Coconut Strawberry Rhubarb Oatmeal Bake

 Thanks Pat for recommending this yummy rhubarb recipe.  

I tried the version with the eggs today which is more like a cobbler 

but will be trying this combination as a crisp in the near future.  

Yummy!

Recipe

Preheat oven to 350 degree.  Grease a 9 x 13 inch baking dish.

Filling

10 cups of 1/3 inch thick rhubarb pieces

4 cups sliced strawberries

1 1/4 cup white sugar

1/2 cup packed brown sugar

1/3 cup cornstarch

To make the filling, in a large bowl, place all of the filling ingredients.  

Toss them together to coat the fruit evenly.  

Spoon into the prepared baking dish and spread out in an even layer.

Topping

2 cups flour

2 cups packed brown sugar

1 cup rolled oats

1 cup sweetened shredded coconut

2 well beaten eggs (omit for crisp version)

1 cup melted butter

 To make the topping, in a medium bowl, mix the topping ingredients until they form a thick, slightly tacky dough.  Drop dollops of dough on top of the fruit filling until the fruit is mostly covered.  (If you wish to make a crisp, omit the eggs and combine the rest of the topping ingredients by hand until crumbly, then sprinkle over the top of the fruit evenly, covering as much of the fruit as you can.)

Bake for 40 to 50 minutes, until the top is browned 

and the fruit has been bubbling for at least 5 minutes.  

Remove and serve warm.

Top with vanilla ice cream and enjoy.

This is best eaten fresh but it will last in the fridge up to 3 days or in your freezer up to 3 months. To warm from frozen, reheat in a 300 degree oven until heated through.

Oma's Rhubarb Square

Oma was always on the lookout for a great way to use

the bountiful spring rhubarb harvest.

 

 

Bottom  Crust

2 cups flour

1/2 cup butter

1/4 tsp. salt

1 tsp baking powder

1 egg

Crumble the flour, butter and baking powder.  Mix in the egg with a fork.  Save 3/4 cup of this mixture for the topping.  Press the remainder in an 8 x 10 pan.

Topping

4 cups chopped rhubarb

1 1/2 cup sugar

1/2 cup melted butter

1/2 cup flour

2 eggs beaten

extra sugar mixed with

cinnamon for sprinkling

Mix the ingredients and put mixture on the top of pressed crumbs.  Cover with remaining crumbs.  Sprinkle with sugar and cinnamon and bake at 350 for 45 minutes.

I am assuming this could be made GF by substituting flour with GF flour.

Rhubarb Pecan Muffins

Dry Mixture

2 cups flour

3/4 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

3/4 chopped pecans (can use coconut)

Moist Mixture

1 large egg

1/4 cup vegetable oil

2 tsp. grated orange zest

3/4 cup orange juice

1 1/4 cup finely chopped rhubarb

Preheat oven to 350 degrees and prepare 12 muffin cups.

Combine dry mixture in a large bowl.

In a medium bowl beat egg lightly and combine rest of moist ingredients.

Add moist mixture to dry mixture all at one and stir until batter is moist but still lumpy.

Fill 12 muffin cups 2/3 full.

Bake 25-30 minutes.

Rhubarb Barbecue Sauce

2 to 3 stalks of rhubarb, chopped about 2 cups
3/4 cup water

1 onion, finely chopped

2-3 garlic cloves, finely crushed

1 cup ketchup

1/2 cup pure maple or golden syrup

1/2 cup packed brown sugar

1/4 cup apple cider or rice vinegar

1 tbsp. grainy mustard (or dijon if you want Gluten Free)

(original recipe called for worcestershire  sauce but Papa doesn't like worcestershire sauce)

In a small saucepan bring the rhubarb and water to a simmer and cook for 5 - 6 minutes, until the rhubarb is very soft.  Pour into a bowl and set aside.

