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.
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Combine rhubarb and sugar and let set overnight.
In the morning, boil rhubarb and sugar for 15 minutes.
Add blueberry pie filling and boil 5 minutes more.
Add raspberry jello and stir until dissolved.
Pour into hot jars and seal.
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.
n a large bowl. Add rhubarb and blueberries; toss to coat
Cream butter and brown sugar; mix in egg.
Mix flour, soda and salt together, then add intermittently with sour cream to creamed mixture.
Fold in rhubarb and berries.
Mix nuts, sugar, cinnamon and butter, and spread over top.
Pour batter into 9x13 pan. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack. Serve warm or cold, with whipped cream.
large bowl, add the rhubarb and sugar; stir to coat
In a large kettle, combine rhubarb and water.
Cook over medium-high heat for 4 minutes or until rhubarb is tender.
Add sugar and bring to a boil.
Boil for 2 minutes.
Stir in pie filling.
Remove from the heat; cool for 10 minutes.
Add gelatin and mix well.
Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps.
Process for 15 minutes in a boiling water bath. Yield:
about 8 half pints.
Cream together butter and sugar
Beat in egg and sour cream.
Combine flour, baking powder and salt and add to other ingredients.
Stir in milk.
Fold in blueberries and rhubarb.
NOTE: Blueberries may be fresh or frozen, if frozen don't thaw.
NOTE: If rhubarb is frozen, measure from frozen state then thaw and drain but don't press out liquid.
Bake at 400 for 20-25 minutes.
Cool before removing.
eal possible.).
Chop unpeeled rhubarb finely. Place into 4 qt
nough that there are no recipes, or it is hard to
en mix together with Rhubarb -- well coating rhubarb.let set 5 min
Preheat oven to 400\u00b0F.
Divide rhubarb and blueberries between four 8.5 oz ramekins. Pour orange juice evenly over fruit then sprinkle with sugar.
For the crumble, in a large bowl, combine flour, oats, Corn Flakes, coconut and cinnamon. Add butter and mix well.
Sprinkle crumble evenly over fruit. Bake for 20-25 mins, until rhubarb is tender and topping is crisp and golden. Let cool for 5 mins before serving. Dust with powdered sugar and serve with heavy cream.
n a large bowl . Add rhubarb and blueberries. Toss to combine
Cook rhubarb until soft. Add sugar and blueberry pie filling. Stir and put into jars.
Keeps well frozen.
Mix rhubarb and sugar.
Let set overnight in refrigerator. Cook rhubarb and sugar over medium heat. Bring to a boil, then simmer 5 to 8 minutes until rhubarb is tender.
Add pie filling; cook 10 minutes more. Remove from heat. Blend with hand blender or standard blender unless you prefer chunky jam. Add raspberry jello; stir.
Put in jars; cool.
Refrigerate or freeze.
(Will be runny until cooled.)
Cook rhubarb until soft, (do not add water) add sugar and blueberry pie filling. Cook until boiling, add jello.
Stir until dissolved, cool in jars, and freeze.
If I double the batch, I use an additional 3 oz. pkg. of jello as jam tends to be too thin. Makes about 10 (8 oz.) jars.
Mix rhubarb and sugar and let stand overnight in Tupperware bowl, then add blueberry or strawberry pie filling and pour into a stainless steel kettle.
Boil 15 minutes.
Stir constantly and then remove from heat and add jello.
Stir.
Put into freezer type containers.
Very good.
Freezes well.
Put rhubarb and water in 2-quart sauce pan or small stock pot.
Cook over medium heat until the rhubarb is very soft.
Add the sugar and pie filling, cook over medium heat for 3-5 minutes, stirring constantly.
Remove from heat and add Jell-O.
Stir until dissolved.
Divide into plastic or glass containers.
Cool.
Refrigerate or freeze.
hick and foamy. Stir in rhubarb and nuts.
In another
ie plate.
Put the rhubarb in the crust and cover