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Farm Kitchen:  Rhubarb coming out of my ears!  |
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Fiddlehead Farm
True Blue Farmgirl
4562 Posts
Diane
Waupaca
WI
USA
4562 Posts |
 Posted - Apr 11 2012 : 05:56:04 AM
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About four years ago, I was gifted some 75 year old heirloom rhubarb and it is flourishing. I love rhubarb and have some favorite recipes. I was just hoping that some of you could help me with freezing tips. Mine always seems to get squishy when I thaw it out. Also, do you have any canning tips? Here are a couple of my favorite fresh rhubarb recipes.
Rhubarb Pie
Ingredients
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie
Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Oma's Rhubarb Cake
Ingredients
1 1/4 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb
1 cup white sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
ground cinnamon, for dusting
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Rhapple (Rhubarb/Apple Jam)
Ingredients
3 cups diced rhubarb
3 cups diced peeled apples
2 cups white sugar
1/2 cup water
1 tablespoon ground cinnamon
1 (2 ounce) package dry pectin
Directions
1. In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
2. Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.
http://studiodiphotosite.shutterfly.com/
farmgirl sister #922
I am trying to be the person my dogs think I am.
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult.
- E. B. White |
Edited by - Fiddlehead Farm on Apr 11 2012 07:28:41 AM |
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soapmommy60543
True Blue Farmgirl
2197 Posts
Ann
Oswego
IL
USA
2197 Posts |
Posted - Apr 11 2012 : 06:07:58 AM
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Mine always gets squishy, too - would love to hear some tips!
Wife of terrific hubby and mom to 2 teenagers, 2 bunnies, 2 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
and follow me on Facebook (Suburban Prairie Homemaker), Twitter (@sphomemaker), and Pinterest (Suburban Prairie Homemaker)
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countrymommy85
True Blue Farmgirl
898 Posts
Krystle
MT
USA
898 Posts |
Posted - Apr 11 2012 : 06:50:21 AM
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I like to make a rhubarb sauce and can it for use in the winter... Mostly over ice cream but I've also made what I call a "winter cobbler" which I put in a jar or two of my rhubarb, throw over that a cobbler topping and serve warm/hot with ice cream on top or on the side sprinkled with a little brown sugar... Perfect for a chilly winter evening!!! I've never heard of rhubarb apple jam, I totally have to make that this year! I usually make strawberry rhubarb jam!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
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Fiddlehead Farm
True Blue Farmgirl
4562 Posts
Diane
Waupaca
WI
USA
4562 Posts |
Posted - Apr 11 2012 : 07:27:54 AM
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That rhubarb/apple jam is to die for! I usually don't have to add pectin, it is pretty thick from the apples. It turns out like a thick apple butter.
Rhubarb crisp is also one of my favorites with a scoop of ice cream!
http://studiodiphotosite.shutterfly.com/
farmgirl sister #922
I am trying to be the person my dogs think I am.
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult.
- E. B. White |
Edited by - Fiddlehead Farm on Apr 11 2012 07:29:38 AM |
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Hoosiermom
True Blue Farmgirl
199 Posts
Beth
Alexandria
IN
USA
199 Posts |
Posted - Apr 11 2012 : 08:10:54 AM
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I make a rhubarb cake that is to die for!! If you don't tell that rhubarb is in it, anyone will eat it...there are enough of this cake. May recipe probably is about like Diane's but I will post it anyway. Seems rhubarb is one of those things that there aren't a lot of recipes for.
1/2 c butter 1 c buttermilk
1 1/2c white sugar 4 c chopped rhubarb(10-12stalks)
1 egg 1 T all purpose flour
1 t vanilla 1/4 c butter
2 c all purpose flour 2 t cinnamon
1 t baking soda 1 c packed brown sugar
1/4 t salt
-Cream together butter & sugar & beat in egg & vanilla in large bowl.
-In another bowl, sift together 2 cups flour, soda, & salt. Add sifted ingredients altnernately with buttermilk to creamed mixture.
-Toss rhubarb with 1 T flour and stir into batter. Pour into buttered 9x13 pan & smooth surface.
-Last blend together 1/4 c butter, cinnamon, and brown sugar & sprinkle on top.
