Sassy Rhubarb

This has been a very crazy spring.  I am sure that everyone feels the same; with school ending, preparation for summer vacations, spring cleaning, planting gardens, and on and on.  But it sure is nice to enjoy these beautiful warm, sunny days.  My husband and I have been especially busy helping my Mom to move closer to us.  With every move, there are always a lot of details to remember to do; change of address, closing and opening bank accounts, switching the utilities, new phone number, new email addresses, and most important getting the cable TV hooked up!  hehe  But, in this case there were a lifetime of memories to sort through, helping her to say good bye to the city where she has lived most of her life, and an overwhelming amount of decisions to make with emotions running amok.  But, I am happy to say that the move was successful and she is happy and excited to explore a new community and make new friends, which is pretty amazing for an 84  year old!

Even though my plate was pretty full this spring, activity wise, I really wanted to get some things done at our own home.  One of those was taking advantage of our rhubarb.  My husband and son really like rhubarb; I think it's because of the sweet and sour taste...you know, a little sassy!  So, I squeezed in a little kitchen work, as you can see!

 We have two types of rhubarb, green and red.  I am sure that they have more scientific names, but this is what I call them,.  I am not sure why we have green, because the red is much prettier, especially when cooked.  But they pretty much taste the same.

 

 Here is the red rhubarb...

Red rhubarb washed and ready to be diced.

 

 First, I made a rhubarb crisp.  My husband and son love to have their crisps in individual ramekins, perfect after dinner desserts.  I use the recipe from my Betty Crocker cookbook, that is over 30 years old.  And yes, the spine is duct taped...it is pretty old!

 

 Rhubarb muffins... this is a delicious recipe!

 

 Rhubarb Muffins

Streusel:

1/4 C flour

1/4 C pastry flour

1 T sugar

3 T brown Sugar

1/4 tsp. cinnamon

pinch of nutmeg

pinch of salt

3 T unsalted butter-melted

Muffins:

1 egg

1/4 C brown sugar

3 T sugar

5  T unsalted butter- melted and cooled

3/4 C sour cream

1 C pastry flour

1/2 C flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. baking soda

1 C diced rhubarb

Directions:

Mix streusel- add dry ingredients to melted butter.

Muffin batter:

-mix egg and sugars

-add butter, then sour cream

-mix dry ingredients together and add to wet ingredients

-fold in rhubarb and 1/3 of streusel

Put batter in muffin cups and sprinkle with remaining streusel. 

Bake in 375 degree oven for 15-20 minutes.

Makes 12 muffins.

 

I enjoy making jams and jellies each year and often give jars as gifts throughout the year, especially at Christmas.  My husband and children especially enjoy the jams, but now my daughter is making her own.  I know it will be only a  matter of time before my son makes his own.  In the meantime, I enjoy having a pantry lined with a variety of jams and jellies. 

 

I've made strawberry/rhubarb jam before, but this is the first time that I've made Rhubarb Jam, and am really happy with the result,.  My family is pretty happy, too.

Making jam is not difficult, and the results are sure worth the effort.  Besides, strawberry jam making time is just around the corner!

Hope you're having a nice spring!