Rhubarb More than a Plant

Rhubarb

Not just a plant.

But it is Pretty in your flower garden.  

But it's also real tasty.

Do you like Lemons, or other sour foods.  
You will love Rhubarb with salt.  
Well I eat Lemons with salt.  

But you can back really good sweets too.  Scroll down

Break off the stalk.  Do NOT eat the leaves. Break them off when they turn red.

They also have nutritional value too

Here are just a few Recipes I borrowed from Pinterest.  

You can find lots of great recipes on there.  

This one is by Julie just click on the link below the photo.

RHUBARB CUSTARD PIE WITH AN OATMEAL COOKIE CRUST

Dinner with Julie

Ingredients

OATMEAL COOKIE CRUST:

3/4 cup oats

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/4 tsp. cinnamon

pinch salt

1/4 cup butter, cut into pieces

FILLING:

3 cups chopped rhubarb (about 1 lb)

1 1/4 cup sugar, divided

3 Tbsp. cornstarch

3/4 cup sour cream

1/4 cup heavy (whipping) or half & half cream

2 large eggs

1 tsp. vanilla

pinch salt

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This one I was thinking maybe I could add a little less sugar.  

 This is from Krissy's blog (I found it also on Pinterest)

STRAWBERRY RHUBARB JAM

PREP TIME

15 mins

COOK TIME

1 hour

TOTAL TIME

1 hour 15 mins

Canning in jars is easy when you know How to Make Strawberry Rhubarb Jam from fresh rhubarb, strawberries, sugar and lemon without pectin.

Author: Krissy Allori

Recipe type: spread, breakfast

Yields: 4 cups

INGREDIENTS

• 5 cups rhubarb (about 3 large stalks), cut into 1⁄2" cubes
• 2 cups hulled and halved strawberries (about 1 pint)
• 2 1⁄4 cups sugar
• 1 tablespoon fresh lemon juice (from about half of a large lemon)

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INSTRUCTIONS

1. Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low. You'll want the heat set to the point where it continues to bubble but not violently when stirred (you'll understand once you start cooking if jam bubbles start to pop out of the center of the pot). Continue to cook, stirring occasionally, until the jam has thickened. Plan on cooking jam for about an hour and temperature of the mixture is over 205 degrees F.
2. While the jam is cooking, sterilize four 1-cup jelly glass jars plus their rings and lids. I do this by boiling them in water for 10 minutes or I boil the lids and run the rings and glass jars through the dishwasher.
3. Transfer sterilized jars, lids, and bands to a clean dish towel.
4. Have a very large covered pot of boiling water ready. There needs to be enough water in the pot so that when the filled jars are submerged, they're covered by at least 1" of water.
5. Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Place lids on jars, and secure ring bands. Secure just tight enough so that they are hand tightened but you can easily unscrew.
6. Transfer filled jars to pot of gently boiling water and let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours. You should hear the seals on the lids pop pretty soon after removing from the water.
7. If any jar is not fully sealed, or you chose to skip the canning process, jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.

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This is one I really want to try.  

Recipe From

A Cookie Named Desire

Ingredients

Vegetarian, Gluten free

∙ Makes 1 quart

Produce

• 3 Rhubarb stalks
• 1 cup Strawberries

Refrigerated

• 4 Egg yolks

Condiments

• 2 tbsp Corn syrup

Baking & Spices

• 1 tsp Corn starch
• 1 Salt
• 1 pinch Salt
• 1 1/2 cup Sugar
• 1 tbsp Vanilla

Dairy

• 1 1/2 cups Heavy cream
• 3 cups Whole milk

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