This has been the summer of rhubarb for me…and it looks like I’m not the only one! Here are a couple of your delicious-looking rhubarb recipes:
Jane’s Refreshing Rhubarb Cocktail
- 3 cups rhubarb, chopped
- 2 Tbsp white sugar
- 1 tsp vanilla extract
- ½ cup orange juice
- 1 shot of gin (optional)
- Combine all ingredients in a saucepan
- Cook down the mixture on low heat for approximately ten minutes, stirring occasionally
- Remove from heat and let cool
- Strain out the pulp
- Pour the juice over a glass full of ice cubes and one shot of gin (can be served without the gin for a kid-friendly version)
- Stir and garnish with an orange slice
- Store any leftover juice in an airtight container in the refrigerator for up to a week
- Nonstick cooking spray
- 1 ½ cups quick cooking rolled oats
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¾ cup butter
- 1 ½ cups chopped fresh or frozen rhubarb, thawed
- 1/3 cup granulated sugar
- ¼ cup water
- ½ tsp ground ginger
- 2 cups chopped fresh strawberries
- Ginger Icing (instructions below)
- Preheat oven to 350 degrees F. Line 8x8x2inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray, set aside.
- In bowl stir together oats, flour, and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1 1/2 cups oat mixture; set aside.
- Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes.
- Meanwhile, for filling, in a medium saucepan combine rhubarb, 1/3 cup sugar, water, and 1/2 teaspoon ginger. Cook and stir over medium heat for 8 to 10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.
- Bake for 30 to 35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil. Carefully pull foil away from sides. Cut in bars. Top each with a spoonful of filling. Drizzle with Ginger Icing just before serving. Makes 16 bars.
- Ginger Icing: In a small bowl, stir together 1/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger and enough orange juice, or milk to make of drizzling consistency (3 to 4 teaspoons). Makes about 1/4 cup.
- To store: Transfer cut bars to covered storage container. Refrigerate up to 2 days or freeze up to 3 months. Thaw at room temperature to serve.
Thanks for sharing, Kristen!
I hope you’ve all enjoyed some rhubarb refreshments this summer!+ Comment