eal possible.).
Chop unpeeled rhubarb finely. Place into 4 qt
en mix together with Rhubarb -- well coating rhubarb.let set 5 min
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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hick and foamy. Stir in rhubarb and nuts.
In another
ie plate.
Put the rhubarb in the crust and cover
Beat egg whites in bowl until stiff.
Gradually add 1/4 cup sugar, beating well after each addition.
Add butter and orange concentrate to egg yolks; beat thoroughly.
Add 1 cup sugar, flour and salt; beat well.
Add rhubarb to yolk mixture; stir well.
Gently fold in meringue.
Pour into pastry-lined pan; sprinkle with pecans.
Bake on bottom rack in 375 oven 15 minutes.
Reduce heat to 325 F.
;bake 45 to 50 minutes more.
Cool on rack.
Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.
an is perfect for this recipes, so use that if you
25 degrees.
Combine the rhubarb and raspberries in a large
z. jars.
Great Canadian Recipes Summer Berries.
nough that there are no recipes, or it is hard to
aking pan.
Place the rhubarb, 1 tbsp water and granulated
he rhubarb topping, cut rhubarb into 1/2 inch pieces. Combine rhubarb and
To prepare the rhubarb, combine rhubarb and sugar. Transfer to a
range juice and rind, the rhubarb, red currant jell and sugar
eanwhile, to make the poached rhubarb, combine rhubarb, sugar, cinnamon sticks and
o cool.
Place the rhubarb juice in a saucepan with
repared pan and top with rhubarb and demerara sugar. Bake for
br>To make the rhubarb cream, place the rhubarb, cherry juice and
our or overnight.
Berry-rhubarb sauce:
Place frozen or
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.