repared pan and top with rhubarb and demerara sugar. Bake for
Wash the rhubarb well and cut into 1cm
To make the rhubarb syrup, place sugar and water in
Boil the diced rhubarb in a half-cup of
Place the rhubarb into a saucepan, and pour
Put the rhubarb in a large stainless steel
or 30 minutes or until rhubarb is cooked down and falling
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.
Combine first 3 ingredients.
Cover and cook until tender (5 minutes).
Reserve juice of pineapple and rhubarb syrup.
Combine both syrups and add water to make 1 3/4 cups.
Heat to boiling. Add to gelatin and lemon juice.
When cool, fold in rhubarb and pineapple.
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.
Cut rhubarb.
Cover with water.
Cook until tender.
Strain and save juice.
Combine juice, water and pectin.
Boil 1 minute. Remove from heat.
Add 1 (3 ounce) package raspberry jello.
Stir well to dissolve.
Pour into hot jars to seal.
Makes 3 pints. Good for pancakes and topping on ice cream.
ith a side of blueberry syrup. (RECIPE: One pint blueberries in a
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
ugar as needed.
Vanilla Syrup:
Combine water and sugar
nd refrigerate dough.
Add rhubarb, powdered sugar, water, cornstarch and
he mixture reduces to a syrup consistency. Remove from heat and
king pan.
Place the rhubarb, 1 tbsp water and
issolved. Place rhubarb in a baking dish and pour syrup over top
o a boil, add the rhubarb and simmer for 3-5