ixture.
Stir in the rhubarb and coconut.
Drop by
Cookies: Cream together the shortening, brown sugar and egg.
Sift together the flour, baking soda and salt.
Add to creamed mixture.
Stir in rhubarb and coconut.
Drop by tablespoonfuls onto greased baking sheets.
Bake for 12-15 minutes at 350\u00b0.
Cool and frost.
FROSTING: Beat cream cheese, butter and vanilla.
Gradually beat in sugar til smooth.
Spread over cooled cookies.
Mix rhubarb, water and raisins.
Mix remaining ingredients separately.
Mix all together.
Drop cookies.
Bake at 350\u00b0
for 10 to 15 minutes.
Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.
In a large bowl, blend dry ingredients.
Add eggs and mix well.
Stir in rhubarb.
Place in unbaked pie shell and bake in a 350\u00b0 oven for 1 hour.
Mix shortening, egg, syrup, sugar and rhubarb together.
Add all but last 3 ingredients.
Mix well.
Then add coconut, raisins and nuts.
Mix well and chill. Drop by spoonfuls onto greased cookie pan.
Bake 15 to 18 minutes in 375\u00b0 oven.
In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
Bake at 350\u00b0 for 25-30 minutes or until bubbly. Serve with ice cream.
br>Fold white chocolate chips, rhubarb, and pecans into the dough
Mix well the sugar, eggs, shortening and rhubarb; add the rest of the ingredients.
Drop on cookie sheet.
Bake until done at 375\u00b0.
he rhubarb topping, cut rhubarb into 1/2 inch pieces. Combine rhubarb and
small saucepan, combine the rhubarb, sugar, a tablespoon of juice
the outer margins of the cookies. Add 1.5 tsp of
Combine rhubarb, sugar and 1 tbsp water in a large saucepan. Cover and bring to a boil. Reduce heat and cook for 5 mins or until rhubarb is pulpy. Transfer to a large heatproof bowl. Set aside for 1 hour to cool completely.
Using an electric mixer, beat cream, powdered sugar and rose water to stiff peaks in a medium bowl. Using a large spatula, fold cream mixture into rhubarb mixture until just combined.
Spoon mixture into 6 serving glasses and chill for 1 hour. Decorate with wafer cookies.
irm peaks form.
Combine rhubarb, sugar, orange peel and 1
Remove the hulls and stems from the strawberries; cut the strawberries in quarters. Cut the rhubarb into 1/2 inch pieces.
In a large saucepan, combine strawberries, rhubarb, sugar, and water. Bring to a boil, then simmer 8 minutes, stirring occasionally.
Refrigerate the sauce until cool.
Scoop the ice cream into serving dishes, then top with rhubarb sauce and a shortbread cookie.
astry in pie plate. Heap rhubarb over this mixture. Sprinkle with
range juice and rind, the rhubarb, red currant jell and sugar
our or overnight.
Berry-rhubarb sauce:
Place frozen or
Dissolve sugar in 1/2 cup water in a medium saucepan on low heat, stirring occasionally. Increase heat to high and bring to a boil, without stirring. Add rhubarb. Reduce heat to low; simmer for 5 mins, until just tender. Remove from heat and add strawberries. Set aside to cool.
Beat cream in large bowl with an electric mixer until soft peaks form. Fold in mascarpone and vanilla.
To serve, layer fruit, cream mixture and cookies in four glasses.
ight batter. Top with the rhubarb. Bake for 25 mins, or