I’ve been under the weather for several days, and while I rested and drank fluids, the rhubarb patch grew wild and unruly. When I finally get to it, I will have a lot and I mean A LOT of rhubarb. Frozen rhubarb has good flavor, but the texture isn’t great. I’ll only freeze this bounty if that’s the only option left. Meanwhile, as I was resting, I used the power of the Internet to find more ways to use rhubarb. Here’s a list.
rhubarb jam (of course)
rhubarb jelly (I haven’t really tried jellies yet)
rhubarb cobbler and crisp
rhubarb barbecue sauce (I’ve already put up one batch)
rhubarb juice (now this could be interesting)
I made a trip to the always-fantastic Fleet Farm last night to replace my small hot water bath canner, and as long as I was in the aisle, I grabbed a jelly straining kit. This kit can be part of making jelly rather than jam or straining actual juices from fresh fruit. Rhubarb juice? It’s a possibility.
My thanks to Rhubarb Central for the many, many successful recipes!