Rhubarb Squares

This recipe came from a fellow CSA Member of "Cooper's CSA Farm & Maze" and it is nothing short of excellent!  My family absolutely loves this treat and eagerly look forward to the springtime when we receive fresh rhubarb in our CSA boxes!!!

RHUBARB SQUARES

Ingredients:

Filling:
3 cups rhubarb, chopped in 1/2" cubes
1 1/2 cups of white sugar
2 tbsp cornstarch
1 tsp vanilla extract
Crust:
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon (optional)
1/4 tsp salt
1 cup brown sugar
1 cup butter or margarine, cold and cut into 1/2" cubes

• Preheat oven to 350F.
• Combine filling ingredients in a large saucepan over medium heat, and cook until thickened.  Set aside.
• Combine the first 6 crust ingredients in a mixer and mix well.  Add butter and process until mixture is crumbly.
• Pat 2/3 of the crust into a greased 8"x12" pan.  Add filling.  Sprinkle the remaining crumbs evenly over the top.
• Bake for 30 to 35 minutes.
• Cool and keep in refrigerator until ready to enjoy!

Rhubarb Sour Cream Pie

RHUBARB SOUR CREAM PIE

Ingredients:

1 - 9" unbaked pie crust (deep dish is preferable)

4 cups chopped fresh rhubarb

1 free-range egg

1 1/2 cups white granulated sugar

1 cup sour cream

1/3 cup all-purpose flour

1/2 cup each of all-purpose flour and brown sugar

1/4 cup butter or margarine, melted

* Heat oven to 450F.
* Press pie crust into a 9" pie pan.
* Spread rhubarb in an even manner over the bottom of the crust.
* In a medium sized bowl, whisk egg, white sugar, sour cream and 1/3 cup flour until smooth. Pour over rhubarb.
* In a small bowl, mix 1/2 cup flour and brown sugar. Stir in melted butter until mixture is crumbly. Sprinkle over the top of the pie.
* Bake for 15 minutes, then reduce the heat to 350F.
* Continue to bake for 40 minutes, or until edges have puffed, and topping is golden.
* The centre might be still somewhat jiggly, but once it is cooled completely it is perfect to slice and serve!
* ENJOY!

Rhubarb Juice Concentrate

Next to asparagus, rhubarb is that herald of springtime you'll see now in gardens, the farmers markets and stores. The beautiful red stalks shoot up out of the earth with the sole purpose of providing us with wonderful desserts, chutneys and barbecue sauces....at least I believe that to be true!

I decided to try a new recipe from my canning book that involves extracting the juices from stewed rhubarb to create juice concentrate that can be diluted using water, sparkling water, ginger ale or club soda! My children love it because it is tasty and extremely refreshing! Add some vodka, cassis or gin to the mix and you have a lovely drink to sip in the summer sun!!!

RHUBARB JUICE CONCENTRATE

Ingredients:

12 cups of chopped rhubarb (1" dice)

4 cups water

1 cup sugar

• In a large stainless steel saucepan, combine rhubarb and water. Bring to a boil over medium-high heat, stirring constantly. Reduce heat, cover and boil gently until rhubarb is soft, about 10 minutes. Remove from the heat.
• Line a large sieve with a couple of layers of cheesecloth and place over a large bowl. Pour the contents of the saucepan into the sieve and let drip, undisturbed for at least 2 hours.
• Once all the juice has collected in the bowl, transfer the juice to a large, clean stainless steel saucepan and combine the rhubarb juice with the sugar. Heat over medium-high heat, stirring to dissolve the sugar. Do not boil. Remove from heat and skim off the foam.
• To reconstitute, mix one part concentrate with one part water, tonic water, ginger ale, or club soda; adjust to suit your taste!

If you are a home preserver like myself, then prepare 4 pint jars (500mL) in your canner and then ladle the hot concentrate into the jars leaving 1/4" headspace. Wipe rim, centre lid on the jar and screw the band down until finger tight. Place jars in canner,ensuring that they are completely covered with water. Bring to a boil, and process for 10 minutes. Remove canner lid. Wait 5 mins, then remove the jars. Cool and store for delicious rhubarb juice all year round!!!

Rhubarb-A-Rama!!!

There is nothing, for me, that signifies springtime more than the annual arrival of the rhubarb crop!!! After making a couple of pies (rhubarb meringue pie, and a sour cream and rhubarb pie), I turned me thoughts to my newfound obsession of preserving. I scoured my recipe collection and found a few I had torn out of a "Canadian Living" in the thoughts of one day tackling the scary job of canning....well that day has arrived! I decided to create a chutney that can be enjoyed in the height of wintertime either on a baked brie, or just alongside a ploughman's lunch. Although I have the jars in my cupboard, I have yet to crack the seal on one - but I tasted it just prior to canning and I believe it will quickly become a family fave!!

RHUBARB TOMATO CHUTNEY

Ingredients:

4 cups chopped rhubarb

2 cups packed brown sugar

2 cups chopped, seeded and peeled tomatoes

1 cup cider vinegar

1/2 cup golden raisins

1 tbsp grated fresh ginger

2 cloves of garlic, minced

1/2 tsp salt

1/2 tsp hot pepper sauce

1 tbsp yellow mustard seeds

• In a large, shallow Dutch oven, combine rhubarb, sugar, tomatoes, vinegar, raisins, mustard seeds, ginger, garlic, salt and hot pepper sauce; bring to a boil. Reduce heat and simmer, stirring occasionally, until mixture is reduced to 4 cups. Approximately 1 1/2 to 2 hours.
• Ladle into hot 1 cup (250 mL) canning jars, leaving 1/2" headspace. Cover with prepared lids; screw on bands fingertip tight. Process in a boiling water bath for 15 mins.
• Makes 4 cups (1L)
• Enjoy on top of a baked brie, with robust cheeses or meats, or on a sandwich!