Rhubarb Curd-Secret Recipe Club

This month my Secret Recipe Club assignment was Culinary Adventures with Camilla which is the blog written by our group B hostess, Camilla Mann.  What a delightful blog this is.  I especially enjoyed the posts where her boys are cooking.

Camilla started her blog in 2009  so there were many, many recipes to choose from.  There are numerous recipes that I want to try and some I did.  I made the Cabbage Steaks and enjoyed them very much.  Some of the many recipes I have on my list to make are:  Homemade Saltine Crackers, Honey Soy Drumettes, Snickerdoodle Buttermilk Muffins, and Smoldering Pants Brussels Sprouts.  You need to go read the post about that last one.

The recipe I picked to share today is Rhubarb Curd.  There are several reasons that I chose this recipe, number one being that I love rhubarb and can hardly wait until it is ready each spring.  I also love to find and share unique recipes that I believe deserve a wider audience.

Camilla used fresh rhubarb.  Unfortunately, it’s a bit too early where I live to get fresh so I used some of my frozen rhubarb.  This worked out OK, although I am sure fresh would be a bit better.  The only change I would make if I use frozen rhubarb next time will be to reduce the amount of water to 1/4 cup as my curd was not quite as stiff asI think it should be.  Camilla said that her curd did not keep its pink color.  Mine came out a very pale pink so I think that it depends on the variety of rhubarb that you use.  Unfortunately, unless you grow your own, you have no control over the variety of rhubarb that is available for purchase.  If you wanted it more pink, I suppose that you could add some red food color.

A couple of tips that may help in making this recipe:  grease your measuring cup when measuring the honey and separate the eggs while they are cold.  I use an egg separator as I can let the egg sit until all of the white has dripped off.

The curd was delicious.  I added a couple of tablespoons of sugar to reduce the tartness to my taste.  I see so many uses for this.  It can be used as a spread for bread, a topping for cake, ice cream or pudding, and it is good just spooned out of the jar.  Right now I am enjoying it over cream cheese spread on English muffins.  Since I got 3 cups curd when I made this, I am going to put some in the freezer and see how it freezes.  Do make this recipe, you won’t be sorry.

Thanks, Camilla, for a great addition to my recipe collection.  This is going on my list of ideas for gifts to make for Christmas.

Rhubarb Curd
from Camilla’s Culinary Adventures
6 c. rhubarb, fresh or frozen.
1/2 c. water (reduce to 1/4 c. if using frozen rhubarb)
zest from 1 lemon
1/3 c. honey
1/2 c. powdered sugar (a bit more if desired to you taste)
1/2 c. butter
8 egg yolks
juice from the lemon

In a medium saucepan, combine rhubarb, water, lemon zest and honey.  Cook gently over medium heat until rhubarb has softened, stirring often.  Meanwhile, in another saucepan, combine powdered sugar, butter and lemon.  Heat until the butter is melted and bring to a boil.  In a small bowl, beat the eggs very well.  Very slowly add 1/3 of the butter/sugar/juice mixture to the eggs while beating rapidly.  Now slowly add the egg mixture into the butter/sugar/juice mixture, beating rapidly.  Continue beating over medium heat (do not let it boil) until mixture thickens.  Add the rhubarb mixture to the yolk mixture and cook until thickened.  Spoon into clean container and store in the refrigerator.  I got about 3 cups curd.

Check out the links below to see what other group B bloggers made this month.  If you would like to join in the fun, you can find details here.

An InLinkz Link-up

Rhubarb and Minute Tapioca-Guest Post

Today my guest is Marsha from The Better Baker.  Marsha emailed me shortly after I started my blog, and it was such a lovely email that she and have become great "email friends" over the last couple of years.

Marsha is a co-host for Weekend Potluck which links up on Fridays.  She has also authored a cookbook and is soon to release another.  She shares great recipes on her blog, so be sure to stop by for a visit.

I am now turning it over to Marsha for a bit of background and a great rhubarb recipe.  Take it away, Marsha: 

Thanks so much Loy for allowing me to share on your lovely blog.  I continue to learn so much from Loy and love that we've gotten to know each other better via friendly emails.

