Nourish – July ’14 Real Dirt

rhubarb via wikimedia.org

rhubarb via wikimedia.org

Rhubarb and Raspberries…mmmmm

by Nancy Denison

 

My rhubarb plants are quite prolific and the “season” seems to last all summer.  Even with the plethora of rhubarb recipes, my family does get a little tired of eating it.  Here are a few recipes, in case you need them!

 

Rhubarb Bread —-preheat oven to 350

1.5 C brown sugar              2/3 C oil         ….combine in bowl, stir well till smooth

Add and blend till moist:    1 egg       1 C buttermilk     1 tsp salt, baking soda, vanilla      2.5 C flour

Fold in:     2 C diced rhubarb                     ½ C chopped nuts (if desired)

Turn batter into 2 greased loaf pans

Combine 1 TBSP soft butter and ¼ C granulated sugar until crumbly.  Sprinkle over batter.

Bake at 350 for 50-55 minutes, turn onto racks to cool before slicing.

 

Rhubarb Bars

Combine in mixing bowl; 1 C flour and 1/3 C powdered sugar.

Cut in 1/3 C butter till mixture resembles coarse crumbs

Pat the crumb mixture into the bottom of an 11x7x1.5” or 9x9x2“greased baking pan.  Bake at 350 for 12 minutes

In separate mixing bowl beat together; 1 C sugar, ¼ C flour, 2 slightly beaten eggs and 1 tsp vanilla

Stir in 3 C finely diced rhubarb.

Pour mixture over warm crust in baking pan.

Return to oven and bake for 35 minutes more.  Let cool. Store in refrigerator.  Makes 16 servings.

 

Frozen Rhubarb Yogurt

2 C stewed rhubarb- cooled

½ C plain low-fat yogurt (I used vanilla)

3 TBSP granulated sugar

2 TBSP orange juice

(I had strawberries in the house so I added some of those as well)

Puree rhubarb till smooth in food processor or blender.  Blend in yogurt sugar, juice.

Pour mixture into prepared ice cream maker tub and freeze according to instructions of pour into a shallow metal pan, cover and place in freezer for 3-4 hrs. or till almost firm.  Break up mixture and process in food processor till smooth.  Freeze in airtight container for 1 hr. or until firm.

Makes 4 C.  105 cal. per each 1/2 C serving.

 

Easy Fruit Pie- using raspberries or any combo of fruit

Ingredients; 1- 9” pie crust- graham cracker or pastry

½ C sugar

1 T corn starch

1 C water

1 – 3oz pkg. fruit gelatin- strawberry, raspberry, etc.

  1. Bake or use already prepared pie crust
  2. Mix together sugar and cornstarch, then add to water in small saucepan
  3. Boil till thick and clear
  4. Add pkg. of gelatin, stir and cool
  5. Fill crust with berries
  6. When gelatin mixture is cooled, pour over berries, then store in refrigerator, serve with ice cream or whipped cream.

 

Some years I have lots of raspberries and need to use them up even if they don’t look so good.  This recipe fills many needs!


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