Rhubarb Delights Cookbook

Overview

Rhubarb is an all-time favorite vegetable that once was used for medicinal purposes, but has always tasted delicious in Mom's homemade pie. In this cookbook, you'll find more than just pie recipes to spark your imagination in cooking with rhubarb.
Delicious rhubarb is versatile, nutritious, and always adds a special flair to many dishes, whether used in cakes, pies and breads, in preserves, as a salad ingredient, in wines or brandies, or any number of other imaginative ways. In ...
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Overview

Rhubarb is an all-time favorite vegetable that once was used for medicinal purposes, but has always tasted delicious in Mom's homemade pie. In this cookbook, you'll find more than just pie recipes to spark your imagination in cooking with rhubarb.
Delicious rhubarb is versatile, nutritious, and always adds a special flair to many dishes, whether used in cakes, pies and breads, in preserves, as a salad ingredient, in wines or brandies, or any number of other imaginative ways. In Rhubarb Delights Cookbook, author Karen Jean Matsko Hood presents her collection of more than 250 exciting rhubarb recipes that will be sure to please everyone. Inside, you will also find some fascinating reading regarding this old-time favorite's history, folklore, cultivation, and much more. With recipes using readily available ingredients, Rhubarb Delights Cookbook will be a valued addition to any chef's bookshelf.
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Product Details

  • ISBN-13: 9781598081053
  • Publisher: Whispering Pine Press International, Inc.
  • Publication date: 6/29/2011
  • Pages: 326
  • Sales rank: 1,174,588
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.73 (d)

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Info for Rhubarb Delights

Rhubarb Nutrition and Health

Rhubarb has a very intense tart flavor, and quite a bit of sugar is needed to offset this tartness.

Sweet strawberries are often combined with rhubarb to balance its flavor. Apples, figs, pears, and raspberries also complement the flavor of rhubarb.

Spices such as ginger, cinnamon, and nutmeg go well with rhubarb to make many different foods.

Rhubarb is a tasty market treat that is perfect for sauces, jams, and baked goods and has great nutritional qualities.

The nutritional value of rhubarb makes it ideal for maintaining optimum health and weight loss.

Rhubarb is 95 percent water and is low in saturated fat, cholesterol, and sodium; high in dietary fiber, vitamin C, vitamin K, calcium, potassium, manganese, and magnesium.

Rhubarb is a source of potassium, which helps to control blood pressure and reduces chances of strokes. Potassium also can lower the possibility of developing certain types of kidney stones and may help to prevent bone loss.

The fiber in rhubarb is helpful for the gastrointestinal tract and assists in weight management, as you feel full faster with high fiber foods.

A 100 gram serving of rhubarb (about 3.5 ounces) has less than 1 gram of protein and not quite 4 grams of carbohydrates as well as almost 1 gram of dietary fiber and only 16 calories! The calorie figure shoots up to 141 calories when sugar is added for cooking.

Rhubarb contains almost 10% of the RDA for calcium, 15% for vitamin C and 4% for iron. Unfortunately the high calcium content it supplies is bound by oxalic acid and so it is not easily absorbed by the body.Do not count on rhubarb as a source of dietary calcium.

One additional health warning: Because rhubarb is high in oxalates, some studies say it may contribute to the formation of kidney stones. So you may want to avoid large quantities, especially if you are prone to kidney stones.

It is also believed that rhubarb is helpful in healthy liver function.

With zero fat and cholesterol, low sodium content, small amounts of Vitamin C, and a pleasantly tart taste, rhubarb is a great choice for summer cooking.


Did You Know? . . . .

Did you know that rhubarb leaves make nice patterns on clay pots?


Rhubarb Ginger Peach Julep

Try this refreshing julep on a nice summer day.

