Rhubarb Revival Recipes

Rhubarb Custard Bars

The grand champion Rhubarb Rhevival recipe was provided by Kathy Nicholas of Worland.

CRUST:

2 cups all-purpose flour

¼ cup sugar

1 cup cold butter

FILLING:

2 cups sugar

7 Tablespoons all-purpose flour

1 cup heavy whipping cream

3 eggs, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed/drained

TOPPING:

2 packages (3 oz. each) cream cheese, softened

½ cup sugar

½ teaspoon vanilla extract

1 cup heavy whipping cream

DIRECTIONS

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13.9 inch baking pan. Bake at 350 degrees for 10 minutes.

Meanwhile, for filling combine sugar and flour in a bowl. Add cream and eggs. Stir in rhubarb. Pour over crust. Bake at 350 for 40-45 minutes or until custard is set.

For topping, beat cream cheese, sugar, whipping cream and vanilla until smooth. Spread over top. Put back in oven for 10 minutes. Remove and cool. Store in refrigerator. Yield 3 dozen.

Rhubarb Almond Muffins

Reserve Champion Rhubarb Rhevival recipe by Shelley Spence

¾ cup butter

3 cups flour

1 ½ cup sugar

1 Tablespoon baking powder

½ teaspoon baking soda

½ teaspoon sale

2 cups chopped rhubarb

2 large eggs

1 cup whole milk

1 cup sour cream

1 Tablespoon almond extract

1 cup (+/-) sliced almonds.

Preheat oven to 350, grease muffin tins or use papers. Heat butter until just melted. Set aside to cool.

In large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Whisk together. Add rhubarb and toss to coat.

In another bowl, lightly beat eggs, add milk, sour cream and almond extract. Whisk to combine. Pour wet ingredients and melted butter over dry ingredients. Blend until just mixed.

Use large spoon or ice cream scoop to fill muffin papers. Sprinkle tops with sliced almonds.

Bake 25-30 minutes, rotating pan halfway through. Allow to cool 5 to 10 minutes on wire rack before removing from tin.

This makes 1 ½ dozen small muffins, plus ½ dozen large muffins.

Rhubarb Bacon Jam

Paula Accord earned third place with her rhubarb bacon jam recipe at the 2015 Rhubarb Rhevival.

INGREDIENTS:

400 grams good, quality bacon, chopped into lardons

200 grams fresh rhubarb, finely chopped

200 grams of onion, finely chopped

4 garlic cloves, minced

½ cup packed brown sugar

½ cup strong espresso

¼ cup maple syrup

½ cup cider vinegar

1-2 Tablespoons grainy mustard

INSTRUCTIONS:

1. Fry bacon over medium-high heat until crisp, but not overdone (fat will be rendered); transfer to paper towel-lined plate.

2. Drain fat, if you have too much; add rhubarb and onions to bacon fat and sauté until onions are translucent and rhubarb begins to soften (no more than 5 minutes).

3. Add garlic and sauté 30 seconds; stir in brown sugar, espresso, syrup, vinegar and add bacon back into the pan. Bring to a simmering boil and cook uncovered 30-45 minutes until reduced to a thick jam-like texture.

4. Add grainy mustard to taste (complement the flavor balance with the mustard as needed: start small).

Store in jars in the fridge or freezer and use as desired. Great hot or cold.