-Bake 350 for 45min or until done
**Enjoy**
Beth |
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StrawHouseRanch
True Blue Farmgirl
1044 Posts
Paula
Holt
Missouri
USA
1044 Posts |
Posted - Apr 11 2012 : 08:46:23 AM
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Are you all harvesting rhubarb already? Mine is only about 6 or 7 inches tall so far. How tall do you let it grow before you cut the stalks? This is the first year I will be able to harvest mine.
Paula
Farmgirl Sister #3090
Yesterday is History, Tomorrow is a Mystery, and Today is a Gift.
"Look deep into Nature, and then you will understand everything better."--Albert Einstein
"A meal of bread, cheese and beer constitutes the perfect food." --Queen Elizabeth I
http://www.etsy.com/shop/StrawHouseDesigns |
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Fiddlehead Farm
True Blue Farmgirl
4562 Posts
Diane
Waupaca
WI
USA
4562 Posts |
Posted - Apr 11 2012 : 08:59:40 AM
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Paula,
I harvest mine from early spring until fall! The secret is to keep harvesting and not let it go to flower heads. Also, don't cut it, take the outside stalks firmly in your hands and pull and rock until it lets loose. Rhubarb leaves are very poisonous but are Ok for composting. If you keep harvesting, it will continue to send up more stalks. If you see a big bud, cut it off!
http://studiodiphotosite.shutterfly.com/
farmgirl sister #922
I am trying to be the person my dogs think I am.
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult.
- E. B. White |
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StrawHouseRanch
True Blue Farmgirl
1044 Posts
Paula
Holt
Missouri
USA
1044 Posts |
Posted - Apr 11 2012 : 09:56:47 AM
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Thanks Diane! I'm so excited, I can finally make something with rhubarb!!
Paula
Farmgirl Sister #3090
Yesterday is History, Tomorrow is a Mystery, and Today is a Gift.
"Look deep into Nature, and then you will understand everything better."--Albert Einstein
"A meal of bread, cheese and beer constitutes the perfect food." --Queen Elizabeth I
http://www.etsy.com/shop/StrawHouseDesigns |
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Hoosiermom
True Blue Farmgirl
199 Posts
Beth
Alexandria
IN
USA
199 Posts |
Posted - Apr 11 2012 : 11:08:09 AM
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I would love to know a good way to freeze it too. Also, asparagus...I love fresh asparagus, but have never been about to freeze it too my liking. Always to mushy when I cook it after I have frozen it. Any tips for rhubarb or aspargus would be great!
Beth |
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jollyquilter
True Blue Farmgirl
251 Posts
WV
USA
251 Posts |
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ddmashayekhi
True Blue Farmgirl
4739 Posts
Dawn
Naperville
Illinois
USA
4739 Posts |
Posted - Apr 12 2012 : 12:33:17 PM
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I love rhubarb and I really appreciate your recipes. Mine isn't quite ready to be picked yet. I got mine from my Windy Pines cousin, Michele. I don't know how old it is, maybe Michele can let us know!
Dawn in IL |
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mickib
True Blue Farmgirl
267 Posts
Michele
Coeur d'Alene
Idaho
267 Posts |
Posted - Apr 12 2012 : 2:53:56 PM
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| Lucky you, Diane. It will probably be more than a month before I get any - and I have to beg it from other people. I cut mine into 1" pieces and freeze it. It's a little squishy. I made rhuberry bars last week out of some that was frozen last summer and it still had lots of texture, I mashed and mashed to get it incorporated into the berries. I'm going to have to try making some of that jam! |
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Fiddlehead Farm
True Blue Farmgirl
4562 Posts
Diane
Waupaca
WI
USA
4562 Posts |
Posted - Apr 14 2012 : 3:20:20 PM
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My rhubarb patch, I have already picked it once!
http://studiodiphotosite.shutterfly.com/
farmgirl sister #922
I am trying to be the person my dogs think I am.
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult.
- E. B. White |
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sjmjgirl
True Blue Farmgirl
566 Posts
Stephanie
Mt. Vernon
Iowa
USA
566 Posts |
Posted - Apr 14 2012 : 4:21:28 PM
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Mines not quite ready to cut yet, we're still having some cold weather here. The way I freeze it is to rinse it off before cutting it up, dry it off, cut into pieces and put in a freezer bag. I have never had a problem with it being mushy.
Another tip: When harvesting, take leaves from the harvested stalks and put them under the plant, overlapping around the base. It will choke out weeds and add nutrients to the soil. Don't forget to save the seed heads to start other plants!
