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Rhubarb Cobbler

Rhubarb crisp (and betty, fool, crumble) is just about the easiest rhubarb recipe to make. Here is my collection of 42 rhubarb crisps.

Gingered Rhubarb Apple Crisp

Ingredients:

2 c Diced rhubarb
3 lg Apples,peeled, cored and Sliced
1 c Sugar
1 tb Minced crystallized ginger
1 tb Flour

Topping

1/2 c Flour
1/2 c Brown sugar
4 tb Butter, cold, cut into Chunks
1/2 ts Ground ginger
1/2 c Oatmeal

Procedure:

Place rhubarb, apples, 1 cup sugar, crystallized ginger, and 2 tablespoons flour in a large bowl and toss well. Turn into a greased 9" pie pan. Combine topping ingredients in a bowl and mix with a pastery blender until crumbly. Spread crumb mixture over rhubarb and apples and bake at 350F for 45-50 minutes, until fruit is tender and topping is browned. Serve warm...


Crumbly-topped Rhubarb

Ingredients:

3 c Young Rhubarb; Unpeeled And Diced
1 T Unbleached Flour
1/2 c Granulated Sugar
1 t Cinnamon
1/8 t Salt
1 T ;Water
6 T Butter Or Margarine
6 T Unbleached Flour
1/2 c Brown Sugar; Firmly Packed
1/2 c Rolled Oats; Quick Cooking, Quick Cooking Oatmeal

Procedure:

Preheat the oven to 350 Degrees F. In a 10 X 6 X 2-inch baking dish, combine the first 6 ingredients. Cream the butter with the four and brown sugar, then stir in the oats. Sprinkle over the rhubarb. Bake in a moderate oven, 350 Degrees F., for 40 minutes or until the rhubarb is tender and the top is brown.


Crunchy Fruit Crumble

Fill a baking dish about an inch high with frozen fruit (I use peaches, rhubarb, strawberrys and blackberries). Defrost and leave the liquid in there)

Mix together: 1 cup regular oatmeal 1 cup brown sugar 1/2 cup flour 1 teasp cinamon

Then drizzle into the oatmeal mixture: approx 1/4 cup defrosted apple juice concentrate. kind of stirring until the mixture forms small clumps (may be a little more or less concentrate).

Put resulting mixture on top of fruit and bake about 1/2 an hour at 350 f.


Double Crunch Bumbleberry Crisp

Ingredients:

1 cup flour
1 cup
rolled oats
3/4 cup brown sugar
1/2 tsp each cinnamon and nutmeg
1/2 cup butter, melted

SAUCE:

3/4 cup sugar
2 tbsp cornstarch
1 cup cold water
1 tsp grated orange rind

FILLING:

1 1/2 cups chopped rhubarb
1 cup sliced strawberries
1 cup sliced peeled apples
1 cup blueberries

Procedure:

Combine flour, oats, brown sugar, cinnamom, and nutmeg. Stir in butter. Press 1/2 of the mixture into a greased 9" square cake pan. In small saucepan combine sugar and cornstarch. Whish in water and rind until smooth. Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly. Toss together fruit. Arrange over base. Pour sauce over top. Sprinkle with remaining flour mixture. Bake in a 350F oven 50-60 min or until fruit is tender and topping is golden. Serve warm.

Makes 8 servings; per serving: 380 calories, 4 g protein, 13 g fat, 65 g carbs.

*Note* I found that two layers of crumbs was incredibly rich. In the future I will halve the topping recipe and use it only on top.


Ethyl Medina's Scalloped Rhubarb Delight

Ingredients:

Crust:
1 cup flour
1/4 tsp salt
3 tsp Crisco
1 egg
2 Tbsp milk

Filling:
1/2 cup sugar
1 small package red jello (strawberry?)
2 Tbsp flour
3 cups cut rhubarb

Procedure:

Prepare the crust by cutting shortening into other dry ingredients. Mix in beaten egg and milk. Pat dough into 8 inch square cake pan. Place rhubarb into crust. Mix sugar, jello and flour and sprinkle on rhubarb. Bake at 375 degrees for 40 minutes.

Quick, easy and really delicious with a splash of milk or ice cream.


Country Rhubarb Dessert

Ingredients:

2 cups fresh rhubarb -- washed and cut into 1/2" pieces
1 cup flour
1/2 cup butter -- softened
1/3 cup confectioner's sugar
3 eggs
1 1/4 cups sugar
1/4 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
whipped cream
strawberries -- for garnish

Procedure:

Blend flour and softened butter until like coarse crumbs. Add confectioner's sugar. Press into buttered 9" square pan or 10x7x1/2" rectangular pan .Bake at 350­ for 15 minutes until golden. When crust is baking, beat eggs. Add 1 1/4 cup sugar, very gradually. Beat intul very light and fluffy, 5 minutes on High with electric mixer. At low speed, add flour, baking powde,r vanilla and salt. Fold in rhubarb with spatula. Pour over baked crust. Spread evenly. BAke at 350 ­ for 40 minutes until light brown and top feels dry. Serve cooled, with whipped cream and strawberries.


