The Hancock-Henderson Quill, Inc.
My great-great grandmother planted our rhubarb patch when they moved to Illinois in the late 1860’s.
My family is still enjoying the fruits of her efforts all these generations later. I even moved some of those same roots up here to Minnesota to start my own rhubarb patch.
Rhubarb is my kind of plant. It thrives despite neglect, drought and harsh winters.
It loves cool weather and can be harvested from April to September, as long as the temperatures are below 90 degrees. It is high in Vitamin C, fiber and potassium and is said to speed up your metabolism and to help in weight loss.
I question the last statement, because what makes rhubarb taste great is just enough sugar to take the edge off the sour to give it a twangy taste.
I will take my first spring cutting of fresh rhubarb this week to make a couple of crisps and cakes for Mother’s Day weekend. Just remember the leaves are very poisonous.
When I pull the stalks, I will cut off the leaves and put them around the plants to help keep the weeds out of my patch. A natural mulch and weed blocker.
Here are some of our family favorite rhubarb recipes. Enjoy!
Fill an 8 x 8 pan with chopped rhubarb (or peeled/sliced apples) topped with cinnamon. Cut into crumbs
1 c. flour
¾ c. brown sugar
1 stick butter.
Sprinkle over fruit and pat down. Bake at 375 degrees for 30 minutes or until bubbly.
Mix and let stand in bowl: 2c diced rhubarb and ½ c. sugar.
½ c. butter
1 ½ c. sugar
1 tsp. vanilla
1 egg
2 c. flour
1 tsp soda
1 c. sour milk
Cinnamon
Cream butter and sugar. Add egg and vanilla. Dissolve soda in sour milk.
Mix cinnamon in flour.
Alternate adding dry ingredients and milk to creamed mixture.
Add rhubarb/sugar and mix. Pour into greased and floured 9 x 13 pan. Bake 350 degrees 30 -35 minutes.
Serve topped with whipped cream! I usually make 2 pans. One to eat right away and another one for the next day.
6 c. chopped rhubarb
8 c. water
2 ½ c. sugar
2 – 3 thick slices of lemon
Put everything into a big stock pot. Bring to a boil. Reduce heat. Simmer for 15 minutes or until rhubarb is mushy. Cool. Strain.
You can eat the rhubarb. Mine looks kind of green at this stage so I just add a small package of strawberry or raspberry jello to the mushy rhubarb to make instant jam/sauce
To can the juice, I reheat the it to boiling and pour into hot, sterilized jars.
Put on the lids and place in a hot water bath for 10 minutes.
Rhubarb juice is a great alternative to orange juice in the morning.
Serve cold. Mixes great with 7-Up and lemonade to make a cool summer fizzy drink.
Mix it with other flavored beverages.