With Sharon Peterson
Rhubarb Recipe: I’ve got an excess of Rhubarb this year. Actually this stems from the fact that I had an excess of Rhubarb from last year!
I still have frozen rhubarb in the freezer. Early in the summer I decided that I would just leave the rhubarb plant alone this summer.
But I can’t help myself! I’ve been on a Rhubarb kick these past couple of weeks. Here’s a rhubarb recipe or two that have worked for us.
- 4 cups rhubarb
- 4T lemon juice
- 1/2 cup brown sugar
- 1 1/2 cups water
- 1 T cornstarch
Combine all ingredients except cornstarch. Let this sit for 5 – 10 minutes to let the juices start flowing. Heat on a medium heat until it comes to a simmer. Stirring often cook until rhubarb is soft. Mash the rhubarb mixture.
Stir cornstarch with a small amount of water. Mix this into your rhubarb mixture. heat until it starts to thicken. Remove from heat and allow to cool. Serve on pancakes, ice cream or whatever else you can think of.
Rhubarb Iced Tea
Sweet Iced Rhubarb Tea. This tea is easy to make and turns out a pretty pink delicious color.
Chop 8 cups rhubarb. Add 8 cups water. Bring this to a boil. Simmer for about an hour. Strain off the pulp (use it for the rhubarb muffins below). Add sweetener to your taste. Chill and Enjoy
I ended up with 1 gallon of tea and added 1/2 cup honey. I thought it was perfect! The guys in my house thought it needed more sweetener. The tea will have a thick texture to it as well. Again I liked it… but my guys liked it better when I thinned it out a bit. Adjust to your own tastes.
Whole Wheat and Oats Rhubarb Muffins.
These rhubarb muffins turned out light and fluffy.
- 1 egg
- 1 cup buttermilk
- 1/2 cup oil
- 2 1/2 cups whole wheat flour
- 1 cup old fashioned oats
- 1 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup brown sugar
- 2 cups cooked rhubarb – I used the rhubarb fiber left from my Rhubarb Tea (directions below) you could also use frozen rhubarb, be sure and remove some of the liquids. If you have fresh rhubarb, simply chop and simmer in a bit of water until soft.
- 1/2 to 1 cup chopped walnuts
First whisk together the oil egg and buttermilk.
Combine in a mixing bowl the flour, oats, cinnamon, baking powder and soda and salt. Mix in the brown sugar. Mix just until moistened. Don’t over mix. Finally fold in the rhubarb and nuts if desired.
Fill greased muffin pan or paper muffin cups about 2/3 full. Bake at 350 about 35 minutes.