Rhubarb

I love rhubarb and thanks to family, friends and coworkers, I was able to freeze 104 cups this year.  I have made all types of different recipes with it, so I had to narrow down which ones to post. 

Blueberry Strawberry Rhubarb Jam

Cook Time: 20 minutes Yield: 4-1/2 pints.

Ingredients:

  • 5 c chopped fresh or frozen rhubarb, thawed
  • 1/2 c water
  • 5 c sugar
  • 1 can (21 ounces) blueberry pie filling
  • 2 cups strawberries, chopped
  • 3 tablespoons lemon juice
  • 2 packages (3 ounces each) raspberry or strawberry jello (can be sugar-free)

Directions:

  • In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender.
  • Add sugar.
  • Bring to a boil; boil for 2 minutes.
  • Stir in pie filling, strawberries and lemon juice.
  • Return to a boil.
  • Reduce heat; cook and stir for 10 minutes.
  • Remove from heat; stir in jello until dissolved.
  • Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and store in fridge or freezer.  

Luscious Rhubarb Dessert

Oven: 350  Cook Time: 60-70 minutes  Yield: 9×13

Ingredients:

Crust:

  • ½ c butter
  • ½ c sugar
  • 2 c flour

Custard:

  • 2 c sugar
  • 4 T flour (more if using frozen rhubarb due to water content)
  • 6 eggs, beaten
  • 1 c milk
  • 5 c rhubarb, chopped

Directions:

  • Mix together crust.
  • Press into 9 x 13 pan.
  • Bake 10 minutes at 350.
  • Mix sugar, flour, eggs and milk. 
  • Add rhubarb. 
  • Pour over crust and bake 50 minutes at 350.

Rhubarb Cream Cake

Oven: 350  Cook Time: 55 minutes   Yield 9×13

Ingredients:

  • 1 package cake mix (white, yellow or funfetti)
  • 4 c rhubarb, finely chopped
  • 1 c sugar
  • 1 pt. whipping cream
  • Eggs and oil according to cake directions or 1 can soda (click here for recipe)

Directions:

  • Prepare cake mix as directed.
  • Pour into greased 9×13 pan.
  • Place rhubarb over the cake batter.
  • Pour sugar evenly over rhubarb.
  • If using frozen rhubarb or rhubarb appears watery, sprinkle 1-2 T of flour on top.
  • Pour unwhipped cream on top.
  • Bake 50-55 minutes at 350.
  • Flip cake over when serving so custard is on top.
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