Showing posts with label Rhubarb Recipes. Show all posts
Showing posts with label Rhubarb Recipes. Show all posts

Thursday, December 14, 2023

Rhubarb Cream Cheese Torte

Rhubarb Cream Cheese Torte

"My family loves this 3-layered dessert!  With it's slightly sweet graham cracker crust, it's delectable cream cheese filling, and the yummy rhubarb-strawberry-gelatin topping, it's one of those desserts you just can't resist.  I look forward every Summer to make this dessert. Note: Prep time is 2 hours and 55 minutes, which includes cooling and chilling."












Prep Time: 2 Hours & 55 Minutes
Cook Time: 20 Minutes
Yields: 12 Servings

Crumb Mixture:

1-1/2 cups graham cracker crumbs 
1/2 cup granulated sugar 
1 Tablespoon granulated sugar 
 9 Tablespoons melted butter 


Filling:

2 eggs, beaten well
8-oz. cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract


Topping:

1-1/2 pounds thinly sliced rhubarb (5-oz.) 
1/2 cup granulated sugar
1/4 cup water
1 (3-oz.) package strawberry gelatin


  • To make the crumb mixture: In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 Tablespoon of sugar, and the butter; mix well.  (I used a fork to mix the ingredients together.)  Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish.  Set baking dish aside.
  • At this point, preheat the oven to 350ΒΊF.
  • To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs.  Finally beat in the sugar and extract, until mixture is creamy and smooth.  Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
  • After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.).
  • To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is!) Cook over medium heat for 10 minutes; stirring continuously.  Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously.  Then add the gelatin powder, and stir for 1 minute.  Remove from heat, and allow to cool at room temperature for 30 minutes.
  • Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
  • Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.
  • Note: This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.)











Saturday, July 25, 2015

Rhubarb Jam With Fruit

I got this recipe from a friend about 30 years ago, and after the friend had also given me an abundance of rhubarb from her garden. This is a very easy jam to make. I love the added crushed pineapple, and maraschino cherries in this jam.



Rhubarb Jam With Fruit

6 cups finely chopped rhubarb

4 cups granulated sugar

1 (8-oz.) can crushed pineapple, undrained

1/2 cup chopped maraschino cherries (l just cut the cherries in half)

1 (6-oz.) box strawberry gelatin


1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.

4.)  Lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).

5.)  Add the undrained crushed pineapple, the chopped maraschino cherries, and cook for an additional 5 minutes.

6.)  Turn off the stove, then add the dry gelatin powder to the kettle; mix well.

7.)  Transfer the jam to the sterilized glass jars, and cover with the lids.

8.)  Cool the jam to room temperature, before storing it in the refrigerator or freezer.

9.)  Yields: 8 (half pint jars)





-

Sugar Free Rhubarb Cherry Jam

Last year was my first attempt at making a sugar free rhubarb jam.  The jam had a nice spreading consistency, plus it wasn't overly sweet, and it had a nice cherry fragrant as well.  While I thought the jam was slightly tart (in taste), my husband on the other hand, did not!  In all, we both agreed, the jam tasted pretty good, and I am pleased as to how it turned out!

 
Sugar Free Rhubarb Cherry Jam

6 cups sliced rhubarb, cut into 1/2-inch pieces

4 cups Splenda Granulated Sugar

1-large pkg. (0.60 oz.) Sugar Free Cherry Jell-O Gelatin

1 (20-oz.) can no sugar added cherry pie filling

Note: when making this jam, the pie filling l used was... 
Walmart's Great Value brand, sweetened with Splenda.


1.)  In a large bowl, add the rhubarb and Splenda Granulated Sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for about 8 minutes (stirring constantly).

5.)  Remove kettle from heat, and add the sugar free gelatin powder, and keep stirring for 1-2 minutes, until you see the gelatin powder has dissolved completely into the rhubarb mixture.

6.)  Add the can of pie filling, and stir thoroughly until mixed through.

7.)  Return the kettle to the stove.  Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8.)  Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9.)  Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

10.)  Yields: 6 (half pint jars)

Sugar Free Rhubarb Cherry Jam | Just A Pinch Recipes
                                                        

Rhubarb Blackberry Jam

Rhubarb, sugar, raspberry gelatin, and canned Wilderness Blackberry Pie Filling; make up this wonderful tasting jam.



Rhubarb Blackberry Jam

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6-oz.) box raspberry gelatin
1 (21-oz.) can Wilderness Blackberry Pie Filling

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).

5.)  Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.

6.)  Add the can of pie filling, and stir thoroughly until mixed through.

7.)  Return the kettle to the stove.  Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8.)  Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9.)  Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

10.)  Yields: 4 pints


Tropical Fusion Rhubarb Jam

Rhubarb, sugar, canned crushed pineapple, maraschino cherries, and 2-(3 oz.) boxes of Tropical Fusion Jell-O Gelatin, make up this wonderful tasting jam.  Note: Cooking this jam is between 25-30 minutes.















