Preserving the Season's Bounty: Rhubarb

Last week my kids and I were blessed to be able to go pick rhubarb from an old childhood friend's parents'. In the fall we'll be going back to dig up a few plants to add to the couple small plants we have. (This was a nice surprise for my husband because he's been wanting a larger variety.)

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:

Rhubarb Crisp

(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.

Crumb Topping:

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:

Rhubarb Sauce

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!