Scalloped Rhubarb Recipes

SCALLOPED RHUBARB

Steps:

• Preheat oven to 350.
• Melt butter, stir in bread crumbs and set aside.
• Mix sugar and spices.
• Butter a 1-1/2 quart baking dish, cover bottom with 1/4 of the crumb mixture. Top with half of the rhubarb and half of the sugar mixture.
• Repeat layers.
• Pour water gently over all. Top with remaining bread crumb mixture.
• Bake for 1-1/2 hours, rhubarb should be thoroughly cooked.
• Cover and cool for at least 1 hour before serving.

SCALLOPED RHUBARB

Steps:

• Preheat oven to 325 degrees. Butter a 10" or 12" gratin dish or shallow casserole.
• In a large mixing bowl, toss together the rhubarb and sugar. (I used 2 packs of Dole frozen rhubarb, thawed and patted dry).
• Melt 2 T. butter in a medium skillet over medium high heat. Add the onion and saute until quite soft, 10-15 minutes. Remove the onion from the skillet and combine with the rhubarb. Melt the remaining 6 T. of butter in the skillet and add it to the rhubarb mixture along with the corn bread crumbs and walnuts. Stir well to combine.
• Spread the nixture in the prepared dish. Drizzle the cassis evenly over the top. (If you don't have cassis, use any berry flavored liqueur or maybe even apple juice?).
• Bake until the rhubarb juices are bubbling and crumbs are lightly browned, 40-45 minutes. Serve at once.

SCALLOPED RHUBARB

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Stir together 1 cup of sugar, rhubarb, and cinnamon in a saucepan over medium-low heat and bring to a boil. Reduce heat to a simmer and cook the rhubarb, stirring frequently, until it breaks apart, about 10 minutes. Pour the rhubarb mixture into the prepared casserole dish.
• Cut the rolls up into cubes and spread over the rhubarb. Sprinkle 1/2 cup sugar over the bread cubes; pour melted butter over the sugar.
• Bake in the preheated oven until the bread is lightly golden brown and the rhubarb is bubbling, about 35 minutes.

GRANDMA'S STEWED RHUBARB

Steps:

• Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.

SCALLOPED RHUBARB

Steps:

• 1. Preheat your oven to 325 degrees.
• 2. Toss the bread crumbs with the melted butter in a bowl.
• 3. Add the rhubarb and sugar and mix gently.
• 4. Place the mixture in a 7x11\" casserole and pour 1/3 cup of the water over it.
• 5. Bake uncovered for 45 minutes.