Rhubarb becomes tasty when sugar is added

Published 4:42 pm Friday, May 8, 2020

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Consumed raw, rhubarb has an intensely tart flavor that’s not generally liked. But toss it with sugar and bake it into cake, pie or shortbread, and rhubarb’s bitterness fades and becomes quite enjoyable.
While it’s most commonly used to make sweet treats, rhubarb is delicious in savory dishes, too. Add it to salsa, use it to make chutney or enjoy it as a marinade for meat.
To make a sweet sauce, simmer chopped rhubarb in a small saucepan over medium-low heat with water and sugar (for every 3 cups of rhubarb, add 1 tablespoon water and 1/2 cup sugar). After 15 minutes, let the mixture cool. Pour the stewed rhubarb over ice cream or cakes, or use it as a syrup for pancakes or waffles. One bite of that will turn any skeptic into a rhubarb fan!
3/4 cup sugar
1/4 cup quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb (1/4-inch pieces)
3 cups sliced fresh or frozen strawberries, thawed
1/3 cup orange juice
4-1/2 teaspoons orange marmalade, optional
1/4 teaspoon grated orange zest
Pastry for double-crust pie (9 inches)
In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange zest. Let stand for 15 minutes.
Line a deep-dish 9-in. pie plate with bottom crust; trim even with edge. Fill with fruit filling. Roll out remaining crust; make a lattice crust. Trim, seal and flute edges. Cover edges with foil.
Bake at 400° until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.
1 cup all-purpose flour
1 cup plus 1 tablespoon sugar, divided
1/2 teaspoon salt
2 large eggs, room temperature, separated
1/2 cup 2% milk
1 tablespoon butter, melted
2 cups finely chopped fresh or frozen rhubarb, thawed and drained
Oil for deep-fat frying
Confectioners’ sugar
In a large bowl, combine flour, 1 cup sugar and salt. In a small bowl, whisk the egg yolks, milk and butter. Gradually add to dry ingredients, stirring until smooth.
Toss rhubarb with remaining sugar; gently stir into batter. In a small bowl, beat egg whites until stiff. Fold into batter.
In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry a few at a time, turning with a slotted spoon until golden brown. Drain on paper towels. Dust with confectioners’ sugar. Serve warm.
1 cup all-purpose flour
1/3 cup packed brown sugar
Dash kosher salt
1/2 cup cold butter, cubed
1/3 cup finely chopped pecans
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons 2% milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Dash kosher salt
1 large egg, room temperature, lightly beaten
1/2 cup sugar
2 tablespoons cornstarch
1-1/3 cups chopped fresh strawberries
1-1/3 cups sliced fresh or frozen rhubarb
1 tablespoon lemon juice
Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.
Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.
Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight.
Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.
4 cups diced fresh or frozen rhubarb
1-1/2 cups sugar
1 package (3 ounces) cherry gelatin
1 can (21 ounces) cherry pie filling
1/8 teaspoon almond extract, optional
In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally.
Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.

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