Tuesday, May 22, 2012

Strawberry Rhubarb Preserves

1st Batch of Home Grown Strawberry Rhubarb

Peeled Rhubarb

Chopped Rhubarb

4 Cups Chopped Rhubarb

Rhubarb and Sugar to sit overnight.

Morning After

Cleaned whole strawberries

Stawberries added to boiling Rhubarb

Strawberry Rhubarb Preserves


4 Cups cleaned chopped Rhubarb
4 Cups Whole cleaned Strawberries
6 1/2 Cups Sugar
Juice of 3 limes or lemon

  • Sprinkle pieces of rhubarb with sugar, let set 12 hours.
  • Place sugar and rhubarb in heavy bottom pot over medium heat.
  • Bring rhubarb mixture to a boil.
  • Once at a hard boil add Strawberries. 
  •  Stir constantly  
  • Boil hard for 15 minutes or until it starts to thicken.
  • Remove from heat
  • Ladle hot preserves into hot jars leaving 1/2" head space.
  •  Remove trapped air bubbles.
  • Wipe jar then adjust two piece caps.
  • Process jars in boiling water canner for 20 minutes

Wednesday, May 16, 2012

Hot Milk Pineapple Rhubarb Upside Down Cake


·         4 eggs
·         2 cups sugar
·         2 cups all-purpose flour
·         2 teaspoons baking powder
·         Pinch of salt
·         1 vanilla extract or other flavoring
·         1 cup milk
·         1/4 pound (1 stick) butter
·         1 cup pineapple
·         1 cup rhubarb mixture
·         ½ cup coconut
·         ½ cup nuts
·         * Optional 4 oat meal raisin cookies smashed

1.      Preheat oven to 350 degrees. Grease and flour 9-inch cake pan.
2.      Beat eggs well -- until light (5-10 minutes).
3.      Gradually add sugar and beat until light and fluffy.
4.      In separate bowl, combine flour, baking powder and salt.
5.      Add to creamed mixture and fold together.
6.      Heat milk and butter in a saucepan until hot.
7.      Add hot milk mixture and vanilla to cake batter and stir until combined.
8.      In a sauce pot over medium heat add rhubarb, nuts, and coconut.
9.      Slowly heat until just barely soft.
10.  In greased cake pan line the bottom with sprinkle of brown sugar.
11.  On top of the brown sugar place pineapple pieces in any pattern of your choice.
12.  Cover pineapple piece in a light even layer of rhubarb mash.
13.  * If using cookie crumbles add very thin even layer of cookie crumbs.
14.  Then pour cake mix over other layers.
15.  Bake 25 to 30 minutes, or just until a toothpick inserted in the center comes out clean.  
16.  Cool on a wire rack for 20 minutes then flip over on serving dish.
Serve cold or warm!

Rhubarb Apple Pie





  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 7 cups thinly sliced pared apples
  • 2 cups diced rhubarb
  • 1/2 cup crushed nuts of your choice
  • 1 double-crust pie shell 
*Fancy Pie Paint
  • egg white
  • egg yolk
  • food color
  • paint brush


  1. In a small bowl, combine sugar, flour and spices; set aside.
  2. In a large bowl, toss apples with rhubarb.
  3. Add sugar mixture; toss well to coat.
  4. Line a 9-in. pie pan with half the pastry.
  5. Place apple filling into crust; dot with butter.
  6. Roll out remaining crust to fit top of pie.
  7. * Cut if desired into strips and weave them on top of pie.
  8. * Combine egg white with desired color, and then the same for the egg yolk.
  9. * Paint
  10.  Bake at 375 degrees F for 35 minutes. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.

Frosted Rhubarb Cookies

· 1 cup shortening
· 1 1/2 cups packed brown sugar
· 2 eggs
· 3 cups all-purpose flour
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 1/2 cups diced fresh rhubarb
· 3/4 cup flaked coconut
· 1/2 cup raisins
· 1/2 cup walnuts  

· 1 (3 ounce) package cream cheese, softened
· 1 tablespoon butter, softened
· 3 teaspoons vanilla extract
· 1 1/2 cups confectioners' sugar

1.      In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.
2.      In a sauce pot over medium heat add rhubarb, raisins, walnuts, and coconut.
3.      Slowly heat until just barely soft.
4.      Remove from heat allow to cool for 15 minutes.
5.      Stir in rhubarb mix and creamed mixture. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
6.      In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.