Gingered Rhubarb Crisp With Vanilla Ice Cream

Ingredients:

2 1/2 lb To 3 pounds fresh rhubarb
4 Lumps "ginger in syrup" or crystallized ginger, each about 3/4 inch in diameter
1 c Sugar
3 tb Cornstarch
Vanilla ice cream


CRUMB TOPPING:

1 c Flour
1 c Sugar
1 pn Salt
3/4 c Chilled unsalted butter, cut into small pieces

Procedure:

Preheat oven to 375'.

Rinse the rhubarb and pat dry. Trim off all the leaves and roots (they contain oxalic acid, which is toxic). Cut stalks into 1 inch pieces and place in a large bowl.

Coarsely chop the ginger and mix with the rhubarb.

Sift together the sugar and the cornstarch; toss with the rhubarb. Transfer to a 2 1/2-quart shallow baking dish. Set aside.

The topping: Combine the flour, sugar and salt in a food processor; pulse a few times to mix. Add the chilled butter and process until the mixture turns crumbly, just a few seconds. Sprinkle the crumb topping over the rhubarb. Bake until the topping turns golden brown and the rhubarb is bubbling.

Serve warm with scoops of vanilla ice cream.

Nutrition:

PER SERVING (with 1/2 cup ice cream): 425 calories, 4g protein, 62 g carbohydrate, 19 g fat (11 g saturated), 61 mg cholesterol, 86 mg sodium, 2 g fiber.


Honey-Rhubarb Crumble

Ingredients:

5 1/2 Cups (1/2-Inch Sliced Rhubarb -- (about 1 1/2 lbs.)
I Substituted A 16 Oz. Frozen Pkg Of Rhubarb -- (thawed)
1/4 Cup Honey
1 Tsp. Grated Lime Rind -- or dried lemon peel
Vegetable Cooking Spray
1/3 Cup Regular Oats
1/3 Cup All-Purpose Flour
1/4 Cup Brown Sugar, Packed
3 T. Chilled Stick Margarine -- cut into small piece
1 1/2 Cups Vanilla Nonfat Frozen Yogurt

Procedure:

Combine the first 3 ingredients in a bow, and toss well. Spoon into a 8-inch square baking dish coated with cooking spray. Place oats, flour and sugar in food process, and pulse 2 to 3 times. Add chilled margarine, and process until mixture resembles coarse meal; sprinkle over rhubarb mixture. Bake at 375 degrees for 40 minutes or until rhubarb is tender. Serve with frozen yogurt. Yield: 6 servings.


Light Rhubarb Crunch

Ingredients:

6 cups chopped rhubarb
1 large pkg. raspberry gelatin
1/2 cup orange juice
2 teaspoons vanilla
2/3 cup flour
1/3 cup oatmeal
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons margarine
2 tablespoons orange juice 

Procedure:

Combine rhubarb, gelatin, vanilla, and 1/2 cup orange juice in a 9-inch square baking dish. Blend remaining ingredients in a small mixing bowl until crumbly. Sprinkle crumbs over rhubarb mixture. Bake uncovered for 45 minutes at 350 degrees, just until bubbly.

7 grams Fat per 1 cup serving


Orange-Rhubarb Cobbler

Ingredients:

3/4 cup granulated sugar
6 tablespoons cornstarch
1/2 cup water
2 tablespoons butter, melted, (divided use)
1/2 teaspoon ground nutmeg or mace
8 cups chopped naval orange flesh, drained well (7 to 9)
2 cups diced fresh rhubarb
1 cup old fashioned oats
1/2 cup firmly packed light, brown sugar
2 tablespoons orange juice 

Procedure:

Preheat oven to 450­F.

Combine sugar, cornstarch and water in saucepan. Bring to boiling; cook, stirring, 3 minutes. Mixture will be thick. Stir in 1 tablespoon butter and nutmeg or mace.

Combine orange and rhubarb in 13 x 9 x 2 inch baking dish. Pour cornstarch mixture over; combine. Combine oats, brown sugar, juice and remaining 1 tablespoon butter. Sprinkle over fruit.

Bake in lower third of preheated oven for 25 to 35 minutes or until hot and bubbly and topping is golden brown.


Passover Rhubarb Cobbler

Ingredients:

1 3/4 c Sugar
1 c Matzo meal
1/4 c Quick-cooking tapioca
1/2 c Margarine or butter
4 c Rhubarb pieces,1/2"
1/8 ts Ground nutmeg
1 c Unsweetened raspberries
Raspberry or lemon sorbet
2 tb Lemon juice 

Procedure:

In a shallow 2 quart baking dish, mix 1 1/4 cups sugar and tapioca. Add rhubarb, raspberries, and lemon juice; mix gently but thoroughly. Let stand 15 minutes to 1 hour to soften tapioca; mix several times.

Meanwhile, in a food processor or a bowl, whirl or rub together with your fingers the matzo meal, the remaining 1/2 cup sugar, margarine, and nutmeg until fine crumbs form. Squeeze to compact into lumps, then crumble over rhubarb mixture. Bake in a 375'F. oven until cobbler is bubbling in center and top is golden brown, about 1 hour. Let cool 15 minutes; spoon cobbler into bowls and top with sorbet, if desired.


