ** 1/2 c  Raisins 1 tb Finely grated orange zest*** 2 c  Granola, pref. maple walnut Maple syrup to taste *Note: Rhubarb should be in 1-inch slices.**Use fruit-sweetened preserves.***Use organic if possible. (...)

Growing up in the heartland of the Midwest I remember neighbors always had rhubarb patches. As a child I remember reaching into those huge elephant ear sized leaves and breaking off a stalk of beautiful pink rhubarb and chewing on it's bitter end and eating it straight from the ground. Of course it was much better made into rhubarb crisp, LOL, but when you are playing "house" outside with your t

Strawberry Sangria - This luscious red drink filled with the freshness of 2 great summer fruits - strawberries & rhubarb, combined with a bit of vanilla, red wine and rose flavor , will have you flipping over in no time! There's a reason Sangria is... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Hello, I am a guest writer (Ryan's fiancée). Today I made rhubarb and apple crumble! Ryan doesn't really like making desserts so I usually have to make them. To start with I chopped up 4 sticks of rhubarb (fresh from our garden) and placed them in the baking dish. Next I peeled and chopped 2 apples (fresh from Ryan's parents garden - his Dad was hoping his apples would make an appearance on th

It is not rhubarb season but I have some of mine frozen for future use. INGREDIENTS Serves 4 * 500 ml rhubarb, cut into chunks * 1 dl white syrup * 1 cinnamon... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

What a wonderful time of year. Summer is winding down so every minute of every last day of this season has the potential to be special. In the beginning of the summer you have the luxury of knowing that if you opt for a sleep-in versus a cool morning walk that there'll always be another one tomorrow but in late August it's difficult to forget that soon, all there will be is cool mornings. And afte

It didn’t take me long after discovering an interest in gardening to grow a keen interest for giant plants and Gunnera manicata is what started it all. It’s not often a choice for the home gardener, but around Vancouver where I live the city parks department has planted giant rhubarb plants at several parks around [...]

This is the second cobbler I’ve made from Dorie Greenspan’s cookbook, Baking: From My Home to Yours, and the second one I’ve made in my life! I’ve made several crisps, but not cobblers. One of my favorite flavors is ginger, and this cobbler includes it in the filling and topping, which gives both a little zing.FillingI’m so glad I planted rhubarb in the garden last Fall since I’ve been

Savor on Etsy has become a favorite seller of mine. Her soaps are a treat for my skin and the customer service is wonderful. When I saw she had listed some oil I snatched it up right away not even knowing if I'd like the smell. There is not a scent I've tried from Savor that I don't like. Summer Rhubarb takes me back to my honeymoon. We picked up some massage oil from The Body Shop and blended o

--CRUST:--1 c. flour (heaping)4 tbsp. powdered sugar1/4 tsp. salt1/2 c. margarine (1 stick) Plus 1 tablespoon flour and 1 tablespoon sugar. --FILLING:--4 c. rhubarb, diced3 egg yolks1 1/4 c. sugar2 tbsp. flour3/4 c. half & half Mix crust ingredients together and pat into 11 x 7 inch pan. Sprinkle the 1 tablespoon sugar and 1 tablespoon flour over crust before adding filling. Bake at 375 degr

when the summer weather doesn't appear as hoped for, one has to make do with creating their own taste of summer and this is where the idea for these cupcakes came. i love rhubarb...my grandma used to make rhubarb pie when i was younger and home in Ireland for summer holidays and we'd eat big slices of it with fresh cream or ice-cream and i just loved the tartness of the rhubarb with the sweetness

I confess: I had never worked with rhubarb before.  I’ve eaten rhubarb in it’s various forms–pies, jams, etc.–I just never actually worked with the vegetable (yes, rhubarb is a vegetable, not a fruit, like I had previously thought). Last night, I made some rhubarb-strawberry filling by throwing together what I thought would be right.  I didn’t [...]

One of my most successful summer desserts.

