I found this recipe on the Rhubarb Compendium. I used it to glaze and serve with a pork loin and it was delightful! You could also serve it over pancakes or even with ice cream!
- Rhubarb – 2 cups, chopped
- 1/4 c. apple juice or apple juice concentrate
- 2 TBL honey
- ground nutmeg to taste
- 2 TBL water
- 1 tsp cornstarch
In a saucepan: stir the rhubarb, apple juice, nutmeg and honey together. Bring to a boil, then reduce the heat and cover. Simmer about 10 minutes or until the rhubarb is very tender.
Mix the water and cornstarch together and add to the rhubarb mixture. Cook and stir a minute or two more until desired thickness.
Use to glaze pork loin during the last hour of roasting, and serve warm as a sauce on the side.
Thanks to CSA member Ashlee S. for sharing this recipe from Food.com!
Prep Time: 15 mins
Total Time: 50 mins
- 3 cups rhubarb, cut into small pieces
- 3 cups strawberries, cut into small pieces
- 1 cup sugar
- 1 1/3 cups flour, divided
- 1/2 teaspoon cinnamon
- 1 cup brown sugar
- 1 cup old fashioned oats
- 1/4 teaspoon nutmeg
- 1/2 cup butter, melted
- In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
- In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
- Bake at 350 degrees for 35-40 minutes in preheated oven.
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped rhubarb
1/2 cup sugar
2 tablespoons butter or margarine, melted
2 teaspoons ground cinnamon
In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375 degrees F for 16-18 minutes or until muffins test done.
To store: Cut all of the leaf away from the Rhubarb – it will keep well in the refrigerator for two to three weeks in sealed plastic bags.
2 c Diced rhubarb
3 lg Apples, peeled, cored and Sliced
1 c Sugar
1 tb Minced crystallized ginger
1 tb Flour
1/2 c Flour
1/2 c Brown sugar
4 tb Butter, cold, cut into Chunks
1/2 ts Ground ginger
1/2 c Oatmeal
Place rhubarb, apples, 1 cup sugar, crystallized ginger, and 2 tablespoons flour in a large bowl and toss well. Turn into a greased 9″ pie pan. Combine topping ingredients in a bowl and mix with a pastry blender until crumbly. Spread crumb mixture over rhubarb and apples and bake at 350F for 45-50 minutes, until fruit is tender and topping is browned. Serve warm…
The Rhubarb Compendium
(originally posted in the 5-19-09 CSA newsletter)