Not sure where I got this one, but it is good!
2 cups finely chopped rhubarb
2 cups finely chopped onion
2 1/2 cups brown sugar
1 cup vinegar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
1/4 tsp black pepper
Combine all ingredients in a Dutch oven and cook over medium heat about 30 minutes, stirring often, until thickened. Cool, then put in jars and store in the refrigerator for up to a month. Is a good condiment with roasted meats.
Showing posts with label rhubarb. Show all posts
Showing posts with label rhubarb. Show all posts
Tuesday, March 6, 2018
Eva Kinnick's Rhubarb Pie
I love rhubarb pie and also strawberry rhubarb pie as well. Years ago, my good friend, Sue Kinnick, gave me this recipe of her mom's rhubarb pie recipe and I fell in love with it. You can also make it with half strawberries and half rhubarb as well. And, although long gone, I still think of you Sue any time I make it. May your memory be eternal!
4 cups chopped rhubarb
1 1/4 cup sugar
6 tbsp flour
1/4 tsp salt
2 tsp. grated lemon rind
1/3 cup honey
4-5 drops red food coloring
Preheat the oven to 450 degrees. Line a 9 inch pie pan with your bottom crust. In a large bowl, place all of the pie ingredients together and mix well. Put into the bottom crust and then dot heavily with butter, cover with top crust, seal and trim the edges, then cut 3 or 4 steam holes in top of crust. Place in the oven and bake for about 10 minutes, then reduce heat to 350 degrees and continue baking for another 30-45 minutes. The crust will be nicely browned and you will have juice bubbling through the steam holes. Cool completely before cutting and serving. Enjoy!
4 cups chopped rhubarb
1 1/4 cup sugar
6 tbsp flour
1/4 tsp salt
2 tsp. grated lemon rind
1/3 cup honey
4-5 drops red food coloring
Preheat the oven to 450 degrees. Line a 9 inch pie pan with your bottom crust. In a large bowl, place all of the pie ingredients together and mix well. Put into the bottom crust and then dot heavily with butter, cover with top crust, seal and trim the edges, then cut 3 or 4 steam holes in top of crust. Place in the oven and bake for about 10 minutes, then reduce heat to 350 degrees and continue baking for another 30-45 minutes. The crust will be nicely browned and you will have juice bubbling through the steam holes. Cool completely before cutting and serving. Enjoy!
Saturday, March 29, 2014
Rhubarb Dump Cake
Rhubarb Dump Cake
1 pound rhubarb, cut into ¼ inch
pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
¼ cup butter, melted
Directions
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
¼ cup butter, melted
Directions
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender
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