Pear-Rhubarb Cobbler

Ingredients:

Filling:

1 pk frozen rhubarb (10 ounces)
3 ripe pears, any variety
2 tb water
1/4 c sugar *
2 tb cornstarch
1/4 ts cinnamon
1 tb cinnamon candies (red hots)
1/8 ts salt
1 1/2 tb butter or margarine

Crust:

1 1/4 c biscuit mix
1 tb sugar
2 tb melted butter
1/2 c milk

* Note: If rhubarb is unsweetened, increase sugar to 2/3 cup. 

Procedure:

FILLING:

Thaw package of rhubarb. Wash, core, and peel pears; cut into 1/2-inch cubes. Add to rhubarb along with water. Combine sugar, cornstarch, cinnamon, cinnamon candies, and salt. Add to fruit mixture. Pour into greased 8-inch square baking dish. Dot with butter. Cover and bake in hot oven (400­F) 10 minutes, or until bubbling.

CRUST:

Combine biscuit mix and sugar; add butter and milk. Mix with a fork. Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on top. Continue baking until biscuit is done, 15 to 20 minutes.


Rhubarb and Apple Cobbler

Ingredients:

Rhubarb and Apple Mixture Ingredients

1 pound rhubarb, sliced thinly on the bias
1 pound Rome or McIntosh apples, sliced thinly
2 tablespoons lemon juice
2 tablespoons unbleached flour
2 tablespoons cornstarch
1/2 cup honey
1/2 cup apple juice
1 teaspoon salt

Cobbler Topping Ingredients

2 cups whole wheat flour
4 egg whites (or 1/2 cup egg substitute)
1/2 cup nonfat yogurt or buttermilk
1/2 cup apple juice or honey 

Procedure:

Combine all Rhubarb and Apple Mixture ingredients in a mixing bowl. In a separate bowl combine the Cobbler Topping Ingredients.

Place rhubarb mixture in an 8 by 8 baking pan and spoon the cobbler topping mixture over the top. Bake the cobbler in a 375 degree oven for 20 to 25 minutes. Serve warm. May be served as is, or drizzle some nonfat unsweetened yogurt over the top.

Yield: 6 or more servings

Nutrition:

Total recipe (not including optional yogurt topping): Calories 2056; Fat 7.5 gms; Saturated Fat 1.4 gms; Cholesterol 2 mgs; Sodium 2491 mgs; Carbohydrate 470 gms; Dietary fiber 46 gms; Sugars 247 gms; Protein 61 gms. This recipe is 3% fat.


Rhubarb and Banana Fool

A delicious dessert with fruit and soft cheese This is based on a recipe that a friend of mine found on thetop of a Sainsburys quark tub. It's delicious.

Ingredients:

1 lb rhubarb
1/4 cup soft brown sugar
1 1/4 tsp preserved ginger
2 large bananas, thinly sliced
2 egg whites
1 Tbsp castor sugar
8 oz quark (soft cheese)

Procedure:

  • Cook and puree the rhubarb, and allow to cool.
  • Add the sugar, ginger, and most of the banana (leave some for decorating). Mix well.
  • Gradually beat the above mixture into the quark.
  • Fold in the egg whites.
  • Transfer into individual dishes and chill.
  • Top with the rest of the banana and serve.

Rhubarb and Banana Fool

A delicious dessert with fruit and soft cheese .

Ingredients:

500 g rhubarb
120 g soft brown sugar
6 ml preserved ginger
2 large bananas, thinly sliced
2 egg whites
15 ml castor sugar
250 g quark (soft cheese) 

Procedure:

Cook and puraee the rhubarb, and allow to cool. Add the sugar, ginger, and most of the banana (leave some for decorating). Mix well. Gradually beat the above mixture into the quark. Fold in the egg whites. Transfer into individual dishes and chill. Top with the rest of the banana and serve. Enjoy.

Serves 4-6. Difficulty: easy. Time: 15 minutes to prepare, 5 minutes to eat. Precision: No need to measure.


Rhubarb Bread Crisp

Ingredients:

3.00 slices bread
15.00 mL butter or margarine
75.00 mL sugar
1.00 mL cinnamon
500.00 mL fresh rhubarb or frozen rhubarb, thawed
15.00 mL butter or margarine
5.00 mL sugar                 

Procedure:

Spread each bread slice with 5 mL butter or margarine, then cut in cubes (1 to 1.5 cm). Combine 75 mL sugar and cinnamon. Cut fresh rhubarb in 3 cm pieces. In a greased 1 L baking dish, layer half of rhubarb, bread cubes and sugar mixture. Repeat each layer. Dot with 15 mL butter or margarine and sprinkle with 5 mL sugar. Cover and bake 15 min at l90­C (375 F). Uncover and bake 15 min more. Makes 4 servings (125 mL each).


