Best Rhubarb Mead Recipes

RHUBREAD

Rhubread image

We moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. -Erika Elliott, Panola, Illinois

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 11

Ingredients

3 cups coarsely chopped fresh rhubarb (about 12 ounces)
2 tablespoons plus 1-3/4 cups sugar, divided
1 cup canola oil
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/2 cup chopped pecans, optional

Steps:

Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans., Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter. , In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans., Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB MEAD

Rhubarb Mead image

Untried by me ... but I would like to try it if someone makes it LOL! Taken from "Rhubarb: more than just pies".

Provided by Lennie

Categories Beverages

Time P24DT30m

Yield 6 bottles

Number Of Ingredients 6

Ingredients

18 cups chopped rhubarb
1 package champagne yeast
12 cups honey
48 cups water
1 lemon
1 tea bag

Steps:

I have not made this recipe, and I do not know what champagne yeast is-- I hope that anyone trying this recipe will be able to find it!
Prepare yeast as instructed on package.
Dissolve honey in water; squeeze juice from lemon and add to honey/water mixture.
Stir in rhubarb.
Combine this mixture with yeast and place in sterilized carboy (you got me, don't know what this is, either LOL).
Let sit for 4 to 6 weeks in a dark place with even temperature.
Rack to remove solids.
Repeat if necessary.
Bottle into sterilized wine bottles.

Nutrition Facts : Calories 2141.6, Fat 0.8, SaturatedFat 0.2, Sodium 80.2, Carbohydrate 577.2, Fiber 8.8, Sugar 560.8, Protein 5.5

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