Archive | Recipes 2011

Basic Wild Rice

Basic Wild Rice
Serves 6 to 8

This recipe, which comes to Edible via Minneapolis-based food writer Beth Dooley, calls for “hand harvested” rice, available in most grocery stores, natural food co-ops and farmers markets. It’s so tasty you don’t really need more than a pat of butter and a few chopped herbs. Leftovers freeze nicely.

1 cup wild rice, well rinsed under cold running water
3 cups water or stock

In a large saucepan combine the rice and water or stock. Set over high-heat and bring to a boil. Reduce the heat and simmer the rice until tender but not mushy, about 20 to 30 minutes.Read the rest

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Rhubarb Ketchup

Rhubarb Ketchup
Makes 6-7 cups

This is the recipe used by Lanesboro’s Bethlehem Lutheran Church youth group every year at the Rhubarb Festival. It is great on hot dogs.

4 cups diced fresh or frozen rhubarb
3 medium onions, chopped
1 cup white vinegar
1 cup packed brown sugar
1 cup white sugar
One 28-ounce can of diced tomatoes, undrained
2 teaspoons salt
1 teaspoon ground cinnamon
1 tablespoon pickling spice (tied in a cheesecloth bag or place in a strainer ball)

Mix all ingredients in a large non-reactive pot. Bring to a boil, then simmer about 1 hour until thickened. Remove pickling spice bag. Cool. Refrigerate in covered containers.Read the rest

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Rhubarb Coffee Cake

Rhubarb Coffee Cake

A classic.

1 cup white flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup butter
½ cup brown sugar
¼ cup white sugar
1 egg
1 teaspoon vanilla
1 cup buttermilk
2 cups chopped rhubarb
1 cup chopped walnuts (optional)

In a medium bowl, mix together the white and wheat flour, baking powder, baking soda, salt, and cinnamon.

In a large, bowl, cream together the butter, brown sugar, and white sugar. Mix in egg and vanilla.

Add a little of the flour mixture to butter mixture, alternating with a little buttermilk until all is incorporated, then fold in rhubarb. If desired, add up to one cup chopped walnuts—black walnuts are nice if you have them.

Spread batter in a greased 9 x 13 pan.

Optional streusel topping: Mix together ¼ cup brown sugar, ¼ cup flour, ¼ cup butter and 1 teaspoon cinnamon until crumbly. Sprinkle on top of cake batter.

Bake at 350 degrees for about 35–45 minutes until lightly browned and a cake tester comes out clean.Read the rest

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Rhubarb Sauce

rhubarb saucewebRhubarb Sauce
Makes about one quart

This is on the tart side. You can always add a bit more sugar to taste. I do not add any water, because I prefer my rhubarb sauce on the thick side. If you want a thinner sauce—or a soup—just add 1⁄2 to 1 cup of water or even orange juice.

8 cups rhubarb, cut into ½-inch pieces (You can substitute chopped strawberries for about 2 cups of rhubarb. Add those near the end of cooking.)

1½ cups sugar

Two ¼-inch slices fresh ginger (optional)

Mix together rhubarb and sugar in a nonreactive cooking pot. Let stand about half an hour. (The rhubarb and sugar turns a little juicy.) Stir a few times and add the ginger if you are using it. Slowly bring to a boil and then turn down the heat. Simmer gently just until rhubarb is tender. Best served chilled.

This will keep in the refrigerator for 2 weeks. It is good eaten plain or served on top of plain cake or ice cream. It can also be the fruit base for a cobbler or simply spread on toast.Read the rest

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