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International-Rhubarb-Recipes
It is interesting to discover what other people do with their rhubarb. There are many international-rhubarb-recipes out there that are favorites or traditional to certain peoples of other countries. Some dishes are fairly basic, while others are a little more involved. Wherever it originates from, each of these international-rhubarb-recipes represents a wonderful dish.
2 1/2 cups chopped rhubarb Coat the rhubarb with a bit of flour. Add butter and sugar. Cream together and add the remaining ingredients. Pour into a 9 x 13 floured pan. Sprinkle with 1/2 cup sugar and 1 1/2 tsp. cinnamon mixed together.
Bake at 350F for 40 minutes.
4 cups water Over medium heat, combine the rhubarb, sugar and water and bring to a boil. Stir occasionally. Make sure sugar is dissolved. Reduce heat and simmer until rhubarb is tender. Add salt and then vanilla extract. Stir well. Let cool for 15 or 20 minutes, cover and refrigerate until
cold.
Before serving, garnish with whipped cream, gelato and strawberries.
3 1/2 cups rhubarb chopped Cook the above ingredients over low heat until rhubarb is tender. Place into a deep pie plate. Mix the crumble. CRUMBLE MIXTURE 1/2 cup all purpose flour Mix and sprinkle crumble over rhubarb. Bake at
375F for 20 minutes until the crumble has browned.
4 cups finely chopped rhubarb Combine all ingredients in a saucepan and bring to a boil over medium heat stirring occasionally. Skim any foam that may result but stir frequently now. When mixture thickens and clears, remove from heat. This usually takes about 15 minutes. Pour into sterilized jars and seal.
2 small onions diced
Begin by browning the onions in a small amount of oil. Add lamb pieces a little at a time. Add lemon juice, spices, chicken stock and salt. Cover pan and let simmer on low heat for at least one hour. Add the parsley and mint. Cover and let simmer for 20 more minutes. Let sauce simmer on low heat until well thickened, and add rhubarb. Simmer
10 minutes and remove from heat.
Serve hot with vegetables and rice.
2 cups flour Combine all ingredients except the rhubarb and gelatin and spread in a greased 11 x 9 baking dish. Spread rhubarb over top and sprinkle with gelatin. Make a buttery crumble by mixing 5 tblsp. of flour and 5
tblsp. soft butter. Spread over the gelatin.
Bake at 375F for 35 - 45 minutes. This cake is a great addition to international-rhubarb-recipes.
4 cups chopped rhubarb Melt the butter in a saucepan and add in cookie crumbs. Firmly press the mixture into an 8" fluted flan dish, and chill. While base is chilling, prepare the filling by simmering the rhubarb in a saucepan with 3 tblsp. of water. Cover and simmer until soft. Stir occasionally. Remove from heat, let cool and puree. Put the orange zest and juice into a heavy-based sauce pan. Add the sugar, cornflour, ginger and egg yolks. On low heat, stir continuously until thickened. Add the rhubarb puree. Whisk the egg whites until stiff and gently fold into the custard. Spoon this entire mixture onto the chilled crust and refrigerate overnight. Serve decorated with orange slices.
See a Video on Forcing Rhubarb Courtesy of UK Garden Mags
INTERNATIONAL-RHUBARB-RECIPE FOR CITRUS PERSIAN STEW 1 1/2 lb Stew meat Saute the onions and stew meat in 2 tsp. of oil. Mix tomato paste with 2 cups of water, salt and pepper and turmeric. Simmer for one hour. Saute mint and parsley separately for a few minutes, and add in to the stew. Simmer
45 minutes. Add rhubarb, saffron and lemon juice. Cook until rhubarb is tender.
Serve over rice.
FINNISH RHUBARB BERRY PUDDING 2 cups chopped rhubarb In a saucepan over low heat, bring the rhubarb, sugar, and
2 cups of water to a boil. Simmer until rhubarb is soft.
Mash the berries and add to the rhubarb. Add the rest of the
water. Bring to a boil again and remove from heat. Mix the
cornstarch and a bit of water separately. Add to the saucepan
and let simmer for a few minutes. Remove from heat and let
cool. Serve with a bit of granulated sugar sprinkled on top.
International-Rhubarb-Recipes with French Flair
POLISH RHUBARB SOUP 4 cups chopped rhubarb Simmer rhubarb at low boil until tender. Strain liquid.
Add all remaining ingredients and refrigerate.
This soup is meant to be served cold.
1 1/2 cups oatmeal Spread the oatmeal on a cookie sheet and toast at 400F. Cook the rhubarb with half of the honey and half of the raspberries on low heat until rhubarb is soft. Let Cool. In a separate bowl, whip the cream until stiff. Fold in the remaining honey and add the whiskey. Using a trifle bowl or tall glasses, begin to layer the oatmeal, whipped cream, rhubarb and raspberries. Repeat and garnish with raspberries. This is a nice addition to your international-rhubarb-recipes
file.
2 1/2 cups chopped rhubarb Combine ingredients except for the jello and the wine, and bring to a boil on low heat for 3 or 4 minutes. Remove from heat and strain removing the rhubarb. Bring mixture to a low boil again. Add the jello and stir until dissolved. Add the wine. Place the rhubarb into the bottom of a form, add the liquid mixture and refrigerate. When the jello has set, turn upside down onto a plate. Serve with whipped cream.
ISRAELI RHUBARB SOUP 6 cups water
Combine all ingredients and simmer on low heat until fruit softens. Remove from heat and puree. Refrigerate. Add 1 cup of sour cream to chilled soup before serving.
2 peeled and boiled medium beets In a bowl, grate the beets. Combine
all other ingredients and gently toss.
1 cup grated carrot Toss the carrots and lettuce leaves.
Add remaining ingredients and mix thoroughly.
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