Friday, September 3, 2010

Rhubarb Jam Recipe

Posted by Grandma Jeanne on August 15, 2006

Recipes from Grandma

Rhubarb was so plentiful when I lived in Minnesota. We don’t have it in Texas, so this recipe really makes me hungry for it!

5 cups rhubarb
4 cups sugar
1 package – any flavor Jello

Boil rhubarb and sugar for 10 minutes.

Remove from heat, and add Jello.

Stir until Jello is dissolved.

Place in jars and seal.

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Rhubarb Crumble Recipe

Posted by Grandma Jeanne on December 5, 2005

Recipes from Grandma

Mix the following until crumbly, and press half into a 9 inch x 9 inch pan.

1 cup brown sugar
1 cup flour
3/4 cup quick cooking oatmeal
1/2 cup melted butter
1 teaspoon cinnamon

Cover with 4 cups diced rhubarb.

In saucepan, mix:
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
1 cup sugar

Cook over medium heat until thick and clear. Then pour over rhubarb.

Sprinkle remaining crumbly mixture on top.

Bake at 350 degrees for one hour.

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Rhubarb Dessert Recipe

Posted by Grandma Jeanne on

Recipes from Grandma

This old recipe for a rhubarb dessert is from Grandma Marie (born in 1914). She gave me this recipe in the 1960s.

1 yellow cake mix
4 cups rhubarb – cut fine
1 cup sugar or a little more
1 cup whipping cream

Make cake as directed on box. Put in a 9 inch x 12 inch pan.

Put rhubarb on top.

Sprinkle with the sugar.

Pour cream over all.

Bake at 350 degrees for about 45 minutes.

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Rhubarb Torte Recipe

Posted by Grandma Jeanne on

Recipes from Grandma

This old recipe for a rhubarb torte is from Grandma Marie (born in 1914). She gave me this recipe in the 1960s.

Mix the following together like a pie crust:

1 cup flour
5 tablespoons sugar
1/2 cup butter

Pat into a 9 inch x 12 inch pan. Bake at 350 degrees about 15 or 20 minutes.

Filling:
6 egg yolks
2 cups sugar
1 cup 1/2 & 1/2
2 tablespoons flour
1/2 teaspoon salt
5 cups rhubarb

Mix all together. Pour over baked crust and bake 35 to 45 minutes at 350 degrees, until custard is set.

Top with this meringue, and bake until golden brown at 350 degrees.

Meringue:
6 egg whites beaten with 12 tablespoons sugar, 1/4 teaspoon cream of tartar, 1 teaspoon vanilla, and a dash of salt.

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Rhubarb Sauce Recipe

Posted by Grandma Jeanne on December 4, 2005

Recipes from Grandma

This is one easy recipe! But, boy does it taste good!

Use 1 cup of sugar to every 4 cups of rhubarb.

Cook over low heat until the rhubarb is tender.

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