Monday, April 16, 2007
Bring rhubarb to breakfast
Rhubarb is a versatile vegetable with a unique taste that makes it a favorite in everything from breakfast to desserts. Just remember, only the stalks are edible, so don’t use the leaves or roots.
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Rhubarb Strawberry Jam
5 cups chopped fresh rhubarb
3 cups granulated sugar
1 3-ounce package strawberry-flavored gelatin
In a large pot, stir together the rhubarb and sugar. Cover; let stand overnight.
Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars; refrigerate. Makes 3 cups.
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Rhubarb Muffins
2-1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups diced fresh rhubarb
Preheat oven to 350 degrees. In a large bowl, combine the dry ingredients. In another bowl, beat the egg, buttermilk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, about 20 to 25 minutes. Cool for 5 minutes before removing from pans to wire racks. Makes 16 muffins.
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Rhubarb Bread
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1-1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups chopped rhubarb
1/2 cup chopped walnuts
Topping:
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine, melted
Preheat oven to 325 degrees. Lightly grease two 9x5-inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
In a large bowl, mix together 1-1/2 cups brown sugar, oil and egg. Combine the flour, salt, and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
In a small bowl, combine toping ingredients. Sprinkle this mixture over the unbaked loaves. Bake until a toothpick inserted into the center of a loaf comes out clean, about 40 minutes. Makes 20 servings.
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Pantry Pointers
Store rhubarb in the refrigerator in plastic wrap, unwashed, for up to one week. When ready to use, wash rhubarb in cold water, then cut off the top and bottom of the stalk.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com