I love rhubarb. That being said, it’s the one thing my husband has put a firm foot down about. I am absolutely not allowed to grow that ugly monster of a plant anywhere in our yard. He even mowed down a hosta last summer thinking that I was trying to sneak some in. He insists that people who have rhubarb always have too much anyway and I can just ask people for it.
Annnnnnd I have to admit I have built up a pretty good network of rhubarb growing friends who are happy to share their bounty with me, so I guess he’s right 🙂
This is a lovely use of it, and I can’t help but eat a few spoonfuls of the ‘pulp’ leftover on toast. It keeps for at least a month in the fridge, probably longer, though I’ve never had any left for that long!
my bounty of rhubarb, washed, chopped and ready for the freezer
Time: 3o min
Makes: 2.5-3 cups syrup
You will need:
- 2 cups chopped rhubarb
- 1 cup chopped strawberries
- 1 cup sugar
- 1 1/2 cup water
Place all ingredients in a pot on medium heat. Let bubble away for about 20-25 minutes until the fruit is broken down.
Set aside to cool. Using a fine sieve, strain fruit from syrup. Makes about 2 cups if you are impatient, about 3 cups if you are patient and just walk away while it’s straining and go do something else 🙂 Put into a mason jar, or if you have a nice bottle that will do too. Refrigerate promptly.
To use- give your bottle a bit of a shake before use. Mix with soda water or lemonade. Or soda water and vodka. Or bubbly wine as seen in photo. Enjoy!
Serves: 12 extra large muffins
Time: 30 min. 10 min prep, 20 baking
June is my favourite month. It’s warm enough to make you forget the rip-your-face-off Canadian winter wind, yet it’s not scorching. Also there is rhubarb, the lemons of the Canadian shield. It has delicious tartness and amazing smell and flavour. If you’re thinking of planting your own patch, it’s easy to grow here. It does best where there are cold winters and cool wet springs. You can use Rhubarb to flavor just about anything, but I love it best in baking and combined with strawberries it’s amazing. After making a yummy Rhubarb Custard Pie, I had about a cup and a half left over and the obvious answer to that is magic muffins. This recipe is inspired by the pie flavors, including the nutmeg. Mmmmm. Nutmeg.
Strawberries are not quite ready here yet. It will be another week or so before I can stuff my face with their sweet goodness. I thawed some frozen whole strawberries and used those. If you use frozen fruit for your muffins, include the juice. That’s where the flavor is.
You Will Need
- 1/2 cup of brown sugar
- 1/2 cup maple syrup
- 2/3 cup applesauce
- 3 eggs, lightly beaten
- 1 1/4 cup all purpose flour
- 1 cup whole wheat flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp nutmeg
- 3/4 tsp cinnamon
- pinch of salt
- 1 1/2 cup rhubarb, chopped into 1/2 inch pieces
- 1 1/2 cup strawberries, chopped into 1/4 inch pieces
Preheat your oven to 350F and grease a muffin pan. Mix the wet ingredients in a large bowl. Mix the dry ingredients in a separate bowl. Fold dry ingredients into wet until just combined. Gently fold in the rhubarb and strawberries and spoon into muffin pan. Bake for 20 – 25 min until a skewer inserted into the center of your muffins comes out clean. Enjoy.
Serves: 1 9-inch pie
Time: 10 min prep, 50-60 min bake
Anyone who has ever eaten my Grandmother’s food will tell you it’s the best they’ve had. Because it is. I grew up eating like a queen. One of the things she made that is on my list of favorites is Rhubarb Custard Pie. It is simple, but amazing. Ma used 3/4 a tsp of nutmeg, and this is what really makes it stand out, but if you are not a fan of nutmeg like my mother you can substitute some or all of it for cinnamon. The sugar seems like a lot, but if your rhubarb is tart you will need every bit of it.
You Will Need
- 1 double crust pastry recipe, like Flaky, Tender, Tasty Pie Crust
- 4 cups of rhubarb, chopped into small pieces
- 1 cup of packed, light brown sugar
- 3/4 tsp of nutmeg
- pinch of salt
- 2 eggs – well beaten
- 2 tbsp flour
Preheat oven to 350F
Roll out bottom crust and place in 9 inch pie pan, trimming edges. In a large bowl, mix the sugar, salt, and flour together until well mixed. Add the eggs and mix. Finally, add the rhubarb. Pour into prepared shell.
Roll out top crust onto lightly floured counter. Use a pastry cutter or a pizza wheel to cut at least 9 1-inch wide strips. Place strips vertically across pie 1 inch apart. Fold down every-other strip in half and lay a strip across horizontally, 1 inch from the pie edge. Unfold the halved pieces over the new strip and fold down the next 2 strips. Add another horizontal piece and unfold the folded strips over top. Repeat until the crust is complete. Trim the excess and tuck the strips underneath the bottom crust.
Place in preheated oven and bake for 50 min. Check occasionally and use a pie crust shield if necessary. Insert a knife to make sure it’s set and allow to cool before serving. I had to give mine an extra 10 minutes to brown the crust the way I like. The result was tart and delicious with perfect crust.