Rhubarb

I love rhubarb anything, and right now it is abundant and delicious. Rhubarb has been around since the beginning of time; it appeared in North America in the late 1700s. It was imported from China as a medicinal plant. They felt it was good for whatever ailed you. Rhubarb is filled with vitamins and minerals. It is especially high in antioxidants, fiber, Vitamin A, B, and K.

Here is my favorite fact, rhubarb is a vegetable. What better way to get your daily requirement of vegetables than to take on a rhubarb dessert. Rhubarb is so popular it even has its own day; January 23rd is National Rhubarb Pie Day. 

Every homestead had a rhubarb patch. Even if the buildings are gone, and it is just a site, I bet if you searched you would find rhubarb. I can only imagine the delight for the pioneer women when the rhubarb was ready. They would make sure they kept their patch picked down making desserts and stewing rhubarb. Throwing it into a freezer for later was not an option for them. I don't remember canned rhubarb, but they probably did, they canned everything. According to my mom, a really good rhubarb is one that is red right through.  

Rhubarb crisp and pie seem to be the most common desserts. I went on a search, and I found a couple of new recipes that I am going to share because they are delish!

Rhubarb Scones

2 1/2 cups of flour                    3/4 c sour milk

1/2 c sugar                               1 egg

salt                                           vanilla

1 Tbsp baking powder               1/2 c grated butter

1 1/2 c rhubarb

Mix all ingredients together until it forms a soft ball. Press out onto floured surface in a circle. Cut into 12 pieces. Place on parchment paper and freeze for 30 minutes. Before baking brush with milk and coarse salt. Bake at 400 degrees 15-20 minutes. Make an icing sugar glaze and pour over while hot. 

 Sticky Rhubarb Pudding

In a greased 8" pan add 3 cups of chopped rhubarb. (I sprinkled a bit of white sugar on top of it)

Batter: mix 1 cup of flour, 2/3 cup of white sugar, 1/3 cup of milk, 2/3 cup of melted butter, 1 tsp baking powder and 1 tsp vanilla. 

Blend and pour over rhubarb.

Combine: 1 cup icing sugar and 1 tbsp of cornstarch. Place over batter.

Top with 1 cup of boiling water. 

Bake at 350 degrees for 1 hour. 

I made rhubarb jam last year for the first time ever. It was so simple; 7 cups of sugar and 5 cups of rhubarb. I always use Certo crystals. Just follow the directions inside the box. I cooked the rhubarb until it was soft before I added the crystals. I have had lots of compliments on my rhubarb jam so that means it is really good.

Those that have rhubarb plants this year are asking everyone if they want some. They are saying, "it's a good year for rhubarb". If it's a good year for rhubarb, it's a good year to enjoy it. It is also a good time to find a new recipe and share it, people love new recipes. I am pretty sure that everyone is like me, they like everything about rhubarb. Enjoy!