3 cups rhubarb, cut
1/2 cup cream
1/4 tsp salt
1 tsp vanilla
Mix rhubarb with 1/2 cup sugar and flour. Put into an unbaked pie crust. Mix together 2 beaten eggs, 1/2 cup sugar, salt, cream and vanilla. Pour over rhubarb. Cover with top crust and bake 15 minutes at 450 degrees and then 30 minutes at 350 degrees. Serve with ice cream
Strawberry Rhubarb Crisp (The Sono Baking Company Cookbook)
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 tsp course salt
1/2 cup unsalted butter, cut into 1/4 inch cubes
3 Tbs old fashioned rolled oats
1 1/4 pounds rhubarb, cut into 1 inch pieces (about 1 1/2 cups)
1 pint strawberries, stemmed, and then halved or quartered depending on size
1/2 cup granulated sugar
To make streusel topping: in a medium bowl use a fork to stir together the flour, sugar,s alt and cinnamon. Add the butter and using your fingertips, quickly work it into the dry ingredients until pea-sized crumbs. Add oats and toss. Set aside in the refrigerator.
In a medium bowl, toss together the fruit, sugar, cornstarch, lemon juice, orange zest and salt. Transfer to prepared baking dish, and sprinkle streusel mixture over the top.
Bake rotating the baking sheet about 2/3 of the way through the cooking, until the juices bubble up and the topping is golden brown, 40-45 minutes. Serve warm or at room temperature with ice cream.
Rhubarb Waffles with Rhubarb/Strawberry Sauce
1 pound rhubarb, trimmed and diced (1/4 in thick), about 2 1/2 cups
1/2 pint strawberries, sliced in half or quarters, depending on their size
1 cup sugar
1 stick melted unsalted butter
2 1/4 cups all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
3 large eggs separated
2 cups buttermilk 1 tsp pure vanilla extract
To prepare sauce: Combine fruit and sugar in a medium saucepan and bring to a simmer over medium-low heat. Cook until the rhubarb is tender and translucent. Transfer about 3/4 cup of the rhubarb to a small bowl with a slotted spoon and reserve for the waffle batter. Boil the remaining rhubarb in syrup over medium heat stirring occasionally, until slightly thickened, 5 to 7 minutes.
In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter. Ladle about 1/3 cup batter onto each section of the waffle grid, close lid and bake for 3 to 5 minutes, or until no steam emerges from waffle maker.
Use rhubarb sauce as you would syrup. I have been using left over syrup in my oatmeal :)