Homemade - Rhubarb Cream Puffs Ingredients: For the Cream Puffs: 1 cup water 1/2 cup unsalted butter 1 cup all-purpose flour 4 large eggs 1/4 teaspoon salt For the Rhubarb Compote: 2 cups fresh rhubarb, chopped 1/2 cup granulated sugar 1 tablespoon lemon juice For the Whipped Cream Filling: 1 1/2 cups heavy whipping cream 1/4 cup powdered sugar 1 teaspoon vanilla extract For Decoration: Powdered sugar, for dusting Directions: Make the Cream Puffs: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, and salt. Bring to a boil. Remove from heat and immediately stir in flour until the mixture forms a smooth ball. Allow it to cool for 5 minutes, then add eggs one at a time, beating well after each addition until smooth and
Daily - 🍉🌿 Rhubarb Cooler 🍓🧊 Chilled, fruity, and perfect for hot afternoons — this one’s a backyard favorite. Ingredients 1/2 lb rhubarb, chopped 1/2 cup diced watermelon or strawberries 1 tbsp lime juice 2 tbsp sugar or agave 2 1/2 cups cold water Instructions Simmer rhubarb, watermelon, and sugar in 1 cup water for 8–10 mins. Blend until smooth, then strain and cool. Add lime juice and remaining cold water. Serve over ice. Serving Tip: Add crushed mint and lime wheels for a mocktail effect. | Facebook
Janet - Amish Rhubarb Jam Ingredients: 5 cups chopped fresh rhubarb 4 cups granulated sugar 1 (3 oz) box strawberry gelatin (Jell-O) 1/2 cup water Directions: Cook the rhubarb: In a large saucepan, combine the chopped rhubarb, sugar, and water. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 10–15 minutes, or until the rhubarb is soft and broken down. Add gelatin: Remove the pan from heat and stir in the strawberry gelatin until completely dissolved. Jar the jam: Pour the hot jam into sterilized jars, leaving 1/2 inch of headspace. Wipe the rims clean and seal with lids. Cool and store: Let the jars cool at room temperature. Store in the refrigerator for up to 3 weeks, or process in a boiling water bath for 10 minutes for longer shelf life. Serve: Enjoy
Slow Cooker Rhubarb Sweet Chili Jam
There is nothing more gratifying than making and enjoying this slow cooker Rhubarb Sweet Chili Jam prepared with rhubarb, sugar, honey, garlic, and red chili. To make Rhubarb Sweet Chili Jam in your slow cooker or crockpot, just toss all the ingredients together and let them cook on low heat for about 4-6 hours. It’s ridiculously simple.
Rhubarb & Ginger Jam (Prize Winning) - no added pectin!
Rhubarb & Ginger Jam - no-pectin recipe! Crystallised stem ginger adds a mellowing warmth to rhubarb which makes this jam taste out of this world! #Rhubarb #RhubarbJam #RhubarbRecipes #JamRecipes #GingerRecipes #RhubarbandGingerRecipes #RhubarbCanning #Canning #JamMaking #NoPectin