Strawberry Rhubarb Creamsicles

Recipe from Raisinggenerationnourished.com

Ingredients:

2½ cups rhubarb, coarsely chopped

2 cups strawberries (fresh or frozen, no need to chop)

3 tablespoons water

Optional 2-3 tablespoons raw honey for the rhubarb/strawberry mixture if you don’t like a real tart bite (I don’t usually add this in but if your kids might be sensitive to tart go for it!)

½ cup whole cream (Raw preferable, and preferably not ultra-pasteurized, or if you are dairy free use coconut cream.)

2 tsp pure maple syrup

½ tsp vanilla extract

Instructions:

Put the rhubarb, strawberries, and water in a small saucepan and bring the heat up to medium/high. Use a potato masher to squish the strawberries and their juices out. Keep the mixture at a low simmer until the rhubarb is softened – shouldn’t be any more than 5 minutes.
Pour the cooked strawberry rhubarb mixture into a blender and puree – taste test and if it is too tart you can add a couple tablespoons of raw honey. Transfer the puree to the freezer to chill for a quick half hour.
Once the strawberry rhubarb mixture is cooled, whip the cream, maple syrup, and vanilla extract for about 2 minutes to make whipped cream.
Fold the whipped cream gently into the strawberry rhubarb mixture, and pour into popsicle molds to freeze. I like to use a spoon to scoop the popsicle mixture into the molds since it is on the thicker side with the whipped cream.

Crunchy Rhubarb-Apple Salad

Ingredients:

½ to ¾ lb. thin, tender rhubarb, trimmed and cleaned

2 Granny Smith apples

2 stalks celery, diced

4 scallions, trimmed and sliced

½ cup sour cream

¼ cup crumbled blue cheese

¼ cup chopped, toasted walnuts

Instructions:

Cut rhubarb into 1/4-inch-long pieces. Peel, core and dice apples. Combine rhubarb, apples, celery, and scallions in mixing bowl, stirring to mix.
Stir in sour cream and blue cheese until ingredients are evenly coated. Sprinkle with walnuts, and serve.

Sparkling Rhubarb Lemonade

Food52 recipe

Serves 6

Ingredients:

3 1/2 cups water

5 cups chopped rhubarb, fresh or frozen (20 ounces)

3/4 cup sugar

2 3 – inch strips lemon zest

3 sprigs fresh mint

1 cup freshly squeezed lemon juice

2 cups lemon-lime soda or sparkling water

Instructions:

In a saucepan, stir together the water, the rhubarb pieces, the sugar, the lemon zest and the mint. Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce heat, cover and simmer for 20 minutes.
Let the rhubarb mixture cool, the strain it through a wire-mesh strainer set over a large pitcher. Press on the solids to extract as much liquid as possible. Discard the solids
Stir in the lemon juice and soda. Serve over ice, garnished with a sprig of mint.

Rhubarb Oat Bars

Recipe by Taste of Home

Ingredients:

1-1/2 cups chopped fresh or frozen rhubarb

1 cup packed brown sugar, divided

4 tablespoons water, divided

1 teaspoon lemon juice

4 teaspoons cornstarch

1 cup old-fashioned oats

3/4 cup all-purpose flour

1/2 cup sweetened shredded coconut

1/2 teaspoon salt

1/3 cup butter, melted

Directions:

In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender.
Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbl
Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly,
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Yield: 16 bars.

Originally published as Rhubarb Oat Bars in Taste of Home June/July 2006, p57