In the same saucepan, heat a drizzle of oil over medium-high heat and cook the onion for 3-4 minutes, until soft, add the garlic, and cook for another minute or two.  Add the remaining ingredients (including rhubarb) and bring to a simmer;  cook for 10 - 15 minutes, until the mixture thickens.  Puree with a hand held immersion blender or cool and puree in a blender or food processor until smooth.

Use as you would any barbecue sauce.

Rhubarb and Orange Marmalade with Jalapeno

Rhubarb and Orange Marmalade with Jalapeño (optional) (from Kathy)

8 cups rhubarb diced about 1/2 inch

4 cups sugar (I used organic cane sugar, but white sugar would work fine)

3 large navel oranges

1 lemon

4 to 5 jalapeño peppers (or more....I used 4 large) seeds removed and finely diced 

2 or 3 drops red food colouring if your rhubarb is more green than red 

Zest 2 of the oranges and the lemon. Thinly cut the peel off the third orange and cut the peel into small pieces. Cut off the white membrane from the oranges and the lemon and cut out the segments. Try not to get any of the white membrane (it doesn’t get any prettier after it’s cooked!) Combine all the ingredients and let sit at least one hour or refrigerate overnight. Bring to a gentle boil and then turn down to medium and simmer for 45 minutes to one hour or until as thick as you like. 

This will fill about 4 pint sized jars...have a few extra smaller jars just in case 

Rhubarb Custard Meringue

Ingredients

one 10" unbaked unpricked pie shell (GF or regular)

Filling

2 1/2 cups chopped rhubarb

1 cup white  sugar

2 tbsp. flour (GF or regular)

1/2 tsp mace (or 1/4 tsp nutmeg)

2 egg yolks

1/2 cup light cream or milk

1/4 cup melted butter

Meringue

3 egg whites

1/2 tsp. vinegar

1/8 tsp. salt

6 tbsp white sugar

1/2 tsp vanilla

1 tsp white sugar

Filling:  Combine the rhubarb with the sugar, flour and mace.  Put the rhubarb into the pie shell.  Whisk the egg yolks together with the cream and the melted butter.  Pour this custard mixture over the rhubarb.

Place on a rack set in the lower part of the oven at 450 degrees.  Bake 10 minutes.  Reduce heat to 350 degrees and bake 35-40 minutes or until the custard is set.

Meringue: Beat the egg whites with the vinegar and salt until they are stiff but not dry.  Add the 6 tbsp sugar and vanilla.  Stir the meringue onto the pie.  Sprinkle with the 1 tsp sugar.

Bake an additional 4 minutes at 425 degrees until delicately browned.  Cool and serve as soon as possible.

Rhubarb Crumble/Crisp

1. This recipe is a change from "Grandmaman's Usual Crisp".  No brown sugar in the topping and flour with the fruit.  Fun to mix things up and enjoyed the first rhubarb of the season at the end of May using my new fluted ceramic plate. 
2. 
   
3. Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl.
4. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer.
5. 
   
6. Toss 2 pounds chopped rhubarb (7 cups), 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake for 45 minutes at 375 degrees.

Rhubarb Jelly

RHUBARB JELLY

12 cups (3L) rhubarb pieces, 1 inch; 7 1/2 cups (1.875 L) sugar, 2 pouches Certo Liquid

To prepare juice, puree rhubarb in small batches in a food processor or blender.  Squeeze juice through a jelly bag.  Measure 4 cups (1 L) juice into a Dutch oven.  Add sugar and mix well.  Place over high heat and bring mixture to a full rolling boil, stirring constantly.  Immediately stir in Certo.  Continue to stir over high heat until mixture returns to a full rolling boil.  Boil hard for 1 minute.   Remove from heat and skim foam if necessary.  Pour into hot strilized jars, leaving 1/4 inch (6 mm) headspace.  Wipe jar rims thoroughly.  Seal and process in a boiling water bath for 10 minutes.  Yield:  About 7 cups (1.5 L).