Tropical Fusion Rhubarb Jam

6 cups finely chopped rhubarb
4 cups granulated sugar
1 (8-oz.) can crushed pineapple, undrained
1/2 cup chopped maraschino cherries
2 (3-oz.) boxes Tropical Fusion Jell-O Gelatin

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2,)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).

5.)  Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes.

6.)  Turn off the stove, and add the dry gelatin powder; mix well.

7.)  Transfer the jam to the sterilized glass jars; and cover the jars with the lids.

8.)  Cool the jam to room temperature, before storing it in the refrigerator or freezer.

9.)  Yields: 7 (half pint jars)

10.) Note: Cooking this jam is between 25-30 minutes.


Razzy Rhubarb Blueberry Jam

This is one of my families favorite jams. It's an easy jam to make, and I like that I can just cook it, cool it, and store it in the refrigerator or freezer.

  Razzy Rhubarb Blueberry Jam 
 
6 cups diced fresh rhubarb
1-1/2 cups frozen blueberries (one 12 oz. pkg.)
2 cups granulated sugar
1 (3 oz.) box raspberry flavored gelatin
(1.5 oz.) lemon flavored gelatin (1/2 of one 3 oz. box)

1.)  In a stock-pot, combine the rhubarb, frozen blueberries, and sugar.

2.)  Cook over medium-heat; stirring constantly, until the sugar dissolves.

3.)  Once the sugar dissolves, bring to a boil, then lower the heat to a simmer, and simmer uncovered for 15 minutes; stirring every few minutes.

4.)  Now add the 3 ounces of raspberry gelatin, and only half of the boxed lemon flavored gelatin, and stir well.

5.)  Ladle the jam into sterilized glass jars; only filling within a 1/2-inch to a 3/4-inch to the rim of each jar.

6.)  Cover the jars with the lids, and seal each jar tightly. (Just be careful when sealing each jar, as the jam in the jars is 'hot'.)

7.)  Place the jars on a dish towel on your kitchen counter, and allow the jam to cool to room temperature, before storing it in the refrigerator or freezer.  (This does keep well stored in the freezer.)

8.)  Yields: 5 (half pint) jars


Rhubarb Strawberry Jam

Rhubarb, sugar, strawberry gelatin, and canned strawberry pie filling; make up this wonderful tasting jam.

 
Rhubarb Strawberry Jam
 
6 cups sliced rhubarb, cut into 1/2-inch pieces
4 cups granulated sugar
1 (6-oz.) box strawberry gelatin
1 (21-oz.) can strawberry pie filling

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).

5.)  Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.

6.)  Add the can of pie filling, and stir thoroughly until mixed through.

7.)  Return the kettle to the stove.  Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8.)  Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9.)  Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

10.)  Yields: 4 pints



                                                                                                                                -
                                              Rhubarb Strawberry Jam | Just A Pinch Recipes
                                                                                                                                -

Wednesday, June 10, 2015

Rhubarb Pineapple Pie

I love rhubarb, and this is one pie I enjoy making every Summer!
Serve as is, or with whipped cream or vanilla ice cream. (Before
 making the pie, be sure to read the "Note" following the instructions.)



Rhubarb Pineapple Pie

1 (15-oz.) pkg. refrigerated pie crusts
1-1/4 cups granulated sugar
1/3 cup all-purpose flour
3-1/4 cups thinly sliced rhubarb
1 (15.25 oz.) can crushed pineapple, drained well

1 teaspoon all-purpose flour
1-1/2 teaspoons granulated sugar 

1.)  Remove both pie crusts from the package.  Leave pie crusts in plastic wrap, and let sit on your kitchen counter for 15-20 minutes before using.

2.)  Meanwhile, in a large bowl, combine the flour and the 1-1/4 cups granulated sugar.

3.)  Add the rhubarb and crushed pineapple; stir until the rhubarb and pineapple is thoroughly mixed into the flour/sugar mixture.  Set bowl aside. 


4.)  Remove one of the pie crusts from the plastic wrap.  Unroll the pie crust, and place it on a sheet of wax paper.  Sprinkle the teaspoon of flour over the crust.  Using your hand, lightly spread the flour over the entire crust.  Place the pie crust, floured side down, inside a 9-inch pie pan.

5.)  Pour the rhubarb and pineapple mixture into the pie crust.

6.)  Remove the other pie crust from the plastic wrap.  Unroll, then place over the pie filling.  (I rolled out the pie crust on to the sheet of wax paper.  I then took a mini cookie cutter, a star shaped cookie cutter, then cut-out and removed some of the dough near the center of the pie crust.)

7.)  Trim crust (if need be), seal and flute the edges.

8.)  Cut slits in the top of the pastry crust.

9.)  Sprinkle the top of crust with the 1-1/2 teaspoons of sugar.

10.)  (Before I bake the pie in the oven, I place (and bake) the pie pan on a 14-inch pizza tin, then place a pie shield on top the pie.  I keep the pie shield on the entire time the pie is baking.  This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.)

11.)  Bake the pie in a preheated 350°F oven for about 55 minutes, or until the pie crust is brown on top, and the fruit juices begin to bubble out of the slits in the pie crust.

12.)  Makes: One (9-inch) pie.


