Guest guest Posted August 6, 2000 Report Share Posted August 6, 2000 Fresh Rhubard Peach Pie Gingered Rhubarb Bread Gingery Rhubard Chutney Microwave Fruit Jam Orange Rhubard Muffins Rhubarb and Strawberry Crisp Rhubarb Betty * Exported from MasterCook * Fresh Rhubarb Peach Pie Recipe By :LaVerne Strothide (STL Post-Dispatch) Serving Size : 8 Preparation Time :1:15 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pastry for 9 " two-crust pie 2 cups rhubarb -- cut into 1/2 " pieces 3 cups sliced fresh peaches 1 1/3 cups sugar 1/2 teaspoon grated orange peel 1/3 cup all-purpose flour 1/4 teaspoon ground cinnamon 2 tablespoons butter or margarine additional cinnamon and sugar Preheat oven to 425 degrees. Line pie pan with half of the pastry. Roll out the remaining dough and set aside. Combine rhubarb and peaches. Mix together sugar, flour, orange peel, and cinnamon; stir into fruit mixture. Turn mixture into pie pan; dot with butter. Moisten edge of bottom crust and cover with top crust. Cut slits in top. Seal edges and flute. Sprinkle crust with additional cinnamon and sugar. Cover edge of pie with foil to prevent overbrowning. Bake for 35 to 45 minutes, or until juices bubble through and crust is brown. Remove foil for the last 15 minutes of baking. Serve barely warm, not hot. - - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 3g Total Fat; (14% calories from fat); 1g Protein; 39g Carbohydrate; 8mg Cholesterol; 31mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingered Rhubarb Bread Recipe By :The Bread Machine Cookbook by Melissa Clark May 1993 p98 Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Fruit Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LB LOAF-- 2 cups stewed rhubarb 2 tablespoons butter 2 tablespoons sugar 1 1/2 eggs 2/3 teaspoon salt 1 1/2 teaspoons ginger 1 1/2 cups whole wheat flour 2 1/2 cups bread flour 2 1/2 teaspoons yeast --TO MAKE STEWED RHUBARB-- 2 pounds rhubarb -- washed and cubed 1 cup sugar -- 1-1 1/2 cps to taste 1/2 cup water -- or orange juice Combine sugar, water or orange juice, and rhubarb in a sauce pan over low heat. Simmer until the rhubarb falls apart and the sauce is thick, somewhat like a puree. This is also excellent over ice cream. Combine ingredients in the pan. Bake according to manufacturer's instructions. AUTHOR'S NOTE:This bread rises magnificently and crowns the top of the bread pan with a golden toque. Although the heat from baking changes the dough's bright pink hue to a more subdued beige, its sprightly flavor more then makes up for the dull coulor JENN'S LOWER FAT NOTES: Use 3 egg whites or 1/3 cup egg beaters instead of eggs, use unsweetened applesaue instead of butter. MC Formatted by: Jennifer Hall <ladyevelyn - - - - - - - - - - - - - - - - - - - Per serving: 267 Calories (kcal); 3g Total Fat; (11% calories from fat); 7g Protein; 53g Carbohydrate; 29mg Cholesterol; 149mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates NOTES : Per serving: 266.3 cal, 3.3g (11%) fat, 3.8g fibre, 149mg sodium, 53.4g carbs, 7g protien Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Gingery Rhubarb Chutney Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Chutney Fruit Rhubarb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds rhubarb washed drained and cut into 1/2 inch dice (6-7 cups) 1 1/2 cups onions -- coarsely chopped 1 1/2 cups golden raisins 1 1/2 cups sugar 4 cloves garlic -- minced 2 tablespoons fresh ginger -- minced 1 tablespoon pickling or other fine, non-iodized salt 2 teaspoon mustard seed 1 teaspoon ground allspice 1 teaspoon ground coriander 1/2 teaspoon dried red pepper flakes 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 cups cider vinegar 1/4 cup corn syrup Combine all the ingredients except the vinegar and corn syrup in a preserving pot or large Dutch oven. Mix well. Bring to a boil over medium heat, lower the heat, partially cover the pan and simmer the mixture, stirring occasionally until the onion pieces are translucent - about 30 minutes. Add the vinegar and corn syrup and cook uncovered over medium high heat, stirring frequently, until the chutney is thick enough to mound up slightly in a spoon - 20-30 minutes. Ladle the boiling hot chutney into hot, clean preserving jars, leaving a 1/4 inch of headspace. Seal the jars and process for 10 minutes in a boiling water bath. Cool, label, and store for 3 weeks before using. Source: " http://www.rhubarbinfo.com " S(Formatted by): " Peggy <mzw.privat on 20 Mai 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 2507 Calories (kcal); 6g Total Fat; (1% calories from fat); 20g Protein; 649g Carbohydrate; 0mg Cholesterol; 177mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 15 Fruit; 1/2 Fat; 26 Other Carbohydrates NOTES : This unusual chutney is adapted from " Fancy Pantry " by Helen Witty (Workman Publishing). It can be served with curries, cold meats, or cheese and crackers. The recipe calls for a hefty amount of rhubarb. