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from Sallys Baking Addiction

Strawberry Rhubarb Pie

My new favorite strawberry rhubarb pie! The filling holds together nicely and the homemade pie crust is phenomenal! Recipe on sallysbakingaddiction.com

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from Texanerin Baking

Strawberry Rhubarb Crumble (gluten-free, vegan, whole grain, dairy-free)

This amazingly delicious gluten-free strawberry rhubarb crumble is vegan, dairy-free and 100% whole grain!

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*STEWED RHUBARB - Don’t peel the deep pink stalks! Just wash them well, trim them and slice into three-quarters to one-inch lengths. For each pound, add 1/4 cup water and cook, covered, in a heavy pan until barely tender. This takes about 5 minutes. Add 1/2 to 1 cup sugar–to suit your taste–and cook until sugar is dissolved. Stir it gently but be careful not to mash it to pieces.

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"RHUBARB BUTTER 4 stalks of rhubarb 1 apple, cored and cut into chunks 1/2 cup honey 2 tsp vanilla extract 1/4-1/2 tsp cinnamon Instructions Puree together the apple and rhubarb until smooth in your food processor or vitamix. Pour apple/rhubarb mixture into a pot and mix in honey, vanilla and cinnamon. Bring mixture to a boil, stirring occasionally. Reduce to simmer and continue to stir every 4-5 minutes or so. Cook for about 15-20 minutes or until desired consistency is reached."

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from FineCooking.com

Cinnamon-Rhubarb Muffins

Cinnamon-Rhubarb Muffins - sub Greek yougurt for sour cream to save on fat and give a protein boost, freeze to keep on hand and reheat individually for b'fast

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RhuBars: Top layer rhubarb curd, bottom layer Shortbread Crust. Rhubarb Curd, Adapted from Ginger Tablet: 10 to 15 stalks rhubarb ; 1/3 c. sugar; 6 egg yolks; ¾ c. sugar ; p” salt; 1 tsp. lemon zest (opt); 3½ tbsp unsalted butter, cut up into chunks

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from An Oregon Cottage

The Ultimate Rhubarb Guide: Grow, Harvest, Cook & Preserve

The ultimate rhubarb guide to growing, harvesting, preserving and cooking with rhubarb. Lots of tips and recipe ideas for both sweet and savory dishes.

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from Vikalinka

Rose Rhubarb Layer Cake

Delicate vanilla bean flavoured sponge layered with rhubarb curd and frosted with rose water and vanilla mascarpone. This cake is what dreams are made of!

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from Taste of Home

Strawberry/Rhubarb Crumb Pie

Strawberry/Rhubarb Crumb Pie I make it every spring. It is soo good! Change the flour amount to 5-6 tablespoons and I also add 1/2 teaspoon of fresh ground nutmeg.

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