Monday, August 13, 2012

Raspberry Rhubarb Pie

Day 5 - Mission Rhubarb - Raspberry Rhubarb Pie - Everyone has heard of Strawberry Rhubarb pie, but I found this recipe that combines raspberries and rhubarb.  It's a little different because everyone is expecting strawberries.  It is delicious and refreshing.  Not to mention I always have a ton more raspberries than straweberries.  With a scoop of vanilla ice cream this is fantastic.  I didn't put in a crust recipe, just use your favorite.  I've made this with a single crust, with a lattice top, and a double crust.  I prefer the double crust.  If you do a double crust make sure to cut little vents in it.  And as always put a pan on the rack below your pie in the oven.  You'll thank me.  This is so easy to make.  LOVE IT!

Raspberry Rhubarb Pie Filling

For 9-inch pie:

2 c. raw rhubarb, chopped (fresh or frozen)

2 c. raspberries (fresh or frozen)

1½ c. sugar (use less if using presweetened berries)

1/3 to ½ c. flour (if using frozen raspberries which have more liquid, use more flour)
or you can use 1/4 c. Minute Tapioca. 

¼ t. cinnamon

Directions: Mix the above ingredients well.  (If the fruit was frozen, place mixture in the microwave for a few minutes to warm.)  Place mixture in unbaked pie shell.  Dot with butter.  Bake at 425° for 45 minutes.

Friday, August 10, 2012

Rhubarb Barbecue Sauce

Day 4 - Mission Rhubarb - I never thought to use rhubarb in anything but desserts and drinks.  But I found this recipe in a Taste of Home magazine a few years ago and thought it was a great change of pace.  The rhubarb tangy flavor is a perfect complement to chicken or pork.  Just slather some on during the last few minutes of grilling, and warm some up to serve on the side.  I always like more sauce.  One other thing that I love about rhubarb is that you can use fresh or frozen almost interchangeably.  So if at the end of all of these recipes you still have rhubarb, just chop it up and throw it in a freezer bag and use it later.  Isn't rhubarb great?  I hope you love this!

Rhubarb Barbecue Sauce

Prep: 20 min. Cook: 20 min

Rhubarb Barbecue Sauce Recipe


  • 1 cup chopped fresh or frozen rhubarb
  • 2/3 cup water
  • 1 medium onion, finely chopped
  • 1 teaspoon canola oil
  • 1 garlic clove, minced
  • 1 cup ketchup
  • 2/3 cup packed brown sugar
  • 1/2 cup dark corn syrup
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons hot pepper sauce
  • 1/4 teaspoon salt


  • In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.
  • Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
  • In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.
  • Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator. Yield: 2-1/3 cups.
Original Recipe and photo from

Thursday, August 9, 2012

Nutty Rhubarb Muffins

Day 3 - Mission Rhubarb - Rhubarb adds a surprising tang to these breakfast muffins.  Muffins must have streusel on top or they aren't worth talking about.  And the nuts, which to be honest I usually leave out of most recipes, adds a nice crunch factor.  Make sure you dice your rhubarb small or you'll be biting into raw rhubarb, and that's unpleasant.  It doesn't say you can use muffin liners, but I do and I think they turn out great.  I hope you love these. 

Nutty Rhubarb Muffins

¾ c. packed brown sugar                            TOPPING:

½ c. buttermilk or sour milk                      ¼ c. packed brown sugar

c. vegetable oil                                         ¼ c. chopped nuts

1 egg, beaten                                                 ½ t. ground cinnamon

1 t. vanilla extract

2 c. all-purpose flour

½ t. baking soda

½ t. salt

1 c. diced rhubarb

½ c. chopped nuts

Directions: In a small mixing bowl, combine brown sugar, buttermilk, oil, egg and vanilla, mix well.  Set aside.  In a medium mixing bowl, combine flour, baking soda and salt.  Add egg mixture; stir just till combined.  Spoon the batter into 12 greased muffin cups.  Mix together topping ingredients.  Sprinkle over muffins.  Bake at 375˚ for 20 minutes or until muffins test done.