I'm known as The Better Baker because over the years, when folks would comment they thought I was a good cook, my favorite reply was "But I'm a Better "Baker"...because that's my name!  Now that you know that story, I'll tell you a little about myself.

I married my high school sweetheart over 45 year Papa & Nana to 8 of the most beautiful grandkids you've ever laid eyes on. Five of them are redheads...just like my hubby. 

Ron is retired from 20 years of military service.  We've lived around the country, including two tours in Anchorage, Alaska - which we LOVED! He served 3 tours in Vietnam before we were married, and is now 100% disabled from exposure to Agent Orange. He's the most patriotic person I know and I couldn't be prouder of him. 
 

Because he's diabetic, and I work at having a healthier lifestyle too, I cook low/no sugar for us much of the time, and I often share those kinds of dishes on my blog. This rhubarb recipe can be made with either regular white sugar or sugar substitutes, like Xylitol or Splenda.

I published my first cookbook  3 years ago and have just submitted my second cookbook to Morris Press Cookbooks for publishing and hope to have it in my hand by Sept. 1.   Truly more than I could have dreamed would happen in my lifetime.  I am beyond blessed in so many ways.

I would love for you to come over and check out the recipes I've shared at my blog in my 4 years of been blogging.

 I grew up on 
this yummy dish!

Rhubarb tends to be one of those ingredients that if you didn't grow up eating it, you may have a hard time liking it.

I LOVE IT!

It seems my mom had a dish of this (freshly made..often) in our fridge all summer long.  It was definitely the favorite rhubarb recipe in our family growing up.Still is mine!

Once you have your rhubarb washed &; chopped, this doesn't take long to make, from beginning to end. 

You have the option to (easily) make it sugar-free if you wish too.

You can add a can of crushed pineapple to the finished recipe, or do as I do sometimes...when I have leftover pineapple juice in the fridge, I use it for part of the water in the recipe. 

RHUBARB & MINUTE TAPIOCA 

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

(I used xylitol)

1/2 tsp. salt

1/3 c. minute tapioca

(the original recipe called for 1/4 c., but I like ours thicker)

few drops of red food coloring, optional

Cook all ingredients together in large saucepan over medium heat;stir occasionally.  Rhubarb breaks down while it cooks. (I often bang it again the side of the pan to help it along...it's just what I do when I make this).  Stir to blend in food coloring; cool; refrigerate.

This keeps well for at least 2 weeks in the fridge.

Try it over ice cream. We love just a dish of it plain.

Thanks so much, Marsha, for stopping by and guest posting today.

Rhubarb Barbecue Sauced Country Ribs-Secret Recipe Club

 I really wanted to call this post "The Best Darn Country Ribs Ever.  The recipes and cooking method came from Julie at A Little Bit of Everything, my assigned blog for this month's Secret Recipe Club.  Julie is from Nebraska (drove through her state on our trip last year).  She has been blogging since 2009 so there is a wealth of goodies on her blog.

I was glad to see that, like me, she has a sweet tooth, so there are wonderful recipes for sweets.  I can’t wait to try Butterfinger Cheesecake, Snickerdoodle Bars and many more.  There are also some great veggie recipes, especially for Brussels Sprouts.  I will be back to grab some of those when sprouts are in season again.  I also want to try the recipes for 60 Minute Rolls and Throwed Rolls.

 Many of the recipes that caught my eye were from several years ago so I was very glad that I had the time to delve deeply into her blog.  Sometimes great recipes are buried deep in blogs so it is worth it to go back in time if you can.

Several things “came into play” when I made my final decision about what to make and post today.  Rhubarb is in season, and I have been all about rhubarb lately.  I had to work an extra day this week so hubby was going to eat leftovers an extra day.  I wanted to make something that I knew he would enjoy eating four days in a row.  Since I was a bit tired of roasts, I thought a big batch of oven-barbecued country ribs might do the trick.  When I happened upon the recipe for Rhubarb Barbecue Sauce, I knew I was in business.

