Grandmas Stewed Rhubarb Food

GRANDMA'S STEWED RHUBARB

Steps:

• Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.

STEWED RHUBARB

Steps:

• Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover.
• Simmer gently, stirring occasionally for 10- 12 minutes or until rhubarb is tender.
• Remove from the heat and set aside in a medium bowl, covered.
• Great with"Baked mascarpone cheesecake".
• See recipe listed here at Recipezaar.

GRANDMA'S STEWED RHUBARB

Steps:

• Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.

STEWED RHUBARB

Steps:

• Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

GRANDMA'S RHUBARB CRISP

Steps:

• In bowl combine sugar, 1 T flour and cinnamon.
• Add rhubarb; toss.
• Place in a greased 9x13 inch baking dish.
• In bowl combine brown sugar, baking powder, baking soda, and remaining flour; stir in butter.
• Sprinkle over rhubarb.
• Bake in preheated 350 degree oven for 40 minutes or until rhubarb is tender.

STEWED RHUBARB

Steps:

• Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
• Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.

STEWED RHUBARB

Steps:

• In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Reduce heat and simmer 10-15 minutes or until sauce reaches desired consistency. Cool.