June is the time when local northern gardens finally break away from the tyranny of winter and cool weather crops like kale and chard. The first and finest of fruits are sweet strawberries and tart rhubarb!Rhubarb is not only tasty, it's been used for generations as a medicinal herb, dating back to 2700 BC in China! Ben Franklin sent rhubarb seeds from Scotland to Philadelphia, introducing rhubarb

June is the time when local northern gardens finally break away from the tyranny of winter and cool weather crops like kale and chard. The first and finest of fruits are sweet strawberries and tart rhubarb!Rhubarb is not only tasty, it's been used for generations as a medicinal herb, dating back to 2700 BC in China! Ben Franklin sent rhubarb seeds from Scotland to Philadelphia, introducing rhubarb

One of the minor interests for the Wardman Wire is architecture. I haven't written about it very much recently, so I'm be doing a three or four articles over the next few days inspired by articles I have seen in the last few weeks. Architecture Today is "the monthly magazine presenting the most important projects in the UK and the rest of Europe." I'll be looking at three articles Today, I have an

It’s been a brisk week in Wisconsin. I’ve gone through these days trying to decide if a sweater was necessary or if it really was as warm as I hoped. Usually a sweater improved the situation. Because of the briskness I took the opportunity to fix a few of my cold weather favorites that [...]

I've held off on baking for a few weeks now and couldn't resist the urge last night. Although a luscious cake sounded good, I knew something using fruit would be a better choice so I made a 'crisp' with rhubarb, cherries, and apples. I love the sharp, tangy flavor of rhubarb and received several stalks in my last two friday produce shipments. The key to using rhubarb is to pair it with

I've held off on baking for a few weeks now and couldn't resist the urge last night. Although a luscious cake sounded good, I knew something using fruit would be a better choice so I made a 'crisp' with rhubarb, cherries, and apples.I love the sharp, tangy flavor of rhubarb and received several stalks in my last two friday produce shipments. The key to using rhubarb is to pair it with something s

Ode –noun 1.a lyric poem typically of elaborate or irregular metrical form and expressive of exalted or enthusiastic emotion. 2.(originally) a poem intended to be sung.I wanted to start this post with an ode to rhubarb...but when I realized exactly how much work that would be, I nixed that idea. I mean, I am in LOVE with rhubarb, but even I have limits...so for now, let's just think of this as a metaphorical ode...although I might try singing my post after I write it.Exciting news! Rhubarb will be making a second appearance this weekend at the Little Red Bike Cafe...If you missed its last appearance, better get there fast because it was gone in the blink of an eye. I will be taking it over on Friday morning...I'm just sayin'... And if you want to say hi to me, I will be dropping it o

We added a couple of other plants to the flower gardens last weekend. My wife loves peonies so we bought a couple of peony roots to plant. We actually had a few of these plants at our last home in Massachusetts so it was only natural to try to grow some more. Peonies like a well drained soil with a pH of around 6.5 to 7.0 (we'll need to use some extra lime to sweeten the soil as our soil is quite acidic) and a sunny location. The flowers on these plants are quite heavy when they bloom so it's a good idea to use some dowels or stakes to prop up the plants to keep them from falling over due to the weight of the flower.The other thing we planted last weekend was rhubarb. I grew up with several rhubarb plants in our yard and I used to love having strawberry rhubarb pies during the summer. Rhub

We added a couple of other plants to the flower gardens last weekend. My wife loves peonies so we bought a couple of peony roots to plant. We actually had a few of these plants at our last home in Massachusetts so it was only natural to try to grow some more. Peonies like a well drained soil with a pH of around 6.5 to 7.0 (we'll need to use some extra lime to sweeten the soil as our soil is quite acidic) and a sunny location. The flowers on these plants are quite heavy when they bloom so it's a good idea to use some dowels or stakes to prop up the plants to keep them from falling over due to the weight of the flower.The other thing we planted last weekend was rhubarb. I grew up with several rhubarb plants in our yard and I used to love having strawberry rhubarb pies during the summer. Rhub

