Rhubarb is simple to grow. It is a perennial plant, which means you plant it once and it comes up every year thereafter. I don't know of any pests and it even has an attractive appearance. One rhubarb plant gives us a dessert every week for weeks in the spring and early summer.
If you have a prolific rhubarb plant in the corner of your garden (or flower bed) here is eight links to my favorite recipes to use your abundance.
Rhubarb Bars
Strawberry Rhubarb Coffee Cake - one of Flo's cakes
Rhubarb Sauce - a family classic
Strawberry-Rhubarb Hand Pies
Rhubarb Cheesecake Squares
Rhubarb Coffee Cake - another favorite (and can be used with other fruit as well)
Rhubarb Crumble Pie
Rhubarb Upside-Down Cake
I'd like to try some rhubarb jam - anyone have a good recipe to share?
What is your favorite way to enjoy rhubarb?
our favorite strawberry/rhubarb jam:
ReplyDelete5 c. rhubarb
5 c. strawberries
6 c. sugar
6 oz. jello (strawberry, cherry or raspberry)
Mix rhubarb and some sugar, let stand awhile to form its own juice. Bring everything to a boil for 10-15 minutes. Remove from heat and add jello. Stir well and put into jars or freezer boxes. Yummy!!
Thanks for these lovely rhubarb ideas! Love the look of those hand pies!
ReplyDeleteMary
I think I will be trying the upside down cake.. It looks delicious! I made a strawberry rhubarb pie today. Since it is just two of us most weekdays,things don't go as fast. The cake would be a good weekend plan when there are kids and grandkids around! Thanks..and how is your garden doing this year?
ReplyDeleteMy garden is finally getting going. It had a rough start. We had a late freeze that killed some tomatoes and beans. I'm also finally getting on top of the weeds. If I could get it all mulched, maybe I could stay on top of it.
DeleteGina
They all look delicious. I use the strawberry-rhubarb jam recipe on the Sure Jell site.
ReplyDeleteHi, Gina, I'm in the first category of Rhubarb Appreciation, too. I tried the upside-down cake and positively loved it. I posted a pic of the results on my photo-a-day blog. Here's the link in case you're interested: http://danisdailythousand.blogspot.ca/2016/06/warm-dessert-for-supper.html
ReplyDeleteDanette
Dear Gina,
ReplyDeleteI am your faithful reader from Russia. Here we make rhubarb jam like this: peel, cut rhubarb in small 1sm squares. In the brass pot, dissolve the sugar..about half as much as the weight of the rhubarb. Basically, just bring the sugar to boil. Add rhubarb. Shake the pot, no stirring,remove the foam. Boil for 10 minutes or until the rhubarb changes its color and begins to fall apart. Can.
Thanks so much for sharing your recipes!
DeleteGina
But my favourite is rhubarb compote.. Put some peeled and cut rhubarb (4 thick sticks) into boiling water (5liters), add some raisins, boil for 5 minutes, let cool. This year though we had so much rhubarb that I just put it through juice extractor! 3 buckets with rhubarb sticks yielded 9 liters juice. I boiled it and canned. He juice turned iut to be concentrated a
ReplyDelete