Rhubarb Brown Betty

Ingredients:

450 g (1 lb) rhubarb
225 g (8 oz) fresh wholewheat breadcrumbs
50 g (2 oz) Barbados sugar
2.5 ml (0.5 tsp) ground ginger
50 ml (2 fl oz) fresh orange juice
250 ml (0.5 pint) natural yogurt, to serve 

Procedure:

Trim the rhubarb and cut the stalks into short lengths. Put in a greased 900 ml (1.5 pint) ovenproof dish.

Mix the breadcrumbs, sugar and ground ginger together and sprinkle over the fruit. Spoon the orange juice over the crumbs.

Bake in the oven at: 170­C Preheated (Gas Oven Mark 3 Preheated) for 35- 45 minutes or until the fruit is soft and the topping browned.

Rhubarb Brown Betty is equally good served hot or cold, with natural yogurt. Any leftover will also reheat well.


Rhubarb Butter Crunch

Ingredients:

4 c rhubarb -- diced
1 c sugar -- heaping
4 tbsps flour
1 c brown sugar
3/4 c rolled oats
1 1/2 c flour
1/2 c butter
1/2 c shortening -- or butter

Procedure:

Combine rhubarb, sugar, and 3 T. flour and place in greased 8x12 baking dish. Combine brown sugar, oats, and 1 1/2 c. flour, cut in butter and shortening, and sprinkle over rhubarb. Bake at 375 for 35-40 min.

Nutrition:

Per serving: 345 Calories; 17g Fat (43% calories from fat); 3g Protein; 54g Carbohydrate; 20mg Cholesterol; 84mg Sodium


Rhubarb Cobbler

Ingredients:

1 C. sugar
1/4 tsp. cinnamon
4 1/2 C. rhubarb, fresh or frozen, chopped to 1/2"
1 1/2 C. water
few drops red food coloring
2 T. margarine
1 C. flour
6 T. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 C. margarine
6 T. milk
1/3 C. chopped pecans
3/4 tsp. grated orange peel

Procedure:

In saucepan combine 1 C. sugar and cinnamon. Add rhubarb, water and coloring. Cook and stir until mixture boils; cook 2 min. more. Stir in 2 T. margarine. Pour mixture into a 1 1/2 - 2 qt. casserole or baking dish. Keep bubbling hot in oven. For topping, sift together flour, 6 T. sugar, baking powder and salt. Cut in 1/4 C. margarine; stir in milk, pecans and orange peel. Push topping from spoon into dollops atop bubbling hot fruit. Bake at 400 degrees for 25 - 30 min. Serve with cream or ice cream.


Rhubarb Cobbler With Oat Dumplin's

Ingredients:

Fruit:

3/4 cup sugar
2 Tablespoons cornstarch
1 cup water
1/2 cup orange juice
1 lb. fresh or frozen rhubarb, sliced into 1" pieces (4 cups)

Dumplings:

1/2 cup all-purpose flour
1/2 cup rolled oats
1/3 cup sugar
1/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 cup milk
2 Tablespoons cooking oil

Topping:

1 Tablespoon sugar
1/4 teaspoon ground cinnamon

Procedure:

Preheat oven to 425 degrees. To make the fruit: In a medium saucepan, stir together the sugar and cornstarch. Stir in the water and orange juice.

Cook and stir over medium-high heat until the mixture is thickened and bubbly.

Add the rhubarb pieces; cook and stir until mixture returns to boiling. Remove from heat. Cover the mixture to keep it warm.

To make the dumplin's: In a medium bowl, stir together the all-purpose flour, rolled oats, sugar, whole wheat flour and baking powder. In a small bowl, stir together the milk and cooking oil.

Add the milk mixture to the flour mixture; stir just until the flour mixture is moistened. do not over-mix.

Transfer the warm rhubarb mixture to a 13x9x2 inch baking pan or a 2-quart casserole dish. Immediately spoon the dumpling batter into 8 mounds on top of the warm rhubarb mixture.

To make the topping: In a small dish, stir together sugar and cinnamon. Sprinkle the sugar mixture over the top of the dumplin's.

Bake for about 25 minutes. Makes 8 servings.


Rhubarb Crisp

Ingredients:

4-6 Cups Rhubarb  cut into 1/4 - 1/2 inch pieces
3/4 cup sugar
3/4 cup sugar (another)
3/4 cup flour

Topping:

3/4 cup flour
1 stick butter
1 Tablespoon ground cinnamon.
3/4 cup oatmeal
1/2 cup dark brown sugar

Procedure:

Cut Rhubarb into 1/4 - 1/2 inch pieces. Cover with 3/4 cup sugar and let stand 1 hour

Add another 3/4 cup sugar and flour and mix. Dump into a buttered dish.

Make topping:

Mix flour, butter, ground cinnamon. Process in food processor as pastry dough. Pour into a bowl and mix with oatmeal and dark brown sugar. Cumble together. Put on top of rhubarb.

Bake in preheated oven at 375 deg F for 45 to 60 minutes (until top is crisp and rhubarb is tender)


Rhubarb Crisp with Walnut Topping

Ingredients:

Topping

1/3 cup chopped walnuts
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 Tb granulated sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup softened butter

Filling

5 cups rhubarb, cut into 1" pieces
3/4 cup granulated sugar

Procedure:

Topping: Spread walnuts on baking sheet. Bake in 375 oven for 5 minutes or until fragrant. Let cool. In medium bowl, combine nuts, flour , rolled oats, brown and granulated sugars, cinnamon and nutmeg. Using a pastry blender or two knives, cut in butter until mixture is crumbly.

