rhubarb chutney
a nice springtime condiment for chicken or the other white meatSERVES 4 -6 3/4 cup sugar 1/3 cup cider vinegar 1 tablespoon minced ginger 1 teaspoon minced garlic 1 teaspoon cumin 1/2 te
Rhubarb Compote
yield: Makes about 3 cups6 cups 1-inch pieces fresh rhubarb (from about 2 pounds) 1 1/4 cups sugar
Rhubarb Compote
yield: Makes about 3 cups4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds) 1 1/2 cups sugar
Strawberry Rhubarb Compote
Quick and easy fruit compote to serve over ice cream, frozen yogurt, or cake. It is also good used in a trifle or make individual desserts in a wide-mouth wine glass; cut pieces of pound cake or angel cake, add some sauce, scoop of ice cream and more sauce on top. Add a dollop of whipped cream and some crushed nuts on top to make it decadent. From a magazine clipping a long time ago.
Rhubarb Chutney
This chutney is fabulous served with pork chops or tenderloin if you are entertaining,it originally came from Bon appetit magazine.SERVES 6 3/4 cup packed dark brown sugar 1/3 cup cider vinegar 2 tablespoons water 1 tablespoon minced peeled ginger 1 1/2 teaspoon
Rhubarb Compote
yield: Makes 10 servings2 cups Pinot Noir or Cabernet Sauvignon 1 cup plus 2 tablespoons sugar
Rhubarb Dessert
This was the only way I would eat rhubarb as a child. Now it's the only way I can get my kids to eat it!SERVES 12 3 cups diced rhubarb 2 cups sugar 1 (6 ounce) package strawberry Jell-O gelatin dessert 1 (16 ounce) container frozen wh
Rhubarb Jam
From Kraft. I could not find a "just Rhubarb Jam" here so I decided to post one.SERVES 8 , 8 8 oz jars 6 1/2 cups prepared rhubarb, about 2 1/2 lbs fully ripe rhubarb, and by this I mean UNCOOKED HERE 1 cup water 1 3/4 ounces Sure-Jell (or 1 box)
Rhubarb Meringue Pie
Don't know where I found this recipe but I saved it because it is so similar to my Grandmother's (which I can't find).SERVES 8 1 unbaked pie shell 2 cups sliced rhubarb 1 1/2 cups sugar (more or less according to desired tartness) 1 1/2 tablespoons flour 1/2&
Rhubarb Chutney
I found this recipe in a cookbook I got at a garage sale. “Good things in England” by Florence White was originally published in 1933. The recipes contained in it date from between 1399 and 1932. I don’t know if this dish should be served hot or cold. In my experience, chutneys are served cold. Please let me know what you think. Cooking time and servings are an estimate based on making this on the stove top. Edited to add crock pot instructions.