Farmgirl Sister # 3810
Learn the rules so you know how to break them properly.
- Dalai Lama
April is Autism Awareness month. Autism affects 1 in 88 children (1 in 54 boys, including my son). Go to http://www.autismspeaks.org/ to learn more and help Light It Up Blue on April 2nd!
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edlund33
True Blue Farmgirl
1501 Posts
Marilyn
Renton
WA
USA
1501 Posts |
Posted - Apr 15 2012 : 09:43:08 AM
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My rhubarb is up and almost a foot tall already. Another week or so and I'll be able to harvest as well. The Rhubarb Apple jam and Rhubarb cake recipes sound scruptious...I'm going to have to try them this year!
I have never tried freezing Rhubarb, but my grandma always did so using syrup. I recently purchased "The Big Book of Preserving the Harvest" by Carole Costenbader and it says to chose firm, tender red stalks for freezing. Wash and cut into small pieces and remove tough stalks. Blanch for 1 1/2 minutes in steam or boiling water and dry pack. Or, wet pack in sugar syrup without blanching. It doesn't say if you use light, medium or heavy syrup though.
Being of Swedish heritage, one of my family's favorite Rhubarb recipes is fruit pudding:
Rhubarb Kräm
5-6 Stalks Rhubarb cut into pieces (You can also add some strawberries if you have them)
2 Cups water
1 Cup Sugar
2 Tbs Cornstarch
Cook the rhubarb in water with the sugar until it just soft. Dissolve the cornstarch in bit of cold water and stir into the hot mixture. Stir until thickened. Transfer to individual serving dishes that have been rinsed in hot water. Allow to cool. To serve sprinkle with sugar and serve with cream. You can also use whipped cream if you wish.
Another family favorite is Rhubarb Betty:
Rhubarb Betty
2 Lb Rhubarb stalks, trimmed and cut into 2" pieces
1/4 Cup Water
1 1/2 - 2 Cups Sugar
2 Cups Breadcrumbs
6 Tablespoons melted butter
2 Cups fresh sliced strawberries, sweetened
Heavy Cream
Heat oven to 350 F. Put Rhubarb in pan with water and sugar and cook until tender. Set aside. Put the breadcrumbs in a bowl with the melted butter and mix to coat all the crumbs. Spread the cooked rhubarb in a 8x8 inch baking dish. Sprinkle the crumb mixture over the top. Bake for 30 minutes or till crumbs are lightly browned. Serve with a spoonful of sliced strawberries on the side. Top with cream or whipped cream.
Can't wait till my harvest time arrives!
Cheers! ~ Marilyn
Farm Girl No. 1100
http://blueskyanddaisies.blogspot.com
Do not go where the path may lead, go instead where there is no path and leave a trail. - Ralph Waldo Emerson |
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Hoosiermom
True Blue Farmgirl
199 Posts
Beth
Alexandria
IN
USA
199 Posts |
Posted - Apr 15 2012 : 10:48:27 AM
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I love this! Even if I don't find a new way to freeze rhubard, I have many new recipes to try!
Rhubarb coming out my ears too..Beth |
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Fiddlehead Farm
True Blue Farmgirl
4562 Posts
Diane
Waupaca
WI
USA
4562 Posts |
Posted - Apr 16 2012 : 07:00:02 AM
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Rhubarb Pie made with the recipe above.
Slice of pie with vanilla ice cream! The only thing I did different with the recipe is instead of
sprinkling the sugar/flour mixture in the bottom of the crust lined pan and on top of the rhubarb, I
tossed the rhubarb in the mixture and then put it in the pie plate. Turned out scrumptious!
http://studiodiphotosite.shutterfly.com/
farmgirl sister #922
I am trying to be the person my dogs think I am.
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult.
- E. B. White |
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Nancy Gartenman
True Blue Farmgirl
9093 Posts
Nancy
West Seneca
New York
USA
9093 Posts |
Posted - Apr 16 2012 : 08:21:40 AM
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Well I can't help you since I live way far away from you, but the pie does look good, guess you could bake like 50 of them and freeze them. Or not.
www.Nancy-Jo.blogspot.com |
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StrawHouseRanch
True Blue Farmgirl
1044 Posts
Paula
Holt
Missouri
USA
1044 Posts |
Posted - Apr 16 2012 : 11:34:10 AM
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You can put the whole pie in a canning jar and freeze it for baking later!