Filling: In large bowl, toss rhubarb with sugar. Arrange in even layer in buttered 8-in square baking dish. Sprinkle walnut topping evenly over rhubarb . Bake, uncovered, in 375 oven 35 minutes, until rhubarbs is tender and topping is deep golden brown. Serve warm. (wonderful with vanilla ice cream).


Rhubarb Crumble

Ingredients:

Rhubarb
Lemon
Butter
Sugar
Flour

Procedure:

8 inch pie dish, greased and filled about one and a quarter inches deep with rhubarb chopped into 1/2 inch pieces.

Get several slivers of lemon zest and bury them in the rhubarb.

For the crumble, rub 3 oz butter and 3 oz sugar into 6 oz plain flour, until it looks like breadcrumbs, then cover the rhubarb with the crumble. If you like it really rich and caramelly, make the crumble with more butter and sugar. Bake in a hot oven ( 00degrees F) for about 30 mins, till browning on top. Let it cool a little before you eat it. Serve with cream or ice cream.


Rhubarb Crunch

I used to make rhubarb pie once in a blue moon. However, I came across a recipe that is not only EASIER than pie, it's BETTER, too! Believe me!

Ingredients:

1 cup flour
3/4 cup rolled oats
1 cup packed brown sugar
1 tsp. cinnamon
1/2 cup butter, melted
4 cups sliced rhubarb

TOPPING:

1 cup sugar
2 tablespoons cornstarch
1 cup water
1 tsp. vanilla
Red food coloring

Procedure:

In a large bowl, combine flour, oats, brown sugar, cinnamon, and butter; mix until crumbly. Press half of the mixture into an ungreased 9 inch square baking pan. Cover with rhubarb. For topping, combine sugar and cornstarch in a small saucepan and add water. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat. Stir in vanilla and food coloring. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350 for 50 minutes or until bubbly.

Serves: 9


Rhubarb Fool

Among the shelfloads of imported exotics, it's easy to overlook common or garden rhubarb. Yet this highly underrated 'fruit' has much to recommend it. Heather Mairs thinks pink.

Ingredients:

1 1/2 lb or 600 g rhubarb
5 1/2 oz or 170 g brown sugar
1/4 tsp ground cloves
juice and rind of 1/2 orange
1/2 tsp vanilla essence
8 fl oz or 250 ml cream
1 tbsp sugar
Grand Marnier to taste 

Procedure:

Prepare the rhubarb and place in a saucepan with the sugar cloves and orange juice and peel. Cook lightly for about 15 minutes stirring occasionally, until the rhubarb has reduced to a thick puree. Add the vanilla essence.

Transfer to a bowl and leave to cool in the fridge. Whip the cream with the sugar and Grand Marnier. Fold into the cold rhubarb mixture. Divide the rhubarb mixture between 6 individual dessert glasses and chill until ready to serve.


Rhubarb and Ginger Cobbler

Ingredients:

450g (1lb) rhubarb
30ml (2 tbsp) soft brown sugar
30ml (2 tbsp) water
100g (4oz) self raising flour
100g (4oz) wholemeal flour
5ml (1 tsp) ground ginger
Pinch salt
50g (2oz) margarine
25g (1oz) caster sugar
1 egg + 75ml (5 tbsp) milk

Procedure:

Slightly soften fruit in water and brown sugar. Transfer to casserole dish, leave to cool.

Sieve together flours, salt and ground ginger. Rub fat into flour until it resembles breadcrumbs, stir in sugar. Add beaten egg and enough milk to give soft dough. Turn onto floured board and knead lightly. Roll out to 1cm (1/4 in) thickness and cut into rounds using 5cm (2in) cutter.

Arrange scones on top of fruit overlapping slightly. Brush with little milk to glaze. Bake: Conventional Oven preheated, 190­C 30-35 mins (Gas Oven preheat Mark 5 shelf 2 30 mins)


Rhubarb Nut Crunch

Ingredients:

Crunch:

1 lb Rhubarb; (about 5 cups)
1 1/4 c Sugar, granulated
1/2 c Flour
1/2 ts Cinnamon, ground
3/4 c Orange juice


Topping:

1/2 c Flour
1/2 c Oatmeal
1 c Sugar, brown
1/3 c Butter; room temperature
1/2 c Hazelnuts; coarsely chopped (2 ounces)
* Whipped cream or vanilla ice cream

Procedure:

Heat oven to 350 F.

Generously grease, or coat with non-stick cooking spray, an 8x12x2 glass baking dish.

Cut rhubarb in 1-inch chunks and place in prepared baking dish. Sprinkle with sugar, flour and cinnamon. Toss to evenly coat. Pour orange juice over mixture.

Topping:

In medium bowl, combine flour, oatmeal and brown sugar. With pastry blender cut in butter until it becomes like coarse meal. Spread evenly over rhubarb. Sprinkle hazelnuts on top.

