I have rhubarb coming out my ears!  I have 3 plants and that is plenty for me!  I thought I would share my top 5 rhubarb recipes with you,  just on the chance that you are in the same boat as me…rhubarb galore…or if you just want to give rhubarb a shot.

 

There has been a lot of this in my kitchen the last few days…

Rhubarb Freezer Jam: I grew up on rhubarb jam and thus I can’t imagine life without rhubarb.  We make it once a year and it lasts in the freezer all year round.  SOOOO good and much cheaper than store bought.  Rhubarb is your base, but you can get creative with your flavors by changing up the type of pie mix and jello.  Pictured is Cherry and Wild Cherry/Peach.  I always double this recipe.

Mix in a big pot on the stove until rhubarb begins to breaks down:

6 cups chopped rhubarb

4 cups sugar

1 can of pie filling

When rhubarb breaks down some remove from heat and add 6 oz jello (2 small packs or 1 large)

Stir well for 5-10 minutes (your rhubarb will really break down at this point), jar, and freeze.  No special steps to freeze…just fill a jar up, let it cool, screw the lid on, and throw it in the freezer.  Easy-peasy!

For strawberry jam (my favorite), mix 4 cups of rhubarb with 3 cups of sugar.  Everything else is the same.  (Use strawberry pie filling and jello.)

 

Rhubarb Crunch: Another recipe I lived on during rhubarb season.

Mix until crumbly:

1 cup flour

3/4 cup oatmeal

1 cup brown sugar

1/2 cup melted butter

1 tsp cinnamon

Separate small amount for the top, then press the rest into a 8×8 greased baking pan.  Cover with 4 cups chopped rhubarb.

In a small pot mix:

1 cup sugar

1 cup water

2 Tbsp corn starch

Heat until thick and clearer looking.  Remove from heat and add 1 tsp. vanilla.

Pour over rhubarb.  Top with remaining crumb mix.

Bake at 350 for 1 hour.  Serve warm with vanilla ice cream.  YUM!

 

Rhubarb Bread: I discovered this recipe last year.  A VERY  moist quick bread.  (I love the new pottery bread pan my dad gave me!!)

Stir together and let sit for 10 minutes:

1 cup milk

1 Tbsp lemon juice

1 tsp vanilla

In a large mixing bowl, mix:

1 1/2 cups brown sugar

2/3 cup oil

1 egg

In a separate bowl, mix:

2 1/2 cups flour

1 tsp. salt

1 tsp. soda

 

Add the milk mix and your dry mix alternately to the brown sugar bowl.  Fold in 1 1/2 cups chopped rhubarb.  You can also add 1/2 cup chopped walnuts.  (I never have, but feel free.)

Pour mix into 2 greased loaf pans.  Mix together 1/4 cup brown sugar, 1/2 tsp. cinnamon, and 1 Tbsp melted butter.  Top loaves with this before baking.  Bake at 325 for 40 minutes.

 

Rhubarb Slush: A brand new recipe to me this year.  Oh yes, a glass a day is a must!

Mix 8 cups chopped rhubarb with 8 cups water in a pot on the stove.  Cook until rhubarb breaks down…about 20 minutes

Strain liquid and discard solids.

Put liquid back in pot on the stove and add:

3 cups sugar

1/2 cup lemon juice

1 3 oz package of strawberry jello

Bring to a full boil.  Cool.  Freeze.  To serve, scoop frozen slush into glass and pour 7-up over it.  About 50/50 ratio.

 

Rhubarb Torte: My husband came to our marriage  with this one.  One of the few rhubarb recipes his mom makes even though she has rhubarb coming out of her ears and eyes!

Mix until crumbly:

1 cup flour

pinch of salt

2 Tbsp sugar

1/2 cup butter

Pat into an 8×8 pan and bake for 25 minutes at 325.

Combine in a cooking pot:

1 1/4 cup sugar

2 Tbsp flour

1/3 cup cream

Add 3 egg yolks

Add 2 1/4 cup finely chopped rhubarb

Cook until rhubarb is tender and then pour over cooked crust.

Meringue Topping:

Whip 3 egg whites until frothy

Add 1/4 tsp cream of tartar

Add 3 tsp of sugar right at the end when you get stiff peaks

Spread on top and bake at 350 for another 10 minutes til meringue browns.