Heather's Easy Rhubarb Jam
1 lb of fresh rhubarb chopped into 1/4” slices,
3 tbsp of honey/maple syrup/agave (I use honey),
2 tbsp chia seeds,
1 tbsp lemon juice.
Cook the rhubarb & sweetener over med-low until rhubarb is mostly submerged in liquid. Add chia seeds. Cook, stirring frequently, until rhubarb chunks are gone and jam slowly drips off spoon. Remove from heat, add lemon juice. Cover and refrigerate or can.
Rhubarb Strawberry Crisp from Josalyn
4 cups of chopped rhubarb
2 cups strawberries (we used defrosted frozen)
1 cup of sugar
1 tbsp lemon juice
1 tsp vanilla
Mix in saucepan and bring it to a boil using med-high heat, then reduce to medium for 4 minutes (stir constantly).
1/4 cup water
Dissolve into the water and add to the rhubarb mix until thickened (keep stirring!). Then set aside and work on the crumble (or get your kids to make the crumble while you were working on this!).
1.5 cups flour
1.5 cups rolled oats (we used quick oats)
3/4 cup brown sugar
3/4 cups margarine
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup crushed walnuts
Crumble the ingredient together well. Pat down about 2/3 of the mixture into the bottom of a greased dish (about 9 x 13). Then add the rhubarb strawberry mix and then top with the rest of the mixture.
Bake 350 F for 30-40 minutes. Cool then cut into squares or just have a delicious mess if you can't wait!
RHUBARB PECAN MUFFINS from Ruth
2 cups all-purpose flour,
3/4 cup sugar,
1 1/2 tsp. baking powder,
1/2 tsp baking soda,
1 large egg,
1/4 cup chopped pecans,
1/4 cup vegetable oil,
bit of grated orange peel,
3/4 cup orange juice,
1 1/4 cups fine-chopped fresh rhubarb.
In a large bowl, combine flour, sugar, baking powder, baking soda and
chopped pecans. In a medium bowl, beat the egg, and add oil, grated
orange peel and orange juice. Pour into the flour mix all at once and
stir until batter is moist. Stir in the chopped rhubarb.
Fill 12 muffin cups 3/4 full and bake at 350 degrees fahrenheit for
Rhubarb Custard Squares - from Rose
~ preheat oven to 350 degrees F. ~
for the butter shortbread crust:
2 cups all purpose flour
1 cup sugar
1 cup butter, softened to room temperature
Mix all crust ingredients in a large mixing bowl until well combined. Press into a buttered, 9×13, glass baking dish. Bake in preheated oven for 15 minutes. The crust will still be pale in color at this point, and that’s okay.
While crust is baking, prepare the filling.
for the rhubarb custard filling:
4 large or extra large eggs
2 cups sugar
1/2 cup all purpose flour
1/2 teaspoon salt
4 cups chopped rhubarb, (packed tightly)
Mix eggs, sugar, flour, and salt in a mixing bowl until smooth. Fold in rhubarb. Once crust is done baking, pour filling evenly over hot crust. Smooth surface with a rubber spatula. Bake an additional 40 to 45 minutes, or just until set and lightly golden on top.
Cool in pan on a wire rack. Once cool, gently loosen from sides of pan and cut into squares. Dust with powdered sugar. Serve. These will keep, covered on your counter top in a cool place, for 3 to 5 days.
Rhubarb Cream Pie - from Rose
- 1 (9 inch) pie crust
- 4 1⁄2 cups rhubarb
- 1 1⁄2 cups sugar
- 1⁄4 cup flour
- 1 pinch salt
- 2 eggs
- 1⁄2 teaspoon vanilla
- 1⁄2 cup flour
- 1⁄2 cup sugar
- 1⁄4 cup butter
- Prick pie shell with fork and bake at 450 for 5 minutes.
- Combine rhubarb, flour, salt, and let sit for 15 minutes.
- Beat eggs slightly and add vanilla.
- Stir vanilla and eggs into rhubarb mixture and pour into pie shell.
- Stir together flour and sugar. Cut butter into mixture until it is crumbly and well incorporated.
- Sprinkle over pie.
- Bake at 425 degrees for 15 minutes and then reduce heat and bake at 350 degrees for 30 minutes more.
Awesome Rhubarb Pie
2 eggs, beaten Topping
1/2 cup white sugar
2 tbsp flour 1/2 cup brown sugar
3 tbsp water 1 tbsp soft margarine or butter
2 cups diced rhubarb 2 tbsp flour
1 pie crust
Mix together eggs, sugar, flour, water, and rhubarb. Pour into pie shell and
top with brown sugar, margarine or butter, and flour mixture.
Bake at 400° for 10 minutes, then at 350° for 30-35 minutes.
From Dorothy H.