Anut Annies Rhubarb Jello Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.
• Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.

Steps:

• Trim about 2 inches from each end of the rhubarb and discard. Roughly chop the stalks and add to a small stock pot with 2 cups of the sugar and 1 1/2 cups water. Bring to a boil over high heat, stirring occasionally. Cover, leaving the lid slightly ajar, and boil until the rhubarb mostly falls apart, about 3 minutes, stirring once or twice. Remove from the heat and let steep, covered, for 5 minutes.
• Place 1/2 cup water in a medium bowl and sprinkle the gelatin on top. Strain the hot rhubarb mixture through a fine mesh strainer right into the gelatin, whisking gently. Press on the solids in the strainer to get as much liquid as possible from the rhubarb. Discard the solids.
• If there is a lot of foam and you prefer a clear surface, skim it with a spoon and discard it. Pour the mixture into eight 4-ounce jelly jars. Chill until set, at least 3 hours or overnight.
• When ready to serve, whip the cream, vanilla extract and the remaining 1 teaspoon sugar to very soft peaks and dollop it over the gelatin.

Steps:

• Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
• Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
• Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food chopper, using finest blade. Or grind, in batches, in food processor or electric blender. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared rhubarb into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Steps:

• Arrange endive leaves on a serving tray.
• Stir blue cheese, cranberries, and walnuts together in a bowl. Place a small amount of the blue cheese mixture on each leaf. Drizzle with balsamic vinegar.

Steps:

• Preheat oven to 325°. In a large bowl, combine the dry ingredients. In another bowl, beat egg. Add orange juice, zest, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. , Spoon into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Put first three ingredients in pot, boil for five minutes. Remove from heat, add jello, stir until dissolved. Pour into bowl and refrigerate until set.