Carrageen Pudding With Rhubarb And Rosehip Jelly

Ingredients:

1 1/2 pt Milk
1 Strip lemon peel
1/2 oz Prepared dried carrageen *
1 tb Sugar
1 Egg
2 Sticks rhubarb **
4 tb Rosehip or redcurrant jelly

Procedure:

*Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line. It can be used to set and delicately flavour a jelly or thicken a soup. If you gather your own fresh, you will need about 2 oz to set a pint of milk. Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar.

**Rhubarb sticks should be sliced and lightly poached with additional sugar.

Bring the milk to the boil with the lemon rind. Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon. Add sugar. Allow the mixture to cool until it is at blood temperature (100 F, 40 C). Whisk the egg till frothy and then whisk in the warm milk until smooth. Pour the mixture through a sieve into a cold-wetted ring-mould. Then put it in the fridge to set - it will only take about 1/2 hour. Run hot water over the outside of the mould and turn out the jelly. Fill the middle of the ring with a ladleful of rhubarb compote and surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water.

Blueberry and Rhubarb Jam

Ingredients:

1.00 L rhubarb (about 700 g)
2.00 L blueberries (about 1.4 kg)
250.00 mL water
1.00 L sugar

Procedure:

Trim rhubarb; cut in 1 cm pieces. Combine fruits. Add water; bring to boil and cook 10 min. Add sugar, stirring to dissolve. Bring to boil, stirring frequently. Boil to jam stage (about 15 min). When jam stage is reached remove from heat. Stir and skim 5 min. Pour into hot sterilized jars. Cool and seal. May be stored up to 1 year.

Strawberry Rhubarb Ice

Ingredients:

2 cups chopped rhubarb
1 pint ripe strawberries (rinsed, hulled, sliced)
1/3 cup Grand Marnier
1/2 cup sugar (more or less to taste)

Procedure:

In a 3 quart saucepan combine all ingredients. Heat mixture to boiling over medium heat stirring occasionally. Continue to cook until mixture bubbles and thickens - abt 10 min.

Remove mixture from heat and cool to room temp. Puree mixture in food processor with chopping blade (or in blender). Pour into container of ice-cream make and process into ice following manufacturers directions. Transfer to freezer container and fr eze.

Rhubarb Juice

Ingredients:

6 Qt. rhubarb juice
1 Qt. pineapple juice
1 Can Hawaiian Punch
3 1/2 C. sugar

Procedure:

Boil rhubarb (cover with water) when mushy strain to get juice. Put juice back in kettle and add other ingredients. Bring to a boil. Boil for 5-10 minutes. Pour in warm jars right from stove and seal

Rhubarb Bavarian

Ingredients:

Base:
1 cup sifted flour
1/4 tsp. salt
2 Tbsp. sugar
1/2 cup softened butter or margarine

Topping:
4 cups diced rhubarb
1/4 cup water
1 1/4 cup sugar
2 envelopes unflavored gelatin
1/3 cup cold water
red food coloring (optional)
1/2 pint whipping cream, whipped or whipped topping of choice

Procedure:

Base:

Combine dry ingredients. Cut in butter until mixture resembles coarse bread crumbs. Spread evenly in bottom of a greased 9 inch square pan. Bake at 350 degrees until lightly browned, about 10 minutes. Cool.

Topping:

Combine rhubarb, 1/4 cup cold water, sugar and salt; simmer until rhubarb is tender, stirring occaisionally. Soak gelatin in cold water. Add hot rhubarb. Stir until dissolved. Add food coloring, if desired. Chill until partially set, then fold in whipped cream. Turn onto base and chill until firm, about 3 hours. Serves 9.

Lancaster Rhubarb

Ingredients:

Spongecake, ladyfingers or similar cake
Stewed Rhubarb
3 egg whites
7 T confecioners sugar
1/2 t vanilla

Procedure:

Place pieces of spongecake, ladyfingers or similar cake in an eathenware dish (fill about 1/2 full). Pour stewed rhubarb over it. Bake at 325 for 30 minutes. Cover with merinque (3 egg whites, 7 Tbls. confec. sugar, 1/2 tsp. vanilla, beaten til stiff), Spread over cake and bake until a delicate brown (7-12 minutes).

Rhubarb Cookies are delicious. Here is my short collection of rhubarb cookies (and bars).

Rhubarb crisp (and betty, fool, crumble) is just about the easiest rhubarb recipe to make. Here is my collection of 42 rhubarb crisps.

Rhubarb Cake Recipes

Fabulous Rhubarb Cake

Ingredients:

1 1/2 cups raw Rhubarb cut fine
1  cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup butter or margarine
1 cup applesauce
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 cups flour

Procedure:

In large mixing bowl cream sugars and butter, add egg and salt. Stir in applesauce, soda, vanilla, and flour. Add rhubarb. Pour in prepared 9x13x2-inch baking pan and sprinkle with 1/4 cup white sugar and 1 tsp. cinnamon. Bake at 375-degrees for 30 to 35 minutes. The cake is very moist and needs no frosting.