So begins a series here on Consider It Done where I talk about each fruit and vegetable I harvest or receive this growing season, and what I do with it. Posts may look sloppy; I plan to go back and insert recipes and future thoughts whenever the need arises.
Here I am with the firstfruits of the Ohio season- rhubarb stalks from my buddy Diana. She gave me two rhubarb plants, and Luke put them in over at the new house, but these aren’t from them (they shouldn’t be harvested this year). She has lots more rhubarb at her house, and tells me I can have all I want. So that is how we have our first farmer’s market offerings! I doubt I will sell them whole, but put them into baked goods. There are a few recipes sitting on the counter I will try this week- already made strawberry rhubarb tarts, but this would not be seasonally accurate, as nobody I know has strawberries yet. Made rhubarb cookies today- very good. Will have rhubarb coffee cake tomorrow morning for breakfast- I can see this made into muffins and selling well. Then there’s strawberry rhubarb jam, and I want to work out a kind of rhubarb marmalade (is this compote?) to go on my homemade English muffins- I think that could go over big. 5/11- made Oatmeal Rhubarb cookies that I could not stay out of. Mmmm! The rhubarb tastes like tart apple in many of these recipes.
Me and my rhuby babies, celebrating Mother’s Day. Don’t you love my Children’s Churchmade corsage? Courtesy Little S and N.
Fresh Rhubarb Pie (from Betty Crocker)
Pastry for 8 inch two crust pie
1 to 1 1/4 Cups sugar
1/4 Cup all purpose flour
1/4 teaspoos grated orange peel, if desired
3 Cups cut up fresh rhubarb (1/2 inch pieces)
1 Tablespoon butter
9 inch pie
Pastry for 9 inch two crust pie
1 1/3 to 1 2/3 Cups sugar
1/3 Cup flour
1/2 teaspoon grated orange peel, if desired
4 Cups cut up fresh rhubarb (1/2 inch pieces)
2 Tablespoons butter
Heat oven to 425 degrees F. Prepare pastry. Stir together sugar, flour, orangepeel. Turn half the rhubarb into pastry lined pie pan. sprinkle with half the sugar mixture. Repeat withremaining rhubarb and sugar mixture; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Sprinkle with sugar. Cover edge with a 2-3 inch wide strip of aluminum foil to prevent excessive browning; remove the last 15 minutes of baking.
Bake 40-50 minutes or until crust is brown and juices bubble up through slits in crust.
Rhubarb-Strawberry: Substitute sliced strawberries for half the rhubarb and use the lesser amount of sugar.
Cream Cheese Rhubarb Muffins (the only thing so far that I would let my kids eat on a regular basis)
3 oz. cream cheese, softened
1/2 cup honey
1/4 cup butter, softened
1 t. vanilla
1 1/2 cups flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 cup diced fresh rhubarb
In mixer, cream first five ingredients well. In a separate bowl, mix dry ingredients and rhubarb. Add to creamed mixture, beating only until moistened. Spoon into muffin cups and sprinkle with cinnamon sugar. Bake at 375 degrees 18-20 minutes.