Eating in Season: Stewed Rhubarb

My rhubarb patch is happy right now.  Like, VERY happy.  As we get into summer, we're taking advantage of what's growing in the yard! 

Stewed Rhubarb

• 3 cups rhubarb, chopped into chunks (about 3/4 inch)
• 1/2 cup granulated sugar (or to taste)
• 1 tablespoon water
• Optional: a pinch of cinnamon or a splash of orange juice

1. Place all ingredients into a large saucepan and stir together.
2. Bring the mixture to a gentle boil over medium heat. Immediately reduce the heat to low, cover, and let simmer.
3. Simmer for 10 to 15 minutes, stirring occasionally, until the rhubarb completely breaks down into a thick sauce.
4. Remove from heat and allow to cool. 

Serving ideas: I like this warm over ice cream or oatmeal, or mixed into yogurt and topped with granola.

(Depending what kind of rhubarb you are growing, this might be a pretty shade of pink, or it might be more greenish, which is less esthetic but still tasty!)

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Eating in Season: Rhubarb Breakfast Cake

As kids, we mostly ate rhubarb raw, fresh from the garden and dipped in white sugar.  We have many go-to recipes that use this fast-growing plant, like Rhubarb Breakfast Cake, which I personally think is quite suitable for breakfast or dessert! 

Ingredients

• 1/2 cup buttermilk (see substitution below)
  
• 1/2 cup unsalted butter at room temperature
• 1 cup granulated sugar plus 2 tsp for sprinkling
• 1 large egg, at room temperature
• 1 1/2 tsp vanilla extract
• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 2 cups thinly sliced rhubarb

Instructions

• Preheat the oven to 350F 
• Grease a 9×9 square baking pan
• In a large bowl, cream the soft butter and sugar until fluffy
• Beat in the egg and vanilla
• Toss the rhubarb with 1-2 tbsp of the flour to coat it well
• In a separate bowl whisk together the remaining flour, baking powder, and salt.
• Add the dry ingredients to the creamed mixture alternately with the buttermilk.  Mix well, but don't overmix.
• Fold in the rhubarb.
• Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar if desired.
• Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out dry.
• Serve warm.

Substitutions:

• If you don't have buttermilk, substitute 1/2 cup half and half, cream, or milk, plus 1 tsp lemon juice or white vinegar.  (Skim milk will not be great.)  Mix as your first step and set aside.
• For a dairy-free version, substitute 1/2 cup almond milk plus 1 tsp apple cider vinegar
• If you don't have butter or need to be dairy-free, margarine can be used, but soft margarine won't give quite the same final texture. I have also used half margarine and half shortening. You could also try coconut oil plus about a tsp of extra water.

Eating in Season: Rhubarb Crisp

This is my personally jazzed-up version of the traditional rhubarb crisp.  I made the recipe-book version a few nights ago and, while it was good, it didn't really hit the spot I wanted it to hit.  I like there to be lots of topping, and for it to lean toward crunchy.  This variation on the standard recipe totally achieved that.  Sorry, there's no picture... I took it to a friend's house to share and, well, there's not much left to photograph.  Which is a good sign, right?  LOL

Anyway, without further ado, my personal take on a rhubarb crisp.  Enjoy!


Rhubarb Crisp
serves 4-6

approximately 4 cups of chopped fresh or frozen rhubarb (optionally include some strawberries)
3/4 cup sugar
1/4 cup water

If using frozen fruit, simmer for just a bit to thaw and soften the fruit.  Drain most of the liquid.   If using fresh fruit, just mix together the fruit and the sugar (skip the water) and let it set for 15 minutes or so.  Pour fruit into a prepared baking pan (8" or 9" square, or pie plate).

Topping:

1 cup quick oats
3/4 to 1 cup dark brown sugar (or 3/4 to 1 cup white sugar mixed well with 2 tbsp dark molasses)
1/4 cup shredded coconut
1/4 to 1/2 cup sliced almonds (pecans or walnuts would likely work as well)
1/2 tsp salt
1/4 cup soft margarine or butter (more is okay)

Mix together well and sprinkle over the fruit.

Bake at 350 degrees for about 30 minutes.

Thinking outside the box.... Jams & Jellies without added pectin

Sharing a few links that have rocked my jam-making world this season....

http://www.nwedible.com/2012/08/how-to-make-pectin-free-jam.html

http://www.nwedible.com/2012/08/create-your-own-signature-jam-by-mixing-and-matching-flavors.html

http://nchfp.uga.edu/how/can_07/jam_without_pectin.html

http://nchfp.uga.edu/how/can_07/jelly_without_pectin.html

... and a quick nod to canning safety, for those who are new to the process...
http://pubs.ext.vt.edu/348/348-594/348-594_pdf.pdf



So far I have used this method successfully with Strawberry-Rhubarb jam, Saskatoon-Cherry jam, and an off-the-cuff, use-up-the-fruit-NOW Saskatoon-Cherry-Rhubarb jelly with a shot of Chiraz added.  They all set up very nicely.   The trick seems to be hitting that elusive 220 degrees... which, I'll tell you, takes some time and a whole lot of heat.

I also made a strawberry jam using pectin (that semi-set) and a strawberry jelly using pectin (that turned into syrup).   Go figure.  lol