I had also seen the post for Baby Back Ribs and was intrigued by the method Julie used in making them.  I  decided to use the rub and method of cooking the ribs from that post.  I am so glad I did, as I said these just may be "The Best Darn Country Rib Ever."  The pork was "fall-apart" done but very moist, the sauce was so good I wanted to stand at the stove and eat it with a spoon.  I will be coming back to this method again and again.  I am so glad that, because of Secret Recipe Club, I found this blog.

It takes 3 recipes to make these ribs:  the rub, the braising liquid, and the Rhubarb Barbecue Sauce.  I will post the recipes for each of these and then the method to make the ribs.  Because I am always trying new rub recipes, I halved the ingredients for the rub and still had nearly half left over to use another time.  My ribs are usually frozen, and I like to put the rub on them as soon as I can pry them apart, then let the ribs finish thawing in the refrigerator.  This time the rub was on the ribs for about 3 hours.

Barbecue Rub-courtesy of Julie at Little Bit of Everything and Steven Raichlen
1/4 c. brown sugar, firmly packed
1/4 c. sweet paprika
3 T. black pepper (I used coarse ground)
3 T. kosher salt
1 T. hickory smoked salt (I did not have) or more kosher salt
2 t. garlic powder
2 t. onion powder
2 t. celery seeds (I used my homemade dried celery leaves)
1 t. cayenne pepper

Combine all ingredients in a small bowl and mix well, breaking up any lumps of brown sugar.  Store in an airtight container or zip-top bag away from heat or light.  Keeps at least 6 months.

Braising Liquid-courtesy of  Julie at Little Bit of Everything and Alton Brown
1 c. white wine
2 T. white wine vinegar
2 T. Worcestershire sauce
1 T. honey
2 cloves garlic, minced

Measure white wine into a 2-cup glass measure.  Add remaining ingredients.  Stir and microwave on high for 1 minute.

Rhubarb Barbecue Sauce-courtesy of Julie at Little Bit of Everything and Taste of Home
1 c. chopped fresh or frozen rhubarb
2/3 c. water
1 t. vegetable oil
1 medium onion, finely chopped
1 clove garlic, minced
1 c. ketchup
2/3 c. brown sugar
1/2 c. dark corn syrup of molasses (I used molasses)
2 T. cider vinegar
2 T. Worcestershire sauce
1 T. Dijon mustard
1 1/2 t. hot pepper sauce ( I am wimpy and did not use this much and used a Thai sweet chili sauce)
1/4 t. salt

In a small saucepan, bring rhubarb and water to a boil.  Reduce heat; simmer, uncovered for 5 or 6 minutes or until tender.  Remove from heat and let cool slightly.  In the same saucepan, heat oil and sauté onion until tender.  Add garlic; sauté 1 minute.  Remove from heat.  Place rhubarb, onion and garlic in a blender or food processor and process until smooth.  (Note:  Julie does not process the onion.  I did because I wanted a smooth sauce.)  Return rhubarb/onion mixture to saucepan.  Add remaining ingredients except hot sauce.  Whisk until well blended.  Bring to a boil.  Reduce heat, simmer, uncovered 5 minutes.  Remove from heat.  Store in hot sauce to taste.  Store in refrigerator.  Makes about 2 1/3 cups.

Before I get to the method, I want to mention that I used the oven.  Julie does these in a roaster on a grill also.  Because of the low oven heat, I think that these could be done in a slow cooker, but I would want the cooker big enough so that there is only one layer of meat.  I would also cover the meat with foil, and use a clean tea towel under the lid to catch some of the moisture.  I will probably be giving this a try.

Oven Barbecue Country Ribs
5 lbs. boneless country style pork ribs
Barbecue Rub from above recipe
Braising Liquid from above recipe
vegetable oil
Rhubarb Barbecue Sauce or barbecue sauce of choice

