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!
Time: about 2 hours, depending on tools you use and how fast you chop.
They’re here, they’re here!! It’s strawberry time in Southern Ontario. They are a little pricey this year, I paid $22 for a flat, but they are soooo sweet and delicious. So sweet, in fact, that my jam is probably the sweetest jam I’ve ever made. If you are looking for a jam with less sugar, don’t make this. The ratios of fruit to sugar to lemon juice allows the jam to set and protects you from bacteria. You should always follow safe canning practices. If you are not into canning, you can still make this and keep it in the fridge for a month.
You Will Need
- 4 cups of strawberries, chopped small, my manual food processor worked great for this
- 4 cups of white sugar
- 1/3 cup of lemon juice. Don’t use real lemon juice, use bottled for canning unless otherwise specified in your recipe. The acid content is constant, which may not always be the case for real lemons. It could vary which may allow the acidity of your jam to be too low, encouraging bacteria growth.
- 5 half pint jars, or whatever you prefer to use
- large pot to boil jars
- large non-reactive pot to boil jam
- jar tongs will make your life easier
- wide mouth funnel
- small ladle
Prepare The Jars
Boil jars, including lids, you are going to use for at least 10 min before starting. Combine the strawberries and the sugar in a non-reactive pot and allow to sit for an hour. Add lemon juice and bring to a boil, stirring frequently. Allow to boil for 12-14 minutes. I begin testing the set at 8 minutes by putting a small amount on a cold plate I keep in the freezer. I let it stay in there for 2 min and if the jam wrinkles when I push it with my finger, the jam is set. Experienced jammers will feel the difference when they stir. You will feel some slight resistance and the jam becomes clearer and darkens to a beautiful ruby red.
When you are confident with your set, scoop off any foam from the top, ladle the jam into the clean jars and place the lids on. Screw on the rings lightly (just hand tight until you feel resistance then stop. You need the air to be able to escape from the lids). Place jars in canner and boil for a min of 10 minutes.
My favourite way to eat this is on toasted basic white bread.
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.