Recipes

If you're looking for yet another way to use up all your rhubarb, these are good options!

Rhubarb Dressing from Simply in Season

2 c. chopped rhubarb
.5 c. sugar
.25 c. vinegar
.75 c. oil
2-3 T grated onion
1.5 tsp. Worcestershire sauce
.25 tsp. salt

Cook rhubarb, sugar, and vinegar over medium heat until soft. Drain in sieve. Discard pulp. To 6 T of this juice, add remaining ingredients. Shake in jar or whisk together. Chill at least 1 hour before serving.

Terah's note: I actually followed this recipe as written and we like it a lot. I do feel wasteful discarding the vinegared rhubarb pulp. Any ideas for how to use it in another recipe?

Rhubarb Mus from Melting Pot of Mennonite Cookery

4 c. diced rhubarb
4 c. water
1 c. raisins, if desired

Cook until rhubarb is tender. Add a thickening made of:
1 c. sugar
1 c. cream
2 T flour

Cook until thick. Serve warm or cold.

Terah's notes:
This is an old Hutterite recipe.
I used craisens instead of raisins because someone in our house doesn't like raisins.
If the pulp from the above dressing wasn't vinegared, I would have added it to this mus.