Take the cut-up rhubarb, put it in freezer bags and freeze it.
Remove the rhubarb from the freezer as you need it and place it in a colander or large strainer.
Let it sit over a bowl and as it thaws, the juice will drip into the bowl.
(Give it a little squeeze to get all the juice.) Sweeten to taste with sugar syrup (or non-sugar sweetener if you choose).
You may also want to cut it down with water, soda, or whatever.
Enjoy!
Cook rhubarb
and
water and strain.
Add pineapple juice, sugar and cherry jello.
Put in jars and cold pack for 10 minutes. Add water to taste when serving.
Also ginger ale if desired.
In saucepan, cook rhubarb with water and sugar for 20 minutes. Press through a sieve.
Put fruit juices in jar.
Add mixture; cover and chill.
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.
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.
astry in pie plate. Heap rhubarb over this mixture. Sprinkle with
our or overnight.
Berry-rhubarb sauce:
Place frozen or
en mix together with Rhubarb -- well coating rhubarb.let set 5 min
br>For the filling combine rhubarb, honey, sugar, nuts and vanilla
Dice rhubarb and place in pan with
ie according to your favorite recipe.
Refrigerate pie dough until
Wash, chop rhubarb into 1 inch chunks drain
o 425 degrees F. This recipe will use 6 3x2inch metal
hick enough, add the rhubarb and about 3 teaspoons Splenda
ie plate.
Put the rhubarb in the crust and cover
nd refrigerate dough.
Add rhubarb, powdered sugar, water, cornstarch and
Put the rhubarb in a large stainless steel
br>Peel and wash the rhubarb, then slice in half length
Prepare cake bottom according to recipe #119337 for German Fruit Cake