0 gallon crock, put in rhubarb and cover with boiling water
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.
Wash rhubarb and cut into small pieces
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.
Put
rhubarb into crock and pour boiling water over it. Cover and
let
stand
for
24 hours.
Strain and reheat; add sugar, raisins and lemons.
When lukewarm, add one half yeast cake, dissolved in a little water.
Keep well covered for four weeks, stirring
often.
Strain
and
filter,
then
place in bottles and completely seal after fermenting has stopped.
Add water to rhubarb.
Cover and set aside for 3 days.
Strain. To liquid, add sugar, oranges, lemons, potato and yeast.
Cover and set aside for 14 days.
Strain.
Transfer to tight sealed container.
Ready to drink in 2 to 3 months.
0 minutes.
Taste the wine. If it is not sweet
Add the water, sugar, wine, vanilla bean (split in half lengthwise), cardamom zest and juice of 1 lemon in a pan. Bring to boil.
Cut the rhubarb thinly in a bowl(If the outer layers of the rhubarb are thick peel them).
Pour the boiling mixture over the rhubarb.
Put the mixture in the freezer or the fridge to just cool it off.
Then take the mixture and put in severing dishes.
In a bowl add the yogurt, powdered sugar, zest and juice of 1 lime mix well.
Sever over the rhubarb.
Enjoy the cool fun.
astry in pie plate. Heap rhubarb over this mixture. Sprinkle with
I have not made this recipe, and I do not know
our or overnight.
Berry-rhubarb sauce:
Place frozen or
en mix together with Rhubarb -- well coating rhubarb.let set 5 min
oftened, about 1 minute. Add wine and cook until reduced by
br>For the filling combine rhubarb, honey, sugar, nuts and vanilla
Dice rhubarb and place in pan with
ragrant, about 1 minute. Mix rhubarb into onion and garlic and
ie according to your favorite recipe.
Refrigerate pie dough until
Mix the strawberries, vanilla and sugar in a punch bowl and macerate for about 1 hour, stirring occasionally. Add the rhubarb juice, white wine and Prosecco. Add the lemon balm leaves (or lemon twists, if using) then pour into glasses and serve immediately.
For the rhubarb vinaigrette, heat the oil in