Grandmas Rhubarb Relish Recipes

Steps:

• Rinse four 2-cup freezer containers and lids with boiling water. Dry thoroughly., In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer until mixture thickens, about 2 hours, stirring occasionally. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen relish in refrigerator before serving

Steps:

• Combine all ingredients in a saucepan. Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
• Cool; store in the refrigerator.
• Makes a nice condiment for poultry, pork or beef.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Stir rhubarb, white sugar, and 2/3 flour together in a bowl; pour into prepared baking dish.
• Mix 1 cup flour, butter, and brown sugar together in a bowl until mixture is crumbly; sprinkle over rhubarb mixture.
• Bake in the preheated oven until golden brown and bubbling, about 1 hour.

Steps:

• In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.

Steps:

• Chop rhubarb and onions in small pieces.
• Add sugar, vinegar and spices.
• Boil till tender over medium heat.
• Stirring every few minutes so it doesn't stick to bottom of pot.
• Seal hot in sterilized jars and process for 15 minutes in a canner. Label jars.
• Cooking time is a guesstimate. Cook until rhubarb and onions are very soft.

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Steps:

• In bowl combine sugar, 1 T flour and cinnamon.
• Add rhubarb; toss.
• Place in a greased 9x13 inch baking dish.
• In bowl combine brown sugar, baking powder, baking soda, and remaining flour; stir in butter.
• Sprinkle over rhubarb.
• Bake in preheated 350 degree oven for 40 minutes or until rhubarb is tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir 1 cup flour, brown sugar, oats, and melted butter together in a bowl. Press 1/2 to 3/4 of the mixture into the bottom of a 9-inch square baking dish.
• Beat eggs and milk together in a large bowl until smooth. Stir rhubarb, strawberries, white sugar, 1/4 cup flour, and allspice into the egg mixture until the flour and sugar dissolve completely; pour over the crust. Sprinkle remaining crust mixture over the top of the fruit layer.
• Bake in preheated oven until the filling is set, 45 to 60 minutes.

Steps:

• Cover and cook rhubarb in water over low heat until tender (about 15 minutes).
• Cut candy orange slices (gumdrop type) into rhubarb.
• add lemon and cook slowly--stirring frequently--till thick.
• Pour into jelly jars.
• Grated lemon peel can also be used to enhance flavor.

Steps:

• Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.