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AE_MYERS's Photo AE_MYERS Posts: 249
5/16/11 3:05 P

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Thanks everyone. I'll have to give a few of these a try - adding them to my "test" pile.

Mandie

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ANIDUCK's Photo ANIDUCK Posts: 10,850
5/16/11 12:38 P

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Sushiyum, I sure wish I had that recipe. I don't get VT magazine anymore (had to discontinue all my mags 'cuz of financial considerations). I know if I wait a month or so it will turn up on the web somewhere but this sounds really terrific; something I would like to serve my vegetarian guests. I will look in the library today to see if they have the latest issue--probably not; they're always a bit behind waiting for people to donate their copies.
-annie

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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SUSHIYUMMY's Photo SUSHIYUMMY Posts: 608
5/16/11 11:20 A

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This month's issue of Vegetarian Times (June 2011) has a whole section on rhubarb which includes a savory recipe for Indian-Spiced Lentils with Spinach and Rhubarb. There is also a recipe for a relish containing rhubarb.



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ANIDUCK's Photo ANIDUCK Posts: 10,850
5/16/11 1:26 A

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And here's one of my old timey favorites that I use to make a lot when I could eat that sort of thing without ballooning up!

Rhubarb Cake

½ cup ( stick) butter
1½ cups brown sugar, lightly packed in cup
1 extra large egg
1 tsp. vanilla
2 cups flour
1 tsp. soda
½ tsp. salt
1 cup naturally soured milk or 1 cup lukewarm sweet milk soured by adding 1 1/3
tablespoons vinegar; let stand to thicken a few minutes before using
2 cups fresh rhubarb which has been cut in about ½ inch pieces or 2 cups frozen
rhubarb , thawed and drained
2 tbsp. melted butter
½ cup chopped pecans or walnuts
1 tsp. cinnamon

Cream together one stick butter and one cup of the brown sugar. Add egg and vanilla. Mix well.

Sift together flour, soda and salt.

Add dry ingredients alternately with sour milk to creamed mixture. Mix well after each addition. Fold in rhubarb.

Spoon batter into greased 9x12 inch pan.

Combine remaining one-half cup brown sugar, nuts cinnamon and melted butter. Mix until crumbly. sprinkle mixture on top of batter.

Bake in oven preheated to 350°F about 45 minutes or until wooden pick inserted in center comes out clean.

Good with vanilla ice cream or whipped cream or by itself.


Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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ANIDUCK's Photo ANIDUCK Posts: 10,850
5/16/11 1:22 A

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Told you I had a few!

Whole Wheat Rhubarb Pudding Cake

• 5 cups sliced rhubarb
• 1/4 cup sugar
• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup whole wheat flour
• 1 cup chopped pecans
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/4 cup melted butter
• 1 1/4 cups sugar
• 1 tablespoon cornstarch
• whipped cream or whipped topping, optional

In a 3 quart shallow baking dish mix rhubarb and 1/4 cup sugar.

Mix the all purpose flour, the 1 cup sugar, the whole wheat flour, pecans, baking powder, cinnamon, nutmeg and 1/4 teaspoon salt. Stir in milk and melted margarine.

Spread batter evenly over rhubarb sugar mixture.

Mix 1 1/4 cups sugar and cornstarch. Add 1-1/4 cups boiling waters; stir till sugar dissolves. Slowly pour over the batter.

Bake in 375° oven for about 45 minutes or until a toothpick comes out clean when stuck in center of top crust. If necessary, cover the last 10 minutes to keep it from browning too much.

Serve warm with whipped topping, whipped cream, or ice cream.

Serves 8 to 10.


Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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ANIDUCK's Photo ANIDUCK Posts: 10,850
5/16/11 1:18 A

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Here's another one:

pinchmysalt.com/2011/05/04/spring-fl
in
g-a-fool-for-rhubarb/?utm_source=feeR>dburner&utm_medium=email&utm_campaig
n=
Feed%3A+PinchMySalt+%28Pinch+My+Salt%29


Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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ANIDUCK's Photo ANIDUCK Posts: 10,850
5/16/11 1:16 A

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I have quite a few recipes for rhubarb but naturally most of them include sugar. You could substitute stevia in some of them but not all as sugar also adds texture to baked goods. Here's a chutney recipe you might like:

Rhubarb and Dried Cherry Chutney

2 lbs. fresh rhubarb
1½ C chopped yellow onion
1 tart green apple, peeled, cored and finely chopped
1½ C dried cherries
1¾ C firmly packed light brown sugar
2 – 4 jalapeño chilies, seed and veins removed (4 jalapeños will produce a very
hot chutney)
4 cloves garlic, minced
2 tbsp. finely minced or grated peeled fresh ginger
2 tbsp. brown or yellow mustard seeds
2 tsp. salt
1 tsp. paprika
1 tsp. ground coriander
2 C cider vinegar
¼ C light, organic corn syrup

Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Prepare the rhubarb by washing, trimming and cutting into ½-inch pieces (diced) to measure 6 – 7 cups. In large non-aluminum pot, combine the rhubarb with the onion, apple, cherries, brown sugar, chilies, garlic, ginger, mustard seeds, salt, paprika and coriander. Bring the mixture to a boil over medium heat, stirring to mix well. Reduce the heat to a simmer and cook, partially covered, stirring occasionally, until the onion becomes translucent and very tender, abut 30 minutes.
Stir in the vinegar and corn syrup, return the mixture to a simmer and continue cooking, uncovered, over med.-high heat, stirring frequently, until the chutney becomes thick enough to mound slightly in a spoon (about another 20 – 30 minutes). Remove from heat and adjust the seasoning, adding additional salt if necessary.
Ladle the hot chutney into 1 hot jar at a time, leaving a ¼-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6000 feet; 20 minutes above 6,000 feet


Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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AE_MYERS's Photo AE_MYERS Posts: 249
5/16/11 12:32 A

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I love rhubarb, but have only made pie and muffins with it. Does anyone have any other recipes for rhubarb, particularly more savory recipes. I'm hoping to plant some in the garden this year, so i'm trying to build up my recipes. Thanks!

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