Just Rhubarb! You may also wish to visit our Rhubarb from the Past Recipes.

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Quick Jump to Recipes in this Section
Rhubarb Ketchup | Rhubarb Thirst Quencher | Rhu-Straw Streusel Pie | Rhubarb Cake | Rhubarb Sorbet | Rhubarb with Caramel Sauce |
Aunt Irene's Rhubarb Relish | Rhubarb Dessert |Rhubarb Muffins

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Rhubarb Ketchup

• 6 cups diced fresh rhubarb
• 4 cups chopped onions
• 1 1/2 cups diced celery
• 28 oz can of tomatoes - drained and mashed NOTE(1)
• 3 cups sugar
• 2 cups white vinegar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 1 teaspoon pepper
• Mixed pickling spices tied in a double layer of cheesecloth

Measure all ingredients into large saucepan. Bring to a boil over medium heat. Simmer, uncovered about 35 minutes, stirring often until vegetables are cooked and mixture thickens. Remove spice bad and throw away. Put through sieve to remove seeds and make smooth. Reheat to boiling. Pour into hot, sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on. Process in boiling water bath for ten minutes. Makes 3 1/2 pints.
NOTE (1) Peel, cut up and cook about 2 1/3 pounds of fresh tomatoes to replace canned
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Rhubarb Thirst Quencher

• 2 pounds tender pink rhubarb
• 4 1/2 cups boiling water
• 1 3/4 cups sugar
• 3 cups grapefruit juice
• 1/4 cup lemon juice
• 4 1/2 cups ginger ale

Dice rhubarb but do not peel. Place rhubarb in boiling water and cook until stewed. Press through a sieve. Measure juice and add water to yeild 6 3/4 cups. Add sugar and stir until disolved. Chill completely. Add grapefruit juice and lemon juice. Just before serving add ginger ale.
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Rhubarb Muffins

• 1 1/4 cups packed brown sugar
• 1/2 cooking oil
• 1 egg
• 2 tsp vanilla
• 1 cup buttermilk or sour milk
• 1 1/2 cups rhubarb ~ diced
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

Mix together flour, soda, salt and baking powder. Blend well and set aside.
Combine first five ingredients together in a large bowl. Beat well. Fold in rhubarb.
Add dry ingredients to rhubarb mixture. Mix only until blended. Do not over mix.
Fill greased muffin tins 2/3 to 3/4 full. Bake at 400 degrees for 20 to 25 minutes.

Optional Cinnamon Topping

• 1 tsp cinnamon
• 1/3 cup white sugar
• 1 Tbsp melted butter or margarine

Mix together and sprinkle on top of muffins before baking. Or if you prefer, do some with topping and some without.
Makes 9 - 15 muffins depending on the size of tin used and how much dough you put in each.
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Aunt Irene's Rhubarb Relish

• 8 cups rhubarb ~ diced
• 4 cups onions ~ diced
• 4 cups white vinegar
• 6 cups sugar
• 2 teaspoons salt
• 2 teaspoons cinnamon
• 1 teaspoon cloves
• 1/4 teaspoon or less of freshly ground pepper

Cook first three ingredients for 20 minutes. Add remainder of the ingredients. Cook on medium to medium high heat until thick. STIR OFTEN as it will stick to pot very easily.
Pour into hot sterilized jars to within 1/2 inch of top. Wipe rim of jar off with a clean, hot cloth. Place sterilized lids on jars and screw the metal rings on securely.
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Rhu-Straw Streusel Pie
1 unbaked 9" pie shell
Filling

• 3 cups chopped rhubarb - fresh or frozen
• 1 cup sliced strawberries - fresh or frozen
• 1 cup sugar
• 3 tablespoons flour
• 1/2 teaspoon lemon juice

Topping

• 2/3 cup flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/3 cup hard margarine or butter

Filling - Combine all filling ingredients in a large bowl. Mix well and put into pie shell.
Topping - Combine first three ingredients together in a large bowl. Cut in butter until crumbly. Sprinkle over rhubarb mixture. Bake in 375 degrees F for approximately 50 minutes. Serves 8
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Rhubarb Cake

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 Tablespoon butter
• 1 egg
• 1/2 cup milk
• 3 cups finely sliced rhubarb
• 2 cups sugar
• 1 Tablespoon butter
• 3 Tablespoons flour
• 1 egg
• 1/2 teaspoon nutmeg

Sift 2 cups flour, baking powder, salt and 1/2 cup sugar together. Stir in 1 tablespoon of butter, 1 egg and milk. Mix until dry ingredients are moistened. Spread in a buttered and floured 9 x 13 cake pan.
Mix rhubarb, 2 cups of sugar, 1 tablespoon of butter, 3 tablespoons of flour, 1 egg and nutmeg together. Spread on top of the batter. Bake at 350 degrees for 45 minutes. Cool.
NOTE: Cake is very moist. Should be stored in the fridge.
SUGGESTIONS: Serve warm with ice cream or custard.
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Rhubarb Sorbet

• 1 lb rhubarb
• 1 cup sugar
• 1 cup water
• Juice of half a lemon
• 1/2 teaspoon vanilla

Cut rhubarb into 2 inch lengths. Place in a saucepan with sugar, water and lemon juice. Bring to a boil. Cover and simmer for 5 minutes or until rhubarb is soft. Add vanilla.
Freeze in metal bowl. Stir occasionally. When frozen, spoon into a food processor and puree. Refreeze
Scoop into bowls to serve. Serves 4
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Rhubarb Dessert
"My teenagers wouldn't eat rhubarb until someone gave me this recipe." says Candy Warren of Bow, NH

• 2 c. sliced rhubarb
• 3 Tbsp. butter
• 3/4 c. sugar
• 1 c. flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. milk

Cream butter and sugar. Sift dry ingredients and add alternately with milk to creamed mixture.
Butter an 8x8 inch pan, spread rhubarb on the bottom. Spread the batter mixture over the rhubarb, batter will be stiff.
Mix 1/2 c. sugar with 1 tbsp. corn starch. Sprinkle over the batter. Pour 1 c. boiling water over all.
Bake at 375 degrees for 50-55 minutes. Serve warm with whip cream or ice cream.
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Rhubarb with Caramel Sauce

• 1 lb rhubarb
• 2 Tablespoons unsalted butter
• 1/4 cup corn syrup
• 1/2 cup brown sugar
• 1/4 cup orange juice

Cut rhubarb into 1 inch pieces. Place in a heavy saucepan, add butter and simmer over medium heat until rhubarb is soft but still holds its shape. Pour into a bowl. Set aside.
Combine syrup, sugar and orange juice in saucepan. Bring to a boil, reduce heat and simmer 8 to 10 minutes or until mixture thickens. Remove sauce from heat, cool a few minutes and pour over rhubarb.
Serve warm with ice cream or whipped cream. Serves 4
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Please visit our other related pages and articles.

Growing Rhubarb    Forcing Rhubarb     Rhubarb Stepping Stones    Rhubarb Recipes from the Past    Rhubarb Recipes    Cookbooks     Kitchen Tips     Creative Table Centerpieces     Cooking Outdoors    Baking Day     Baking Powder Test    Cooking for One     Kitchen Gadgets     Cookie Exchange     Citrus Peels    
Olden day Measurements and Oven Temperature Tests   
Thanksgiving Feast - recipes gramma used   

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