Best 5 Rhubarb Baked In Wild Raspberry Syrup Recipes

BAKED RHUBARB WITH RASPBERRIES

Steps:

• Preheat the oven to 350°F. In a blender purée the raspberries with the brown sugar and the water, strain the purée through a sieve into a bowl, pressing hard on the solids, and stir in the butter, the vanilla, and the rhubarb. Transfer the mixture to an 11- by 7-inch baking dish and bake the dessert in the middle of the oven, stirring very gently after 15 minutes, for 30 minutes, or until the rhubarb is soft. Let the dessert cool for 10 minutes and serve it with the ice cream or whipped cream.

RASPBERRY VINEGAR SYRUP

Steps:

• In a stainless steel saucepan combine the raspberries with vinegar to barely cover them and the sugar. Bring this to a boil, slowly, skim off frothy scum and let cool to room temperature. Strain, pressing down on the fruit. Refrigerate the liquid. Use as an intense syrup with club soda, gingerale; vodka as well and other fruit.

RHUBARB SIMPLE SYRUP

Steps:

• Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
• Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
• Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.

SIMPLE BAKED RHUBARB

Steps:

• Place rhubarb and 1/4 cup sugar in a large bowl. Scrape vanilla seeds into bowl and add pod. Toss to combine; let stand 20 minutes.
• Preheat oven to 375 degrees. Butter an 8-inch square baking dish and coat with sugar, tapping out any excess. Transfer rhubarb mixture to baking dish and bake, gently stirring halfway through, until tender, about 30 minutes. Discard vanilla pod. Let cool slightly in dish on a wire rack. Serve warm drizzled with heavy cream.

WILD RHUBARB (SOOZIKI)

Steps:

• Prepare and wash wild rhubarb, then cut into 6 inch lengths.
• In a large cooking pot, measure 8 cups of water and bring boil.
• Add prepared wild rhubarb, and blanch for about 2 minutes; do not overcook. The rhubarb should be nice and crispy.
• Drain immediately when done and cover with cold water to cool completely.
• In another large cooking pot, add 16 cups of water, pickling salt and white vinegar and bring to boil and boil for 1 minute.
• Remove from heat and let cool completely.
• Drain the wild rhubarb well.
• Place wild rhubarb into large glass containers or a crock pot.
• Cover with cooled brine and let sit for at least 1 day before using.
• To keep longer, place wild rhubarb into sterilized jars, cover with brine, place lids and screw tops and can in a canner for 15 minutes.
• Remove jars to cool. The lids should be concave when sealed.
• Lable jars and store in a dry, cool place.
• The canned wild rhubarb will last for at least 6 months.