Bake at 350 F. in the center of the lower third of the oven until the rhubarb is tender and the mixture is bubbling, about 35 to 40 minutes.

Cool to lukewarm and serve with whipped cream or vanilla ice cream.


Rhubarb-Pineapple Crumble

Ingredients:

7 Cups fresh rhubarb, cut in 1-inch chunks
1 8-oz can crushed pineapple
1 Cup brown sugar
3 Tbs. cornstarch
2 tsp. finely shredded lemon peel

(Topping)

2/3 Cup flour
1/4 Cup brown sugar
1 Tbs. granulated sugar
1 Tbs. chopped crystallized ginger
salt
1/3 Cup Butter/margarine

Procedure:

Drain pineapple and combine with rhubarb and brown sugar. Let stand 1 hour. Drain mixture, reserving juices and adding enough additional water to make 2/3 cup of juice. Combine juices and cornstarch in a small pan and cook over medium heat until thickened. Remove from heat and combine with rhubarb-pineapple mixture. Add lemon peel and place in a 2-quart baking dish.

In another bowl, combine topping ingredients, using a pastry blender to cut in butter until mixture is crumbly. Spoon over top of fruit mixture. Bake in a 350 degree oven about one hour or until light brown and bubbly. Best served with vanilla ice cream! (Serves 6-8)


Rhubarb Raisin Crisp

Ingredients:

5 c. sliced fresh or frozen rhubarb
2 Tbls. flour
1/2 c. raisins
3/4 c. packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. flour
1/3 c. quick-cooking oats
1/3 c. butter or margarine
Vanilla ice cream, optional

Procedure:

Combine rhubarb & 2 Tbls. of flour; place in greased 8-in. square pan. Sprinkle with raisins. Combine brown sugar, cinnamon, & salt; sprinkle over raisins. Combine oats & remaining flour; cut in butter until crumbly. Sprinkle over top. Bake at 375 deg. F for 40-45 minutes or until golden brown. Serve warm with ice cream if desired.


Rhubarb Raisin Crumble

Ingredients:

1 1/2 lb Rhubarb trimmed and cut into 1-inch slices
1/4 c Strawberry preserves, sweetened
1/4 c Raisins
1/2 tb Orange zest,organic, finely minced or grated if possible
1 c Granola, preferably maple walnut
Maple syrup to taste

Procedure:

Combine ingredients in a heatproof pan 13x8x2 inches. The combined ingredients will seem dry; don't be concerned; the rhubarb will give up considerable liquid as it cooks. Place pan in a cold oven, set temperature to 375 F, and bake uncovered for 15 minutes. Stir and continue baking until rhubarb is tender but still firm, about 10 to 15 minutes more. Add maple syrup to taste if more sweetness is desired.


Rhubarb And Raspberry Crunch

Ingredients:

100g (4oz) butter, melted
100g (4oz) rolled oats
100g (4oz) digestive or ginger biscuits, coarsely crushed
50g (2oz) mixed chopped nuts
175g (6oz) demerara sugar, divided in half
Pinch of cinnamon
450g (1lb) rhubarb, cut into 2.5cm (1in) lengths
225g (8oz) frozen raspberries

Procedure:

Mix together butter, oats, crushed biscuits, nuts, half sugar and cinnamon. In another bowl mix remaining sugar and fruits together. Place half fruit in bottom of a 1.1 litre (2 pint) greased ovenproof dish. Sprinkle with half biscuit mixture. Repeat layers.

Bake: Conventional Oven preheated, 190­C 30-40 mins (Gas Oven Mark 4, 30-40 mins). Serve hot or cold with ice cream or cream.


Rhubarb Something Dessert

Ingredients:

4 c Rhubarb
1 pk Strawberry Jello
Small size
1 c Sugar
1 Stick of butter
1 1/2 c Water
1 White cake mix

Procedure:

Put rhubarb in greased 13x9x2 inch pan. Mix sugar and Jello; sprinkle over rhubarb. Sprinkle cake mix over that and sprinkle water over all. Slice butter on top of cake mix. Bake at 350 degrees for 45 minutes. Serve with warm vanilla ice cream or whipped cream. Serve cold if you're lucky enough to have any left.


Rhubarb-Strawberry Cobbler

Ingredients:

1 1/4 pounds rhubarb, cut into 1-inch chunks (4 cups)
3/4 cup plus 1 teaspoon sugar
1 tablespoon cornstarch
1 pint strawberries, each hulled and cut into quarters
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons margarine or butter (1/2 stick)
3/4 cup plus 1 tablespoon heavy or whipping cream 

Procedure:

Prepare filling: In 3-quart saucepan, heat rhubarb and 1/2 cup sugar to boiling over high heat, stirring constantly. Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes.

In cup, mix cornstarch with 1/4 cup water. Stir cornstarch mixture and strawberries into rhubarb mixture; continue cooking 2 minutes until mixture thickens slightly. Remove from heat.

Meanwhile, preheat oven to 400 degrees F. In bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 1/4 cup sugar. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Add 3/4 cup heavy or whipping cream; quickly stir just until mixture forms a soft dough that pulls away from side of bowl.

Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly. With floured rolling pin, roll dough 1/2 inch thick. With floured 3-inch star-shaped cookie cutter, cut out as many biscuits as possible. Reroll trimmings and cut as above to make 8 biscuits in all.

Reheat rhubarb filling until hot; pour into shallow 2-quart casserole or 11" by 7" glass baking dish. Place biscuits on top of rhubarb. Brush biscuits with 1 tablespoon cream and sprinkle with 1 teaspoon sugar. Place sheet of foil under baking dish; crimp edges to form rim to catch any drips during baking. Bake 20 minutes or until biscuits are golden brown and rhubarb filling is bubbly. Cool slightly on wire rack to serve warm, about 15 minutes.

Nutrition:

Each serving: About 325 calories, 4 g protein, 45 g carbohydrate, 15 g total fat (7 g saturated), 33 mg cholesterol, 305 mg sodium.


Rhubarb Strawberry Cobbler

Ingredients:

Filling

2 cups sugar
5 Tbs cornstarch
4 cups sliced rhubarb
4 cups fresh strawberries
1/4 cup butter

Pastry

2/3 cup shortening
2 cups flour
2 Tbs sugar
pinch of salt
4 - 5 Tbs ice water
3 Tbs butter, melted
2 Tbs sugar
Preheat oven to 400F

Procedure:

Filling

In a bowl, blend sugar and cornstarch. Toss with rhubarb and strawberries, then add cornstarch. Set aside.

Pastry

in a large mixing bowl, cut shortening into flour until mix is consistency of cornmeal. Add sugar and salt. Gradually add ice water and mix until dough holds its shape. Roll out on a floured board and cut into 5 1"x13" strips and 7 1"x9" strips.

Assembly: in a buttered 9x13 inch pan, pour filling. Crisscross dough strips over filling and sprinkle with sugar. Bake 30 minutes or until crust is brown.


Ruby Razz Crunch

Ingredients:

1 (1 lb.) pkg. thawed, frozen rhubarb, cut if pieces are large
1 (10 oz.) pkg. thawed, frozen red raspberries (reserve
1/4 c. for topping)
1/2 c. sugar
3 Tbsp. cornstarch
1 1/2 c. sifted Pillsbury's Best enriched flour
1 c. quick-cooking oats
1 tsp. French's cinnamon
1/2 c. melted butter

Procedure:

Drain rhubarb and raspberries. Combine fruits; set aside. Mix the fruit juices and measure 1 cup adding water if necessary. Combine sugar and cornstarch in saucepan. Blend in fruit juices. Cook over medium heat, stirring constantly until thick and clear. Remove from heat, cover and set aside. Blend together flour, oats, cinnamon and melted butter until mixture resembles coarse crumbs. Press half of crumb mixture firmly into 8 x 9-inch pan. Cover with drained fruit mixture and the thickened fruit juices. Sprinkle with remain- der of crumbs mixture; pat down lightly. Bake in slow 325 degrees oven for 55 to 60 minutes. Cool slightly in pan before cutting into squares. Serve warm or cold with mounds of frozen top- ping.


Scalloped Rhubarb

Ingredients:

3 c Dry bread crumbs
1/2 c Butter
3 c Rhubarb; raw; diced
1 c Sugar
1/3 c Water

Procedure:

Preheat your oven to 325. Toss the bread crumbs with the melted butter in a bowl. Add the rhubarb and sugar and mix gently. Place the mixture in a 7x11" casserole and pour 1/3C. of the water over it. Bake uncovered for 45 minutes.


Spiced Raspberry Rhubarb Cobbler

Ingredients:

Filling:

1 cup sugar
2 1/2 tsp cornstarch
1 tsp cinnamon
1 1/2 tsp grated fresh ginger
1/8 tsp ground cardamom
2 lbs fresh rhubarb, diced (6 cups)
14 oz fresh raspberries
1/2 Tbs butter

Cobbler Dough:

1 1/4 cups flour
2 tsp sugar
1 tsp baking powder
1 tsp grated orange peel
1 tsp grated fresh ginger
Pinch of salt
5 Tbs butter, chilled and diced small
2/3 cup buttermilk

Procedure:

Filling:

In a saucepan combine sugar, cornstarch, cinnamon, ginger and cardamon. Add rhubarb and combine thoroughly. Add butter. Set over medium heat, stirring continually until rhubarb cooks and starts to thicken (5 minutes).

Remove from heat and gently fold in fresh raspberries. Pour into ramekins or gratin dishes.

Dough:

Preheat oven to 375 deg F

Combine combine first 6 ingredients. With a pastry blender or your fingers, quickly cut the butter into the flour mixture until it resembles coarse meal.

Combine all but 1 tablespoon of the buttermilk with the dry ingredients. Stir just until moistened. Knead the mixture gently in the bowl just until it holds together.

On a lightly floured surface, gently pat, or roll the dough until it is 3/8" thick and cut out desired shapes. Transfer the biscuits to the top of the fruit and brush with remaining buttermilk. Bake for 30 minutes. Turn oven down to 350o and continue baking another 10-15 minutes until golden brown and fruit is bubbling.