Sprinkle Barbecue Rub on all sides of ribs and rub in well with your fingers.  Allow to sit at least 30 minutes.  (I like much longer-see comment above).  About 4 hours before dinner time, gently pat ribs dry with paper towel, removing as little rub as possible.  Pour a film of vegetable oil into a frying pan and heat.  Brown ribs on all side in batches and adding additional oil as necessary.  Remove browned ribs to a roasting pan with at least 1-inch sides and large enough so the ribs do not touch.  Heat oven to 250 degrees.  Place roasting pan in the oven and add braising liquid.  Cover tightly with aluminum foil.  Roast slowly for about 3 1/2 hours (mine were almost fall-apart done at that point).  Remove ribs and put in another roasting pan or broiler pan if you have one.  Carefully remove pan with liquid from oven and set aside.  Pour about 1 cup of the barbecue sauce into a small bowl to use as a basting sauce.  Increase oven heat to 350.  Brush ribs with barbecue sauce and place in oven for 15 minutes.  Turn ribs and baste again with sauce.  Bake another 15 minutes.  Remove from oven, cover with the foil you used earlier and let stand 10 minutes before serving.  Serve ribs with rest of the barbecue sauce.  Easily makes 10 servings.  Note:  I poured the Braising Liquid into a container, refrigerated it, froze it in several small batches, and will use it as a flavoring for gravy for pork roasts.

For information on getting into the fun of Secret Recipe Club just visit the web page and click on the Join SRC tab. 

Linking to these great parties:

Make the Scene Monday 

Marvelous Monday

Mop It Up Monday

Melt in Your Mouth Monday

Mix It Up Monday

Sweet Sharing Monday

Monday Fun Day

Busy Monday

Manic Monday

Bumpy Rhubarb Coffee Cake-Saturday Sweets

Bumpy Rhubarb Coffee Cake is another recipe made with the Easy, Versatile Rhubarb Sauce that I posted a couple of weeks ago.  I call it Bumpy Rhubarb Coffee Cake because the top layer of the batter bakes up into little hills and valleys.

The recipe consists of a cake layer, a ribbon of rhubarb sauce, another cake layer and a topping of streusel.  There had to be streusel, of course.  The coffee cake is good a room temperature of just slightly warm.

I like to use nutmeg in this to give the cake a bit of a more sophisticated taste, but it can be omitted or cinnamon used instead.

Bumpy Rhubarb Coffee Cake
1 1/2 c. flour
1/3 c. sugar
2 t. baking powder
1/2 t. salt
3 T. butter or margarine
3/4 c. milk
2 eggs
1 t. vanilla
2 c. Easy, Versatile Rhubarb Sauce
3/4 c. brown sugar, firmly packed
1/2 c. flour
1/2 c. quick oats
1/2 t. nutmeg
5 T. butter or margarine

Combine flour, sugar, baking powder and salt in a large mixing bowl.  Cut in butter or margarine until mixture is crumbly.  Measure milk in a 2-cup glass measuring cup.  add eggs and beat together well.  Stir into dry ingredients along with the vanilla.  Mix until just blended.  Spread half of the batter in a greased 9x13-inch baking pan.  Spoon rhubarb sauce evenly over batter.  Drop remaining batter in spoonsful over the filling.  In a medium bowl combine brown sugar, flour, quick oats and nutmeg.  Cut in butter or margarine until the size of small peas.  Sprinkle mixture over the top of the cake.  Press topping gently into the batter with the palm of your hand.  Bake at 350 degrees 30 to 35 minutes or just until slightly brown and a toothpick inserted in the center comes out clean.  Place pan on a wire rack to cool.  Makes 15 servings.  Store, covered, in the refrigerator.

Linking to:
Weekend Potluck
Party Junk
Weekend Bloggy Reading
Share Your Creativity
Strut Your Stuff
I'm Lovin' It
What'd You Do This Weekend

Easy, Versatile Rhubarb Sauce-Saturday Sweets

I am getting Saturday Sweets going again by sharing an Easy, Versatile Rhubarb Sauce with some suggested variations and uses.

I love spring when fresh rhubarb is available.  I have found that people are usually in two camps when it comes to rhubarb, “Love It or hate It.”   I am solidly in the “Love It” camp.  I got free rhubarb when my parents were alive as they grew a couple plants.  Now I must buy it and can get very excited when I find it at the produce stand for .89 a lb.

This sauce can be made with either fresh or frozen rhubarb or made up and frozen itself for a little spring time all winter.

