Rhubarb's Ready!

[gooseegg]

Got a new recipe for rhubarb today---it's called rhubarb kuken (sp)
So simple and yummy.

Mix bisquick and milk to the consistancy of this biscuts and patinto 9x13 pan. Cover with chopped rhubarb (about 4 cups), sprinkle with 2 c sugar and pour 2 1/2 c 1/2 & 1/2 or heavy cream over sugar and sprinkle lightly with cinnamon and bake for 45 min or until set--serve with ice cream warm or whipped cream.

Enjoy all you rhubarb lovers.

Bess

[qltsbme]

Does someone have a recipe for Strawberry Rhubarb pie? I really like it and my husband LOVES it. It would be such a treat for him if I were to make it. (okay, I would be treated, as well)

Thanks, Nancy

[CindyB]

here's mine:

allrecipes.com/Recipe/Strawberry-Rhubarb-Pie/Detail.aspx

(not really, but this is where I get a lot of recipes!)

[SueSwan]

More ways to combine Strawberries and Rhubarb:

STRAWBERRY RHUBARB SLUMP

A slump is in the family of cooked or stewed fruit with raised dough on top. Some are golden brown baked pastry over seasonal fruits like cobblers and some are simmered on the stove like a slump or a grunt (which is the Cape Cod name for slump). So this is more like a big boiled dumpling over cooked fruit, which slumps when you put it on the plate.

1 pint strawberries, green tops removed, cut into large pieces
2 cups cut-up rhubarb
1/2 cup sugar
1/2 cup water
1 cup all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Lightly sweetened whipped cream

In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.

Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.

Serve in shallow bowls, topped with whipped cream.

STRAWBERRY-RHUBARB COBBLER

Fruit:
1/2 to 2/3 cup sugar, depending on the sweetness of the strawberries
2 T cornstarch
1 1/2 lb strawberries, washed, trimmed ans halved
1/2 lb rhubarb, washed, trimmed and cut into 1 inch pieces
1 tsp vanilla extract

Topping:
3/4 cup all-purpose flour
3/8 tsp baking powder
1/8 tsp salt
11 T (1 stick plus 3 T) unsalted butter, softened
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
Vanilla ice cream or heavy cream

Preheat the oven to 375. Butter a 9X13 inch pan or 2 quart au gratin pan.

For the fruit:
Ina a small bowl, mix the sugar with the cornstarch. Place the trimmed fruit in a large bowl and pour the sugar mixture and vanilla over it. Mix together gently and pour into a prepared pan.

For the topping:
Sift together the flour, baking powder and salt; set aside. In the large bowl of an electric mixer, beat the butter until creamy and light. Add the sugar gradually, beating until light and smooth. Beat in egg until thoroughly combined, then mix in the vanilla. Turn off the beater and with a large wooden spoon, stir in the flour mixture just until all the ingredients are well combined. Using an ice-cream scoop or other large spoon, drop the dough in large, even spoonfuls onto the fruit in the pan.

Bake for 35 to 45 minutes, or until the topping is golden brown and the fruit bubbling. Test for doneness by spooning up a small section of the middle of the topping. If it is like cake, it is done. If the topping is still a liquid yellow, bake until it is like cake. Serve warm with best quality vanilla ice-cream or heavy cream, either poured or whipped.

Makes 6 large or 8 small servings

[CindyB]

Sue, did you email those recipes for the cookbook??

[SueSwan]

CindyB,
No, I just put them up here.
Sue