Rhubarb!!!

It's rhubarb season!



This plant is amazing. It grows and grows.

I put a couple of rhubarb plants in the garden this year but it will be a couple of years before I can harvest any.

I'm thankful for neighbors who generously share theirs!

My favorite rhubarb recipe going back to childhood is Rhubarb Crunch . We had a rhubarb patch growing up and mom would frequently make this easy recipe. (See end of posting for recipe.)

I'm also known to chew on a stalk plain.

I put rhubarb up in the spring to use all winter. To freeze, just make a simple syrup (combine some hot water with sugar, stir. You're supposed to cook it in a saucepan but hey, I'm just going to dump the syrup off when I defrost it anyway.) Cut the rhubarb into chunks and fill a freezer bag. Then pour the syrup in, making sure all the fruit is covered. Label and toss in the freezer. How easy was that?!

Another good use of rhubarb is in jam. It's very high in natural pectin so you don't need to add any pectin powder. Strawberry rhubarb jam is a favorite.

Rhubarb Crunch Recipe

• 3 cups diced rhubarb
• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 1 cup packed light brown sugar
• 1 cup quick cooking oats
• 1 1/2 cups all-purpose flour
• 1 cup butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
3. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
4. Bake in preheated oven for 40 minutes. Serve hot or cold.