Combining the rhubarb with other fruit makes for some really nice flavors.  Chopped apples, cherries and strawberries can be used in a 1/3 to 1/2 ratio to the rhubarb.  Raspberries can be measured and added without chopping.  Canned crushed pineapple may be drained and added.  Use the juice as part of the water.  A 20 oz. can of crushed pineapple has about 2 cups of pineapple in it.

The sauce has the consistency of thick applesauce.   A bit more water can be added if a thinner sauce is desired.  I sometimes add a drop or two of red food coloring to make the sauce prettier, and I did that to the sauce in the photos.

Easy and Versatile Rhubarb Sauce
6 cups of sliced fresh or frozen rhubarb (see other rhubarb/fruit combination suggested above)
2 c. sugar (if combining rhubarb with other fruit, start with 1 c. and gradually add more to desired sweetness)
1/3 c. water or combination of water and pineapple juice
1/4 c. cornstarch
1/2  to 1 t. almond extract or vanilla (optional)

In a medium saucepan mix together the rhubarb or rhubarb and fruit, the sugar, water and cornstarch.  Mix well.  Place over medium heat and bring to a boil, stirring often.  Boil 1 or 2 minutes, stirring until liquid clears and mixture thickens.  remove from heat  Allow to cool  and store covered in the refrigerator for up to a week.  Makes 4 cups.  I prefer to use the sauce cold, but it can be heated.  Use sauce to top ice cream, cake or pudding.  Make rhubarb shortcake by spooning sauce into store-bought sponge shortcakes and topping with whipped topping.  Spoon a couple tablespoons sauce on hot oatmeal.

I will soon be posting Rhubarb Streusel Shortbread Bars and a coffee cake that uses this sauce.

Linking to these great parties:
Weekend Potluck
Weekend Bloggy Reading
Share Your Creativity
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Party Junk

Crazy Cooking Challenge-Strawberry Rhubarb Banana Smoothie

Before we went on our road trip, I was lucky enough to find very reasonably priced rhubarb at the produce stand where I buy my asparagus.  I bought all they had that day and cut most of it up for the freezer.  Although I love rhubarb, I don’t use it much since I can't get it for free anymore.  It is always expensive in the stores here.

I thought that I would look for some new recipes.  In doing so, I came across a recipe for a Strawberry Rhubarb Smoothie over at A Veggie Venture.  I cannot begin to tell you how glad I am that I found this blog.  She has wonderful recipes for all kinds of fruits and veggies.  If you are looking to expand you fruit and veggie recipe arsenal, be sure to spend some time there.

She had two recipes for smoothies, one using raw rhubarb and one using cooked.  I choose to make the cooked recipe, but in true “Grandma Loy fashion” I had to change it up a bit.  I decided I wanted to add a banana so I reduced the amount of strawberry rhubarb sauce and also used 6 oz. of plain Greek yogurt instead of just milk.  I thought the result was absolutely delicious.

I am going to make up a double batch of the sauce, put 1/2 to 3/4 c. amounts in freezer bags and freeze it.  I keep frozen bananas in the freezer all the time, so by freezing the sauce, I can just make a smoothie whenever I want.  I can have spring in the middle of winter.

As an added bonus, Alanna says that the sauce makes a great topping for ice cream.  I bet it would be wonderful on cake or vanilla pudding also.

The original recipe used an egg white.  I left that out.

Strawberry-Rhubarb-Banana Smoothie
Adapted from A Veggie Venture

1 1/2 c. chopped fresh or frozen raw rhubarb
1 1/2 c. chopped fresh or frozen non-sweetened strawberries
1/4 c. sugar

In a small saucepan, combine the rhubarb, strawberries and sugar.  Cook over medium heat until just soft.  Let cool and refrigerate until cold.

For Smoothie:
1/2 to 3/4 c. strawberry-rhubarb sauce
1 frozen banana, peeled and cut into chunks
1 (6 oz.) cup plain Greek yogurt
1/4 c. milk

Combine sauce, banana, yogurt and milk in a blender.  Blend until smooth and no chunks of banana remain.  Pour into a large glass.  Stir in a bit more milk if the smoothie is thicker than you like.  Makes 1 serving.

