Rhubarb. Rhubaaaarb Recipies. the pie plant :) jam plant. coffee cake jam

Hello Dear Readers,

Rhubarb <3 I grow mine in part-shade and it thrives all summer with just a little watering. The large poisonous leaves shade the surrounding ground and help keep competitors down, and the stalks keep in the fridge for over a week with periodic freshening up (stick stalks in a glass of ice water to de-floppy them). Super easy perennial food plant. I made a rhubarb custard pie the other day but did some things different and it didn’t look as lovely. Still tasted freaking delicious. I’ll also tell you about my favorite rhubarb jam, this one uses vanilla and ginger to add a little complexity. I adore this jam, and just gave away my last jar of it. Oh! Last year I made a hearty whole wheat version of Rhubarb Ginger blondies that was freaking delicious. I’ll put all of the recipes and sources here:

The Best Rhubarb (vanilla ginger rhubarb) Jam
https://anoregoncottage.com/small-batch-honey-rhubarb-ginger-jam/print/30595/ but with 1 tbsp minced fresh ginger instead of ginger powder. Also, I start the canning bath water first and just let it simmer while finishing a canning recipe, that way everything is available when you are ready for it.

Rhubarb Ginger Blondies
http://www.raspberricupcakes.com/2013/08/rhubarb-ginger-blondies.html But with 1.5 tbsp minced fresh ginger instead of powdered, whole wheat for all of the flour, use about 1tbsp less sugar, and use ‘raw’ sugar for all of the sugar (I got a screaming deal on 20 lbs of organic unbleached sugar so am using it for everything.) Freaking delicious.

Rhubarb Custard Pie
https://www.thespruceeats.com/classic-rhubarb-custard-pie-4038847 I used raw sugar and whole wheat flour so the custardy layer was a darker brown than pictured. Also somehow it seemed like there was less liquid, feels like I could have added another egg and a few more tbsp milk to fill the pie crust. Nonetheless, delicious.