EASY RHUBARB SAUCE
Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it's equally decadent drizzled on pound cake or ice cream. -Jackie Hutshing, Sonoma, California
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
RHUBARB ICE CREAM
Rhubarb ice cream is made with, sugar, heavy cream, vanilla, and milk. This is a tasty way to use all of that rhubarb you get this spring.
Provided by Diana Rattray
Categories Dessert
Time 2h25m
Yield 20
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- In a 2-quart saucepan over medium-low heat, combine the diced rhubarb, sugar, water, lemon juice, and salt. Bring to a simmer and continue simmering, uncovered, for 10 minutes, or until the rhubarb is tender. Cool completely.
- Combine the cooled rhubarb mixture with the heavy cream, vanilla, and red food coloring.
- Pour into a 1-gallon freezer container of an ice cream freezer. Add milk, filling about 2/3 full.
- Freeze, following ice cream freezer directions.
- Serve and enjoy!
Nutrition Facts : Calories 247 kcal, Carbohydrate 20 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 86 mg, Sugar 19 g, Fat 18 g, ServingSize 1 Gallon (20 servings), UnsaturatedFat 0 g
EASY STEWED RHUBARB
Make and share this Easy Stewed Rhubarb recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 20m
Yield 3 cs.
Number Of Ingredients 3
Steps:
- In large saucepan, combine all ingredients.
- Cook over medium heat, stirring, until sugar is dissolved.
- Reduce heat to medium low.
- Simmer, uncovered and stirring occasionally for about 15 minutes or until slightly thickened and rhubarb is in threads.
- Let cool.
- Can be refrigerated up to 5 days.
Nutrition Facts : Calories 309.2, Fat 0.5, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 77.7, Fiber 4.4, Sugar 69.3, Protein 2.2
RHUBARB SAUCE
This early summer fruit provides a sweet sauce for ice cream.
Provided by Land O'Lakes
Categories Sweet Rhubarb Vegetable Sauce and Condiments
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in medium saucepan. Cook over high heat until mixture comes to a boil. Reduce heat to low. Cover; cook 3-5 minutes or until rhubarb is tender. Cool slightly. Cover; refrigerate until serving time.
Nutrition Facts : Calories 50 calories, Fat 0 grams, SaturatedFat grams, Transfat grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Sugar grams, Protein 0 grams
STRAWBERRY RHUBARB SAUCE
Steps:
- In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
- In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.
RHUBARB BARS
These quick and easy Rhubarb Bars disappear every time we make them!
Provided by Garnish With Lemon
Categories Desserts
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a food processor, pulse the crust ingredients until they are a crumble consistency. Press into a 8 x 8 pan. Bake for 15 minutes.
- In a medium bowl, whisk together eggs and sugar.
- Add flour and salt and combine well.
- Gently stir in rhubarb and pour mixture over the hot crust.
- Bake for additional 35-40 minutes or until filling is set.
- Cool completely, cut into squares and serve.
Nutrition Facts : ServingSize 1 g, Calories 302 kcal, Carbohydrate 47 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 68 mg, Sodium 229 mg, Fiber 1 g, Sugar 32 g, UnsaturatedFat 4 g
EASY RHUBARB SAUCE
This one is a bit different than others posted, as it also uses vanilla pudding mix. If you are using frozen rhubarb, make sure to thaw and drain it first.
Provided by knitaholic
Categories Sauces
Time 17m
Yield 6-9 serving(s)
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, combine rhubarb, water, and sugar. Microwave, uncovered, on high for 8-10 minutes or until rhubarb is tender, stirring occasionally.
- Stir in pudding mix until blended; cook for 1-2 minutes or until thickened, stirring occasionally.
- Serve over ice cream if desired.
Nutrition Facts : Calories 131.4, Fat 0.2, SaturatedFat 0.1, Sodium 110.9, Carbohydrate 32.8, Fiber 1.2, Sugar 28.7, Protein 0.6
EASY RHUBARB CRISP
Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.
Provided by Baking Girl
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h25m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
- Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
- Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g
RHUBARB WINE RECIPE
Steps:
- Wash the rhubarb sticks and cut them into half-inch, or thinner slices. Place these pieces in a clean, sterilized tub and pour in the sugar. Stir it well, and then cover the bucket with a clean towel or plastic wrap and leave for at least 24 hours but up to three days.
- After that time, the sugar will have pulled the moisture out of the rhubarb, creating a rich pink syrup.
