Rhubarb Anyone?

If you have ever been to Baum Farms in May or June you will know that we are excellent rhubarb growers. We get such an excellent crop that we can make really delicious syrups and desserts. I thought I would share with you some or our favorites.

Zack 13 years old, 2003

Leah 20 months old, 2009

Rhubarb Raspberry Pancake Syrup

You can use it on waffles too so they don't get jealous cuz this is darn good syrup!

Right Hannah?

Ingredients:

8 cups of rhubarb juice

8 cups sugar

1 large pkg raspberry jello

Dice rhubarb for syrup and also for a special dessert below!

Fill the juicer up to the top, this made close to 16 cups of juice.

This is a juicer that makes this whole process so much easier but if you don't have a juicer you can cook the rhubarb in a large pan. Add enough water to almost cover. Cook long enough that the rhubarb turns into mush and then strain off the juice. This sounds really difficult but I guess if you were just making recipe that wouldn't be so troublesome but for multiple recipes, using a juicer is a lot easier.

Pour the juice into a measuring cup or large container for measuring.

For one recipe you need 8 cups of rhubarb juice.

Pour in 8 cups of sugar and boil for 10 minutes. My mom never uses this much sugar because we like tasting the fruit flavor instead of just red sugar. :) It still stays well preserved without all the sugar.

Make sure that you make the syrup in a large enough pot that the syrup won't boil over. This pot has two recipes in it so we used a really big pot.

Stir in one large pkg of faspberry jello. Stir till dissolved but do not boil after adding jello.

Pour in bottles and seal while still very hot. I don't have pictures of pouring the syrup into the pint jars but you have to simmer the lids in water for about 5 minutes just to soften the sticky sealing stuff, it's very important to do because these weren't processed in a boiling water bath, if you don't do this they won't seal because the syrup isn't hot enough.

We ended up making 3 recipes and it made 16 pints. One recipe should make a little over 5 pints.Aren't they beautiful?!? Hannah I hope you are ready to eat a ton of pancakes!

For the second recipe:

Rhubarb Crisp

Jamie and Julie this is your mom's recipe that she gave my mom close to 25 years ago.

Ingredients:

1 cup water

1 cup white sugar

2 tbs corn starch

1 tsp vanilla

1 cup flour

3/4 cup oatmeal, rolled oats

1 cup brown sugar

1 tsp cinnamon

1/2 cup melted butter

and of course

4 cups diced rhubarb

Cook water, white sugar and corn starch until thick. Add vanilla and set aside.

Mix flour, oatmeal, brown sugar, cinnamon and butter together.

Press 3/4 of mixture into 8" square pan.

Over this put diced rhubarb.

Over rhubarb pour the cooked liquid mixture.

Sprinkle remaining crisp mixture over the top.

Bake at 325 degrees for 1 hour. Place a cookie sheet under the pan while you bake because it may boil over.

While you wait give the spoon to your 20 month old to clean.

Play with your 2 month old.

Take pictures of the Tetons and grain fields.

Or of a huge massive cloud that looks like whipped topping.

Or a beautiful pink rose along a white picket fence.

Then voila! your rhubarb crisp is done! Spoon out and serve with vanilla ice cream.

By the way Happy Fourth of July!