Rhubarb Recipes – a sweet & a savory!
Rhubarb BBQ Sauce
4 cups Rhubarb
3 cloves garlic
** Roast those together for 15 minutes at 400 degrees
After, let cool and blend
Then add:
1 cup water
3 Tbsp balsamic vinegar
1/2 cup brown sugar
1/4 cup ketchup
1 Tbsp Worcestershire
1 Tbsp chili powder
1/4 tsp cinnamon
dash of cayenne pepper
& salt and pepper to taste
Simmer on low, add water until you get the consistency you like.
(Great with pork! Enjoy!)
Rhubarb Dump Cake
4 cups sliced fresh or frozen rhubarb from about 15-16 ounces
3- ounce box strawberry jello
3/4 cup granulated sugar
1 box white or yellow cake mix
1/2 cup butter melted
2 cups cold water
Instructions:
Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
Arrange the rhubarb in an even layer in the bottom of the baking dish. Sprinkle the jello over that, then top with the sugar.
Sprinkle the yellow cake mix powder over all of that, then top with the melted butter and the cold water. Bake for 45 minutes to an hour, until the top is lightly browned and the rhubarb is bubbling.
It’s possible to serve the dump cake warm but it’s MUCH easier to serve if you chill it for a couple of hours, until it sets up a bit. Serve with whipped cream or ice cream if desired.
Uneaten cake can be stored in the fridge, covered, for up to 4 days or frozen (tightly wrapped) for up to 2 months.
CLICK HERE for original recipe from Itsy Bitsy Kitchen
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