Rhubarb Juice Benefits Food
LEMONY RHUBARB PUDDING
Rhubarb season is around the corner! This recipe is a great combo of sweet and tangy! I usually double the sauce ingredients and I ALWAYS omit the gross raisins! :o)! BTW, 1/64 tsp=a pinch! :o))!
Provided by MMers
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For pudding, mix together flour, sugar, baking powder, baking soda and salt in a large bowl.
- Stir in rhubarb and raisins.
- In separate bowl, beat together milk, egg and vanilla just until combined.
- Stir into flour mixture.
- Place batter into a greased 8 inch square baking dish.
- For sauce, stir sugar and butter into boiling water until dissolved and melted.
- Add lemon juice, lemon rind and nutmeg.
- Pour gently over batter.
- Bake in preheated 350F degree (180C) oven for 30-35 minutes or until pudding is golden brown and firm to the touch.
Nutrition Facts : Calories 273.3, Fat 9.5, SaturatedFat 5.6, Cholesterol 58.4, Sodium 375.4, Carbohydrate 43.7, Fiber 1.4, Sugar 24.1, Protein 4.4
RHUBARB JUICE
Tangy juice that really refreshes you on a hot summer night. Mix it with 7UP or other juices. I really have no idea how much rhubarb I cut up, only that I fill my biggest pot 2/3 full.
Provided by cookalot 2
Categories Beverages
Time 1h30m
Yield 6 quarts
Number Of Ingredients 2
Steps:
- Wash and cut red rhubarb as tou would for a pie.
- Cover with water and boil until soft.
- Drain through jelly bag.
- Measure 11 cups juice and 1 cup sugar.
- Bring to boil.
- Seal in sterilized jars.
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