Stewed rhubarb: combine sugar, orange juice and rhubarb in a saucepan over low heat. Simmer until rhubarb falls apart and sauce is thick like a puree. (also try over ice cream!).
Bake bread according to manufacturer's instructions.
First you have to stew the rhubarb by taking 2 cups of diced fresh rhubarb and 1 cup of sugar.
Put the rhubarb and sugar together in a small sauce pan and heat over low heat until it dissolves.
Let it cool for 10 minutes.
Then put ice cream,stewed rhubarb and splash of milk in blender,blend until smooth and combined.
Pour into tall glasses and enjoy!
Bring milk and 3/4 cup sugar to a boil in a medium saucepan. Stir in rice. Reduce heat and simmer, covered, for 50 mins, stirring occasionally. Remove lid and simmer for 10 mins, or until rice is creamy and thickened.
Meanwhile, combine rhubarb and remaining sugar in a large saucepan. Cook over low heat, stirring, for 10 mins, or until rhubarb is tender.
Layer creamed rice and stewed rhubarb in serving dishes, finishing with rhubarb. Sprinkle with raspberries to serve.
Add milk, 1/2 lb rhubarb and candied ginger. Transfer to
o 400\u00b0F. Place the rhubarb, raspberries, ginger and cinnamon stick
Place the rhubarb, sugar, water and lemon juice into a medium saucepan set over low heat and cover.
Simmer gently, stirring occasionally for 10- 12 minutes or until rhubarb is tender.
Remove from the heat and set aside in a medium bowl, covered.
Great with\"Baked mascarpone cheesecake\".
See recipe listed here at Recipezaar.
Use brown and white sugars to sweeten rhubarb.
Put stewed rhubarb in ovenproof dish.
Mix together flour, sugar and milk. Pour resulting batter over fruit.
Bake in a 400\u00b0 oven for 45 minutes.
br>For the filling combine rhubarb, honey, sugar, nuts and vanilla
or 30 minutes or until rhubarb is cooked down and falling
Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.
Cut rhubarb into bite-sized pieces.
Peel, core and thinly slice apple. Grate rind and squeeze juice from orange. Combine rhubarb, apple, orange rind and juice, water and sugar in a saucepan.
Cover and bring to a boil.
Reduce heat and simmer 10 minutes or until fruit is tender.
Stir occasionally.
Remove from heat and add strawberries, if desired.
Add more sugar to taste. Serve warm or at room temperature. Top with spoonful of yogurt and sprinkle of brown sugar.
s.
Mix together the rhubarb and pineapple chunks and sprinkle
efore serving.
Serve with stewed rhubarb and fresh cream.
Boil together the first 3 ingredients for 3 minutes; pour over the rhubarb in baking dish. Cover; bake for 20 minutes,
or until bubbly, at 350\u00b0.
Place the rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally. Remove from the heat and stir in the sugar and cinnamon until sugar has dissolved. Serve hot or cold.
Soften gelatin in water.
Heat rhubarb and sugar to boiling; add gelatin and stir until dissolved.
Cool.
When mixture begins to thicken; fold in whipped cream.
Pour into pie shell and chill for 1 hour.
Mix first four ingredients.
Combine egg, milk and oil in separate bowl.
Stir into flour mixture until just moistened. Fold rhubarb and strawberries into batter.
Fill well buttered muffin tins 2/3 full.
Press a strawberry half into the top of each muffin and sprinkle with sugar generously.
Bake at 400\u00b0 for 20 to 25 minutes.
Makes 12 muffins.
Mix well the sugar, eggs, shortening and rhubarb; add the rest of the ingredients.
Drop on cookie sheet.
Bake until done at 375\u00b0.
Cover rhubarb with boiling water; let stand 5 minutes, then drain.
Meanwhile, make a syrup with the other ingredients.
Add drained fruit and cook until tender.
Also good with strawberries added.
Preheat oven to 350.
Thoroughly mix sugar and cornstarch in the bottom of a large pot.
Add rhubarb, blueberries, apple juice, lemon juice and butter to pot.
Stir to combine with sugar and cornstarch.
Continue to stir and cook over medium heat until thick and glossy.
Transfer to pie pan. Top with crumble.
Bake for 30 - 35 minutes.
Enjoy with vanilla ice cream -- yummy!