What to do with 27 Cups of Chopped Rhubarb

A sure sign of spring is rhubarb poking its red heads through the soil and then unfurling green leaves, slender stalks made into rhubarb pie or stewed rhubarb. It’s the first crop of the  new growing season, but it is also a great crop t harvest when the weather cools down and fall brings a bit more rain.

I picked all my rhubarb again yesterday - and came inside with a lot of it! So picked out a couple of recipes - two tried and true (family and friends) and one new one from the Company's Coming preserving cookbook.

27 cups of chopped rhubarb later, this is what I ended up with -  jam and chutney to brighten up the winter months and a dessert to take to a potluck supper tonight.

 

Easy Rhubarb Ginger Jam

 

15 cups fresh rhubarb, chopped

5 1/2 cups granulated sugar

1/2 c. finely chopped candied ginger (more if you wish - I used 3/4c.)

1 pkg. (170g).  Strawberry flavoured gelatin 

 

In a large, non reactive pan, boil the rhubarb and the sugar for 20 minutes, stirring often to avoid sticking and burning.

 

Remove mixture from heat, and stir in the gelatin powder, mixing thoroughly until totally combined.

 

Pour the jam into hot sterilized jars and process.

 

Rhubarb Chutney

(Recipe adapted from Company's Coming Preserves)

  

8 cups chopped rhubarb                                           

2 c. cider vinegar 

4 c. light brown sugar

2 c. golden raisins

2 c. dried cranberries

1 c. chopped dates

2 c. finely chopped onions

1/2 teaspoon  table salt

1 tbsp. fresh grated ginger 

1/4 tsp. cayenne pepper

1 tablespoon mustard seeds

1 cinnamon stick, broken up

1 teaspoon whole cloves

 

Mix first 9 ingredients in a large heavy pot. Tie mustard seed, cinnamon stick and cloves in a double layer of cheesecloth. Add to pot.

 

Heat on medium, stirring often as it comes to a boil and sugar dissolves. Simmer, uncovered, for about 40 minutes until thickened, stirring occasionally. Discard spice bag.

 

Fill hot sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands securely. Process for 5 minutes in a boiling water bath.

 

Enjoy with cheese, in a sandwich, with pork or ham - or just from the jar!

Rhubarb Crunch

 

4 cups rhubarb, chopped

1 1/4 cup all-purpose flour

1 cup oats ( I use Rogers Cereal Oats)

1 1/4 cup light brown sugar, packed

1/2 cup melted butter
1 tbsp. ground flaxseed

1 teaspoon ground cinnamon

1/2 tsp. nutmeg

 

Chop rhubarb and set aside. Mix together the flour, oats, cinnamon, brown sugar and melted butter. Press one-half of crumb mixture into a buttered 9"x11" baking dish.

 

Filling:

 

1 cup granulated sugar

2 tablespoons cornstarch

1 cup cold water

1 teaspoon vanilla extract

 

Whisk sugar, cornstarch and water together in a glass bowl.

 

Cook until thick, clear, and bubbly. Remove from microwave and whisk in vanilla.  Sprinkle chopped rhubarb on top pressed-in crumb mixture in the baking dish.

 

Pour sauce evenly over rhubarb.  

 

Top with remaining crumb mixture.

 

Bake at 350 degrees until edges are bubbling and crumb topping is browned, about 30-40 minutes. 

 

Enjoy!