I asked for and received several recipes using rhubarb. I thank you for your response. Thanks to Ann from Patten and Jenn from Houlton. Ladies, these both sound different and very good. I can’t wait to try them. I’m thinking I will do the wine in a five-gallon plastic pail. I don’t have a large enough crock.
If you try one of these let me know what you think. Have a great week and I’m hoping for some sun, soon.
5 pounds rhubarb
1 1/2 gallons boiling water
1 cup raisins
3 pounds brown sugar
3 oranges sliced
3 lemons sliced
1 tablespoon active yeast
Directions: Chop all rhubarb and put into a crockpot. Add the boiling water and let it sit for three days covered.
Filter the liquid and to that add chopped raisins, fruits and sugar. Add the yeast and stir well. Cover the pot again and leave in a warm area for 30 days to ferment. Give the mix a stir daily.
Filter the mixture again and pour into well sterilized bottles and keep in a cool area.
The wine will taste the best the longer it is allowed to age.
Crust:
1 cup butter
2 cups flour
4 tablespoons sugar
1/4 cup pecans – chopped
Filling:
6 cups rhubarb – chopped
6 egg yolks
2 cups sugar
7 tablespoons flour
1/4 teaspoon salt
1 cup cream
Meringue:
6 egg whites – at room temperature
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Crust:
Mix all ingredients together until crumbly.
Pat into the bottom of a 9×13 inch pan.
Bake at 350 degrees F. for 10 minutes.
Filling:
Combine all the filling ingredients together and pour onto the bottom layer.
Bake at 350 degrees F. for 45 minutes or until done.
Meringue:
Place the egg whites into a chilled glass or metal mixing bowl.
Beat on medium speed until soft peaks form.
Once soft peaks form add the salt and then gradually add the sugar while beating.
Beat until stiff peaks form. Add the cream of tartar and the vanilla; then beat just to mix thoroughly.
Do not over beat or the meringue will begin to break apart.
Spread on top of the baked rhubarb and place in the oven; bake until the meringue is lightly browned.
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
