Sackville Community Supported Agriculture

Rhubarb Recipes

 

1. Freezing Rhubarb

 

a. Wash rhubarb and shake dry.

b. Trim the tops as the leaves are relatively toxic.

c. Slice the entire rhubarb stalk into small pieces.

d. Put in freezer bag – after freezing it is possible to break off ‘chunks’ of frozen rhubarb as you need it.

 

2. Stewed Rhubarb

 

a. Cook rhubarb on low to medium heat, stirring often. 

b. If using fresh rhubarb, add only enough water to dampen rhubarb.  Frozen rhubarb does not require any additional water. 

d. Cook rhubarb until the desired consistency is reached.  Frozen rhubarb tends to make a soupier stew than fresh rhubarb.

e. Add white sugar to taste – (approximately 1 to 1 ½ cups of sugar per 2 cups of raw rhubarb.    

 

 

3. Rhubarb Upside – Down Cake

Family Recipe

 

½ cup white sugar

2 tbsp white flour

2 tsp grated orange rind (optional)

2 cups of rhubarb sliced into ½” pieces (frozen, fresh but preferably not thawed)

 

1 cup flour

1 ½ tsp baking powder

½ tsp salt

2/3 cup sugar

½ cup soft margarine

½ cup milk

½ tsp vanilla essence

1 egg

 

Preheat oven to 350 deg F.

Combine sugar, 2 tbsp of flour and orange rind.  Add rhubarb.  Spoon onto the bottom of an 8” baking dish.

 

Place rhubarb mixture into oven while you mix the cake batter.

 

Mix flour, baking powder, salt sugar in a separate bowl.

 

Add margarine, milk and vanilla to flour mixture.  Beat for 2 minutes.

Add egg and beat for an additional 1 minute.

 

Remove rhubarb mixture from oven and stir baking dish contents.  

 

Pour batter over rhubarb.  Bake for 30 – 35 minutes

My family serves this cake with sour cream or ice cream.    

 

 

 

4. Rhubarb Cake

Altered Slightly from:  Enjoy!  More Recipes from The Best of Bridge (ISBN 0-9690425-1-5)

 

 

 

1 ½ cups brown sugar

½ cup butter or margarine

2 eggs

1 cup sour milk (or add 2 tbsps vinegar to 1 cup milk)

1 tsp  baking soda

1 tsp salt

1½ cups whole wheat flour

¾ cups white flour

1 tsp vanilla

1½ cups chopped rhubarb (fresh or frozen but not thawed)

 

Cream sugar and butter then add eggs.  Beat well.  Mix in milk, baking soda, salt and flour. Add vanilla and rhubarb.  Bake in a 9” x 13” greased and floured pan.  Bake at 350 deg F for 45 minutes.

 

 

5. Gingered Citrus Rhubarb Jam

 

This long boil jam is quite soft set and tastes a little like a sweet marmalade.  

Bernardin Guide to Home Preserving

 

8 cups prepared rhubarb (about 2 lbs)

Grated peel and juice of 2 oranges

Grated peel and juice of 1 lime

6 cups granulated sugar

2 tsp of fresh grated ginger

 

Wash and trim rhubarb; cut into ½ inch pieces.  Measure 8 cups into a large, stainless steel saucepan.

 

Wash oranges and lime.  Grate peel.  Squeeze juice from oranges and lime, measuring ¾ cup, adding water if necessary.  Add peel and juice to rhubarb along with grated ginger.

 

Bring mixture to a boil slowly.  Add sugar, stirring until sugar dissolves.

 

Cook for 30 – 35 minutes, stirring often as jam thickens to prevent sticking.

 

Add ½ tsp margarine or vegetable oil to reduce foam, if desired.

 

Bottle in sterilized jars.  Makes approximately 5 – 250 ml jars.