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4RhubarbPickleMakes 2 pints. I used one wide-mouth and one regular.

Chop clean, fresh rhubarb (approximately 4-5 stalks) into chunks about 1″ long. Try to use stalks about the same diameter as your finger. In some places that’s big rhubarb, in others (like here in Alaska) that’s quite small. Pack the rhubarb loosely into the jars.

Divide these spices evenly between the two jars: 2 tsp. peppercorns, 1/2 tsp. whole cloves, 1 tbsp. sliced fresh ginger, 2 bay leaves, 2 dry red chiles.

In a small saucepan mix together 1 cup cider vinegar, 1 cup water, 1 cup sugar, and 1/2 tsp. salt. Bring to a boil, stirring occasionally. Make sure the sugar and salt has dissolved. Remove from heat and pour, hot, into the jars. Run a knife or something like that around the inside of the jar to release air bubbles and then make sure the jars are filled to within 1/2″ of the top. I did have a little bit of leftover liquid that I threw away.

Cover the jars with lids, let cool, and then place in the refrigerator. They’re okay to eat in two days and should be eaten within two weeks. All good! It’s a very nice pickle eaten with salty foods.

 

1RhubarbPicklesOne thing I really noticed was how the liquid turned pink after a couple days, even using fairly green rhubarb as seen above.

I based this upon a recipe found at lifelovefood.

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This recipe is based upon one found at Food.com by Kaarin. It is so rich and delicious.

Toast 8 slices Italian bread

Toast 8 slices Italian bread

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Cut into 1/2″ cubes

Melt butter into milk and pour over bread. Let sit 15 minutes.

Melt butter into milk and pour over bread. Let sit 15 minutes.

Mix together eggs, sugar, salt, and cinnamon.

Mix together eggs, sugar, salt, and cinnamon.

Run outside, pull rhubarb, clean, and trim.

Run outside, pull rhubarb, clean, and trim.

Chop rhubarb.

Chop rhubarb.

Mix rhubarb with eggs mixture.

Mix rhubarb with eggs mixture.

Mix rhubarb and eggs mixture with soaked bread mixture.

Mix rhubarb and eggs mixture with soaked bread mixture.

Pour into buttered baking dish.

Pour into buttered baking dish.

Sprinkle with brown sugar and pecans

Sprinkle with brown sugar and pecans

Bake at 350 degrees for 55-60 minutes.

Bake at 350 degrees for 55-60 minutes.

Serve warm with Grand Marnier Hard Sauce

Serve warm with Grand Marnier Hard Sauce

Rhubarb Bread Pudding Recipe

8 slices Italian or French bread, lightly toasted, cut into 1/2” cubes

1-1/2 cups milk

4 Tbsp. butter

5 eggs

1-1/2 cups sugar

¼ tsp. salt

1 tsp. cinnamon

4 cups rhubarb, chopped

½ cup brown sugar

¼ cup pecans, chopped

Put bread cubes into a large bowl.  Heat butter and milk together until butter is melted. Pour over bread cubes and let sit for 15 minutes.

Meanwhile, mix together eggs, sugar, salt, and cinnamon. Stir in rhubarb.

Stir eggs mixture into bread mixture and pour into buttered baking dish.  Sprinkle with brown sugar and pecans. Bake at 350 degrees F for 55 to 60 minutes until set.

Serve warm with Grand Marnier Hard Sauce. Serves 8-10

Grand Marnier Hard Sauce

Grand Marnier Hard Sauce

Grand Marnier Hard Sauce Recipe

½ cup softened butter

1-1/2 cups powdered sugar

2 Tbsp. Grand Marnier, more or less to taste

Beat butter until fluffy. Add powdered sugar gradually until incorporated, scraping sides of mixing bowl. Add Grand Marnier and beat again, making sure all is incorporated. Spoon into serving dish. Dollap onto servings of warm bread pudding.

Rhubarb-Strawberry Crisp is a simple “first fruits of Alaska summer” dessert. Yummy!

Mix together 5-6 cups chopped rhubarb, orange zest, 1/3 cup orange juice, 3 Tbsp. quick tapioca, 1 cup sugar, 1/4 tsp. nutmeg, 1 pint sliced strawberries. Let stand 15 minutes.

Pour into a buttered 9 x 9″ baking dish.

Mix together in a separate bowl: 1-1/2 cups rolled oats, 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup melted butter. Sprinkle over rhubarb mixture.

Bake at 350 degrees for 40-45 minutes or until browned and filling bubbles burst slowly.

Tastes great topped with whipped cream, milk, or ice cream.

What kind?