Ingredients:

2 c. rhubarb jam
1/2 c. ginger peach jam
24 oz. lemon lime soda
4 fresh mint leaves
crushed ice

Directions:

1. In blender or food processor, combine jams and mint leaves.
2. Slowly add soda.
3. Add crushed ice to glasses; pour over ice.
4. Garnish with mint leaves.


Did You Know? . . . .

Did you know rhubarb stalks have been used as a love stimulant in tonics since the Chinese first cultivated the plant in 2700 BC?


Rhubarb Hickory Nut Bread

The addition of hickory nuts makes this very interesting and tasty bread.

Ingredients:

3/4 c. rhubarb, coarsely chopped
3/4 c. fresh strawberries, rinsed, hulled, crushed
1 c. sugar
1 1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1 Tbs. milk
4 Tbs. butter, melted
1 c. hickory nuts, coarsely chopped
1/4 c. fruit ju reserved from steeped fruit powdered sugar

Directions:

1. Preheat oven to 350 degrees F.
2. Lightly grease an 8-inch loaf pan.
3. In bowl, let rhubarb and strawberries steep in 1/2 cup of sugar for 1 hour or more (even overnight), stirring once or twice.
4. Add remaining sugar and all dry ingredients together; mix thoroughly.
5. In large bowl, beat egg lightly.
6. Add 1/4 cup of the juice that the fruit will have exuded after steeping, as well as the milk and melted butter; stir well.
7. Mix dry ingredients into the wet, stirring just enough to mix.
8. Drain fruit.
9. Fold into the batter along with the nuts.
10. Pour batter into prepared loaf pan.
11. Bake 1 hour.
12. Cool 10 minutes before removing from pan.
13. Finish cooling on a rack.
14. Dust with powdered sugar before slicing and serving.

Yields: 1 loaf.

Did You Know? . . . .

Did you know that in 2004 a song called Rhubarb Pie was released by John Fogerty of the well known band Creedence Clearwater Revival?


Spicy Rhubarb Raisin Cookies

Warm fragrant spices flavor these rhubarb, oatmeal, and raisin cookies.

Ingredients:

1/2 c. butter
1 egg
1 c. sugar
1 3/4 c. flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. raisins
1 c. oats
1 c. rhubarb, cooked

Directions:

1. Preheat oven to 375 degrees F.
2. Lightly grease a baking sheet.
3. In large bowl, cream together butter, egg, and sugar.
4. In medium bowl, c salt, and spices.
5. Add to creamed mixture.
6. Add raisins, oats, and rhubarb.
7. Mix until well combined.
8. Drop by teaspoonfuls onto prepared baking sheet.
9. Bake 15 minutes, or until light brown.
10. Cool slightly.
11. Remove cookies to wire rack.
12. Cool completely.

Yields: 5 dozen.

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Table of Contents

Cakes
Introduction14
Rhubarb Information:  
Rhubarb Botanical Classification15-16
Rhubarb Cultivation and Gardening17-20
Rhubarb Facts21-22
Rhubarb Folklore23-24
Rhubarb History25-26
Rhubarb Nutrition and Health27-28
Rhubarb Poetry29-38
Rhubarb Types39-40
Recipe Sections:  
Appetizers and Dips43-54
Beverages55-64
Breads and Rolls65-86
Breakfasts87-104
105-124
Candies125-128
Cookies129-144
Desserts145-164
Dressings, Sauces, and Condiments165-182
Jams, Jellies, and Syrups183-198
Main Dishes199-212
Pies213-234
Preserving235-248
Salads249-258
Side Dishes259-268
Soups269-284
Wines and Spirits285-298
Festival Information299
Rhubarb Associations and Commissions300
Measurement Charts301
Glossary302-306
Recipe Index307-309
Reader Feedback Form310
About the Cookbook Delights Series311
Order Forms:  
Book Club312
Fundraising Opportunities313
Personalized and/or Translated Order Form314
Gifts and Gift Baskets Order Form315-317
Whispering Pine Press International, Inc. Order Forms318-319
About the Author and Cook320
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