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    You are in: Home / Cookbooks / Rhubarb--just 'cause I like it!
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    79 recipes in

    Rhubarb--just 'cause I like it!

    [Cover photo by flower7.] Eaten as a fruit, though technically it's not (it's a stalk).
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    This one is my own creations, as we had tons of rhubarbs and strawberries in the garden always! I added oranges for a fresh taste. I serve it with sweetened whipping cream, or Kirsch or vanilla cream sauce. I often served this for the children with granola; and how they loved it.

    Recipe #75489

    A weird mixture I decided to try last night fully expecting it would taste horrible. My reaction was 'wow!'. It's really good! It's also seriously low-calorie, low fat, low sugar etc. It's kind of like rhubarb, strawberry and ginger pie or flan with cream topping, but so very much healthier and an awful lot quicker! Do give it a go - maybe it'll wow you too! (I've had it four times today already!)

    Recipe #127432

    Lovely refreshing dessert. You can leave out the ginger if you are not a fan or serve it separately. Serve with whipped cream and/or ice cream or with custard. Can be made on the stove top too in less than half an hour. I never use cornstarch to thicken it, but feel free to do so.

    Recipe #128315

    One of my adopted recipes. Would be a wonderful accompaniment to ham and pork for the holidays or everyday!

    Recipe #60487

    My mother got this recipe from a magazine years ago. Clafouti is an unusual dessert....a little like a cross between cobbler and pudding. A wonderful change of pace.

    Recipe #29945

    This recipe comes from Alice Collins, a 90 year old grandmother in Ajax Ontario. She's been making this bread for friends, family, and bake sales for more than 35 years.

    Recipe #88104

    This light souffle omelette is packed full of juicy, spiced rhubarb and strawberries and is on the table in less than 20 minutes. As an alternative filling I like ti use banana, mango and brown sugar, or pineapple pieces and stem ginger.

    Recipe #128878

    This dish is lovely with its subtle honey, lemon and sage flavours. The rhubarb relish is a wonderful accompaniment. Minted new potatoes and green peas are a good addition. I hope you will like it.

    Recipe #94015

    Creamy and sweet and tart all together - yum!

    Recipe #27725

    4 Reviews |  By Lennie

    A different variation on plain ol' tapioca. Taken from "Rhubarb: more than just pies".

    Recipe #28307

    Vicki makes this for farmers' market.

    Recipe #141330

    I took a LOL recipe and made it healthier and cut out most of the fat and sugar. I only grow green rhubarb, and I assume they would look prettier with red. These were very moist and slightly tart. I like them very cinnamony; if you don't, cut the cinnamon in the batter in half.

    Recipe #167996

    Kind of like a cobbler. Really good, I need all the rhubarb recipes I can find because it's one of my favorite dessert flavors. This is super easy. From the San Francisco Chronicle Cookbook.

    Recipe #24889

    1 Reviews |  By Mrs B

    Damper is a traditional Australian bread, but this version is cut up and served as a kind of scone. The recipe comes from the Australian Women’s Weekly cookbook "Muffins, Scones and Breads”. Recipe posted for Zaar World Tour 2005. NOTE: Australian chefs use a larger tablespoon measure so will only need 2 tablespoons of crystallised ginger and the same for the extra sugar.

    Recipe #143067

    1 Reviews |  By Bergy

    I was served this wonderful dessert at a friend's house for dinner and asked him to please let me have the recipe so I could post it here - It is a Julia Child! I love it because of the texture and not overly sweet. He used sour cherries instead of the rhubarb. You may use your favorite Jam or preserves instead of the rhubard. It really is easy to make if you follow the instructions.

    Recipe #101451

    Recipe by Gale Gand

    Recipe #60385

    5 Reviews |  By M&Mers

    Rhubarb season is around the corner! This recipe is a great combo of sweet and tangy! I usually double the sauce ingredients and I ALWAYS omit the gross raisins! :o)! BTW, 1/64 tsp=a pinch! :o))!

    Recipe #24646

    Tasty rhubarb crumb squares with a pretty topping of white meringue. Yield will depend on how big you make the bars. Large bars are a nice dessert small squares on the other hand can adorn a holiday cookie tray.

    Recipe #31385

    10 Reviews |  By Bergy

    My kind neighbor Shirley left me some rhubarb and this recipe, nice thought! I made the loaf and it is very good. She said she got the recipe many years ago from some gourmet magazine. It has a nice texture

    Recipe #31005

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