Rhubarb Festival Favorite Recipes
RHUBARB CHUTNEY Bonnie Herbold (Grand Champ)
5 cups rhubarb
5 cups apples
1 seeded chopped lemon
1 clove garlic to your desire
2 onions sliced
6 cups brown sugar
3 cups seeded raisins
1/4 cup fresh gingerroot
1 1/2 teaspoons salt
3 hot chili peppers
5 cups of vinegar (mixed apple cider and balsamic vinegars)
3 chopped red/orange/yellow peppers, seeded and sliced
1 teaspoon turmeric
Boil sugar, vinegar, ginger, tumeric, and then add chopped ingredients. Simmer until thickened into sauce, at least 2 hours.
GRANNY BEA'S RHUBARB CRUMB CAKE Melissa Morgan (Blue Ribbon)
1/2 c. Softened Butter
1 and 1/2 c. Brown Sugar (I used 1/2 c. brown sugar and 1/2 c. dark molasses)
1 egg
1/2 t. salt
Mix together: 1 t. soda in 1 1/2 c. plain yogurt (I used yogurt) or sour cream
Alternate yogurt and 2 c. flour (I used 1 c. white flour and 1 c. whole wheat flour)
Mix into above ingredients. Add 1 t. vanilla and 1 1/2 c. rhubarb
Spread into grased 9"x13" buttered rectangle pan. Top with a mixture of:
2 T. Butter
3/8 c. sugar
1 T. cinnamon
1/2 c. walnuts or pecans (I used pecans)
Bake at 350 degrees for 35-40 minutes.
RASPBERRY RHUBARB PIE Alan Davis (Blue Ribbon)
The pie is rather simple. I make large pies, so you may need to
cut it down. I used a 10-inch, rather deep pie plate. The filling is
2-1/4 pounds of chopped rhubarb and 3/4 pound of raspberries. I had fresh
berries this time, but it works fine with frozen berries as well. Toss
the fruit with 1-1/4 cups sugar mixed with 6 Tbs. corn starch, 1/4 tsp.
salt, and 1/8 tsp. ground cinnamon. I let it sit for about 20 minutes
while I roll out the pie crusts. It draws out the juices, so stir it up
again before pouring it into the bottom crust in the pan and then top with
the top crust. The crust is just a standard recipe made with half Crisco
and half butter.
WHITE RIBBON RHUBARB PIE Odette Foster
Line a 9” pie plate with pie crust and have the top crust ready. I use a mix of white flour and whole wheat flour or whole wheat pastry flour.
Wash and cut into chunks: 5 cups rhubarb
Mix then stir into the rhubarb:
1 2/3 cup sugar
5 tablespoons flour (I use some whole wheat flour.)
1 teaspoon fresh grated orange or lemon rind
Spoon rhubarb mixture into pie pan.
Bury inside the rhubarb mixture: 1 tablespoon butter, cut into pieces.
Cover with top crust.
Bake 450 degrees for 10 minutes.
Reduce temperature to 350 degrees and bake 40-45 minutes or until the crust is golden.
Protect the crust edge from over-browning by placing strips of tin foil around the edge. Place an old cookie sheet under the pie on a lower rack to catch the juicy overflow.
RHUBARB GLAZED CHICKEN Pat Harris (Blue Ribbon)
3 dozen chicken wings (or 12 thighs) Remove tips from wings; remove skin to reduce fat. Place chicken in large shallow pan
Combine and pour over chicken
2 C finely cut rhubarb
½ C grated ginger
¼ cup garlic, minced
½ C lite soy sauce
1 C honey, softened in microwave
1 Tablespoon sesame oil
¼ C or to taste sweet chili sauce (Mae Ploy)
Lemon juice to taste
Make sure sauce coves chicken by about ¼ inch; add water or chicken stock if sauce doesn’t cover chicken.. Cover pan tightly with aluminum foil and bake at 350° F for 2 hours (or 3 hours if you have the time) Uncover pan and increase heat to 375° F. Bake another 45 minutes, turning chicken a couple of times. When done, the glaze will have penetrated the chicken which will be very tender, fall apart and be yummy.
ALICE'S RHUBARB CAKE
6 cups cut up rhubarb - dot with butter
1 1/2 cups sugar
1/4 cup milk
2 tsp baking powder
1/2 tsp salt
Use a 13 X 9 inch baking pan. Put rhubarb in the bottom of pan and dot with butter
Cream sugar and butter. Add milk. Add dry ingredients. It should become about the consistency of a pancake batter. Pour over rhubarb.
Topping:
1 cup sugar
1 tbsp cornstarch
1/4 tsp salt
1 cup boiling water
Mix dry ingredients and sprinkle over batter, then pour the 1 cup of boiling water over everything. Bake for 1 hour at 350 degrees.
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