o plump cranberries.
Add frozen rhubarb, sugar, tapioca, cinnamon, salt, red
late; flute edges.
Place rhubarb in crust. Whisk the sugar
ablespoons flour and stir in rhubarb, raspberries, and apple.
Cook
If you are using frozen rhubarb, spread it out on the
Thaw frozen rhubarb completely, if using, draining well.<
b>rhubarb. Defrost frozen rhubarb, then drain well and pat dry. If using fresh rhubarb
Spread 9 x 13-inch pan with Pam.
Spread frozen rhubarb in pan. Sprinkle Jell-O over rhubarb.
Sprinkle sugar over Jell-O, then spread dry cake mix over sugar.
Sprinkle water over cake mix. Pour melted oleo evenly over cake (more oleo may be used for a richer cake).
In a small saucepan, stir together the 3/4 cup sugar and the cornstarch.
Stir in water and orange juice.
Cook and stir over medium-high heat until the mixture is thickened and bubbly.
Add the fresh or frozen rhubarb pieces; cook and stir until the mixture returns to boiling.
Remove from the heat.
Cover the mixture to keep warm.
In a small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1 dozen.
See other recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
In a saucepan, bring rhubarb and brown sugar to a
In small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking power and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
Fill 12 greased or paper lined muffin cups about 2/3 full. Bake at 400 for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Heat oven to 400\u00b0 F.
In an ungreased 9x9 inches pan, mix strawberry, rhubarb and 1/2 cup sugar.
Take to the oven, uncovered, for 15 minutes.
In a medium bowl, mix flour, baking powder, salt and 2 tablespoons sugar.
Combine oil and milk in a small bowl. Pour it all at once into flour mixture. Stir with a few strokes.
Spoon batter over the fruit.
Mix 2 tbsp sugar and 1 tsp cinnamon. Sprinkle on top.
Bake for 20 - 25 minutes.
Serve warm.
venly with the strawberries and rhubarb.
Sprinkle with the cinnamon
arge mixing bowl, mix rhubarb, (if using frozen rhubarb, do not thaw), boiling
Rhubarb Sauce.
Thaw rhubarb in bowl Add pineapple, lime juice, chili sauce, cilantro and ginger:toss to mix well. Set aside.
Mix sesame seed, sea salt and pepper. Brush fish with olive oil. Sprinkle seasoning mixture.
Place fish in aluminum foil for grill and grill about 4-5 minute Toss on the Rhubarb Sauce cover for 3-4 minute.
>For Filling: Cut enough rhubarb crosswise into 1/2-inch
ogether and then add the rhubarb and chives and mix all
ins, stirring, until tender. Add rhubarb and cook for 3-4
ugar, tapioca and salt. Add rhubarb and blueberries; toss to coat
Combine the rhubarb, water and sugar in a