And so, my love affair with rhubarb continues...I never expected to fall in love with it, I mean, who ever expects to fall in love? It just happens when the time is right...Do I believe in love at first sight? I don't know...maybe...Do I believe in fate? Definitely! And you will too after you read this post...What you see before you is 3 pounds of luscious rhubarb... This vegetable, that is eaten like a fruit, has a tart, yummy flavor that tastes particularly good when paired with berries. The traditional matching is strawberry and rhubarb, but this year, I am trying cane berries, too. It can be used in many ways, but is usually an ingredient in sweet recipes...But the reason my beloved rhubarb appears in another post is because it will be my first sale to the Little Red Bike Cafe! Isn

This recipe from Betty Crocker is a classic and oh so beautiful! I love strawberry and rhubarb together, they compliment each other so well! Since they sent this one out by mass email and I'm leaving all their brand names and trademarks I can't imagine they would mind if I added it to my online collection. They are the 'experts' in recipes and baking and I bow down to them. Simple but 'real' family foods that everyone can make and enjoy!Cake1 box Betty Crocker® white angel food cake mix1 1/4 cups cold water2 teaspoons grated orange peelFilling2 cups sliced rhubarb1/2 cup granulated sugar2 tablespoons orange juice1 1/2 cups sliced strawberries Red food color, if desiredFrosting1 1/2 cups whipping (heavy) cream3 tablespoons granulated or powdered sugar1 container (15 oz) ricotta cheese

After reading about a rhubarb strudel we decided to get some rhubarb and plant it out in the garden. I dug a bit of a hole, mixed in some compost and then planted the rhubarb crown into the ground.

This is a traditional recipe for rhubarb bread. It has a lovely orange flavor, and it will turn crunchy on the outside and moist on the inside... delicious!Weight Watchers Rhubarb Bread recipeMakes 10 servingsIngredients1 cup all-purpose flour1 cup whole wheat flour1 1/2 teaspoons baking soda1 1/2 teaspoons baking powder3/4 cup sugar1 1/2 cups finely chopped rhubarb1 egg, lightly beaten3/4 cup orange juice2 tablespoons grated orange rind2 tablespoons vegetable oil1 teaspoon salt1/2 cup chopped walnuts (optional)Preparation1. Line a 8 x 4 inch loaf pan with parchment paper and set aside.2. Whisk the dry ingredients (flour, sugar, baking soda and baking powder) together in a large bowl.3. In a separate bowl, combine the beaten egg, orange juice, orange rind and vegetable oil; add to the flou

Serves 42 cups of sliced rhubarb1/2 teaspoon of ground cinnamon2 cups of sugar1/4 teaspoon of allspice1/4 teaspoon of ground cloves1/4 teaspoon of ground ginger1/4 teaspoon of ground nutmegCook the rhubarb in water until tender. Add the sugar and the combination of the spices. Continue cooking, stirring often to prevent burning until the rhubarb thickens. Serve with biscuits.

There was a sale on bulbs, roots and tubers at the local discount place...I couldn't resist! I bought a bag of rhubarb (it's name is Victoria...no, I didn't name it, that was the name it came with) and brought it home. When I opened it, the little guys had already started to grow...and not necessarily in the right direction. So, I potted it up, hoping a little TLC would save it. Afterwards, I embarked on a mission to truly understand our friend the rhubarb plant.I should mention that I have two gardening books, both of which I consider to be the Gardening Bible. The Encyclopedia of Organic Gardening (Rodale, 1979), also known as the Old Testament and The All New Encyclopedia of Organic Gardening (Rodale, 1997), also known as the New Testament. I have lots of other books, but these two

There was a sale on bulbs, roots and tubers at the local discount place...I couldn't resist! I bought a bag of rhubarb (it's name is Victoria...no, I didn't name it, that was the name it came with) and brought it home. When I opened it, the little guys had already started to grow...and not necessarily in the right direction. So, I potted it up, hoping a little TLC would save it. Afterwards, I

