I enjoy trying new twists on old favorite recipes, and right now our local rhubarb is abundant, so when I found this naturally sweetened strawberry-rhubarb jam, I had to try it. This rhuberry spread recipe has only 4 ingredients and contains no added sugar or commercial pectin. It’s sweetened with apple juice concentrate and thickened with natural apple pectin and slow cooking. The result is a sweet-tart taste that let’s the strawberry and rhubarb flavors shine through. In addition to being used as a spread, I’m sure this would dehydrate to make a great fruit leather, too. I hope you’ll enjoy trying something new, too.
Do you have an abundance of fresh rhubarb, or maybe some leftover rhubarb in the freezer? Here’s a quick and easy way to use some up and get in some of those rhubarb health benefits. Yes – rhubarb is good for you! Read on.
This recipe is adapted from the book From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce. It’s one of my “go to” recipe books when fresh produce is in abundance, along with The Garden Fresh Vegetable Cookbook and Too Many Tomatoes. From Asparagus to Zucchini also gives storage and cooking tips, as well as background information on the produce. It was created by the Madison Area Community Supported Agriculture Coalition.
It’s that time of year – no, not Christmas, it the time when the seed catalogs start coming in the mail! While you brainstorm next year’s plantings, consider growing asparagus and rhubarb. Because these perennials live for years, they are worth the time investment. They often provide the first garden harvest of the year. You may not even need to plant asparagus, as it grows wild in some places.
If you’ve never had fresh picked asparagus – steamed, stir fried, or even raw – you’ve missed how good asparagus can be. I would say the flavor is kind of like snap peas, but different in a good way. Here in northwest Wisconsin it grows wild in places, along fence lines and under power lines where birds plant the seeds after they eat the fruit during the summer. The mature plants are the easiest to spot along roads and walking sunny fence lines. You can map them out and then come back in the spring. This is what last year’s mature plants look like:
I was looking for something a little different to do with the rhubarb bounty this year when I came across a fruited pudding cake recipe in the Favorite Recipes of America – Desserts cookbook from 1968. The original recipe calls for “any fruit, fresh or canned”, so I figured “Why not rhubarb?” As sweet as this is, I think you’d need to cut back on the sugar for a sweeter fruit. Even with the rhubarb I will probably cut back a bit next time around.
Since the new crop of rhubarb is coming in, and strawberries will (hopefully) be following soon, I decided to use up some of last year’s rhubarb and strawberries that I had stashed in the freezer. I’ve really had a taste for a crumble but wanted a recipe that was gluten free, used almond flour and limited refined sugars. Strangely enough, I didn’t have much luck searching the web, so I decided to cobble together several recipes and see how it worked. (Perhaps I should have made a cobbler?
Gluten Free Strawberry Rhubarb Crumble with Almond Flour