Crazy Cooking Challenge is hosted by Tina at Mom's Crazy Cooking.  If you would like to join in on all the fun, you will find all the details here.

Linking to Crazy Cooking Challenge

Spiced Rhubarb Sauce/Jam

I am still on a rhubarb recipe kick since finding some rhubarb at a great price last week.  This is a simple recipe to make and can be used as a condiment to accompany meats, as a glaze for ham, or as a spread for biscuits, muffins, pancakes or waffles.

There is somewhat of a “pucker factor” when this is hot, but that lessens when it is cold.  Although I have not yet tried it, I think that using rice, balsamic, red or white wine vinegar instead of the apple cider vinegar might reduce this some.

I make very small batches of this at a time since it is so easy, but the recipe can be multiplied and the sauce put in the freezer.  This will keep for quite awhile in the refrigerator.

This is another recipe from Taste at Home and was submitted by Paula Pelis from New York.

Spiced Rhubarb Sauce/Jam
2 1/2 c. diced fresh or frozen rhubarb
1 cup plus 2 T. sugar
1/4 c. cider vinegar
1/2 t. cinnamon
1/8 – 1//4 t. cloves
1/8 – 1/4 t. allspice

Combine all ingredients in a saucepan and mix well.  Bring to a rapid boil, reduce heat to low and simmer for 60 to 70 minutes.  Pour into a clean container, cool, pour into a clean container and refrigerate.  Makes about 1 pint.

Note:  because I had a green variety of rhubarb, I added a bit of red food coloring to make the sauce prettier.

Rhubarb Dream Bars

A warm welcome to my new followers.  Thank you and all who take the time out of their busy lives to read my blog.  I so appreciate it and hope that what you find posted here is useful to you.  I will be posting a give away to celebrate reaching 100 followers in the next day or so.  Keep tuned in.

I have mentioned that I like rhubarb but don’t eat it much anymore since I can no longer get it free.  It is  quite pricey at the store, and the quality is usually lacking.  Well, when I stopped at the produce stand last Friday to pick up asparagus, much to my surprise they had rhubarb at .89 a lb.  Needless to say, I purchased all they had.

I will cut some up and put it in the freezer, but I made one of our favorite rhubarb recipes over the weekend.  If you like rhubarb, you Must, Must, Must try this one.  It has a wonderful sweet/tart taste that I think you will love.  This recipe can be made with frozen rhubarb, but I think it is much better with fresh.

This recipe came from “A Taste of the Country”, a Taste of Home Cookbook, published in 1988.  It came from Fancheon Resler who lived in Indiana. 

Note:  the rhubarb I was able to get was a green variety so the bars are not as pretty as they would have been if I had used the red variety.  Also, we like a thicker topping of rhubarb to the amount of cookie base, so I always use 1 1/2 times the amount of ingredients called for in the rhubarb topping.  I have indicated the amount I used after the name of the ingredient.

Rhubarb Dream Bars
2 c. flour
3/4 c. confectioner’s sugar
1 c. butter or margarine (I use butter)
4 c. thinly sliced rhubarb (6 c.)
2 c. sugar (3 c.)
1/2 c. flour (3/4 c.)
1/2 t. salt (3/4 t.)
4 eggs (6)

Place flour and sugar in a mixing bowl.  Mix to combine.  Cut in butter or margarine until the mixture is fine crumbs.  Press mixture into the bottom of a  foil-lined 10x13-inch pan.  Bake at  350 degrees for 15 minutes or until a very light brown.  Meanwhile put rhubarb in a large mixing bowl.  Add sugar, flour and salt and mix until well combined.  Beat eggs in a separate bowl until well blended.  Pour over rhubarb mixture.  Mix until rhubarb is thoroughly coated with egg.  Spread topping on hot crust.  Return to the oven and bake 40 to 45 minutes longer.  Cool.  Cut into bars.  Makes about 36 bars.  Store in refrigerator because of the high concentration of egg.  These may also be cut into larger squares and topped with whipped cream or Cool Whip to serve as a dessert instead of a cookie.

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