I got these from a friend at church. We're big rhubarb fans over here. Typically we don't make them with strawberry in it since Robb doesn't like that, so I won't make him the Jam... unless of course, we find rhubarb flavored jello... Anyone ever hear of that?
But nothing stopping me from making it or the sauce for the rest of us!
Rhubarb Jell-o Jam
5 c. rhubarb 1 large pkg. strawberry Jell-o
3 c. sugar
Mix rhubarb and sugar; let stand overnight. (in refrig.) Cook for 15 min. or more until thick. Remove from heat and add 1 large package of strawberry Jell-o. Mix well. Put in jars (I use the small jars) and refrigerate.
That's it! Enjoy!
Rhubarb Bread
2/3 c. oil (I use canola or veg. oil) 1/2 tsp. almond flavor
1-1/2 c. brown sugar 1 c. sour milk
1 egg 1 tsp. salt
1 tsp. vanilla 2-1/2 c. sifted flour
1 tsp. soda 1-1/2 c. diced rhubarb
1/2 c. chopped nuts (optional) 1/4 c. more flour
Topping
1/2 tsp. cinnamon 1 Tbsp. melted butter
1/2 c. sugar
Cream oil and brown sugar together. Add egg, vanilla, almond flavoring and sour milk. Stir well. Then add flour, salt and soda.
Stir
in rhubarb, nuts & 1/4 c. flour. Mix well and put into 2 greased
and floured loaf pans. Add topping. Bake 40 min. @ 350®. Cool 10 min. in pans, then remove and cool on rack.
(I recently made this and just put sugar and cinnamon on top; skipped the melted butter. It still turned out well.)
Rhubarb Sauce (ice cream topping)
3 c. rhubarb
1/8 tsp. salt
1/2 c. water
1/2 -- 2/3 c. sugar (to your taste)
Chop rhubarb fine. Combine all ingredients and put in crock pot. Cook on low about 7 hours, until soft.
Add 1 pint strawberries. Cook another 2 hrs. until berries are soft.
Don't those look like huge rhubarb plants? Luckily there was an explanation of what they were. These photos were taken several years ago at Blarney castle in County Cork.
So go clean out those Rhubarb patches and enjoy!!!