13.) Note: I wanted to let others know... that I have also made this pie using 2 (8 ounce) cans of crushed pineapple (drained well), and in place of the 15.25 ounce can, plus I also stirred 4 level tablespoons of ground flaxseed into the flour/sugar mixture before adding the rhubarb and pineapple.  The pie tasted great, and I think the flaxseed helped to thicken the filling within the pie.  Also, after the pie is made and cooled, I don't refrigerate it or any of the leftovers.  I leave the pie set at room temperature, and cover it with paper towels.  It keeps well on my kitchen counter for up to 2 days.

Monday, May 26, 2014

Cherry Rhubarb Crisp

A delicious rhubarb dessert to enjoy! 












Cherry Rhubarb Crisp

1 cup quick cooking oats
1 cup brown sugar (packed)
1 cup all-purpose flour
1/8 teaspoon salt
1 stick cold butter, cut into pieces
4 cups fresh rhubarb, cut into 1/2-inch pieces
1 cup granulated sugar
3 Tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (21 oz.) can cherry pie filling
1/2 cup chopped pecans
vanilla ice cream
Reddi Wip (or) Cool Whip Whipped Topping

1.)  To make the crust: In a bowl mix together, the oatmeal, brown sugar, flour, and salt.

2.)  Cut in the pieces of butter, with either a fork or pastry blender, until mixture becomes crumbly (like a streusel topping).

3.)  Press half of the crumb mixture into an ungreased 13x9x2-inch glass baking dish.  (I probably added 2/3's of the crumb mixture.)

4.)  To make the filling: In a large saucepan (I used a 3-quart saucepan), add the granulated sugar, cornstarch, and water.  Stir until blended, then bring to a boil over medium-high heat; stirring continuously, and until the mixture thickens.  The mixture should thicken within 3 minutes.  (At least mine did.)

5.)  Once the mixture has thickened, thoroughly stir in the extracts and pie filling.

6.)  Now spread the rhubarb over the crust, then spoon the cooked pie filling on top, and sprinkle on the remaining crumb mixture.

7.)  Lastly, top the crumb mixture with the chopped pecans.

8.)  Bake in a 350ΒΊF oven for 45-55 minutes.  (I baked mine for 55 minutes.)

9.)  Serve warm with vanilla ice cream.  (Refrigerate any leftovers.) Enjoy refrigerated leftovers with either Reddi Wip, or Cool Whip Whipped Topping.

10.)  Yields: 7 to 8 Servings.






























-
-

Sunday, May 26, 2013

Rhubarb Pineapple Upside Down Cake

I "love" rhubarb!  And I love this cake, it's not too sweet, and not too tart!  My husband says it's a nice moist cake.  Before making the cake, be sure to read the *note that follows the recipe.



Pineapple Rhubarb Upside Down Cake

1 (18.25 oz.) box Pillsbury Golden Butter Cake Mix
 
1 cup water (or 1 cup of reserved pineapple juice)
 
1/3 cup softened butter
 
3 large eggs
 
3 cups thinly sliced rhubarb (do not use frozen)
 
1 (20 oz.) can crushed pineapple, drained & reserving juice
 
1/3 cup granulated sugar
 
1/3 cup brown sugar, firmly packed
 
1 (3-oz.) box Strawberry Jell-O Gelatin
 
Cool Whip or Reddi Wip, to garnish cake


1.)  Preheat the oven to 350 degrees.

2.)  Grease one 13x9x2-inch baking pan.  Set pan a side.

3.)  In a large bowl blend together just until moist, the cake mix, the water (or the reserved pineapple juice), softened butter, and eggs.  Then beat on medium speed for 2 minutes.  Set bowl a side.

4.)  In a medium size bowl mix together by hand, the rhubarb, crushed pineapple, granulated sugar and brown sugar, plus the Strawberry Jell-O.

5.)  Pour the rhubarb mixture into the already greased baking pan.  Spread mixture evenly in pan.

6.)  Now pour the cake batter over the rhubarb mixture.  Using the back-side of a Tablespoon; spread the cake batter evenly over the rhubarb mixture.

7.)  Bake in oven for 55 minutes.  Cake should look golden brown in color when done baking.  If need be, do the toothpick test in center of cake, to be sure cake is done baking.  (Mine was done baking within 55 minutes.)  

8.)  Let cake sit to cool down a bit before serving. Either serve cake while it's still warm, or cool completely then serve.  Or refrigerate to serve later. (Refrigerate any leftover cake.)  

9.)  Top cake with a dollop of Cool Whip, or Reddi Wip.

10.) *Note: Be sure to thoroughly drain the juice from the canned pineapple.  I use a mesh colander to drain the pineapple in, plus I press down the crushed pineapple with a spoon.  From that, I got exactly 1-cup of juice to add to the cake mix, instead of adding water.  Also, the canned crushed pineapple I used, stated on the label... Natural Juice No Sugar Added, and the brand I used was... Liberty Gold.

Cream of Potato & Cheddar Cheese Soup

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.   I then decided I'd quickly  throw a potato soup toge...