Replies: 11 - Last Post: May 4, 2012 8:11 AM Last Post By: tony0001
Mar 30, 2012 8:05 AM
Rhubarb 2012The rhubarb in the back yard is leafing out, about 3 inches tall, and a full month early judging by the timing of my prior-year posts. I just cooked the final package of frozen rhubarb from last year's bounty, making a high-sugar, high-fat content rhubarb- orange-oatmeal -pecan bar cookie (recipe inside).
I'm looking forward to trying a rhubarb bundt cake recipe this year, and making batches of rhubarb-orange muffins. As well as our favorite rhubarb upsidedown cake.
Any other rhubarb fans with cooking plans for the season?
Mar 30, 2012 8:07 AM
1Rhubarb Orange Pecan Oatmeal Bars
Printed in Minneapolis StarTribune around 2000.
Prep - about 30 min, bake 30 min. Makes 16 bars. 375 degrees, 9 x 13 pan
First make rhubarb-orange filling:
Makes about 3 C, and only need 2 C. of this for bars, refrigerate extra to top ice cream.
6 cups sliced rhubarb (about 2 pounds)
3/4 cups sugar
1 tsp. grated orange rind
1/3 C. orange juice (fresh-squeezed from orange is fine)
1/4 teaspoon nutmeg
1/4 teaspoon salt
To thicken: 2 T. cornstarch, mix with 3 T. water
In a 4 qt. saucepan combine rhubarb, sugar, orange juice, orange rind, nutmeg & salt. Bring to boil. Reduce heat, cover & simmer for about 15 min. until thickened. When cooked, add the cornstarch/water mixture and cook, stirring until sauce is clear and thickened (10 min.) Cool to room temperature.
Crust & topping:
1 1/2 cups rolled oats
1 1/2 cups flour
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 C. cooked thickened rhubarb-orange sauce
1/2 C. chopped pecans
Preheat oven to 375 degrees. Lightly coat 9 x 13 pan with vegetable spray.
To make crust: In large bowl, stir oats, flour, brown sugar, cinnamon & salt (note not the nuts, yet). Cut in butter until mixture resembles coarse crumbs. Press 2/3 of mixture into prepared pan.
Spread 2 C. of rhubarb sauce over crust. Top with chopped pecans and resmaining crust mixture. Bake for 25 - 30 minutes or until top is golden and rhubarb sauce filling is bubbly. Cool on wire rack to room temperature.
To store: Cover leftovers / store in airtight container. Keeps 2 to 3 days, or may keep in freezer.
Mar 30, 2012 9:28 AM
Mar 30, 2012 1:27 PM
Mar 30, 2012 4:10 PM
Apr 1, 2012 12:58 PM
Apr 3, 2012 8:39 AM
Apr 3, 2012 8:49 AM
Apr 3, 2012 8:56 AM
Apr 3, 2012 9:23 AM
Apr 30, 2012 8:03 PM
10First harvest was April 26. Colder weather slowed the growth quite a bit. I've made Rhubarb Orange Pecan muffins and Rhubarb Upsidedown Cake, and froze enough for another round of muffins. Big storms are forecast for tomorrow night, so I'll cut more before then and perhaps tackle making the bundt cake.
This little 3 ft x 2 ft patch is my only edible garden plant, unless you count the chives & mint. Note that all these are zero-care perennials; I'd make a terrible farmer.
May 4, 2012 8:11 AM
(3 star Hotel)
From US$279.00 per night
(0 star Hotel)
From US$25.00 per night
(3 star Hotel)
From US$206.00 per night