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Thread: rhubarb

  1. #41
    Senior Member AmdWolfman's Avatar
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    Default Re: rhubarb

    ok,thx for that.
    That's what she said !

  2. #42
    Senior Member AmdWolfman's Avatar
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    Default Re: rhubarb

    thx for your idea,
    That's what she said !

  3. #43
    Senior Member houlegan's Avatar
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    Default Re: rhubarb

    Made the cake yesterday and brought it out to camp - I only used one cup of the rhubarb as I am not a huge fan of it but I do enjoy a light taste of it and everyone loved it!

    I didn't know just how much sugar and cinnamon to put on the top but I put enough on to cover - it made a bit of a crust on the top and (it just may be my oven) I had to cook it a little while longer for the middle to cook under the crust part from the sugar and cinnamon mixture.

    But it was very good indeed!

    Thanks for the recipe once again MaO ! Two green thumbs up!!
    "From there to here, and here to there, funny things are everywhere."
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  4. #44
    Senior Member AmdWolfman's Avatar
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    Default Re: rhubarb

    how do you make it so it's like jam.
    That's what she said !

  5. #45
    Senior Member houlegan's Avatar
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    Default Re: rhubarb

    Amd - you just want to stew it - as a topping?

    You could put it on cake - or toast - or icecream - with a bit of brownsugar/flour crumble?

    6 cups of chopped rhubarb
    1 cup of sugar
    2 tablespoons of water

    In a saucepan, cook over medium heat, stirring, until sugar has dissolved. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, for about 15 minutes or until slightly thickened and rhubarb is in threads. Let cool. (Rhubarb can be refrigerated in airtight container for up to 5 days.)

    I use this to stew it and on desserts - I sometimes only half the recipe and mix in some apples or strawberries.

    Its pretty tasty - adjust the sugar to your taste - use the redder parts of the rhubarb to stay away from the bitter.
    "From there to here, and here to there, funny things are everywhere."
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  6. #46
    Senior Member AmdWolfman's Avatar
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    Default Re: rhubarb

    well actually i would like to use it as a sauce over icecream. and for making a pie, but if i make jam ,what do i use to thicken it up,,,thx
    That's what she said !

  7. #47
    Senior Member houlegan's Avatar
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    Default Re: rhubarb

    Over ice cream - you could use the stewed recipe and pie.

    Jams - usually thicken with a gelatin mixture. Certo that type of thing.

    There are lots of recipes you can find here.

    http://www.rhubarbinfo.com/recipe-jam.html

    Depends on what you would like - some are real easy - just rhubarb, sugar and jell-o powder.

    Refrigerator Rhubarb Strawberry Jam

    Ingredients:
    6 cups rhubarb -- diced
    3 cups sugar
    1 package strawberry gelatin powderProcedure:

    Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel kettle or pan. Combine the sugar with rhubarb and let stand, covered, overnight.

    Add 1/4 cup water to mixture. Bring to a boil, turn to a simmer, then cook for 12 minutes.

    Remove from heat and stir in one 3-ounce package of strawberry gelatin. Stir until completely dissolved.

    Pour into containers with tight-fitting lids. Store in refrigerator or divide in small portions and freeze.

    Yield: about 1-1/4 quarts.

    Pretty cool huh?
    "From there to here, and here to there, funny things are everywhere."
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  8. #48
    Senior Member Genny's Avatar
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    Default Re: rhubarb

    great site, houlegan! Thanks
    Time is a great teacher, unfortunately it kills all its pupils.

  9. #49
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    Default Re: rhubarb

    houlegan, it is supposed to make that crust on top.

  10. #50
    Senior Member houlegan's Avatar
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    Default Re: rhubarb

    Cool then I did it right LOL
    Thanks Kitca!
    "From there to here, and here to there, funny things are everywhere."
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  11. #51
    Senior Member Xzavia's Avatar
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    Default Re: rhubarb

    MMMMMmmmmmmm....made Ma's Mom's cake today, only problem I'm having is trying to keep my oldest from devouring the whole thing before Dad gets home and has a chance to try a piece! And it's still warm!!! I'm not a fan of rhubarb but since we had some in the garden I figured I'd try some of these recipes out.

    Next I'm going to try the struesel muffins......thanks for sharing these yummy-licious recipes ladies!!!
    ♪♫**.❤.**♫♪♪♫**.❤.**♫♪♪♫**. ❤.**♫♪

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