Rhubarb Fest 2011
You saw me take home 10lbs of rhubarb in my carry-on luggage on Monday. Well here’s what I’ve been up to during my two and a half days home from book touring this week.
1. Rhubarb Crisp 
Recipe from Sherri Brooks Vinton’s Put ‘Em Up book
This made a dee-licious accompaniment to my friend’s homemade strawberry ice cream. I made it gluten-free (so I could eat it, of course); I’ll post my gluten-free modification to the blog next week.
2. Rhubarb Pickles
The idea came from the book mentioned above. I had a half a cup of diced rhubarb that was begging to be the subject of this fridge-pickling experiment. I’ll tell you how they taste next week!
3. Rhubarb Hibiscus Vanilla Preserves
Recipe found in my book! I did a post last year for the herbs edition of the Tigress Can Jam; in it you’ll find Hibiscus rhubarb and Rhubarb sage preserves.
4. Rhubarb Streusel Muffins
Recipe from the Smitten Kitchen.
These were a like-I-don’t-have-enough-to-do-already-may-as-well-bake project that yielded superb breakfast treats. I’ll post my gluten-free modification to the blog next week, too.
5. Frozen Rhubarb
I diced the stalks into 1/2” sections, spaced the pieces out on a cookie sheet and placed it directly into the freezer for 10 or so minutes. After the ‘flash freeze’ I scraped the pieces into freezer bags. I hope to make a pie and another crisp with these, so it won’t matter if they get a little mushy.
I’ll let you know how this method works out for me down the line.
Baking, Canning, Food Preservation, Freezing, Fruit, Pickling, Vegetables
Reader Comments (7)
I just made a Lemon, Buttermilk, Rhubarb Cake and it was wonderful. I hope to post it soon. Thanks for the other ideas. Funny, I was just getting ready to order your book and Put 'Em Up from Amazon!
I'm so excited to get on the rhubarb train next week. Our spring has been super slow coming.
nice use of those lovely 10lbs. can't wait to hear about your rhubarb pickle experiment! :)
You reminded me that I ought to freeze some rhubarb too! I stashed some in my mom's freezer last summer when I was home, then made a crisp with it when I was back at x-mas :)
I have made 2 rhubarb upside down cakes so far. Rhubarb chutney is next and a banana rhubarb cream pie. It sounds strange but they actually work well together
I freeze lots of rhubarb, 12-15 quart freezer bags of it per year. It freezes so well, I do not even bother with the "flash freeze" as I do with berries, corn, peaches etc. It is not moist so does not really block up. Breaks apart quickly when taken out of freezer.------I don't recommend storing it this long, but my husband brought up a bag from the deep freeze last week and said "look what we missed"...it was a Ziploc brand quart freezer bagful from the 2006 harvest. It was absolutely fine...used it to make rhubarb kuchen from a recipe I saw on Food in Jars blog.
Hey - how did those pickles come out? I love the rhubarb love! But you knew that, didn't you?