SPICED RHUBARB
The recipe for Spiced Rhubarb's been in my family for years-it was handed down to me by my mother, who got it many decades ago from her mother. This dish is good either hot or cold...with a meal (it's delicious alongside pork or lamb) or just plain. I even like to spread it on my breakfast toast! As for me, I'm a country girl. I was born in the country, and I'm still here.
Provided by Taste of Home
Time 1h10m
Yield about 4 pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes. , Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
RHUBARB SOUP
"Served warm or chilled, this thick fruit soup makes an interesting first course," writes Linda Murray, Allenstown, New Hampshire. "It is also a refreshing dessert with a dollop of ice cream."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the rhubarb, 1 cup water, sugar and cinnamon; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat and discard cinnamon stick. Stir in grape juice. Serve warm or cover and refrigerate overnight. Garnish with almonds if desired.
Nutrition Facts : Calories 167 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 2g fiber), Protein 1g protein.
CHILLED RHUBARB SOUP
Tangy rhubarb soup and soft dollops of fresh mint ice milk sing of spring with each spoonful.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Stir together rhubarb and granulated sugar; set aside. Tie together lemongrass stalk and mint with kitchen twine to form a bundle; set aside.
- Bring wine to a boil in a medium saucepan; cook until reduced to 2 cups, about 10 minutes. Remove from heat.
- Whisk together confectioners' sugar and cornstarch. Whisk in 2 tablespoons water. Whisking reduced wine, add cornstarch mixture. Stir in rhubarb mixture.
- Bring wine mixture to a boil. Add lemongrass-mint bundle. Remove from heat; let cool completely. Refrigerate until cold, at least 1 hour (or overnight).
- Discard bundle. Divide soup among 4 chilled bowls. Dip 2 tablespoons in hot water, and use them to form 4 scoops of ice milk. Place 1 scoop in each bowl.
JEAN-GEORGES'S MINIMALIST RHUBARB SOUP
Provided by Mark Bittman
Categories salads and dressings, soups and stews, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- String the rhubarb, then cut it into roughly 2-inch lengths.
- Place 4 cups water in a saucepan and add the sugar; turn the heat to medium high. Split the vanilla beans lengthwise and scrape out the seeds; add both seeds and pods to the pot. When the water boils, turn the heat to medium and cook for 5 minutes, then add the rhubarb. Cook another 5 minutes or so, until the rhubarb begins to fall apart.
- Cool to room temperature, then cover and refrigerate overnight. The next day, remove the vanilla pods and break up the hunks of rhubarb with a whisk. Serve cold, with slices of strawberry and mango, any sorbet, a dollop of yogurt or sour cream, or on its own.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 0 grams, Carbohydrate 61 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 53 grams
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- In a saucepan, bring the cassis, wine, brown sugar, cloves, star anise, cinnamon, zest and vanilla bean to a boil over high heat, stirring to dissolve the sugar. Reduce the heat and discard the flavorings. Stir in the rhubarb and return to a simmer. Remove from the heat and let stand for 10 minutes. Transfer to a bowl; refrigerate until chilled.
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