What's your favorite rhubarb recipe?
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What about a pie with strawberrys? I love this. I will look to see what I have and post.  |
| Pie. Pie. Pie. Did I say Pie? My Mom makes the BEST. I'll get her recipe and post it. My personal preferance is without the strawberries, but I know many people enjoy them mixed with the rhubarb. |
| Oh my, when we lived in Colorado rhubarb was like a weed for me.......it grew wild.....well, only when I'd dig it up and throw it in the compost pile only to have it grow bigger and better tasting in the pile.......sigh. Now I can't get it to grow........
Rhubard upside down cake: Melt a half stick butter, add 1/2 cup sugar and a pound of rhubard cut up into chunks. Pour into bottom of a greased 8" cake pan. Make one Jiffy cake mix.....white or yellow, pour over top. Bake until cake done. Run spatula around the sides and invert onto plate but leave cake pan on for a minute or two to control the runoff down the side. Lift off pan. Serve with whipped cream. Rhubarb cobbler Rhubarb conserve........like jam. You can vary fruits.....cherry or apple with the rhubarb or try crystal ginger: 1 pound rhubarb, thinly sliced, about 4 stalks 6 tablespoons fresh lemon juice 3 tablespoons grated lemon peel 3 cups granulated sugar 1/4 cup crystallized ginger, finely chopped Add nuts for texture: almonds or walnuts Preparation: In a heavy 5 to 6-quart kettle, combine the sliced rhubarb, lemon juice, grated lemon peel, sugar, and ginger; let stand for 4 hours. Bring mixture to a boil over medium-high heat; cook, stirring often, for 10 to 15 minutes, or until a jelly thermometer registers 220° or use the cold saucer test to test for runniness. Stir in the nuts and simmer for 1 minute, stirring. Ladle the conserve into hot sterilized jars; seal. Jars can be refrigerated for up to 2 months, or freeze for up to 1 year. Saw this.....I don't drink gin......but just a plain smoothie might be nice: Rhubarb Slush SUBMITTED BY: BJSCHOENHERR : Allrecipes PREP TIME 10 Min COOK TIME 15 Min READY IN 25 Min INGREDIENTS 6 cups fresh rhubarb, chopped 2 cups white sugar 1 (6 ounce) can frozen orange juice concentrate, thawed 1 (6 ounce) can frozen lemonade concentrate, thawed 1 cup gin (optional) 3 cups water 1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled DIRECTIONS Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender. Drain and mash or puree in a blender. Stir together the rhubarb puree, sugar, orange juice concentrate, lemonade concentrate, gin and water. Freeze. Place scoops of the frozen mixture into serving glasses, and fill the rest of the glass with lemon-lime soda. |
| Save your Rhubarb leaves to make a
NATURAL INSECTICIDE. Rhubarb leaves are highly poisonous. After you have made strawberry-rhubarb pie with your rhubarb stems, boil 1 pound rhubarb leaves in a quart of water for 30 minutes, strain, then add a dash of liquid soap to make it stick. Spray it on aphids and spider mites to kill them. |
| Really! |
| I do love the pie, but I must admit Rhubarb Nut Muffins are my families favorite muffin. I freeze or rhubarb just so I have some on hand all winter for these muffins.
Lu Ann |
| I'm curious about using rhubarb leaves as an insecticide. The material that make them dangerous for people and animals is oxalic acid which has to be injested, not through dermal contact. Even then it takes a great deal of leaves to result in problems.
From an MSDS (Material Safety Data Sheet) for Oxalic acid, LD50 (LD50 is the Median Lethal Dose, which is the dose of a drug or chemical predicted to produce a lethal effect in 50 percent of the subjects to whom the dose is given) in rats is 375 mg/kg. So for a person about 145 pounds (65.7 kg) that's about 25 grams of pure oxalic acid required to cause death. Rhubarb leaves are probably around 0.5% oxalic acid, so that you would need to eat quite a large serving of leaves, like 5 kg (11 lbs), to get that 24 grams of oxalic acid. Note that it will only require a fraction of that to cause sickness. Oxalic acid in a contributor to kidney and bladder stones. So using this as an insecticide is curious. Since aphids suckers, does the oxalic acid penetrate the leaves only to be taken in? I would think the simple matter of mixing water and soap and spraying on the aphids is the true killing action as the soap works on the outer cutin layer of the soft shelled insected like aphids and other small bodied soft things. |
| Well, look what FoodTV's newsletter had today: Rhubard tart and 66 other rhubarb recipes. Do you have enough rhubarb??
http://www.foodnetwork.com/topics/rhubarb/index.html?nl=FN_041309_19 |
SheepieBoss wrote: So using this as an insecticide is curious. Since aphids suckers, does the oxalic acid penetrate the leaves only to be taken in? I would think the simple matter of mixing water and soap and spraying on the aphids is the true killing action as the soap works on the outer cutin layer of the soft shelled insected like aphids and other small bodied soft things.
Yes, it struck me funny too but stumbled across the recipe at my local farm & garden center and since you brought up Rhubarb, it seemed worthy of a mention. But yes, heard soap works too. Here is another food-related insecticide recipe: Liquefy 1 garlic bulb and 1 small onion, add 1 tsp. powered cayenne pepper, and mix with 1 quart water. Let steep 1 hour, strain and add 1 tablespoon liquid soap. Mix well and spray. |
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