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Microwave Fruit Jam Recipe By :Jo Anne Merrill Serving Size : 4 Preparation Time :0:20 Categories : Fruits Healthwise Jellies And Jams Microwave Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rhubarb -- diced 1 pint strawberries 8 1/4 ounces crushed pineapple -- canned 1 3/4 ounces pectin -- 1 package 4 cups sugar 1 tablespoon fresh lemon juice 1 teaspoon lemon peel -- grated * Do not drain pineapple. 1. Combine pineapple, rhubarb and strawberries in 2-quart microwave-safe bowl or other container. 2. Microwave on high power 7-10 minutes, stirring twice, until rhubarb is tender. 3. Stir in fruit pectin; microwave on high 2-4 minutes, until mixture boils, stirring every minute. 4. Stir in all remaining ingredients. Microwave on high 2-4 minutes more to allow jam to boil hard; stir every other minute. 5. Let stand for 10 minutes, then pour into sterilized jars. Seal and let cool, then refrigerate. Yield: About 4 jelly jar-sized servings. - - - - - - - - - - - - - - - - - - - Per serving: 886 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 229g Carbohydrate; 0mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 14 Other Carbohydrates Serving Ideas : Great to make for gift-giving. Pretty in jelly jars. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Rhubarb Muffins Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Fruit Rhubarb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- TOPPING: 1 tablespoon unsalted butter 1/3 cup golden brown sugar 1/2 teaspoon cinnamon 1/2 cup walnuts -- chopped BATTER: 1 1/2 cup brown sugar -- packed firmly 2/3 cup canola or vegetable oil 1 large egg 1 cup orange juice 1 teaspoon vanilla 2 1/2 cups unbleached all-purpose flour 1/8 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 2 teaspoons baking powder 1 1/2 cup diced rhubarb -- fresh or frozen Preheat oven to 375 F. Line a 12 cup muffin frame with paper muffin liners or spray with cooking spray. For topping, cut butter into sugar, cinnamon and walnuts to make a coarse, crumbly mixture. In a large mixing bowl, combine brown sugar, oil, egg, and vanilla - stir to blend. Stir in orange juice. In another bowl, stir together all dry ingredients. Blend this into wet batter only to partially combine, then fold in rhubarb. Form with an ice-cream scoop. Sprinkle each muffin generously with prepared topping. Place in oven, reduce heat to 350 and bake 25-30 minutes or until muffins are golden to medium brown. Source: " http://www.rhubarbinfo.com " S(Formatted by): " Peggy <mzw.privat on 20 Mai 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 1538 Calories (kcal); 52g Total Fat; (29% calories from fat); 24g Protein; 259g Carbohydrate; 218mg Cholesterol; 2024mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 8 1/2 Fat; 14 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rhubarb and Strawberry Crisp Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FILLING*** 4 cups rhubarb -- cut in 1/2-inch -- slices 1 quart strawberries -- hulled and sliced -- in half lengthwise 1 zest of 1 orange 1 juice from 1/2 orange 1/2 cup sugar 3 tablespoons flour ***TOPPING*** 3/4 cup brown sugar -- packed 1 cup rolled oats 3/4 cup flour 1/2 teaspoon cinnamon 1 pinch nutmeg 1/2 cup butter Preheat oven to 350F (180C). In large bowl, combine rhubarb and strawberries. Add orange zest and orange juice. In small bowl, combine sugar and flour; stir into fruit mixture until mixed throughout. Transfer fruit mixture to 2-quart (2 L) baking dish. Mix together brown sugar, rolled oats, flour and spices. Cut butter into mixture in cubes until topping is coarse and crumbly. Sprinkle topping evenly over fruit mixture. Bake about 35 minutes until top is golden and fruit filling is bubbly around edges. Remove from oven and let cool before serving. busted by Donna Posted to RecipeLu List by " D. MacLean " <dmaclean on Jun 17, 1998. - - - - - - - - - - - - - - - - - - - Per serving: 657 Calories (kcal); 25g Total Fat; (33% calories from fat); 8g Protein; 103g Carbohydrate; 62mg Cholesterol; 253mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 5 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rhubarb Betty Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Fruit Rhubarb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups rhubarb -- diced peeled 1 cup sugar 2 tablespoons quick-cooking tapioca -- (2-1/2) 1 tablespoon grated orange peel 1/4 teaspoon salt 1 teaspoon vanilla 1/3 cup butter -- melted 2 cups soft bread crumbs -- (2-2/3) plain cream -- whipped cream or vanilla ice cream Put rhubarb, sugar, tapioca, peels and salt in cooker and mix well. Mix vanilla and butter, add crumbs and mix well. Distribute evenly over top of rhubarb. Cover and cook on high about 2 hours. Serve warm with ice cream. Source: " Woman Day's Crockery Cookbook Number 2, 1976 " S(Formatted by): " Peggy <mzw.privat on 20 Mai 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 1728 Calories (kcal); 66g Total Fat; (33% calories from fat); 15g Protein; 280g Carbohydrate; 166mg Cholesterol; 1673mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 13 Fat; 13 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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