Monday, June 8, 2009

Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce

4 cups sliced fresh or frozen rhubarb, thawed
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1/2 cup water
1/4 cup quick-cooking tapioca
1 cup sugar
4 drops red food coloring, optional

In a 2-qt. microwave-safe dish, combine the fruit, water and tapioca Let stand for 5 minutes. Cover and microwave on high for 3-1/2 minutes. Stir; cook 2-1/2 minutes longer or until the rhubarb is tender. Stir in the sugar. Cover and microwave for 1-2 minutes. Stir in food coloring if desired. Serve warm or chilled.

Yield: 4-1/2 cups.

Rhubarb Crisp

Rhubarb Crisp

3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

In a large mixing bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired.

Yield: 8 servings.

Rhubarb Cream Muffins

Rhubarb Cream Muffins
1/2 cup butter, softened
1 1/2 cup packed brown sugar
2 egg
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 1/2 cup diced fresh or frozen rhubarb
1/2 cup chopped walnuts

1/4 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts. Fill paper-lined muffin cups three-fourths full. For topping, combine sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 8 jumbo muffins
Note: I added 1/2 cup chocolate chips instead of the nuts (hubby is slightly allergic to nuts), and didn't put the topping on (how much sugar do you need in the morning).