…… Rhubarb

[kua]

Looks like this may be a bumper year for my rhubarb patch so I will have lots of it to "do something with". I have always chopped it and frozen it but I am trying to limit what I put in the freezer this year as there is so much I have to put there.

So my question is, what do you do with your rhubarb so you can eat it all year round?

 

[moldy]

Strawberry rhubarb jam, strawberry rhubarb pie filling..... I have a recipe somewhere for a rhubarb punch base that is canned.

 

[kua]

I did make strawberry rhubarb jam last year that was heavenly. How about a recipe for the strawberry rhubarb pie filling along with the one for the canned punch base. Thank you for looking these up for me. It always helps to find something that someone has tried before. Shall I be watching for these in Granny's kitchen?

 

[Dinghy]

Since I'm gluten intolerant, I don't use as much jam as I used to. I have however started making yogurt, and usually add some strawberry freezer jam to that. My rhubarb looks like it will do well this year, so I will make a strawberry rhubarb jam or sauce for that.

 

[moldy]

I'll try to get them posted this weekend.

 

[kua]

Dinghy, I have not started to make yogurt yet. It is on my bucket list for this year. Is the freezer jam or the sauce you use any different from that used for toast? Sounds like a really good use of rhubarb but I do have to keep it out of the freezer so would have to make regular strawberry-rhubarb jam.

 

[sssarawolf]

One of the things I like is to take a yellow cake recipe and add chopped rhubarb to the batter before baking, top with whipped cream when cooled. (which I cant have any more) yum.

 

[Freeholder]

You can can rhubarb plain. Then later use it however you like.

Kathleen

 

[moldy]

Strawberry-Rhubarb Pie Filling (canned)

4 qts sliced strawberries
2 qts sliced rhubarb
7 cups sugar
1 3/4 cups Clearjel (I only use this because it works better than plain cornstarch or flour)
9 1/3 cups water
1/2 cup lemon juice.
1 tsp orange peel
2 tsp almond flavoring

Mix sugar and clearjel in large pot; add water and heat to boiling. When it begins to thicken and boil, add lemon juice. The liquid will clump up, but that's OK, just keep stirring and it will smooth out. Add strawberries and rhubarb and remaining ingredients; heat to boiling. Put in quart jars, and leave 1 1/2 to 2 inches head space. I know that seems like a lot, but clearjel seems to expand when its canned. Waterbath for 25 minutes.


Sunshine Rhubarb Concentrate (I've never tried this one, but may try it later today)
12 cups sliced rhubarb
4 cups water
grated zest and juice of one orange
grated zest and juice of one lemon
1 1/2 cups sugar

Combine first 4 ingredients in sauce pan and bring to boil. Reduce heat and cover; cook until rhubarb is soft (about 10 minutes) Strain thru cheesecloth - let drip about 2 hours. Combine juice and sugar, heat until sugar dissolves, but not to boiling (190*). Place in jars, waterbath for 20 minutes. I guess while making, this is a baby-poo green, but after sitting turns pink. Dilute until it tastes right (the recipe I have doesn't really give a ratio for dilution).

 

[moldy]

I'm also trying a sour cream rhubarb pie today with replacing the raisins in the original recipe with diced and slightly cooked rhubarb.

 

[kua]

Thanks bunches, esp thanks to Moldy. I will pull and can plenty of rhubarb when this dang weather finally stops raining. I know that rain helps the rhubarb--and other crops-- grow but right now I am heartily sick of it. Well, I could pull it in the rain and bring it in to can. That might just be best. Anyhow, thanks for the help. And I do have clear-gel on hand for use with apples. Just never connected it with rhubarb.

 

[spinner]

I made a rhubarb and apple crumble today for dessert. The first rhubarb of the season, apples to cut the need for a lot of sugar, and an oatmeal crumble topping. It is one of DH's favorites.

 

[Dinghy]

Dinghy, I have not started to make yogurt yet. It is on my bucket list for this year. Is the freezer jam or the sauce you use any different from that used for toast? Sounds like a really good use of rhubarb but I do have to keep it out of the freezer so would have to make regular strawberry-rhubarb jam.

I haven't tried the rhubarb in freezer jam yet. I canned it as more of a sauce last year, but want to try it in freezer jam this year. I'm going to have to do some research to find out how. I like strawberry freezer jam a lot better than the canned. Because it isn't cooked, it has a much better strawberry flavor.

 

[The Mountain]

When I make Rhubarb-(any fruit) pie, I just put chopped rhubarb and the other fruit into the pie shell, then make a top "crust" for the pie by combining sugar, flour, and butter. Usually, its 3/4 cup flour, 3/4 cup sugar, and I think one stick of melted butter. Mix together until the combined ingredients have the consistency of damp sand, then dump on top of the pie and pat down to cover everything smoothly out to the edge of the crust. When you're done, the topping should be about 1/4" to 1/3" thick. When it bakes, the sugar flows down into the pie and becomes the "filling" when combined with the juice from the rhubarb and fruit.