Spring Rhubarb Fool with Pistachios

Ingredients:

1 lb forced rhubarb (trimmed weight)
3 green cardamon pods
6 oz sugar
1/2 pt double cream
1 oz shelled pistachios 

Procedure:

Cut the rhubarb into 1 " lenghts. Slit the cardamon pods and extract the black seeds. Crush. Put the rhubarb, cardamon seeds and sugar in a pan and cook, covered, over a fairly low heat for a few minutes until he juices begin to run. Raise heat and simmer for 2-3 minutes until the rhubarb is tender.

Scoop out the rhubarb and boil juice hard until reduced by half.Turn off the heat and cool.

Pour boiling water over the pistachios and leave for 30 seconds. Drain and rub off skins. Spread out on a baking tray and dry in an oven at 140 C Gas 1 for 5-10 mins. Chop.

Whip the cream until it holds its shape. Fold in the cooked rhubarb and juices and 2/3 rd of the chopped pistachios.Spoon into individual bowls and scatter with the remaining nuts.


Springtime Rhubarb Crunch

Ingredients:

1 c brown sugar
3/4 c oatmeal
1 c flour
1/2 c melted butter
1 tsp vanilla
4 c sliced rhubarb
1 c sugar
1/2 c water
2 TBSP cornstarch

Procedure:

Combine brown sugar, flour, oatmeal, and melted butter. Press 1/2 of the mixture on the bottom of an 8" or 9" square pan. Reserve the rest. In a large saucepan, combine rhubarb, sugar, water and cornstarch; cook until clear. Add vanilla. Pur rhubarb mixture over crust. Cover with remaining crunch. Bake at 350 for 40 - 45 minutes. Cool.


Strawberry Rhubarb Crisp

4 cups of rhubarb (or thereabouts) sliced 2 cups diced strawberries 1"cubes

1 - 2 cups sugar (I used about 1/4 cup per cup of rhubarb) 1/4 cup flour

Mix the above in a 9" baking dish.

Mix together: 1 cup (or thereabouts) graham cracker crumbs 1/3 cup flour (roughly) sugar to taste (want it slightly sweet) cinnamon (a couple good sprinkles)

Melt 5 T butter (or a little more), stir into the crumbs till it's all moistened and sticks together a little.

Pour this on top of the fruit, and pat down to make a nice solid topping,

Bake in a 400F oven for 45 minutes or until nice and brown on top.


Strawberry Rhubarb Crisp

Ingredients:

8 cups diced rhubarb
1 basket strawberries, quartered
1 Tbsp. orange zest
3/4 cup Torani Strawberry
1/4 cup Torani Mandarin Orange
2 Tbsp. cornstarch
3/4 cup (1 1/2 sticks) butter, cut into small pieces
2 cups all purpose flour
1 cup rolled oats
1/2 cup brown sugar
1 tsp. ground cinnamon
Pinch of salt

Procedure:

Preheat oven to 350í. Toss rhubarb and strawberries with orange zest. Mix Torani syrups together and dissolve cornstarch into them. Add to fruit mixture and stir well. Pour into a 3-quart baking dish. In a mixing bowl place the butter, flour, oats, brown sugar, cinnamon and salt. Mix together with your hands until crumbly. Spread over fruit mixture. Bake about 45 minutes or until bubbly and browned. Serve warm with whipped cream, ice cream or all by itself.

Torani is a flavored syrup. http://www.torani.com/whatisit.html


Strawberry Rhubarb Crumble

Ingredients:

4 c rhubarb, sliced
3 c strawberries, halved
1/2 c sugar
1/3 c sugar
1 1/2 t cornstarch
1 t lemon juice
6 t butter, room temperatture
3 1/2 oz almond paste
1 c all-purpose flour

Procedure:

Preheat oven to 400 f. Mix rhubarb, strawberries, 1/2 cup sugar, cornstarch and lemon juice in a large bowl. Toss well to coat. Divide mixture equaly among six 1 1/4 cup custard cups. Mix butter, almond paste, and remaining 1/3 cup sugar in processor until well blended. transfer butter mixture to medium bowl. Add flour. Using Fingertips, work flour into butter mixture until moist clumps form. Sprinkle Topping over rhubarb and strawberries, dividing equaly. Place custard cups On baking sheet. Bake until filling bubbles and topping is golden, About 30 minutes


Springtime Rhubarb Crunch

Ingredients:

1 c brown sugar
3/4 c oatmeal
1 c flour
1/2 c melted butter
1 tsp vanilla
4 c sliced rhubarb
1 c sugar
1/2 c water
2 TBSP cornstarch

Procedure:

Combine brown sugar, flour, oatmeal, and melted butter. Press 1/2 of the mixture on the bottom of an 8" or 9" square pan. Reserve the rest. In a large saucepan, combine rhubarb, sugar, water and cornstarch; cook until clear. Add vanilla. Pur rhubarb mixture over crust. Cover with remaining crunch. Bake at 350 for 40 - 45 minutes. Cool.



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