2 qts. chopped rhubarb3 c. sugar2 qts. water1/2 c. lemon juiceBoil rhubarb and water until rhubarb is tender. Run through sieve and save juice, throw the pulp. Add sugar and lemon juice to the rhubarb juice. Add: 1 (6 oz.) pkg. cherry JelloAdd: 1 c. vodka or 1 c. 7-UpMix and freeze. Stir after six hours. Takes 24 hours to freeze. Fill glass 1/2 slush and 1/2 7-Up.Cocktail Recipes - Coffee & Tea

Growing rhubarb end of January Just have a look at our growing rhubarb: and it’s only January! Rhubarb transplanting If you are thinking about rhubarb transplanting, now is the ideal time. “Now” means: as soon as your soil is workable in early spring and you can dig deep to get a large portion of the rhubarb root. Make sure [...]

8 c. rhubarb, diced2 c. sugar2 qt. water1 (12 oz.) lemonade concentrate,frozen1 sm. pkg. strawberry Jello1 c. vodka (optional)Simmer rhubarb and water 15 minutes. Drain, keeping juice. Add sugar, Jello and lemonade. Stir well. Add vodka, if desired. Freeze in 5 quart ice cream pail and stir occasionally during the freezing process. To serve, scoop slush in glasses and add 7 Up or strawberry pop. It also makes a very good float with a scoop of ice cream.

“Is this going to go on much longer?” “Less than I knew, more than I expected.” “I can’t believe he chose this.” “Why?” “It’s a tragedy. A tragedy.” “Such a waste.” “Blimey, I haven’t seen him in years. Hasn’t he got fat?” “Do you think he’s watching us? Do you think he’s laughing his arse off?” *silence* “I can’t imagine what it must be like.” “Are you okay?” “Angry. I feel angry. It’s so stupid and senseless and so typically like him.” “I need a drink.” “Milking it, much?” “Makes you think I guess.” “No.” “Yeah, thanks a bunch.” “He just wanted to be loved for fuck’s sake, why was that so fucking scary to him?” “I didn’t really know him.” “Someone’s going to have to sort it all out.”

"Is this going to go on much longer?" "Less than I knew, more than I expected." "I can't believe he chose this." "Why?" "It's a tragedy. A tragedy." "Such a waste." "Blimey, I haven't seen him in years. Hasn't he got fat?" "Do you think he's watching us? Do you think he's laughing his arse off?" *silence* "I can't imagine what it must be like." "Are you okay?" "Angry. I feel angry. It's so stupid and senseless and so typically like him." "I need a drink." "Milking it, much?" "Makes you think I guess." "No." "Yeah, thanks a bunch." "He just wanted to be loved for fuck's sake, why was that so fucking scary to him?" "I didn't really know him." "Someone's going to have to sort it all out."

I wouldn't normally give you two pork recipes back to back but I couldn't wait any longer to post this. It is one of the tastiest things I've eaten in--oh, I don't know--the last ten years??I know it may sound hard to believe but this is one amazing recipe, the spicy chutney blends perfectly with the the pork and the polenta makes it heaven. I don't know if you remember me mentioning weeks back that I didn't care for polenta but Kelly at Love Well sent me a recipe that has changed my ways forever. I'm including it below.If you don't have rhubarb on hand, though I think it's available in many groceries, you could think about substituting something like granny smith apples and tart cherries perhaps. It would be different but not bad either. If you're in Anchorage and need some rhubarb swing by, you can raid my patch.for chutney:¾ cup sugar1/3 cup cider vinegar1 tablespoon minced peeled fresh ginger1 tablespoon minced garlic1 teaspoon ground cumin½ teaspoon ground cinnamo

2 qts. lg. chopped rhubarb, boil & sieve3 c. sugarJuice of 2 lemons or 1/2 c. real lemon2 qts. water1 (3 oz.) pkg. strawberry Jello or more or 1 pkg. strawberry Kool Aid1 c. vodka7-Up or Bubble Up Boil and sieve the rhubarb. After you run this through sieve, add 1 (3 oz.) package strawberry Jello or more or 1 package strawberry Kool Aid. Add 1 cup vodka and freeze, stirring occasionally. Serve with 7-Up or Bubble Up.

