Guess what grew really well while we were on vacation?
You got it, we have a bumper crop of rhubarb.
Here are just a few recipes to use up the sour vegetable.
Rhubarb Custard:
Skip the pie crust and put a triple batch of the filling for
Rhubarb custard pie in a 9x13 pyrex pan and bake at 350 deg.
for approx. 1 hour or until set.
Ingredients:
6 eggs
3 cups sugar
9 Tbs. flour
cinnamon to taste
9-12 cups rhubarb cubed
Whisk the eggs, sugar, flour and cinnamon together until smooth.
Add the rhubarb and stir to coat thoroughly; pour into oiled 9x13 pyrex pan, sprinkle cinnamon on top, and bake.
Rhubarb Crunch: (by Grandma A.)
Bottom:
Cube 6 Cups Rhubarb and line a 9x13 pyrex baking dish with it,
add 1 1/2 Cups sugar,
6 Tbs sugar,
and 1/2 tsp cinnamon mixed together.
Top:
1 1/2 Cups flour
1 1/2 Cups sugar
1 1/2 tsp baking powder
2 eggs
3 Tbs. Olive Oil
Mix and drop by spoonfuls on top of rhubarb.
Dust with cinnamon, and bake 40 minutes at 350 degrees
until bubbly at the edges and golden on top.
Rhubarb-Ginger sauce:
(good on ice cream with some ginger snaps on the side)
Rhubarb - cubed
Freshly grated ginger - to taste
Sugar - to taste
A few dashes of cinnamon
Water to prevent scorching
Cook on stovetop at medium heat until thick and bubbly.
If you still have rhubarb, and are experiencing fiber overload,
then make juice. All utensils used to process the rhubarb must be glass, plastic, or stainless steel - no aluminum or other metals!
You had better have a very strong blender;
I recommend Kitchen Aid.
No Cook Rhubarb Juice:
Wash your hands very thoroughly!
Wash and cut the rhubarb in 1 inch cubes.
Fill the blender cup 3/4 full with rhubarb,
add water to 1/2 the height of the rhubarb.
Blend on low, then medium until rhubarb is shredded.
Pour into a colander placed over a tall container.
Repeat.
When colander starts getting full,
squeeze the juice out of the pulp using your fingers.
Refrigerate juice and allow the green pulp to settle out overnight.
The next day, decant off the pink liquid,
leaving the green sludge behind.
Discard the green sludge,
unless you are in dire need of a super heavy duty laxative!
Uses for rhubarb juice:
Boil and use to make strawberry-rhubarb jello
Dilute, sweeten, and ice as a beverage
Mix with ginger-ale as a refreshing beverage
Marinate meat.
Use as a substitute for sumac in middle-eastern dolmas recipe
(lamb, rice, cabbage/vege rolls simmered in sour sauce + spices).
If you still have juice and are sick to death of cooking with it,
use it to clean stains and mineral deposits from your stainless steel kitchen utensils. Rhubarb juice, skotch-brite, and elbow grease may even remove the carbon from a pan that was accidentally forgotten on the stove.
Cheers!
