Rosy Rhubarb Salad Recipes
ROSY RHUBARB SMOOTHIE
I came up with this smoothie based on suggestions and comments from some of the ladies on the Buzz. A great way to use up that frozen rhubarb in the back of the freezer.
Provided by Sarah-May
Categories Drinks Recipes Smoothie Recipes Veggie
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Blend rhubarb, banana, cranberry juice blend, vanilla yogurt, and red food coloring in a blender until smooth.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 43.7 g, Cholesterol 3.1 mg, Fat 1.1 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 45.9 mg, Sugar 15.3 g
BEST ROSY RHUBARB SALAD
During the holidays, I'll at times serve this unusual salad in place of cranberry sauce. It goes well with pork or poultry . Honestly, though, it's good with any everyday meal, too. It's just a little tart, so it rounds out rich food. I've been cooking ever since I made corn bread to surprise my family when I was 9. My brothers wouldn't eat it-but my parents did! My husband and I are dairy farmers in partnership with our grown son.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender, 5-7 minutes. Remove from the heat; add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set. , Stir in apples, celery and pecans. Pour into a 4-1/2-cup mold or glass bowl coated with cooking spray. Chill several hours or overnight.
Nutrition Facts : Calories 108 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 2g fiber), Protein 2g protein.
STRAWBERRY RHUBARB SALAD
A refreshing salad that is lightly sweetened in a sugar-free syrup.
Provided by Shelby Law Ruttan
Categories Keto Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- To Make the Syrup
- Stir together water and sweetener in a small saucepan over medium-high; bring to a boil, and cook, stirring occasionally, until sugar dissolves.
- Add rhubarb to pan; cook 30 seconds.
- Remove pan from heat. Cover and let stand until rhubarb is tender-crisp, about 15 minutes.
- Remove rhubarb with a slotted spoon, reserving rhubarb syrup.
- To Make the Salad
- Stir together skinny pineapple syrup, lemon juice, and 2 tablespoons rhubarb syrup in a large bowl.
- Add rhubarb, strawberries, and mint; stir gently to combine.
- Just before serving, sprinkle with macadamia nuts.
- Serve at room temperature or chilled.
Nutrition Facts : ServingSize 1 g, Calories 107 kcal, Carbohydrate 9 g, Protein 2 g, Fat 8 g, Sodium 4 mg, Fiber 3 g, Sugar 5 g
ROSY RHUBARB SALAD
Number Of Ingredients 8
Steps:
- In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender. Remove from the heat add gelatin and stir until dissolved. Stir in pineapple and lemon juices. Chill until partially set. Stir in apples, celery and pecans. Pour into a 4-1/2-cup mold or glass bowl. Chill several hours or overnight.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
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ROSY RHUBARB JELLY RECIPE - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
Cuisine CanadianCategory Jelly
- Place rhubarb, water, and orange juice in medium-sized stockpot. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer for 8-10 minutes, or until rhubarb is very soft and mushy, stirring occasionally. Remove from heat and, using a potato masher, further break down the cooked rhubarb.
- Transfer the cooked rhubarb to a dampened fine mesh jelly bag. If you have a jelly bag stand, affix the jelly bag to it suspended over a bowl or pot. However, if you don’t have the formal stand, simply hang jelly bag over a broom handle suspended between two chairs with jelly bag positioned over a bowl or large measuring cup to catch the juice as it extracts.
- Let jelly bag containing the rhubarb suspend, undisturbed, to allow the juice to extract and strain on its own. This may take anywhere from an hour or so to a couple of hours or longer, depending on the quality and age of the rhubarb as well as the local climate growing conditions in which the rhubarb was grown. Do not squeeze the jelly bag or try to force the juice through quicker as this will result in a cloudy/murky jelly. The rhubarb pulp should yield 1½ cups of strained juice. However, if it is short the 1½ cups, up to 1/3 cup water may be added to yield 1½ cups liquid. If it yields more than 1½ cups of juice, only use the 1½ cups called for in the recipe as adding more juice will affect the gelling process.
- When the rhubarb is nearing the end of its straining, prepare the bottles and canner. Wash jars and lids in hot soapy water, first checking to ensure that the jars have no cracks or chips in them. Rinse. Fill a large pot with hot tap water, about ¾ full. Place the half-pint and quarter pint jars, upright, into the water (the extra bottles will be go into the canner to fill it up so the filled jars do not topple over during the hot water process). While the extra jars do not need to be sterilized, they do need to be hot going into the canner of boiling water as, otherwise, they may crack with the temperature change. Ensure the jars are fully submerged, each jar filled with water, and that the water is at least an inch over the tops of the jars. Cover, bring to a boil, and boil for 10 minutes. Turn off heat and leave the jars in the hot water to have ready to fill once the jelly finishes cooking.
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