- Bring four quarts of water to a boil, hold it there for five minutes, and then allow it to cool to lukewarm. While it's cooling, make a large mug of strong black tea with some of the water and allow that to cool too.
- Pour the lukewarm water over the rhubarb and sugar. Stir well to dissolve any of the sugar at the bottom of the tub. Pour the liquid through a strainer* into another clean tub. Discard the rhubarb pieces (or use them to make rhubarb pie).
- Pour the tea into the rhubarb liquid.
- If you want to know exactly what percentage of alcohol your wine is at the end, take a reading with a hydrometer. This is optional but will give you a better idea of what your wine is like in the end. You'll probably get a reading of about 1.1.
- Next, add yeast and yeast nutrient to the rhubarb liquid. Stir well then cover the tub with a clean towel and allow it to sit undisturbed for five days. If you want to be more professional in this step, you can use a primary fermenting bucket with an airlock. Fermentation will be pretty violent in this stage though so it can get messy with one.
- At the end of the five days, rack the liquid through a sterilized hose from the tub into your clean demi-john. The way I do it is to set the tub on a kitchen counter and the demi-john on the floor. If you don't have an auto-siphoning tube, place one end of the siphoning tube in the tub, then suck on the other end until the liquid begins coming through. Hold the end of the tube over the demi-johns' opening so that it flows inside. You could put it inside too, but be careful to not let the outer surface of the tube touch the inside of your demi. There will be germs from your mouth on the end.
- As the liquid flows into the demi-john, make sure the tube doesn't suck up the mucky residue at the bottom of the tub. If a small amount gets in that's fine, but the less you get in the better. If the liquid doesn't come up to the bottom of the container's neck (and you're aiming for a dry wine) you can fill it up to this point with water that's been boiled and cooled.
- Once the liquid is in, fit your drilled cork into the demi-john. Pour a little boiled but cooled water into the airlock's chamber before fitting it into the cork.
- Leave the wine to ferment in a place that's at least room temperature, if not warmer. The temperature that the wine should be during its fermentation varies depending on the type of wine yeast you're using so look at the sachet for this information. You can purchase an LCD thermometer strip to put on your demi-john but I point the thermometer gun I use for soap making at it to take regular temperatures.
- When your wine gets fermenting, you'll know it by the blip, blip, blip, of the water in the airlock. It can get annoying when you're sleeping, so keep it out of earshot while you get your zzz's. Fermentation can take a few days to start, so keep an eye on the temperature of the room/wine and be patient.
- It will take about 4-8 weeks for fermentation to complete. By this time, the airlock may only be releasing a bubble of glass every minute or so or none at all.
- Rack the wine from the demi-john into a clean tub. Like before, avoid sucking up the sludge at the bottom. It's basically the remains of yeast and will make your wine look and taste horrible.
- Add a crushed Campden tablet to it. Campden tablets contain sodium or potassium metabisulfite which stops mold and bacteria from growing in your wine and spoiling it during the aging process. Adding it is not optional.
- Siphon the wine into another clean and sterilized demi-john. If the wine doesn't come up to the neck of the bottle, top it up with simple sugar syrup*. Too much oxygen touching the wine during aging can adversely affect the flavor of the wine. Make sure to add potassium sorbate too, so that any remaining yeast doesn't start fermenting the added sugar. If it does, you'll likely have a mess on your hands with the bung popping out during the aging process.
- Fit a cork and then allow it to age for about six months. During this time it should be kept in a dark place at a constant cool temperature and the demi-john stored upright.
- After six months, the wine will be pale golden in color, and probably quite dry (unless you added sugar syrup). If you use the hydrometer to measure the liquid's specific density again, you can now work out the alcohol content. It's likely that you'll get around 0.998 in this second reading, making the wine about 13.39% alcohol (if your initial reading was 1.1). If you want to leave it this way, you can skip the next section.
- Have a taste, and if the flavor of the wine is too dry for your liking, you can sweeten the wine with a rich simple sugar just before bottling it.
- Dissolve 1 cup sugar in 1/2 cup of boiling water. Boil for a few minutes to evaporate a little of the water. Allow this strong simple sugar syrup to cool to room temperature.
