Spring is coming and that means the Rhubarb is up! I drooled over thekitchengardens post with her stunning photos, we may be the same zone but her garden weeks ahead of mine already. If you have somehow missed reading her blog, please do check it out, she is a daily poster, not only does she have a amazing farm, outstanding photos but she is truly a lovely person and it shines though.
My own rhubarb are still wee things but I check them daily as I am working in the gardens digging away on the beds and my mouth waters at the idea of the first spring rhubarb. My goal this year is the same as the past couple years, I want to take off 300 pounds worth. I did not feed them last fall like I normally do so I am hoping that will not effect my yield, I did split two plants, so its possible they will reduce the overall amounts some due to the fact that I will not be picking from those four plants this year as they grow.
On the flip side I have four plants that are finally coming into full production on their third years since they were split and replanted this year, so I have hopes that those four will produce enough that it will not matter that I did the replants last year. With Dear Hubby enjoying his mixed rhubarb canned fruit as much as he did last year, I need to can up 200 jars this year, Rhubarb -Berry Mix is his most favorite, with Rhubarb-Strawberry coming in second and Rhubarb-Raspberry coming in third. I will expand on mixes this year I think and will sweeten the Rhubarb-Raspberry a touch more as he found it quite tart 🙂
Then I still need to do regular canned rhubarb and I want to do at least a dozen jars of canned juice or more. Rhubarb is the spring filler for jars in blends that Apples are in the fall. Enjoy the recipes below
Strawberry Rhubarb Pie (something you can find locally in spring at all the stores)
This is a very much a standard spring pie across Canada.
One more recipe for you to check out.. Rhubarb on a Cloud Pie
However in Western Canada and from own family, you were much more likely to be served a Rhubarb and Saskatoon Pie
A much loved treat by all.. This one is a Oatmeal Crisp Topping.
This may seem like a different mix of things but trust me on this, the flavour blend is delightful, if you can not get spruce tips, just try a rhubarb and Apple-Mint pie
This is a great afternoon meal snack, its quite filling on its own and can even be served as a breakfast in spring.
Some people like to add more rhubarb and less Nettle, some like it sweeter or less sweet, some like the slight thickness to the drink that the rhubarb juice adds to it. It a wonderful fresh drink on a hot spring day in the garden’s
Pretty in Pink Rhubarb Jam
Pretty in Pink Rhubarb Jam
8 cups of peeled, cored Diced Zucchini (a way to use up those big Zucchini)
4 cups of washed, diced Rhubarb
1 cup of finely chopped Fresh Apple Mint
2 cups of unsweetened Apple Juice
4 cups of Sugar (could go down to 3 cups if you wanted)
In a steel pan, med heat, bring to a simmer and cook till the Zucchini is soft and clear about 30-40 min or so use a blender to make it smooth, back into your steel pot, bring back into a simmer Don’t forget to skim it, add one package of pectin(follow directions), then place into hot clean jars and water bath process for 10 min. Makes 4 pints
This recipe works really well as a BBQ sauce for all kinds of meats but Chicken and Rabbits its delightful!
A lovely lightly spiced cake with tart bites of spring rhubarb.
A great way to introduce the rhubarb flower to your family