Rhubarb and Onion Relish
1 quart chopped rhubarb
1 quart chopped white onions
1 pint vinegar
1 tsp. salt
4 cups brown sugar
1 tsp. ground cloves
1 tsp. all spice
1 tsp. cinnamon
If a hotter relish is preferred, crumbled red pepper can
be added to taste
Combine all ingredients and boil slowly until quite thick.
Seal in jars.
Rhubarb Nut Bread
1 1/2 cups brown sugar 2/3 cup cooking oil
1 beaten egg 2 tsp. vanilla 1 tsp. salt
1 cup buttermilk or sour milk
1 tsp. baking soda 1 tsp. cinnamon
1 tsp cinnamon 2 1/2 cups sifted flour
1 1/2 cups thin-sliced rhubarb 1/2 cup chopped walnuts
Mix sugar, oil, egg and vanilla
Add other dry ingredients, then rhubarb & walnuts.
Pour into two 8 x 4 x 3 inch bread pans.
For topping combine 1/3 C white sugar and l Tbsp melted butter.
Sprinkle evenly over top of dough.
Bake at 325 degrees for 45-50 minutes.
Fresh Rhubarb Crisp
1 C sifted all purpose flour
1/2 cup raw rolled oats
1 cup light brown sugar, firmly packed
1/ C melted butter
4 cups cut rhubarb (1/2 inch pieces)
1 C granulated sugar
1/4 cup unsifted all purpose flour
1/2 tsp. cinnamon
Filling: Combine ingredients and 1/2 cup water in a
lightly greased 8 x 8x 2 inch baking dish, mix well.
Topping: Combine flour, oats, brown sugar. Mix well.
With fork, stir in butter to make a crumbly mixture.
Sprinkle evenly over filling. Bake at 375 degrees uncovered for 35 minutes until topping is golden brown and rhubarb is tender.
Serve warm with cream or ice cream.
Strawberry Rhubarb Pie
Unbaked 9" pie crust
5 cups diced rhubarb stalks
1/3 cup flour
1 Tbsp. cornstarch
1 1/2 Cups sugar
5-6 fresh strawberries, sliced
Mix all ingredients in bowl, place in unbaked pie crust. Egg wash rim and place top curst over filling. Crimp edges and cut steam vents in crust. Egg wash top, bake at 350 degrees until golden brown.