- Rack the wine into a clean tub then add the sugar syrup and the potassium sorbate* and stir well. The sugar will sweeten the wine, and the potassium sorbate will ensure that the yeast doesn't rise from the dead to devour the sugar. If you leave the potassium sorbate out, your bottles of wine could eventually explode. Take another hydrometer reading if you'd like to work out the alcohol content
- Siphon the wine into clean and sterilized wine bottles and cork. You could technically drink it immediately but it's better to let it age a month or longer.
Nutrition Facts : ServingSize 150 ml, Calories 120 kcal, Carbohydrate 5.5 g, Protein 0.1 g
RHUBARB SAUCE
There are so many ways to use this Rhubarb Sauce! From meats and poultry to desserts, this sauce is pure awesome sauce. If you're unfamiliar with rhubarb, it varies in sweetness. So make sure to add sugar to taste in our Rhubarb Sauce recipe. Consider adding ground cinnamon-we think it adds a nice layer of flavor to the Rhubarb Sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
- Stir in cinnamon. Serve sauce warm or chilled.
Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 0 mg, Sugar 17 g, TransFat 0 g
More about "easy rhubarb sauce food"
4 INGREDIENT SIMPLE RHUBARB SAUCE RECIPE - HOSTESS AT …
From hostessatheart.com
5/5 (16)Category Breakfast, Dessert, Salad, SauceCuisine AmericanCalories 117 per serving
EASY RHUBARB BREAKFAST CAKE - THE VIEW FROM GREAT …
From theviewfromgreatisland.com
3.6/5 Calories 226 per servingCategory Dessert
- Set oven to 350F Lightly butter a 9x9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That's optional.
- Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
EASY STEWED RHUBARB - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
4.6/5 (32)Total Time 25 minsServings 3
TOP 10 RHUBARB RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Author Alice JohnstonEstimated Reading Time 6 mins
RECIPE FOR RHUBARB SAUCE ~ EASY, HEALTHY & DELICIOUS!
From healthygreensavvy.com
Servings 1Total Time 1 hr 20 minsEstimated Reading Time 6 minsCalories 72 per serving
RHUBARB RECIPES - JAMIE OLIVER
From jamieoliver.com
RHUBARB RECIPES | ALLRECIPES
From allrecipes.com
RECIPE FOR RHUBARB SAUCE | ALMANAC.COM
From almanac.com
5 EASY RHUBARB DESSERT RECIPES | KITCHN
SUPER EASY RHUBARB SAUCE (BEST METHOD!) - BRAISED & DEGLAZED
From braisedanddeglazed.com
Ratings 1Category Dessert, SaucesCuisine American, EuropeanTotal Time 45 mins
- Mix all of the ingredients except the xanthan gum together in a bowl. Cover and let this sit for 30 minutes.
- Add everything from the bowl to a pan with a lid and bring to a boil. Reduce to the lowest setting, put the lid on and cook for about 10 minutes or until the rhubarb is completely soft.
- Remove the lemon zest, star anise and add to the blender. Start on low speed until it catches and then increase to high speed for about 1 minute. You may need to use the feed to blend it properly.
EASY RHUBARB CRISP RECIPE {EASY RHUBARB CRUMBLE WITH OATMEAL}
From tastesoflizzyt.com
Servings 8Estimated Reading Time 3 minsCategory DessertCalories 392 per serving
- In a medium bowl, mix together the flour, brown sugar, cinnamon, oatmeal and butter until crumbly.
- Place half of the oatmeal crumble mixture into the bottom of the pie plate. Press down lightly to cover the bottom.
EASY RHUBARB CAKE (FROM SCRATCH) - HAPPY HOOLIGANS
From happyhooligans.ca
5/5 (26)Calories 406 per servingCategory Dessert
9 DELICIOUS FROZEN RHUBARB RECIPES YOU MUST TRY
From foodhow.com
- Easy But Super Delicious Rhubarb Crumble. Filling and hearty dessert with a biscuity topping made with a chunky biscuit crumble with oats. The oats not only add wonderful texture but will keep you fuller, and the fruit will add natural sweetness.
- Classic Rhubarb Crumble With Cinnamon. For a crumble with a fall variation try this rhubarb crumble with apple, almonds, and cinnamon. The tartness of rhubarb balanced out with sweet apples and cinnamon means there is nothing better than adding a creamy side of custard to complete this dessert.
- Rhubarb Coffee Cake. Three layers of goodness: spongy vanilla cake, cinnamon streusel, and finally, a layer of rhubarb curd. Unlike a crumble which we love to embrace for its messy, uneven appearance (because that’s how you get the most crispy pieces on top), this recipe creates elegant squares of layered cake.
