4 C ½-inch pieces fresh rhubarb 1 cup xylitol (see note) 2 Tbsp lemon juice ¼ tsp cinnamon 1 tsp vanilla 2 large fresh egg whites ⅛ tsp cream of tartar Note: Because xylitol is a sugar alcohol, it’s broken down in your lower gastrointestinal tract, so too much can cause intestinal discomfort in some people. It’s recommended that you try just a tiny smidgen here and there — ¼ teaspoon to start and see how you react. Combine the rhubarb,
9-inch unbaked pie shell Filling: 1¼ C sugar 3 Tbsp flour ¼ tsp salt 2 eggs, beaten 4 C rhubarb, chopped into small pieces Topping: ½ C sugar ½ C flour ½ C butter Pinch of salt Preheat oven to 350 degrees. Stir together the dry ingredients for the filling. Stir in the beaten eggs; then add the chopped rhubarb and mix all together. Pour into unbaked pie shell. For the topping, mix together the sugar and flour in a small bowl. Using
2 C strawberries, quartered 2 C (about ¾ lb) rhubarb, cleaned,ends trimmed, cut into ½-inch pieces ½ C granulated sugar 1½ Tbsp cornstarch ⅛ tsp kosher salt Crumble topping: ¾ C all-purpose flour ⅓ C packed brown sugar 3 Tbsp granulated sugar 1 tsp cinnamon ⅛ tsp kosher salt 6 Tbsp cold unsalted butter,cut into small pieces Ice cream or whipped cream, for serving Preheat oven to 375 degrees with rack in the middle position. Coat a
1 C white sugar ½ C vegetable oil 2 large eggs 1 tsp vanilla ½ C all-purpose flour ⅓ C cocoa powder ½ tsp baking powder ½ tsp sea salt 1 C rhubarb, diced small ½ C dark chocolate chips ½ C chopped pecans or walnuts Preheat oven to 375 degrees. Line an 8-by-8-inch baking pan with parchment paper and lightly butter the top. In a medium bowl, whisk together the sugar, vegetable oil, eggs and vanilla. In a large bowl, whisk together the flour,
4 C sliced rhubarb 2 C mashed strawberries 1½ C sugar 4 heaping Tbsp flour 2 Tbsp butter cut into small chunks Pinch of salt 1 double pie crust Combine all ingredients and mix well. Pour into pie crust. Add top crust, flute edges and brush crust with egg white and 1 tablespoon milk or cream. Bake in preheated 425-degree oven for 10 minutes; then reduce heat to 350 degrees and bake for an additional 40 minutes or until golden brown and filling is bubbly. Allow to cool and
1 lb rhubarb, cut into ¼-inch pieces 1 C white sugar 3-oz pkg strawberry Jell-O 1 pkg yellow cake mix 1 C water ¼ C butter, melted Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jello, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender. Makes 8 servings.
Crust: 3¾ C all-purpose flour 1½ Tbsp sugar 1½ tsp salt 1½ C unsalted butter, cold and cut into small cubes ¾ to 1 C buttermilk Rhubarb filling” 1 lb rhubarb stalks, trimmed and cut into ½-inch pieces ⅓ C sugar Cream cheese filling: 4 oz cream cheese, room temperature ⅓ C sugar 1 tsp lemon zest 2 tsp lemon juice 1 large egg yolk For assembly: 1 egg 1 Tbsp water Coarse sugar To make the pie dough, pulse
Crust: 1 C flour ½ C sugar ½ C butter, room temperature Filling: 2 large eggs 1 C sugar ¼ C flour ¼ tsp salt 2 C diced rhubarb Preheat oven to 350 degrees. Line the bottom of an 8-by-8-inch pan with parchment paper by bringing it up the sides so it will be easy to remove the squares. Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 minutes. Crust will still remain pale in color. While crust
2 Tbsp ground flax seeds 5 Tbsp water 2½ C rolled oats 1 C almond flour ¼ tsp hemp seeds 2 Tbsp coconut sugar ½ tsp baking soda ¼ tsp fine sea salt 2 tsp cinnamon 1 tsp vanilla powder(or sub 2 tsp vanilla extract) ¼ C coconut oil ½ C maple syrup ¼ C almond butter 1 C sliced rhubarb (about 2½ stalks) 1 C chopped strawberries Preheat oven to 350 degrees. Prepare a springform pan with parchment paper and set aside.
I grew up in a rhubarb-loving family. Nothing signaled springtime in our kitchen more than the first rhubarb crisp to come out of the oven. We had several healthy, robust plants that kept us well-supplied throughout the summer. When we settled into our home 18 years ago, I couldn’t wait to start my own plants, but, even after several attempts, I’ve had minimal luck. My latest plant resulted in a couple of years of limited harvests, but sadly I see no signs of life from that plant