|Recipes - Rhubarb
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6 cups 1-inch pieces fresh rhubarb
3/4 cup sugar, or more depending on tartness
1/8 tsp ground cinnamon
1/8 tsp ground ginger
6 tbsp water
2 tbsp cornstarch
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup skim milk
3 tbsp vegetable oil
1. Pre-heat oven to 400 F
2. Make the filling: In a medium, heavy saucepan, stir together the rhubarb, sugar, cinnamon, ginger, water and cornstarch. Bring to a boil, stirring constantly. Boil, stirring, 1 minute. Pour into a 9x9x2-inch baking dish.
3. Make the topping: In a medium bowl, stir together the flour, baking powder, and salt. Stir in the milk and oil. Work the mixture in the bowl with your hands to make a dough. Pull off pieces of dough, about 2 tbsp each, and shape into rounds about 2 inches in diameter, and place over the top of fruit mixture.
4. Bake in the 400 F oven until filling is bubbly and the topping is golden brown, 25-30 minutes. Serve warm.
3 cups cut-up rhubarb
1pt. strawberries, cut up
1 1/2 to 2 cups sugar
1/2 cup water
2 cups all purpose flour
3 tsp. baking powder
1 tsp. salt
2 tbsp. sugar
1/3 cup vegetable oil
2/3 cup milk
Heat overn to 450 degrees (hot)
Mix rhubarb, strawberries, sugar and water in 9"square pan.
Cook 5 minutes in oven.
Mix flour, baking powder, salt and 2 tbsp. sugar.
Stir in oil and milk only until dry ingredientsare moistened.
Drop by spoonfuls onto hot fruit, making 9 biscuits.
Make a hole in top of each biscuit and put a little butter, sugar
and cinnamon in each.
Bake 20-25 minutes.
Serve warm with cream, whipped cream, or icecream.
Submitted by Pat Smith