Icy Rhubarb Scandinavian Recipes

RHUBARB ICE CREAM

Rhubarb Ice Cream image

Rhubarb ice cream is made with, sugar, heavy cream, vanilla, and milk. This is a tasty way to use all of that rhubarb you get this spring.

Provided by Diana Rattray

Categories Dessert

Time 2h25m

Yield 20

Number Of Ingredients 9

Ingredients

6 cups fresh rhubarb (diced)
1 1/2 cups sugar
2 cups water
1/4 cup fresh lemon juice
1/2 teaspoon salt
4 cups heavy cream
1 teaspoon vanilla
1/4 teaspoon red food coloring (or enough to get the desired color)
3 cups milk

Steps:

Gather the ingredients.
In a 2-quart saucepan over medium-low heat, combine the diced rhubarb, sugar, water, lemon juice, and salt. Bring to a simmer and continue simmering, uncovered, for 10 minutes, or until the rhubarb is tender. Cool completely.
Combine the cooled rhubarb mixture with the heavy cream, vanilla, and red food coloring.
Pour into a 1-gallon freezer container of an ice cream freezer. Add milk, filling about 2/3 full.
Freeze, following ice cream freezer directions.
Serve and enjoy!

Nutrition Facts : Calories 247 kcal, Carbohydrate 20 g, Cholesterol 57 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 86 mg, Sugar 19 g, Fat 18 g, ServingSize 1 Gallon (20 servings), UnsaturatedFat 0 g

SPECIAL RHUBARB CAKE

Special Rhubarb Cake image

A rich vanilla sauce is served with this tender cake from Biena Schlabach of Millersburg, Ohio. "The women at church made it for my 84th birthday," she says.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 9 servings (1-1/4 cups sauce).

Number Of Ingredients 18

Ingredients

2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb
STREUSEL TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons butter, melted
VANILLA SAUCE:
1/2 cup butter, cubed
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish., Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake.

Nutrition Facts : Calories 463 calories, Fat 17g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 451mg sodium, Carbohydrate 72g carbohydrate (47g sugars, Fiber 1g fiber), Protein 6g protein.

RHUBARB-CHERRY CHUTNEY

Rhubarb-Cherry Chutney image

I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Time 55m

Yield 6 cups.

Number Of Ingredients 12

Ingredients

7 cups chopped fresh or frozen rhubarb (about 2 pounds)
2 cups packed brown sugar
2 cups fresh or frozen pitted tart cherries, chopped
1 large tart apple, peeled and chopped
1 cup red wine vinegar
1 medium red onion, chopped
1 celery rib, chopped
1 tablespoon finely chopped crystallized ginger
3 garlic cloves, minced
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground cloves

Steps:

In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.

Nutrition Facts :

CRISPY RHUBARB PIE

Crispy Rhubarb Pie image

Yummy rhubarb pie excellent with whipped or ice cream. This recipe has been handed down for three generations!

Provided by Pam

Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 8

Ingredients

3 ½ cups diced rhubarb
1 tablespoon all-purpose flour
½ cup white sugar
1 recipe pastry for a 9 inch single crust pie
¼ cup butter
½ cup packed brown sugar
½ cup crushed cornflakes cereal
½ cup all-purpose flour

Steps:

Combine rhubarb, 1 tablespoon flour and white sugar. Mix well and place in pie shell.
Melt the butter or margarine and mix with 1/2 cup brown sugar, crushed corn flakes and 1/2 cup flour. Mix in a bowl and pat down on top of pie. Bake in oven at 350 degrees F (175 degrees C) for about 40 minutes. Turn off oven and leave the pie in the oven for another hour. Serve warm.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 46.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 5.5 g, Sodium 176.6 mg, Sugar 26.7 g

SCANDINAVIAN RHUBARB PUDDING

Scandinavian Rhubarb Pudding image

Provided by Nika Standen Hazelton

Categories Milk/Cream Dessert Valentine's Day Low Sodium Vanilla Rhubarb House & Garden

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 1/2 pounds rhubarb
1 1/2 cups water
1/2 cup sugar
1/2 teaspoon vanilla
3 tablespoons cornstarch
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla

Steps:

Trim rhubarb and cut into 1/2" slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth, stiff paste. Stir into rhubarb and cook for 5 minutes, or until thickened and clear. Stir constantly. Pour rhubarb into glass serving dish and chill. At serving time, whip cream. When frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on pudding, or cover top of pudding with spoonfuls of whipped cream.

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