Wednesday, May 20, 2009

Rhubarb

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.
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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.
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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.

3 comments:

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

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  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?!

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  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!

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