Rhubarb Butterscotch Sauce Food

STEWED RHUBARB

Steps:

• Wash the Rhubarb and discard the bottom of the stalks and leaves.
• Slice the Rhubarb into small pieces and place them in a medium size Pot. Add the Water, Sugar and Lime Juice & Zest (optional). Stir to combine.
• Place on the stove on low to medium heat and leave to simmer for about 15 minutes, or until the rhubarb pieces are breaking apart (1), occasionally stiring. The stew is ready once most of the rhubarb chunks have turned into a thick sauce (2).
• Remove from the heat and leave to cool down completely, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks.

OLD-FASHIONED RHUBARB CAKE

Steps:

• Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.

RHUBARB SAUCE

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.

CLASSIC RHUBARB CUSTARD PIE (WITH CRUST RECIPE)

Steps:

• Gather the ingredients.
• In a large bowl, combine the flour, salt, and sugar, if using. Whisk to blend thoroughly.
• Add the butter, working it into the flour mixture with your fingers or a pastry blender. Some pea-sized pieces of butter should remain intact.
• Stir in 4 tablespoons of ice water. Add more ice water, about 1 teaspoon at a time, until mixture begins to hold together.
• Turn the dough out onto a lightly floured surface and press until a smooth dough has formed. Do not overwork or the crust will be tough.
• Shape into a flattened disk. Cover and refrigerate for 30 minutes.
• Position a rack in the center of the oven and heat to 400 F. On a lightly floured work surface, or between sheets of lightly floured parchment, roll the dough into a circle about 11-inches in diameter.
• Transfer the dough to a 9-inch pie plate. Fold any excess dough over on itself and crimp the edge as desired.
• In a large bowl, toss together the rhubarb, sugar, flour, nutmeg, and salt.
• In a small bowl, whisk the eggs with milk.
• Add the egg mixture to the rhubarb mixture, stirring until blended.
• Transfer the rhubarb mixture into the prepared pie crust. Dot with butter.
• Bake until set in the center, 45 to 55 minutes. If your crust begins to brown too much, cover the edges with foil.
• Remove the pie to a rack to cool completely before slicing.
• Serve the rhubarb-custard pie with a big dollop of freshly whipped cream or ready-made whipped topping, if desired.

RHUBARB BUTTERSCOTCH SAUCE

Steps:

• In a medium saucepan over low heat, combine ingredients. Cover and cook, stirring occasionally, until rhubarb breaks down, 15 to 20 minutes.

BUTTERSCOTCH SAUCE

Steps:

• In a small saucepan combine sugar, corn syrup, butter and a pinch of salt and cook over medium heat, stirring, until sugar is dissolved; boil syrup, without stirring, until it registers 280F on a candy thermometer, about 5 minutes; remove pan from heat and stir in cream, vanilla, lemon juice and salt, stirring until smooth; sauce will thicken as it cools.
• Can be kept for up to 3 weeks in the refrigerator.
• Serve warm or at room temperature.

BUTTERSCOTCH RHUBARB CAKE

Steps:

• Cream sugar and butter. Add eggs, buttermilk, soda, flour and rhubarb, mix as you add each ingredient.
• Pour into a sprayed 9X13 pan.
• Combine all ingredients for topping and sprinkle over cake batter.
• Bake 40-45 minutes at 350 degrees.
• Serve with a dollop of cool whip!

EASY RHUBARB SAUCE

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.

LYNNE'S BUTTERSCOTCH RHUBARB PIE

Steps:

• Pour boiling water over rhubarb.
• Let stand 5 minutes, then drain.
• Line deep 9 inch with pastry.
• Combine white sugar and 1/4 cup of flour.
• Add to sugar and flour mix to rhubarb, mix and place in pie shell.
• Cream together butter, shortening, brown sugar, salt, and 1/2 cup flour.
• Sprinkle this mixture over the rhubarb.
• Bake in 425° F oven for 10 minutes.
• Reduce heat to 375° F and bake for 20 minutes longer.