- Deliciously Moist Rhubarb Cake. This rhubarb crumble cake is moist and fluffy, topped with a crumbly biscuit topping. This recipe uses sour cream in the cake batter, which may sound like an unusual ingredient, but it adds moisture and fat to the batter.
- Rich And Warm Stewed Rhubarb. Arguably one of the easiest sweet rhubarb recipes on this list. Simply combine the five ingredients in a saucepan and simmer.
- Heavenly Rhubarb And White Chocolate Muffins. Take a chance on a classic British muffin recipe with rhubarb and white chocolate chips. The white chocolate is sweet enough to balance out the tangy rhubarb in the moist muffin mix.
- Soft And Crumbly Rhubarb Cookies. Old-fashioned crumbly and toothsome oatmeal cookies with a twist from the English vegetable garden. Oatmeal cookies, although delicious, sometimes tend to end up a little dry.
- Moist And Delicate Cinnamon Rhubarb Muffins. Double cinnamon muffins with spice in the batter and in the brown sugar crunch topping. Muffins are typically larger, slightly less moist, and not quite as sweet as cupcakes, making them ideal for a mid-afternoon energy boost.
- Pretty And Yummy Rhubarb Strawberry Smoothie. Ok, let’s leave the baking ideas for a moment to appreciate this great breakfast option. Frozen fruit and frozen rhubarb are absolutely perfect for this nutritious recipe and add a delicious thickness to the smoothie.
EASY RHUBARB JAM (THREE INGREDIENTS, NO PECTIN) - FUSS ...
From fussfreeflavours.com
5/5 (1)Total Time 8 hrs 40 minsCategory Jams And PreservesCalories 20 per serving
3 EASY RHUBARB RECIPES - EATING MADE EASY
From eating-made-easy.com
Estimated Reading Time 2 mins
THE 35 BEST RHUBARB RECIPES FOR SPRING | CHATELAINE
From chatelaine.com
Estimated Reading Time 1 min
BEST RHUBARB JAM RECIPE - HOW TO MAKE RHUBARB JAM
From delish.com
5/5 (6)Servings 4Cuisine AmericanTotal Time 1 hr 35 mins
EASY RHUBARB CRISP - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
4.9/5 (15)Total Time 1 hr 10 minsCategory 900+ Best Dessert RecipesCalories 333 per serving
EASY RHUBARB BUTTER - CREATIVE HOMEMAKING
From creativehomemaking.com
Estimated Reading Time 2 mins
TWO EASY RHUBARB RECIPES: EASY RHUBARB DESSERT AND A ...
From dangerouscupcakelifestyle.com
Servings 2Estimated Reading Time 5 mins
EASY RHUBARB CUSTARD CAKE - NEIGHBORFOOD | FOOD TASTES ...
From neighborfoodblog.com
4.4/5 (57)Total Time 1 hrCategory Cake, Cupcakes & FrostingCalories 353 per serving
EASY HOMEMADE RHUBARB SAUCE - REAL FOOD RN
From realfoodrn.com
Estimated Reading Time 1 min
TOP 10 RHUBARB RECIPES | TASTE OF HOME
EASY RHUBARB SAUCE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
EASY RHUBARB SAUCE RECIPES
From tfrecipes.com
EASY RHUBARB RECIPES - GOODTOKNOW
From goodto.com
RHUBARB RECIPES - BETTYCROCKER.COM
From bettycrocker.com
EASY RHUBARB RECIPES - OLIVEMAGAZINE
From olivemagazine.com
5 EASY RHUBARB DESSERT RECIPES - FOOD NEWS
From foodnewsnews.com
EASY STEWED RHUBARB - CANADIAN LIVING
From canadianliving.com
HEALTHY RHUBARB RECIPES | EATINGWELL
From eatingwell.com
EASY STEWED RHUBARB - FUSS FREE FLAVOURS
From fussfreeflavours.com
EASY RHUBARB SAUCE RECIPE - ALL THE BEST RECIPES AT ...
From crecipe.com
25+ BEST RHUBARB RECIPES | RECIPES, DINNERS AND EASY MEAL ...
From foodnetwork.com
EASY RHUBARB SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
RHUBARB RECIPES - BBC FOOD
From bbc.co.uk
RHUBARB FRANGIPANE CAKE - OLIVEMAGAZINE
From olivemagazine.com
RHUBARB RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love