Top 5 Summer Rhubarb Recipes

In a large pot over medium heat, add strawberries, rhubarb, water, and lemon and bring to a boil.

Reduce the heat to medium-low an simmer for 5 minutes, stirring occasionally.

Add sugar and continue stirring occasionally, until jam has thickened about 10-15 minutes.

Skim off any foam that's formed on the surface and discard.

Dived the jam between 4 sterilized half-pint jars. Wipe down rims with a clean cloth, then screw the lids on until they are finger tight. 

Fill a large pot with water about 2/3 full,  (a pot taller than the pint jars and big enough to hold all four), and bring to a boil.

Place the jars in the boiling water using a jar lifter and boil for 15 minutes. 

Remove from the water and place on a cutting board. Most jar lids will pop shortly after removing the jars. This signifies the lids have vacuumed sealed.   If they don't seal within a half hour then place in the fridge and enjoy. 

The sealed jars can be stored for up to a year. 

Use fresh or frozen rhubarb, and slice into 1' chunks.

Slice the strawberries.

Combine the rhubarb, strawberries, sugar, and cornstarch into a pot and turn to medium-low until the mixture boils. 

Turn the mixture to low and stir occasionally so the bottom doesn't burn until thickened ~ 15 minutes. 

For the pie crust mix the flour, salt, and sugar into a large bowl. 

Shred the butter using a cheese grater into the flour mixture and toss with your fingers.

Add the cold water to the flour mixture.

Pour half of the flour/water mixture onto a floured wooden cutting board and squish it together with your hands until the mixture holds together.  

Roll the pie crust out onto the cutting board and place into a buttered deep dish pie crust. 

Pour the rhubarb and strawberry mixture into the bottom pie crust. 

Roll out the other half of the pie crust mixture as above and place over the pie mixture.

Use a butter knife to cut off the extra pie crust, and fold or crimp the edges of the pie crust pressing the crust against the corner of the pie plate. Slice some slits into the top of the pie crust for vents. 

Combine flour, oatmeal, cinnamon, and brown sugar into a medium bowl and mix with a whisk.

Pour the melted butter into the oatmeal mixture and stir until combined. 

Pour half of the mixture into a greased 8x8" glass pan.

Combine the sugar, water, cornstarch, and vanilla in a small pot, and cook slightly below medium until very thick. Add the rhubarb to the pot and mix thoroughly.  

Spread the rhubarb mix into the pan and sprinkle the remaining oatmeal mixture on top. 

Bake at 350 for 1 hour. Serve warm or cold. 

Combine all the white flour, wheat flour, 1/2 cup sugar, salt, and cinnamon in a bowl and mix with a whisk.  

Toss the rhubarb with the 2 Tbl sugar in a separate bowl.  

Melt the butter and mix in another bowl with the milk, then add the eggs and vanilla. 

Combine the dry ingredients with the wet ingredients and stir until moist. Do not overmix your ingredients but just until mixed.   

Spoon the mixture into the muffin pan, making each cup level. 

Sprinkle turbinado sugar lightly on top of each muffin.

Bake at 425 for 15-20 minutes if in a metal muffin pan. If using silicon then bake for 25-35 minutes. 

For this recipe, pre-frozen rhubarb works best but you can use fresh if you like. Smash the juice out of the sliced rhubarb until there are only the strings left.  Use a juicer, ricer, or food mill.  Save the juice

In the rhubarb juice mix the yogurt and honey using a whisk.

Pour the mixture into your popsicle molds. If you don't spill all over the counter it should make about 8 popsicles. 

Freeze for 6 hours.