I was looking for something a little different to do with the rhubarb bounty this year when I came across a fruited pudding cake recipe in the Favorite Recipes of America – Desserts cookbook from 1968. The original recipe calls for “any fruit, fresh or canned”, so I figured “Why not rhubarb?” Thus, rhubarb pudding cake was born. The recipe is quite sweet, even with the tartness of rhubarb. You could cut back a little on the sugar in the sugar/cornstarch mix if you like. [Read more…]
Strawberries and rhubarb are a wonderful sweet/tart combination, and come together in an easy and yummy fashion in this strawberry-rhubarb crisp. It's gluten free and uses less refined sugar than most crisp and cobbler recipes. (You can even use all honey if you prefer.) We enjoy it hot or cold, plain or with a scoop of ice cream or a dollop of vanilla yogurt. Last time I made up a batch, I shared one of the photos with my friend, the divine Miss MaryJean, and she was inspired to pop over for a visit and give it a try. She said it was worth the drive. I hope you enjoy it, too! This crumble topping would also pair well with most other seasonal fruits or fruit combinations.
When rhubarb is abundant, I like to use it in recipes like rhubarb pudding cake and rhubarbade, but I hadn't tackled rhubarb wine. When looking through my favorite old school winemaking book, I came across a rhubarb cherry wine recipe that looked like a perfect combination to use the rhubarb harvest and the stash of Door County cherries in my freezer. (You could use canned cherries, but the color won't be as bright.)
Ours won't be finished until a year from now, but initial taste tests are promising and the color is gorgeous! If you'd like to give another easy homemade wine a try, this recipe is for you. [Read more…]
Rhubarb custard pie is a beautiful way to mellow the tartness of rhubarb in a smooth, creamy filling. Back at the family catering business, we had a regular restaurant client called the Three Little Pigs. They used to order rhubarb pie every single week from the beginning to the end of the rhubarb season, so I've made a LOT of rhubarb pies over the years. The custard and rhubarb combination is still my favorite. (Rhubarb pie can also be crazy expensive to buy! Better to make your own!) [Read more…]
I enjoy trying new twists on old favorite recipes, and right now our local rhubarb is abundant, so when I found this naturally sweetened strawberry-rhubarb jam, I had to try it. This rhuberry spread recipe has only 4 ingredients and contains no added sugar or commercial pectin. It's sweetened with apple juice concentrate and thickened with natural apple pectin and slow cooking. The result is a sweet-tart taste that let's the strawberry and rhubarb flavors shine through. In addition to being used as a spread, I'm sure this would dehydrate to make a great fruit leather, too. I hope you'll enjoy trying something new, too. [Read more…]