Grandma’s Famous Rhubarb Custard Pie If you aren’t a rhubarb lover you will be after you eat this decadent pie!
4 cups frozen Rhubarb
1 1/2 cups sugar
1/4 cup flour
1/4 teaspoon nutmeg
2 tablespoons butter
2 eggs
1 8 or 9” pre-made pie crust (You will need both bottom and top crusts!)
Heat oven to 400°F. Lightly grease 8 or 9” pie dish and place pie crust in bottom. Allow rhubarb to slightly thaw. Combine sugar, flour and nutmeg in large bowl. Beat 2 eggs and add to dry ingredients. Stir in rhubarb and pour this mixture into pan. Dab butter on top of rhubarb and place crust on top. Bake for 50-60 minutes until golden brown.
Rhubarb Crisp
5 cups frozen Rhubarb (sliced)
1 cup sugar
1/2 cup rolled oats
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 cup margarine or butter
1/4 cup chopped walnuts (optional)
Heat oven to 375°F. Place slightly thawed rhubarb in an 8 x 1 1/2 –inch round baking dish. Stir in sugar. For topping, in a medium bowl combine oats, brown sugar, flour and cinnamon. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping over filling. (Note: Topping can be doubled if a heavier coverage is desired.) Serve warm with vanilla frozen yogurt or light whipped topping!
Cold Rhubarb Soufflé
4 cups frozen Rhubarb (sliced)
6 tablespoons cold water
2 1/4 cups sugar
1 envelope gelatin
1 cup heavy cream
4 egg whites
1 teaspoon vanilla
12 fresh strawberries
Extra whipped cream
Cook the rhubarb with 1/4 cup water and 1 3/4 cups of the sugar in a heavy-bottomed saucepan for about 10 minutes until soft. Strain and cook down the juice to 1/2 cup. Puree the rhubarb in a food mill or blender. Soften the gelatin in 2 tablespoons cold water, then add to the hot rhubarb juice and stir until completely dissolved. Add the puree. Beat the cream until stiff. Beat the egg whites until they begin to stiffen, then add the remaining 1/2 cup sugar and the vanilla, continuing to beat until stiff peaks form. Fold first the egg-white mixture into the rhubarb, then the whipped cream. Make a collar of waxed paper and fit it around a 1 1/2 quart soufflé mold. Chill for at least 6 hours. Remove collar and decorate the top with fresh strawberries and extra whipped cream. Can use a pastry tube to pipe the whipped cream on the soufflé.
Sour Cream-Rhubarb Squares
1 1/2 cups frozen Rhubarb
1/2 cup white sugar
1 tablespoon butter or margarine
1 1/2 cups packed brown sugar
1 egg
1 teaspoon baking soda
1 cup sour cream
1/2 cup chopped nuts
1 teaspoon ground cinnamon
1/2 cup shortening
2 cups all-purpose flour
1/2 teaspoon salt
Preheat oven to 350°F. Grease and flour 13 x 9 x 2 inch pan. Mix sugar, nuts, melted butter and cinnamon in medium bowl until crumbly. Set aside. In a separate bowl, cream together brown sugar, shortening and egg. Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in slightly thawed rhubarb. Pour mixture into pan and sprinkle with reserved topping. Bake for 45 to 50 minutes. Cut in squares and serve warm or cool.
Grilled Pork Chops with Rhubarb Chutney
Chutney:
2 cups coarsely chopped Rhubarb (about 1/2 lb)
1/2 cup Sugar
1/4 cup balsamic Vinegar
1/4 teaspoon ground coriander
1 cinnamon stick
1/3 cup dried cranberries
1/4 cup chopped green onions
1/4 teaspoon salt
1/4 teaspoon ground red pepper
Pork:
1/3 cup red currant jelly
1 tablespoon whole grain Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground cumin
4 (6 oz) bone-in center-cut pork chops (about _ in thick)
Cooking spray
Thinly sliced green onions (optional)
To prepare chutney, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat. Add rhubarb, cranberries, green onions, salt and ground pepper. Reduce heat and simmer 5 minutes or until rhubarb is tender. Spoon into a bowl; cover and chill at least 2 hours. Discard cinnamon stick. Prepare grill. To prepare pork, combine jelly and mustard in a small bowl; set aside. Combine 1/2 t salt, black pepper, and cumin; rub evenly over pork. Place pork on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, basting occasionally with jelly mixture. Serve pork with chutney; sprinkle with green onions, if desired. Yield: 4 servings.
