Rhubarb Jam

It started innocently enough.  We had some rhubarb that was threatening to go bad if we didn't enjoy it immediately.  And while purusing the internet I came across a recipe for rhubarb jam.  So I made a batch and marveled at how easy it was and how awesome it would be have this winter.  Before I knew it I had filled one of our cupboards with eight batches of jam.

I had never considered rhubarb jam before but oh my is it good.  Jars of this stuff don't last long in our fridge.  I made three varieties this summer- Vanilla Bean Rhubarb, Rosemary Rhubarb, and Rhubarb Orange.  Yummy.

Rhubarb Jam

Source: Martha Stewart

• 2 pounds rhubarb, trimmed and cut crosswise, 1/2 inch thick (6 1/2 cups)
• 1 pound sugar (2 1/4 cups)
• Salt
• Fresh lemon juice (optional)

Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often.

Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes.

Remove from heat. Stir in lemon juice to taste. Can to make shelf stable.  Or for more immediate use, let cool for 1 hour and refrigerate.

To make Vanilla Bean Rhubarb

Stir 1 vanilla bean (split and scraped) into a bowl with the sugar and let it sit for at least an hour.  As the jam begins to thicken remove the bean.

To make Rosemary Rhubarb

Stir 1 decent sized rosemary strand into a bowl with the sugar and let it sit for at least an hour.  As the jam begins to thicken remove the rosemary strand.

To make Rhubarb Orange

• 2 navel oranges, segmented (removing the membranes and seeds)
• zest from oranges
• 1/4 cup freshly squeezed lemon juice
• 3 lbs rhubarb
• 2 cups sugar

Rustic Rhubarb Tarts

Rhubarb is something that I didn't really appreciate until a couple of years ago.  I would eat it in rhubarb cake but that was about it.  But in the past couple of years I have started to really enjoy this spring produce treat.

We picked up a bunch of rhubarb at the market on Saturday morning with an open mind for what it would turn into... it just looked to good to not get a bunch.  So after we got home I opened up Canning For a New Generation and landed on Rhubarb Tarts.  The recipe was super straightforward and we had everything in the pantry, including pie crust dough (leftover from last weekend's quiche) in the freezer that needed to be used. 

Rhubarb and pie crust can be a bit dicey.  The juice from the rhubarb can result in a soggy mess.  This recipe has a little trick to let the cut rhubarb and sugar to sit in the refrigerator to allow the fruit to let go of its juice... which you can then strain off to make a pretty little syrup.  Crisis averted.

This tart recipe is perfect for a farm to table dessert.  It is so simple that it allows the ingredients to shine. 

Rustic Rhubarb Tarts

Adapted from Canning For a New Generation

Makes 4 generous individual tarts

• 1 1/2 pounds rhubarb, cut into 1/2" slices
• 3/4 cup granulated sugar
• 1/2 vanilla bean
• 1/2 tsp ground cinnamon (optional)
• Juice of 1/2 lemon
• 3 tablespoons all purpose flour
• 1/2 recipe of your favorite pie dough
• unsalted butter
• 2 tablespoons milk
• 1 tablespoon turbinado sugar

Put the sliced rhubarb in a larger bowl and add the granulated sugar.  Split the vanilla bean, scrape the seeds into the bowl and nestle the pods in the rhubarb. Cover and refrigerate for at least 4 hours or overnight.

Turn the rhubarb out into a colander set over a small saucepan and stir gently to drain as much of the liquid as possible.  Return the rhubarb to the bowl and add the lemon juice, flour and cinnamon (if using).

Preheat the oven to 400 degrees F.  Line the baking sheet with parchment paper.

Divide the dough into 4 pieces and roll them out on a floured work surface until 1/8" thick.  If you prefer your edges a bit more polished, cut an 8" round from each.  Divide the rhubarb mixture among the rounds, piling it high in the center.  For each tart, fold the edges of the dough up over the filling towards the center leaving about 2 inches circumference, pleating it and making sure any tears in the dough are pinched closed. 

Dot the exposed filling with butter, brush the edges of the dough with milk, and sprinkle all over with the turbinado sugar.

Bake for 40-50 minutes, until well browned and bubbly.  While the tarts are baking, put the saucepan with the liquid from the rhubarb over high head and boil until the syrup is reduced by half, set aside to cool. 

When you remove the tarts from the oven, spoon some of the reduced syrup over the filling in each tart.  Let cool for at least 30 minutes before serving.

Serve plain or with a touch of plain yogurt that has been sweetened with a bit of honey.

Enjoy!

~ Tara

Rhubarb Cake

One of the first recipes I learned to cook was Rhubarb Cake.  I was about nine and was creating a recipe card box for one of my first 4-H project for the county fair.  The hardest part about that project was all of the handwriting; I have horrible handwriting so it was slow going.  This particular recipe is so incredibly easy that even a kid can make it pefectly, it is very basic but something about the rhubarb mixed with a brown sugar and butter cake batter and the crisp sugar topping is really just wonderful.  It is, to me, a comfort food and it makes the house smell so homey. This is a recipe that has been in my family for as long as I can remember and based on the note in my mom's recipe book it came from my aunt.



There is little in terms of technical skill that one needs to know for this recipe.  It really is your basic 'cream this' then 'mix in that' then pour into a 9x13" pan type of recipe.  My only little trick might be that I add extra vanilla.  Not everyone likes their desserts as rich as me so I left the original amount on the recipe.  I tend to just pour vanilla until it seems like the right amount.  Rich flavors were the preference in my childhood home.  My dad is known to say "It needs a little something, don't you think?"



For the sour milk, just add a little apple cidar vinegar to your cup of milk.  About 3 tablespoons will do it.  And for the topping I did cut down the amount of sugar, if you like a crisper top the original calls for 1/2 cup sugar.  You can use granular sugar and it will be simple and lovely or you can use Torbino sugar for a little more flair.

Recipe: Rhubarb Cake
From: My family's recipe collection
Serves about 12 pieces

1 1/2 cup brown sugar, packed
1/2 cup butter
1 egg
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 cup ‘sour milk’ (add about 3 tablespoons vinegar to the milk)
1+ teaspoon vanilla (for a richer flavor use 1 1/2 teaspoon)
2 cups chopped rhubarb

Preheat oven to 350 degrees.

Cream the brown sugar, butter, and egg. Mix in the flour, salt, and baking soda. Add the milk and vanilla. Then stir in the rhubarb. Pour into greased 9x13” baking pan.

Stir together 1/4 cup sugar (torbino, raw, or granulated) and 1 teaspoon cinnamon; sprinkle on top of cake.

Bake for 40 minutes.

Enjoy!

- Tara