dan - Fri, 04/09/2010 - 21:13
Rhubarb Cookies are delicious. Here is my short collection of rhubarb cookies (and bars).
dan - Fri, 04/09/2010 - 21:12
Rhubarb crisp (and betty, fool, crumble) is just about the easiest rhubarb recipe to make. Here is my collection of 42 rhubarb crisps.
dan - Fri, 04/09/2010 - 19:47
Rhubarb Cake Recipes
1 1/2 cups raw Rhubarb cut fine
1 cup brown sugar
1/2 cup white sugar
1/2 cup butter or margarine
1 cup applesauce
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 cups flour
In large mixing bowl cream sugars and butter, add egg and salt. Stir in applesauce, soda, vanilla, and flour. Add rhubarb. Pour in prepared 9x13x2-inch baking pan and sprinkle with 1/4 cup white sugar and 1 tsp. cinnamon. Bake at 375-degrees for 30 to 35 minutes. The cake is very moist and needs no frosting.
dan - Fri, 04/09/2010 - 19:45
Rhubarb Bread Recipes
Rhubarb Bread for Bread Machine
for 1 lb. loaf 1 1/2 lb loaf
3/4 C. chopped rhubarb 1 C.
3/4 C. water 1 C.
1/4 t. finely shredded orange peel 1/2 t.
1 T. butter or margarin 2 T.
1 1/3 C. whole wheat flour 2 C.
2/3 C. bread flour 1 C.
2 T. brown sugar 3 T.
1/2 t. salt 3/4 t.
1/4 t. ground cinnamon 1/2 t.
dan - Fri, 04/09/2010 - 19:21
Rhubarb contains oxalate, which have been reported to cause poisoning when large quantities of raw or cooked leaves are ingested.
The poison in rhubarb
Oxalates are contained in all parts of rhubarb plants, especially in the green leaves. There is some evidence that anthraquinone glycosides are also present and may be partly responsible. It is not clear as to the exact source of poisoning from rhubarb, possibly a result of both compounds. The stalks contain low levels of oxalates, so this does not cause problems.
dan - Fri, 04/09/2010 - 19:19
Rhubarb has many uses. The most common is medicinal. Rhubarb has been used in medicines and folk healing for centuries.
Cleaning pots and pans
Use Rhubarb to clean your pots and pans (no joke!) If your pots and pans are burnt, fear not! An application of rhubarb over the afflicted area will bring back the shine in next to no time. Environmentally friendly too!
This is a fairly strong dye that can create a more golden hair color for persons whose hair is blond or light brown. Simmer 3 tbsp. of rhubarb root in 2 cups of water for 15 minutes, set aside overnight, and strain. Test on a few strands to determine the effect, then pour through the hair for a rinse.
dan - Fri, 04/09/2010 - 19:15
Rhubarb is 95% water and contains a fair source of potassium, contributes minor amounts of vitamins, and is low in sodium. Rhubarb's crisp sour stalks are rich in vitamin C, dietary fiber and calcium, although the calcium is combined with oxalic acid and so is not easily absorbed by the body. Rhubarb is somewhat acidic (pH 3.1-3.2) but in most recipes this is normally offset by sugar. One cup diced Rhubarb contains about 26 calories.
Rhubarb Nutritional Information
dan - Fri, 04/09/2010 - 18:58
Rhubarb or "pie plant" is prized for use in pies, tarts, and sauces. Only the petioles are eaten, although herbal remedies use the leaves and roots. The high levels of oxalic acid and other compounds within the leaves are toxic to humans. The petioles contain lower levels of oxalic acid and, primarily, malic acid.
dan - Fri, 04/09/2010 - 18:55
Forcing Rhubarb In Winter
Rhubarb can be grown year round. You can grow tender stalks out of season by "forcing" rhubarb at home during the late winter and early spring. Forcing is most successful with large diameter roots. Dig up the roots of plants that are to be forced (three-year-old plants are best) keeping excess soil on the roots to prevent damage from subzero freezing. Pot them in large pots and leave them outside exposed to several hard freezes. After the roots are thoroughly chilled, take them indoors to a warm (with a temperature of 50 to 65 F), dark place (a cellar, hot bed, etc.) and cover them with peat, soil, or sawdust. A wooden bushel basket makes an ideal container for forcing.
dan - Fri, 04/09/2010 - 18:52
Rhubarb is a cool season, perennial plant that is very winter hardy and resistant to drought. Its crop is produced from crowns consisting of fleshy rhizomes and buds. Following a season of growth the rhubarb crown becomes dormant and temperatures below 40 °F / 5 °C are required to stimulate bud break and subsequent growth. The first shoots to appear in the spring are edible petioles and leaves. These emerge sequentially as long as temperatures remain cool (below 90 °F / 32 °C). As temperatures increase, top growth is suppressed, even appearing dormant in periods of extreme heat. With declining temperatures in later summer, foliage growth resumes.