Rhubarb recipes

Baked rhubarb with ricotta

6 thick rhubarb stalks, cut into 4-inch pieces

1 cup sugar

Grated rind of one orange

2 cups water (or more)


1/2 pound ricotta

Oven to 325. In a glass baking dish, combine rhubarb, sugar and orange rind. Add enough water to barely cover. Bake uncovered 45 minutes or until rhubarb is soft. Using a slotted spoon, transfer to 4 small bowls. Pour juice into a saucepan and boil 10 minutes or until thick, like maple syrup. Pour over the rhubarb, then top with ricotta. This makes a great dessert.

From the book Everything Rhubarb:

Rhubarb ketchup

4 cups fresh rhubarb, diced

4 cups fresh tomatoes, chopped

3 medium onions, chopped

1 cup white vinegar


1 cup brown sugar

1 cup white sugar

1 tablespoon pickling spice

2 teaspoons salt

1 teaspoon ground cinnamon

Combine all ingredients in a large saucepan. Simmer over medium heat until mixture is thick. Store in refrigerator or freeze. Makes 2 pints. Canned tomatoes plus tomato puree may be substituted for fresh tomatoes.

Lynne's rhubarb bread

1/3 cup sugar


1 teaspoon ground cinnamon

2-1/2 cups flour

1-1/2 cups fresh rhubarb, cut into 1/2-inch pieces

1 cup buttermilk

3/4 cup white sugar

3/4 cup brown sugar

1/2 cup oil

1 egg


2 teaspoons vanilla

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon ground nutmeg

Mix 1/3 cup sugar and cinnamon in a small bowl. Set aside. Mix the remaining ingredients in a large bowl. Pour into a greased 9-inch bread pan. Top with the sugar-cinnamon mixture and bake at 350 for 30 to 35 minutes.

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