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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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    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

    1 Reviews |  By Courtly

    I absolutely love smoothies and I bought a new smoothie book. Here is a recipe from it! Enjoy! Cooking time is blending time.

    Recipe #121231

    13 Reviews |  By L DJ

    Granma's Rhubarb Dumpling recipe modernized

    Recipe #29472

    Spotting the Rhubarb patch in the garden whilst 'watering' the dog this morning I decided upon a unusual variant of a breakfast I make several times a week. I was especially hungry this morning but didn't want to bump up the calories as I've been pigging out on fruit scones much more than I should have for the last few days so I wanted to make it as big as possible, but harmlessly. I've also been making soda bread recently so ideas kind of gelled together. This was a really special sweet treat which just happened to fill the role of being a healthy breakfast that filled me up nicely, and kids young and old will adore it. I'm definitely doing it again. I called it a pudding because it really was like eating a delicious dessert pudding, but for breakfast!! - plus this would also be particularly nice set cold and firm and served with ice-cream or nonfat sweetened Greek-Style Yogurt (or cream?!). I imagine it would be miles better made with buttermilk but I didn't want to open any fresh cartons so I used dried milk as I don't keep or use fresh milk. This is very low in fat and calories (about 300 - 350 with quantities as listed using all the low fat and low sugar options) and is incredibly good for you as it contains lots of calcium, riboflavin, Vitamin C, minerals and a whole host of other good stuff. The fact that it tastes absolutely wonderful is a superb bonus! I expect it would re-size very easily although you might want to adjust sweetness if you did - but that's a personal taste thing anyway!

    Recipe #122055

    An unusual topping for vanilla ice cream. I like this one slightly spicy.

    Recipe #31241

    2 Reviews |  By Rita~

    A take off of Vietnamese fresh spring rolls that are little self-contained salads-to-go -- crisp raw veggies and lots of minced fresh herbs, along with cooked shrimp, pork, fried tofu but in this recipeI used ingredients called for in the RSC contest all neatly wrapped up in a deliciously chewy-soft, rice paper that you eat with your hands. They’re delicious, refreshingly cool, and fun to make as a group so each can place what they want into them. Perfect for a light summer meal, or hors-d’oeuvre. Being posted for the RSC contest. Which you needed to use the ingredients posted in the contest to make the recipe. Can be double very easily. Is served with 2 sauces both very different from each other and each complementing the duck. Rice paper rounds and rice vermicelli that are two of the essentials for this recipe so go ahead a alter this to add the vermicelli. Bean threads/bean vermicelli can be used in it's place.

    Recipe #93513

    We have 4 patches of rhubarb and always looking for new recipes to try and I have copied this recipe twice from magazines on 2 separate occasions so will post here to try this spring.

    Recipe #109315

    So simple and delicious! A great way to use up all that rhubarb in your garden. Hope you enjoy!

    Recipe #135124

    If you just like the taste of rhubarb, you will love this.No extra addeds, just rhubarb and enough sugar to sweeten.

    Recipe #91767

    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

    Choose the reddest rhubarb stalks you can find for this fool.

    Recipe #92372

    3 Reviews |  By Bergy

    Dates & rhubarb make a lovely combination. Serve for breakfast with a cinnamon bun or plain bagel. I like some French Vanilla yogurt on it MMmm

    Recipe #27606

    4 Reviews |  By Lennie

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

    Recipe #28307

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

    Recipe #60487

    This was printed a few summers ago in the Montreal Gazette. They had found it on epicurious.com. One of these I'm going to try rhubarb, because I've been itching to try it since I found this recipe.

    Recipe #219811

    Recipe #3351

    Chill time is not estimated in for this soup.

    Recipe #28469

    I got this from a lady at bingo, who got it from a neighbor, etc ... I have never liked rhubarb. I LOVE these cookies!!

    Recipe #95022

    My mom was here today and we froze some fresh rhubarb. But this is what I'm going to make with the rest.

    Recipe #27635

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