This recipe was found in a random family's cookbook, the name of which has slipped my memory. 

Wednesday, August 8, 2012

Frozen Rhubarb Slush

Day Two - Mission Rhubarb - I served this at a family gathering a couple of years ago.  It completely blew my older brother away.  He took a sip and said, "I think I need to sit down, this is soooo good."  It was evident that he liked it not only from this comment but from the fact that he went back for seconds, thirds, etc.  until we'd run out of ginger ale.  This is the perfect way to cooldown on a hot summer's day.  It's a beautiful color, a delicious flavor, and it makes a large enough batch to keep some in the freezer for those unexpected guests, or just when you want a little something sweet.  Even those of you who are screwing up your face at the thought of rhubarb will love this.  I have served it to dozens of people and they all like it.  Try it and love it.  You can substitute any lemon-lime pop for the ginger ale if you prefer, it's fabulous either way.

Frozen Rhubarb Slush Recipe
Frozen Rhubarb Slush
8 c. diced fresh or frozen rhubarb
1 pkg. (16 oz.) frozen unsweetened strawberries
3 c. sugar
8 c. water
1 pkg. (3 oz.) strawberry gelatin
½ c. lemon juice
Directions: In a Dutch oven, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat, simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Press through a sieve, discard pulp. Stir in gelatin and lemon juice until dissolved. Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months. To use frozen rhubarb slush: In a punch bowl, or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for individual servings, combine ½ c. rhubarb mixture and ½ c. ginger ale in a glass.
Yields: 22 servings
Original recipe found in Taste of Home magazine, photo from

Tuesday, August 7, 2012

Caramel Rhubarb 'n Dumplings

I love rhubarb.  I know that some people have a definite dislike for rhubarb, and I have come to accept that I cannot convert all people to be rhubarb fans.  But I've successfully converted a couple and I am on a mission this week to turn a few more.  Rhubarb is horrible when picked from the ground, washed off and eaten raw.  It is sour in the worst way.  However, cooked in a variety of ways, rhubarb is scrumptious.  Rhubarb can be used in desserts, soups, drinks, sauces, and main dishes.  And you can use it all spring and summer long as long as you don't let it go to seed in the spring.  Lovers of rhubarb unite!

So in honor of my love for rhubarb I am going to be sharing my favorite rhubarb recipes, and by no means will I get through my whole collection of rhubarb recipes.  However, it might get you thinking and maybe even dreaming of new ways you can use rhubarb.  We begin with caramel rhubarb 'n dumplings.  My mom started making this when I was in high school.  It's quick, easy, involves caramel and uses the microwave instead of your oven which is perfect for when it is 100 degrees outside.  A scoop or two of vanilla ice cream is a perfect complement to this sweet tart dessert.  I don't know the original source of this recipe, I got it from my mom.  I'll have to take a picture the next time I make it. I hope you love it as much I as I do.  Check back tomorrow for rhubarb slush.

Caramel Rhubarb ‘N Dumplings

¾ c. packed brown sugar                                        ¼ c. sugar

¼ c. sugar                                                                  1 ½ t. baking powder

3 T. cornstarch                                                          ¼ c.margarine or butter

3 T. margarine or butter                                          1/3 c. milk

3 c. sliced rhubarb                                                    2 t. sugar

1¼ cup flour                                                             cinnamon

Directions: In a 2 quart microwave-safe casserole, combine 1 ¼ cups water, the brown sugar, the first ¼ cup sugar, cornstarch, and the 3 tablespoons margarine or butter. Add the sliced rhubarb. Micro-cook uncovered, on 100% power (high) for 7 to 9 minutes or till mixture is thickened and bubbly, stirring every minute. Cover casserole to keep warm. In a bowl, combine flour, remaining ¼ cup sugar, baking powder and ¼ teaspoon salt. In a custard cup micro-cook the remaining margarine about 40 seconds or till melted; add to dry ingredients along with milk. Mix just till blended. Drop batter by rounded tablespoonfuls onto hot rhubarb mixture. Cover with waxed paper; cook 5 to 6 minutes, on high, or till dumplings are done, giving the dish a half-turn once. Stir together the 2 teaspoons sugar and cinnamon; sprinkle over dumplings. Serve warm.

