RHUBARB LEAF RECIPES RECIPES

Name: Rhubarb Beef
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: 6 servings.
Ingredients: 2 to 2-1/2 pounds beef stew meat, cut into 1-inch cubes; 2 tablespoons butter; 2 large onions, chopped; 1 teaspoon saffron; 1 can (10-1/2 ounces) beef broth; 1 cup water; 1/4 cup lemon juice; 1/4 cup chopped fresh parsley; 1-1/2 teaspoons dried mint; 2 teaspoons salt; 1/4 teaspoon pepper; 2 to 3 cups sliced fresh or frozen rhubarb; Hot cooked rice; Fresh mint leaves, torn

RHUBARB BEEF RECIPE: HOW TO MAKE IT

Rhubarb Beef Recipe: How to Make It image

My daughter made a trip around the world and brought home this recipe from Iran. I've served it often to many of my friends, and they always seem to savor its different, zingy taste. —Bertha Davis, Springfield, Missouri

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 25 minutes

Prep Time 10 minutes

Cook Time 02 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 to 2-1/2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons butter
2 large onions, chopped
1 teaspoon saffron
1 can (10-1/2 ounces) beef broth
1 cup water
1/4 cup lemon juice
1/4 cup chopped fresh parsley
1-1/2 teaspoons dried mint
2 teaspoons salt
1/4 teaspoon pepper
2 to 3 cups sliced fresh or frozen rhubarb
Hot cooked rice
Fresh mint leaves, torn

Steps:

In a Dutch oven, brown beef in butter. Remove meat from pan; drain all but 2 tablespoons drippings. Saute onions until lightly browned. Return meat to pan. Add saffron, broth, water, lemon juice, parsley, mint, salt and pepper; cover and simmer until meat is tender, about 2 hours. Add more water as needed. Add rhubarb during the last 15 minutes of cooking. Serve over rice; top with fresh mint.

Nutrition Facts : Calories 287 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 1072mg sodium, CarbohydrateContent 8g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 30g protein.

STRAWBERRY-RHUBARB CRISP WITH PIE CRUST | ALLRECIPES

Strawberry-Rhubarb Crisp with Pie Crust | Allrecipes image

Super easy strawberry rhubarb crisp recipe for fresh strawberries and fresh rhubarb.

Provided by Amy and Justin

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 1 9x13-inch crisp

Number Of Ingredients 10

Ingredients

1 (14 ounce) package double-crust pie pastry, thawed
4 cups sliced fresh strawberries
3 cups chopped fresh rhubarb
? cup white sugar
3 tablespoons all-purpose flour
Crust:
2 cups all-purpose flour
2 cups packed brown sugar
2 cups rolled oats
1 stick unsalted butter, cubed

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Cut each pie crust into a square and piece together to cover the bottom of the prepared baking dish.
Bake in the preheated oven for 12 minutes. Remove from the oven; leave oven on.
Mix strawberries, rhubarb, sugar, and flour for filling together in a large bowl; pour into the crust.
Combine flour, brown sugar, and oats for topping in another bowl. Add butter and cut in with a pastry blender until crumbly. Sprinkle over the filling.
Return to the oven and bake until crisp and lightly browned, 40 to 45 minutes.

Nutrition Facts : Calories 482.9 calories, CarbohydrateContent 79.9 g, CholesterolContent 17.4 mg, FatContent 16.4 g, FiberContent 4.1 g, ProteinContent 5.8 g, SaturatedFatContent 6.5 g, SodiumContent 148.9 mg, SugarContent 42.8 g

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