Here's how:
http://www.tipjunkie.com/jar-homemade-gifts/
Paula
Farmgirl Sister #3090
Yesterday is History, Tomorrow is a Mystery, and Today is a Gift.
"Look deep into Nature, and then you will understand everything better."--Albert Einstein
"A meal of bread, cheese and beer constitutes the perfect food." --Queen Elizabeth I
http://www.etsy.com/shop/StrawHouseDesigns |
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Fiddlehead Farm
True Blue Farmgirl
4562 Posts
Diane
Waupaca
WI
USA
4562 Posts |
Posted - Apr 16 2012 : 4:57:17 PM
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Paula,
That link is awesome! Thanks!
http://studiodiphotosite.shutterfly.com/
farmgirl sister #922
I am trying to be the person my dogs think I am.
I get up every morning determined to both change the world and have one hell of a good time. Sometimes this makes planning my day difficult.
- E. B. White |
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michgirl
True Blue Farmgirl
148 Posts
Mary
Glendale
WI
USA
148 Posts |
Posted - Apr 17 2012 : 06:03:34 AM
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| Goning to try the rhubarb apple jam this weekend! I have made strawberry rhubarb many times, but the strawberries are not out yet, so this sounds like big fun!! Thanks for the recipe!! |
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thebyrdhaus
True Blue Farmgirl
520 Posts
Patty
Columbus
Oh
USA
520 Posts |
Posted - Apr 21 2012 : 06:12:56 AM
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Diane, the pie looks delicious. Paula , thanks for sharing the link. I never realized that rhubarb would produce all summer!
Patty #1840
http://ladygonegreen.blogspot.com/
A rind is a terrible thing to waste. Compost.
When they had all had enough to eat, he said to his disciples, “Gather the pieces that are left over. Let nothing be wasted.”
-Jesus in John 6:12 NIV Bible |
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woolgirl
True Blue Farmgirl
901 Posts
Elizabeth
Great Lakes
IL
USA
901 Posts |
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Hoosiermom
True Blue Farmgirl
199 Posts
Beth
Alexandria
IN
USA
199 Posts |
Posted - Apr 21 2012 : 6:09:32 PM
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I just found this recipe today at amishrecipebox.com. I haven't made it yet, but I think it sounds interesting so I may try a batch.
Rhubarb Punch 4 lb. rhubarb
4 qt. water
2 c. sugar
1 c. pineapple juice
1 (6oz) can frozen orange juice
Directions
Boil rhubarb and water until soft.
Drain and add the remaining ingredients in given order.
Put into jars and can.
For a refreshing snack drink, add 7-up.
If anyone has made this before, what did you think?
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StrawHouseRanch
True Blue Farmgirl
1044 Posts
Paula
Holt
Missouri
USA
1044 Posts |
Posted - Apr 23 2012 : 06:36:56 AM
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I made my first rhubarb dish this weekend. It is a rhubarb strawberry crisp recipe I found online. It is not as sweet as some, which I like better...tastes better with ice cream that way!
Filling:
1 1/2 C Chopped rhubarb
1 1/2 C Chopped strawberries
1/4 C Turbinado sugar
2 t Whole wheat flour
1 t Cinnamon
Topping:
1/2 C Butter
1/2 C Oats
1/4 C Turbinado sugar
1/4 C Whole wheat flour
1/2 t Cinnamon
1/2 C Chopped nuts (I used pecans)
Directions:
Preheat oven to 400 degrees.
Mix filling ingredients and place in the bottom of a 8 inch cast iron pan.
Mix topping ingredients and sprinkle on top of filling.
Bake for 25 minutes +/- depending on your oven.
Serve warm with ice cream.
Paula
Farmgirl Sister #3090
Yesterday is History, Tomorrow is a Mystery, and Today is a Gift.
"Look deep into Nature, and then you will understand everything better."--Albert Einstein
"A meal of bread, cheese and beer constitutes the perfect food." --Queen Elizabeth I
http://www.etsy.com/shop/StrawHouseDesigns |
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michgirl
True Blue Farmgirl
148 Posts
Mary
Glendale
WI
USA
148 Posts |
Posted - Apr 23 2012 : 11:01:08 AM
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| I made the rhubarb apple jam it is is delish!!!! |
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Farm Kitchen: Rhubarb coming out of my ears! |
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Rhubarb coming out of my ears!
