The Homestyle

It’s time for another installment of the Summer Preserving series! Be sure to go here to get the scoop on this fun new series!

Photo Credit: Thistle Brook

Item to preserve: Rhubarb

Method of preserving: Freezing

Gear: Knife, cutting board, freezer bags (either quart or gallon-sized), apron

Music selection: Mumford and Sons

What the kids did: Played outside in the sprinkler, then came inside for popcorn and a movie

Photo Credit: Chef Heidi Fink

Tips and Tricks: Rhubarb is very simple to preserve. The main trick is to cut into small pieces, since most recipes out there call for chopped rhubarb. First, wash your rhubarb and cut off any tough ends. Then, cut the rhubarb into 1/4″ pieces. Freeze in quart sized bags (I’d recommend 1 cup per bag) or a gallon-sized bag. If you are using a gallon-sized bag, be sure to check the freezing rhubarb every half hour. Mash the bag in all directions to break up any large clumps of rhubarb freezing together. That way you can scoop out the portion you need each time without having to thaw the entire bag.

Recipes for rhubarb:

Rhubarb Muffins

Strawberry Rhubarb Pie

Blueberry Rhubarb Jam

Rhubarb and Strawberry Limeade

Rhubarb Baked Oatmeal (because y’all know how much I love oatmeal!!)

Strawberry Rhubarb Crisp

What are your favorite recipes to make with rhubarb?

Maybe you love rhubarb, maybe you hate it. Most people don’t have a middle ground with this vegetable. (Yes, did you know it is a vegetable, even though we use it frequently in pies and other sweet dishes?) Maybe you’ve never tried it or have no idea what it even is.

                   Photo Credit

Rhubarb is a leafy vegetable that grows prolifically once planted. If you plant rhubarb in your yard, be prepared to cut it back every. single. year. The leaves are toxic to eat, but the stalk (which starts off green, and gradually becomes pink, then red) can be sliced up and cooked to add a delicious tart flavor to a variety of dishes.

One of my favorite ways to use rhubarb is to make Rhubarb Muffins. I don’t make them super often, because with so much sugar it feels more like eating a donut than a muffin. But when we have them, they are a big hit!

Ingredients:

1 cup brown sugar

1/4 cup white sugar

1/4 cup oil

1 egg

2 tsp. vanilla

1 cup buttermilk

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 1/2 cups flour

1-1 1/2 cups finely chopped rhubarb (frozen or fresh)

Directions:

1.  In a large bowl, combine the brown sugar, white sugar, oil, egg, vanilla, and buttermilk. In another bowl, combine the baking soda, baking powder, salt, and flour.

2. Mix the dry mixture into the wet mixture. Stir to combine (the batter will be somewhat lumpy). Gently fold in the rhubarb.

3. Preheat the oven to 400. Line muffin tins with paper baking cups or spray with non-stick cooking spray. Fill each muffin cup halfway.

4. Bake for 18-20 minutes or until the tops are golden brown. Makes about 18-24 muffins.