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Old 12-23-2010, 10:09 AM   #11
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Quote:
Originally Posted by havalotta View Post
...I'll see if I can find the time between creating the feast and New years to locate a few Strawberryless recipes.
I've a REAL GOOD drink that is made from Rhubarb too. If You don't hear from me anytime soon....(I'll be in Florida for a week or so)
Remind me sometime after the 7th if I haven't posted the recipes beforehand.
Take your time...you have until spring when the rhubarb is ready to harvest! I'd just really like to find a use for it--something that I actually like.

Last year, my sister shared one with me where you make a compote (? ...I think) out of rhubarb and just add some of those cinnamon red hots to it...that is all there is to it. It wasn't bad, but nothing that knocked my socks off either.

Enjoy Florida!
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Old 12-23-2010, 09:29 PM   #12
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Default Rhubarb Dump Cake

Quote:
Originally Posted by Runmede View Post
My mom used to make a Rhubarb and Strawberry Upside Down Cake.
Here's a more detailed version:


Ingredients -
  • 4 cups sliced rhubarb
  • 1 cup sugar
  • 1 3-ounce package strawberry gelatin
  • 1 cup water
  • 1 18.25-ounce yellow cake mix
  • 1/2 cup butter, melted
Method -
  • Preheat oven to 350 degrees
  • Grease a 13x9-inch pan
  • Add ingredients in layers in the order given above
  • Press down lightly
  • Bake 30 minutes or until cake tests done.
Disclaimer: This recipe has virtually no redeeming nutritive value!
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Old 12-23-2010, 09:37 PM   #13
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My mom used real strawberries with the rhubarb. Brown sugar instead of white sugar. Just mix the yellow cake mix according to the box directions.
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Old 12-23-2010, 09:38 PM   #14
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Default Aunt Ruby's Rhubarb Crisp

Yes, I really did have an Aunt Ruby.

Ingredients -
  • 4 cups sliced rhubarb (small pieces)
  • 1/4 cup sugar
  • 1 cup flour
  • 1/3 cup margarine
  • 3/4 cup sugar
Method -
  • Preheat oven to 375
  • Grease an 8-inch square pan
  • Spread rhubarb in pan and cover with 1/4 cup sugar
  • Blend flour, margarine and 3/4 cup sugar
  • Spread flour mixture over fruit
  • Bake 30 to 40 minutes, or until bubbly and lightly browned
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Old 12-23-2010, 10:05 PM   #15
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HEALTHIER-RHUBARB-RECIPE, LOW-FAT-RHUBARB DISHES

Disregard the advertisment. These recipes look great.
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Old 12-24-2010, 08:04 AM   #16
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These recipes look great.
Some good ideas there, Runmede.
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Old 12-24-2010, 12:50 PM   #17
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My mother always had a bit of rubarb growing. Her grandchildren were always snatching some from the garden to eat raw. She would tell them it would make them sick if they ate too much but they didn't believe her as it never seemed to bother them. So if kids will eat willingly I'd say it taste very good on its own.
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Old 12-24-2010, 04:03 PM   #18
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IT sounds like I may have to see if I can track some down in this part of the world.
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Old 12-24-2010, 04:14 PM   #19
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Quote:
Originally Posted by Gloria View Post
My mother always had a bit of rubarb growing. Her grandchildren were always snatching some from the garden to eat raw. She would tell them it would make them sick if they ate too much but they didn't believe her as it never seemed to bother them. So if kids will eat willingly I'd say it taste very good on its own.
I've eaten it raw with a little bit of salt. I also loved green apples when I was a kid.

Now, I want to go out and see if I can find some frozen Rhubarb at the grocery store.
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Old 12-26-2010, 11:15 AM   #20
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Thank you, everyone, for the suggestions. There are a couple recipes that I may want to try. I just hope that I find I like it.

As a kid, I seemed to only like raw vegetables. If I find, that I like it raw with salt, that would be the easiest recipe of them all!
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