Rhubarb is a vegetable that grows like a weed here in Alaska and having two large rhubarb plants in my backyard I'm always looking for things to do with the sour stalks.This is a really wonderful recipe that turns out a moist and sweet cake that is great not only as a dessert but as a good breakfast coffee cake.You can bake this in a greased springform pan and it makes a slightly shallow cake or you can double the recipe (as I do) and plump up your cake a bit and use the extra for individual servings in cute little ramekins (that's a word Andrew doesn't even know exists: ramekins). But if you do, don't forget to adjust the cooking times accordingly.1 1/2 cups sugar, divided3 tablespoons corn starch3 cups rhubarb, finely chopped3/4 cup milk1 tablespoon fresh lemon juice2 1/4 cups all-purpose flour3/4 cup butter1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 cup pecans, finely chopped1 beaten eggPreheat oven to 350 degrees, Combine 3/4 cup sugar and corn starch in a medium s

Look, it's all very well for you unsympathetic passersby to demand coherent tech, environment, design, business, science, politics, sex or whatever else related posts from the random blogger, but we at Talkabout aren't so compliant and easy-going, you hear? Okay? I'll have you know I'm leading a complicated life right now. Things are confusing and frightening and generally disruptive to mental

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RECIPE INGREDIENTS4 c. rhubarb3/4 c. sugar1 (3 oz.) pkg. strawberry Jello1 yellow or white cake mixRECIPE METHODCut rhubarb into small pieces. Put rhubarb in bottom of pan. Evenly spread the sugar over the rhubarb. Spread Jello over the top of the sugar. Melt 1/3 cup butter, drizzle over cake mix: 1 cup water, pour over cake mix and bake for 1 hour at 350 degrees.

by LeAnn RalphThe taste of strawberry Jello goes well with the rhubarb in this coffee cake.Be sure to use at least 4 cups of cut up rhubarb, otherwise the cake tends to be on the dry side. Also, if you want, you can substitute 2/3 cup of Canola oil (or another vegetable oil) for the butter in the bottom layer.Bottom Layer: ~ 1/2 cup butter or margarine (or 2/3 cup of Canola oil or another vegetable oil)~ 1 cup sugar ~ 2 cups flour ~ 1/2 teaspoon salt ~ 1 teaspoon baking powder ~ 1/4 cup milk ~ 2 eggs ~1 teaspoon vanillaCream shortening and sugar. Beat in eggs and stir in milk. Add dry ingredients. Mix until smooth. (Batter will be stiff.) Spread in the bottom of greased 9x13 pan.Middle Layer: ~ 4 to 5 cups of rhubarb (cut up into small pieces) ~ 2 eggs ~ 1/4 cup milk ~ 2 cups sugar ~ 1 cup flour ~ 1 three-ounce package strawberry JelloMeasure rhubarb into a mixing bowl. Stir in eggs, milk, sugar and flour. Spread over bottom layer. Sprinkle the dry strawberry Jello over the rhubarb mix

Slant Table is made by Rhubarb Decor and is a beautiful piece of multi functional furniture. You can use it as a table and in the same time as a bookshelf. Constructed of eco-friendly bamboo ply, the Full Slant is part of the innovative furniture line offered by Rhubarb ...

We aren't the only ones thinking about fool, that old-fashioned, English dessert, today. We watched Martha Stewart make a rhubarb version on her show with Saturday Night Live's Seth Myers. There were a few funny moments, like when Myers claimed you should tell your cooking companions, "We're making rhubarb, Fool." ...