EASY RHUBARB TONIC
Mix this unique tonic made from a springtime vegetable into cocktails or club soda for an unusual refreshment.
Provided by NANCY PICKERIGN
Categories Drinks Recipes
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Heat a pot of water to boiling. Place a metal or glass bowl on top, with the bottom of the bowl just above the boiling water. Add rhubarb and cook for 25 minutes without stirring.
- Meanwhile, dissolve sugar and baking soda in hot water in bowl, stirring now and then.
- Pour sugar mixture over the steamed rhubarb in the bowl and cook over boiling water another 2 to 3 minutes.
- Pour rhubarb mixture through a mesh sieve into a clean jar; press with a wooden spoon to extract more syrup. Store in the refrigerator.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.5 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 28.1 mg, Sugar 17.1 g
RHUBARB BARS
This is a wonderful spring time recipe or even a winter one! Best if served fresh.
Provided by NELLIE30
Categories Desserts Cookies Bar Cookie Recipes
Time 1h15m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan.
- In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan. Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb.
- Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb.
- Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 26.3 g, Cholesterol 28.7 mg, Fat 6.7 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 4 g, Sodium 73.2 mg, Sugar 16.1 g
EASY RHUBARB CRUMBLE
One bowl, one baking dish, and a delightfully tart, easy summer treat. Serve warm with ice cream.
Provided by Shelly Z
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
- Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
- Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
- Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 50.7 g, Cholesterol 69.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 231.6 mg, Sugar 39.1 g
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- Heat a pot of water to boiling. Place a metal or glass bowl on top, with the bottom of the bowl just above the boiling water. Add rhubarb and cook for 25 minutes without stirring.
- Pour sugar mixture over the steamed rhubarb in the bowl and cook over boiling water another 2 to 3 minutes.
- Pour rhubarb mixture through a mesh sieve into a clean jar; press with a wooden spoon to extract more syrup. Store in the refrigerator.
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