Of course we all have our favorite ways to use local produce and for me, it’s fun to both make tried and true favorites but I like to try new things. Rhubarb is plentiful right now so of course that was added to my farmers market shop. I had a couple rhubarb plants, but they died and I never replanted. I’m hoping someone in my circles plan to split theirs and offer me a new planting. Until then, farmers market it is.
I made the oldie recipe strawberry rhubarb dump cake as a treat for DH and DD2. The weather was horrible Sunday so we stayed home and I got a start on puttering. They’ll enjoy this a couple days, but I’ll need to freeze some as way too much for three.
I had jars but no lids so I just poured the small batch into two hot-cold cups and used press and seal. When cool, I’ll double up cup and seal and freeze. There was a bit for us for the week. Super easy and delicious.
That’s what I did with this June treasure. Are you a rhubarb fan and if so, what do you do with it?
Never had rhubarb. Looked it up and it looks like it is grown in the Eastern Region of Turkey. Never saw it at the grocery stores or farmer markets. May be I should look for it.
ReplyDeleteIf you like tart, it might be for you. I like it in baked goods and jams as it is a nice contrast.
DeleteIf you're lucky enough to find canning lids you can reuse them.When opening a jar use a knife to open carefully so that it doesn't bend and they will reseal multiple times.Do not use if they have any rust or small pinprick size holes.You can also use any jar that has a rubber seal in it like store bought jam jars,spaghetti jars etc.They work very well for resealing multiple times also.
ReplyDeleteI've read mixed information and I think I would not trust reusing a lid. As I give away about 2/3rds of what I can, I would never trust that I didn't get someone sick!
DeleteI love rhubarb, but it is too warm for it to grow. So, I will ask Publix to order some for me. Last year, they did not let me know it was in even though I went in to check about twice a week. I would never dilute it with strawberries! I cut it in one-inch pieces and cook on stove with less sugar than called for. Then, I put it in a two crust pie. I think it is great tart tasting, sort of like lemonade.
ReplyDeleteWhen I went to Publix to buy bananas today after I read your post, they had rhubarb for $3.99/lb.
DeleteI paid $5 at Farmers market-not sure the weight, but I got probably 7 cups once chopped.
DeleteNo rhubarb at our house (I'm guessing it's too warm), but when we lived in Washington, it was everywhere. Along with roadside blackberries, which I really miss. For this week, I have bags & bags of shredded zucchini, staring at me from the fridge. ;-)
ReplyDeleteI just ordered canning lids. I know my son would love this jam so I want to send him some or at least , send him home with some if he make sit for Christmas. Time to get making bread and muffins-oh and the recipes are everywhere for a zucchini fritter that look amazing. I seem to be the one American who does not have a ready supply of zucchini and spend too much on it in the stores.
DeleteI've actually never even tried rhubarb, sure sounds good though! I hope your hubby had a nice Father's Day. :)
ReplyDeleteI like in baked goods and jams/jelly's, though I've never made the straight rhubarb jam before this past weekend. My daughter absolutely loves it.
DeleteLots of rhubarb here in Ontario. I usually stew some and then freeze the rest. I like to make a rhubarb cobbler type dessert so it's nice to have some in the freezer.
ReplyDeleteThe dumb cake ends up being very cobbler like-it is a no fail desert that goes over well. If I had a more ready supply, I'd freeze a bunch for later.
DeleteI realize I have never had rhubarb in any form!
ReplyDeleteIn a desert, pie, or jam-so tangy and delicious. If you find your self this way, in this season, I'd have to send yo hoe with something rhubarb.
DeleteLove rhubarb! We've got one plant but managed to find a lady selling some of hers on Facebook. She let me have six plants for £2!
ReplyDeleteI always make crumble with ours, usually with ginger and raspberries and lashings of custard! xxx
I'm keeping my eyes open for plants to get my own growing again. Raspberry and rhubarb are different seasons here, but strawberries and rhubarb are a natural fit.
DeleteI can't say I'm a big fan of rhubarb, although that jam does look lovely. My mom used to make rhubarb and ginger jam and I tried to make it once at home. Trouble is, I forgot about it (I was just a teenager) and it boiled over and we spent the next month trying to unstick our slippers from the kitchen floor!
ReplyDeleteJam is the stickiest stuff isn't it? I left a bi ton the bottom of my pan and the sugar caramelized and stuck. the pan soaked all day.
DeleteI grew up on rhubarb and raspberries and to this day have difficulty handing over cash for these fruits. I do cave on occasion with the raspberries to indulge my granddaughters. I just harvested some rhubarb and made juice with it but boiling it down, straining it then adding sugar and lemon juice to taste. It's a lovely concoction with a sparkling drink.
ReplyDeleteOhh the juice sounds like it could make a terrific cocktail. I'd like my own plants for that same reason.
DeleteI grew up with a strawberry rhubarb plant (thinner, bright red stalks, and a sweeter, almost strawberry flavour to it), and my Mom just added sugar and water and boiled the heck out of it, lol. Sometimes she made custard and served it on top of the stewed rhubarb. Ah, summer memories!
ReplyDeleteYour goodies look delicious, Sam!
And I'm not a fan of any stewed fruits-jams yes. Applesauce is the exception. It does just say "summer" doesn't it?
DeleteI really love rhubarb. I made two rhubarb starwberry pies at Hubs folks and I made one for Father's day yesterday!
ReplyDeleteThe best combination of pie on the planet!
DeleteI too love rhubarb, but of course they have never even heard of it here. My favorite is plain stewed rhubarb, without strawberries, so you get that true, simple rhubarb flavor.
ReplyDelete--Jim
I said above-stewed is not my preferred way to eat. What I love about traveling to different places is both trying new to me, but also perhaps bringing new to them items. Maybe someone you know could send yo a rhubarb treat?
DeleteI rarely see rhubarb here but growing up in the Midwest we had some in our yard plus asparagus that just grew. My sis has a recipe for Mrs. D's rhubarb dessert that I used to love- wayyy too much sugar and butter for me now so I'll just do without. I did get a couple of mangos from my farm share and actually cut them up but I just don't care that much for fruit. I'm going to force myself to eat for the vitamin C though! I could make some mango salsa which I do like but then I'd want some tortilla chips to dip. Can't win.
ReplyDeleteI'm not a big mango fan alone either, but as a salsa-maybe try with chicken? I mad e a pineapple salsa for chicken/lettuce wraps and it was delicious. My tow recipes were not shy of sugar and the cake had butter as well. Sigh.
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