I had a bunch of ruhbarb to use.

[michiganfarmer]

Dad had lots of ruhbarb ths summer, and I really like it so I froze a few gallons in one gallon bags. I dontknow how to mkae pie crust so I made a cobbler. I havent done any baking wiht ruhbarb before, but I always heard that people mix strawberries wiht it. I didint have any, but I had 5 quarts of raspberry jam. I took the gallon of ruhbarb, poured 1/2 a quart of raspberry jam in it, mixed it up, and topped it with crumb topping. I mixed melted butter, oatmeal, and sugar to make the crumb topping. Ive always liked that topping on cobblers.

It turned out pretty good. My wife and kids dont like it, but they dont like much of anything that doesnt come from the store. I always have my parents try things when I make them. They have been homesteading forever. They said it was good.

[Backfourty,MI.]

Straight Rhubarb pie is really good too Max. I also have a recipe for a rhubarb cake that we like, I'll have to look it up & send it to you.
I bet if you ask on the cooking forum you would get lots of good recipe's for rhubarb too!

[chickenista]

A great way to do the rhubarb is just to chop and freeze in bags. Take it out and cook it stovepot with some sugar and serve over biscuits or cornbread for breakfast.
You can cook a bunch up and can it as well.
When I make a pie/cobbler/crisp I cook the rhubarb down a bit stove top first with a bit of sugar. It releases some of the juice inseide, softens up and sweetens it enough before it hits the pie.
I never dilute my rhubarb as I just like it all by itself.

[farmer kate]

I make a simple syrup by simmering 2 cups of rhubarb, cut into 1/2" pieces, in a quart of water with a cup of sugar. After it simmers ten minutes, turn off the heat, cover it, and throw in a pint or so of strawberries, 1/2 tsp of vanilla, and a cup of lemon juice. Strain it. This makes a concentrate you can mix with water or put over crushed ice for an amazing drink.

You can adjust any amounts, but I think the vanilla is really crucial. I sold gallons of this at a farmer's market this summer, one sixteen-ounce cup at a time! If you were so inclined, I think it would be good with rum or tequila.

kate

[chickenista]

A great way to do the rhubarb is just to chop and freeze in bags. Take it out and cook it stovepot with some sugar and serve over biscuits or cornbread for breakfast.
You can cook a bunch up and can it as well.
I sometimes use the canned rhubarb in breads just as I would pumpkin, banana or zuchini. It is good.
When I make a pie/cobbler/crisp I cook the rhubarb down a bit stove top first with a bit of sugar. It releases some of the juice inseide, softens up and sweetens it enough before it hits the pie.
I never dilute my rhubarb as I just like it all by itself.

[fordson major]

my guys don't like rhubarb either max! thinking i will make a blueberry cobbler for dinner tomorrow! we don't let rhubarb go to waste though! it makes a high octane wine! even better with strawberries!

[michiganfarmer]

thanks for all the ideas guys!

[michiganfarmer]

thanks for all the ideas guys!