Strawberry Rhubarb Creamsicles
Recipe from Raisinggenerationnourished.com
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
- 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
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
- 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
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
- 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
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
- 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