Rhubarb Desserts

Rhubarb Tapioca Pudding
3 cups rhubarb, peeled and cut in 3/4–inch pieces
1 1/3 cups sugar
1/3 cup quick cooking tapioca
1 ¼ cup boiling water

Sprinkle sugar on cut rhubarb.  Put tapioca in double boiler and add boiling water. Cook until tapioca has absorbed water. Add rhubarb and sugar mixture.   Cook until tapioca is transparent and rhubarb is soft.  Serve with cream if desired.

Rhubarb Fool
1 cup stewed rhubarb
1 cup whipping cream

Put rhubarb in food processor to blend.  Whip the whipping cream and fold the stewed rhubarb into it.  Pour into dessert glasses.  Garnish with a strawberry and mint leaves.

Note: A whipped topping can be substituted for the whipped cream if desired.

Rhubarb Delight
Base:
6 cups finely chopped rhubarb
1 cup sugar
1 small pkg strawberry jello
2 cups miniature marshmallows

Batter:
½ cup white sugar
¼ cup butter
1 egg
½ cup milk
¾ cup flour
1 tsp baking powder

Spread and pat rhubarb into a 9 x 13 inch pan. Sprinkle with sugar and jello powder and cover with the miniature marshmallows.  Mix batter ingredients together and drop by spoonful over rhubarb mixture. Bake at 300 degree F for 50 minutes.

Rhubarb Delight 2

Base:
2 cups flour
1 tsp sugar
1 cup butter or margarine

Custard Filling:
1 cup evaporated milk
4 Tblsp flour
2 cups white sugar
6 egg yolks beaten
6 cups cut up rhubarb

Base:  Mix flour, sugar and butter or margarine together until it forms a coarse meal. Press into a 9 x 13" pan and bake at 350F for 10 min.

Filling: Mix the milk, 4 Tbsp flour, 2 cups sugar, and egg yolks together, beating well.  Add rhubarb and pour over base.  Bake 1 hour at 350F.

Meringue Topping:
6 egg whites, stiffly beaten
6 tsp sugar
1 tsp vanilla

Beat egg whites, sugar and vanilla together.  Put on top of baked pudding and brown until golden 10-15 min.

Note:  A whipped topping can be substituted for the meringue topping if desired.

Rhubarb Bars
3 cups diced rhubarb
1 ½ cups sugar
2 tablespoons cornstarch, dissolved in ¼ cup cold water
1 ½ cups oatmeal
1 ½ cups flour
1 cup brown sugar, packed
½ tsp baking soda
1 cup butter or margarine
½ cup chopped walnuts.

 In saucepan, mix rhubarb and sugar. Simmer until heated. Add a bit of the hot rhubarb to the cornstarch to warm it, then stir the cornstarch into the rhubarb. Cook over low heat until rhubarb is tender, stirring until thickened.  Cool.

In bowl, mix dry ingredients and cut in butter.  Add nuts.  Place most of the crumb mixture in a 9 x 13 inch pan.  Add cooled rhubarb and sprinkle remaining crumbs on top.  Bake 40 minutes in a 350 degree F oven.  Serve warm.

Rhubarb Sherbet
1 cup stewed and sieved pink rhubarb
2 tablespoons gelatin
3 cups cold water
1 cup boiling water
2 cups sugar

Soften gelatin in ½ cup cold water; dissolve in boiling water and add sugar, rhubarb and remaining 2 ½ cups cold water. Strain and freeze in ice cream maker. Yield 2 quarts.

Note: This recipe requires an ice cream maker, to continually stir the sherbet as it freezes.

Danish Rhubarb

1 envelope gelatine
1/2 cup cold water
2 cups sweetened cooked rhubarb
1/2 cup whipping cream, whipped

Soften gelatin in the cold water.  Heat the cooked rhubarb to boiling.  Add softened gelatin and stir until dissolved.  Chill slightly.  Whip with a mixer and fold in the whipping cream.  Turn into a 4-cup mould and chill until set.  Unmould.

Rhubarb Dessert Squares

Crust:
1 cup flour
1/4 cup sugar
1/4 cup butter or margarine

Filling:

1 1/4 cup sugar
1/4 cup all purpose flour
2 eggs, beaten
3 cups rhubarb, chopped

Topping:

3/4 cup flour
1/2 cup sugar
1/2 tsp cinnamon
1/4 cup butter or margarine

Combine 1 cup flour and 1/4 cup sugar and cut in the 1/4 cup margarine until crumbly.  Press in the bottom of a 9 x 9 inch pan.  Bake at 350 deg F for 15 min.

Combine all filling ingredients and pour over the crust.

Combine 3/4 cup flour, 1/2 cup sugar and cinnamon.  Cut in the margarine until crumbly.  Sprinkle over filling.  Bake an additional 45-50 minutes or until rhubarb is cooked and topping has browned. Cool.

Rhubarb Platz

Preheat oven to 350F. Use a shallow pan 10 x 15" or a jelly roll pan.

Base:
2 cups flour
4 tsp baking powder
1 tsp cinnamon
1/2 cup butter or margarine
1 cup sour cream
3 cups diced rhubarb
1 cup chopped apples
3 Tbsp sugar

Topping:
1/2 cup sugar
1/2 cup flour
2 Tbsp butter

Sift flour, baking powder and cinnamon. Cut in butter or margarine until mixture is coarse crumbs.  Add sour cream.  Press into a greased baking sheet.  Top with rhubarb and apple and sprinkle with 3 tablespoons sugar.

Mix topping ingredients and sprinkle over top.  Bake until lightly browned at 350F for 40 min.

Note: If using frozen rhubarb, defrost and drain off the juice.