The kids were SUCH a great help pulling the rhubarb for me (you simply pull it at the base of the stalk--no need to cut.) Then I cut all the big leaves off and they happily helped me bag it.
Later that day the family all helped to wash, cut, measure and bag the rhubarb for use this fall and winter (although I'm planning to take Rhubarb Crisp to an old mission team reunion tonight!)
I froze all that we cut, premeasured it and added the required amount of sugar for my rhubarb crisp recipe. That way it's easier to use for nights when rhubarb crisp is on the menu. :)
The kids proudly displaying some of their rhubarb bounty!
Here are some great rhubarb recipes:
(my sister-in-law's aunt's famous recipe)
5 c. rhubarb
1 3/4 c. sugar
4 T. flour
Combine above ingredients in a greased 9x13 pan.
1 c. brown sugar
1 c. oatmeal
1 1/2 c. flour
1/2 c. shortening (I will try using coconut oil this time since I'm trying to avoid shortening)
1/2 c. butter
Combine and sprinkle on rhubarb mixture. Bake at 375 degrees F for 35-40 minutes. Can be served with vanilla ice cream.
Here's another recipe I plan to try:
4 c. sliced rhubarb
1/4 c. water
1 c. sugar
In saucepan, combine rhubarb and water; bring to boil. Cover and simmer 15-20 minutes or until tender, stirring occasionally. Stir in sugar and heat through. 6 servings (can substitute 1/3 c. honey and 1/2 c. sugar which is what I would do). This would be great over ice cream or pancakes. :)
Do you have any great rhubarb recipes you want to share? I'd love to hear them!