Tuesday, July 24, 2012

Brazilian Lemonade

I am not sure why this is called lemonade as there is not a drop of lemon in it.  Also what makes it Brazilian confounds me.  However, I don't really care.  It is refreshing and cold and delicious.  It really quenches the thirst and I am not sure I can ever be completely satisfied with plain old lemonade again.  It really is so much better chilled.  I hope you love it as much as I do.

Brazilian Lemonade (Makes 2 quarts)
4 smooth, thin-skinned limes
1 c. sugar
6 c. cold water
6 T. sweetened condensed milk
Directions: Cut limes into chunks. Measure 6 cups of cold water and add 1 cup of sugar. Mix well until sugar is completely dissolved. Add ½ of the sugar water (3 cups) to the blender with ½ of the limes. Put the lid on the blender and pulse the mixture 5-6 times. Then pour lime sugar water mixture through a fine mesh strainer into the pitcher you will be serving from. Use a big spoon to press the lime mixture through the strainer and into your container. Repeat with second batch of limes and sugar water. Add sweetened condensed milk to limeade and stir. Serve immediately with lots of ice.

Originally found on through Pinterest of course.

Wednesday, March 28, 2012

Old English Oatmeal Bread

This bread is easy to make.  The texture is perfect, not too heavy and not too light.  The flavor is delicious and it goes with just about everything.  This bread especially tasty with steaks, chicken and soups.  I get rave reviews every time I make it.  The two loaves are rather small, it would take both to feed about 8 people.  It is also good for sandwiches.  I hope you like them as much as we do!  And next time I make them I will refrain from eating them long enough to take a picture, maybe. 

Old English Oatmeal Bread
Prep Time: 15 minutes + cooling and rising
Cook Time: 25-30 minutes
Yield: Makes two 13-oz loaves

1 c. old-fashioned rolled oats, plus extra for tops of loaves
3/4 c. milk
3/4 c. water
1/4 c. unsalted butter
1 T. dark molasses
2-2 1/2 cups unbleached bread flour (I use regular bread flour)
1 t. salt
1 pkg. (2 1/2 t.) quick-rise yeast
1 egg yolk mixed with 1 t. water, for glaze
Directions: Place the 1 c. oats in a large bowl or the bowl of an electric stand mixer.  In a saucepan over low heat, combine the milk, water and butter and bring to a boil.  Pour over the oats and let stand until lukewarm, about 30 minutes; stir often to hasten cooling.  Stir in the molasses, 1 1/2 c. of the flour, salt, and yeast.  Gradually stir in enough of the remaining flour to make a soft dough that holds its shape.  Knead by hand or with a dough hook, adding flour as necessary.  Knead by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes.  Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides.  Cover with plastic wrap and let rise in a warm place until doubled, 45-60 minutes.  Lightly flour a heavy baking sheet.  Turn out the dough onto a lightly floured work surface and press flat.  Cut in half, knead briefly and form each half into a ball, stretching the sides down and under.  Place well apart on the prepared baking sheet and flatten slightly.  Cover loosely with greased plastic wrap and let rise until doubled, 20-30 minutes.  Preheat an oven to 425 degrees.  Uncover the loaves, brush with the glaze and sprinkle with oats.  Bake until golden brown and the loaves sound hollow when tapped on the bottoms, 25-30 minutes.  Unmold the loaves and transfer to a wire rack to cool. 

(This recipe is originally from Williams-Sonoma Kitchen Library Breads Cookbook)