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.
GINGER-SPICED RHUBARB CRISP
A very tart dessert with a delicious topping that goes well with whipped cream on top.
Provided by Cheerios
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 45m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rhubarb into a 1 1/2-quart casserole dish to cover the bottom completely. Sprinkle white sugar evenly over the rhubarb.
- Mix flour, brown sugar, ginger, and cinnamon together in a large bowl. Blend butter into the sugar mixture with a pastry cutter until the mixture forms crumbs the size of a small pea; spread over the rhubarb.
- Bake in preheated oven until the top is lightly browned, about 30 minutes. Cool crisp before serving.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 77.3 g, Cholesterol 17.4 mg, Fat 7 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 4.3 g, Sodium 55.8 mg, Sugar 59.3 g
RHUBARB RASPBERRY CRISP
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
- In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
- Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.
30 BEST RHUBARB DESSERT RECIPE COLLECTION
These luscious rhubarb desserts showcase the best qualities of the spring vegetable. From pie to bars to cake and ice cream, these treats will give you a new appreciation for rhubarb.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a rhubarb treat in 30 minutes or less!
Nutrition Facts :
LAYERED RHUBARB CRISP
Rhubarb and layers of spiced, crumb topping make this delightful dessert perfect for spring. "Serve it warm with a scoop of vanilla ice cream," advises Rosie Spieth of Albion, Indiana.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the rhubarb and sugar. In another bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg; cut in butter until crumbly., In two 10-oz. baking dishes or ramekins coated with cooking spray, layer half of the rhubarb mixture and half of the crumb mixture. Repeat layers. Bake, uncovered, at 375° for 20-25 minutes or until rhubarb is tender.
Nutrition Facts : Calories 489 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 136mg sodium, Carbohydrate 94g carbohydrate (71g sugars, Fiber 4g fiber), Protein 4g protein.
SPICY RHUBARB CRISP
A family favorite, just perfect served with vanill bean or strawberry ice cream. Hope you will enjoy this as much as we do. Grinding your own spices makes for a nicer, more mellow flavor.
Provided by Baby Kato
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix together rhubarb, honey, flour and cinnamon, ginger and cloves, until well combined.
- Pour into a greased 2L baking dish.
- Next stir together oates, sugar, honey, vanilla, butter, cinnamon, nutmeg and salt.
- Sprinkle the topping over the rhubarb and bake in 375 F oven for 40 - 45 minutes.
- Serve warm with your choice of ice cream.
Nutrition Facts : Calories 361.4, Fat 9.3, SaturatedFat 5.2, Cholesterol 20.3, Sodium 268.8, Carbohydrate 70.2, Fiber 4.5, Sugar 51.2, Protein 4
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- Preheat oven to 500°. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
- Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4-inch intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, 20–25 minutes. Broil on high for an additonal 2–3 minutes for crisper skin, if desired. Let rest for 5–10 minutes.
- Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
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