Wednesday, May 20, 2009


Rhubarb is a member of the buckwheat family. Rhubarb is a perennial. It should not be harvested the first year and only a little bit the second year. Beginning the third year, you can harvest as much as you want. Rhubarb is has a tart flavor. It is a light red or red on its stalk.

I do not grow rhubarb, though I hope to do so soon. Momma loves rhubarb. We got some rhubarb from Heartland Harvest, which is just up the road from us. Momma and I used the rhubarb in some jam and a coffeecake. Here is the rhubarb jam and coffeecake recipe that we used.

EASY Strawberry Rhubarb Jam

Yield: 2 pints

5 cups diced rhubarb (about 10 stalks)
1 small can crushed pineapple (drained)
2 cups sugar
1 small pkg strawberry Jell-o

Mix together the rhubarb, pineapple and sugar. Let stand 2 hours, then boil 8-12 minutes. Remove from heat add the dry Jell-o, stir and pour into jars or plastic containers. Refrigerate for immediate use, freeze or process in boiling water bath canner for 10 minutes with 1/4 inch headspace.
If you do not like Jell-o in your jam, here is another recipe

Strawberry Rhubarb Jam

Yield: 6 pints.

4 cups crushed strawberries
4 cups chopped rhubarb
2 packages powdered pectin
1/2 cup lemon juice
11 cups sugar

Combine strawberries, rhubarb, pectin and lemon juice in a large saucepot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove form heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust two piece caps. Process 10 minutes in a boiling water canner.
Rhubarb Coffeecake

In a medium mixing bowl, beat together:
1/2 cup melted shortening
1 1/4 cup brown sugar
1 tsp. vanilla
Add 1/2 cup buttermilk (or regular milk)
Add: 2 cups flour
1 tsp salt
1 tsp baking soda
Mix in 2 cups fresh rhubarb, cut fine
Spread batter in buttered 9" x 9" pan.
Top with mixture of:
1/3 cup brown sugar
2 tsp cinnamon
1 tsp melted butter
Bake at 375ยบ for 35 - 40 minutes.

We were introduced to this scrumptious coffeecake when we stayed at a Bed and Breakfast in Kentucky while visiting the Creation Museum. It has been a favorite in our family ever since.


  1. Thank you for the hints on rhubarb. Thanks for the recipes and the wonderful link to the Creation Museum.

  2. The rhubarb jam was fabulous! It was great on bagels. I can't wait to eat it in my yogurt tomorrow. You have permission to make it as often as you want!

    It is just great being a brother to someone experimenting with jams and other goodies, because I get to make sure it is edible.

    I love You, Anna! Please make some more jelly soon...please?!

  3. We've been picking our rhubarb for a few weeks but alas, no strawberries yet-only flowers.

    I'm looking forward to trying your jam recipe if we have a good strawberry harvest. Thanks for sharing!