My mother’s tip of the week for using Rhubarb is to cut it into small pieces and stew it up with a very small amount of water on low heat and add a bit of minute tapioca or cornstarch to thicken. Cover it and stir frequently. After it juices up add sugar to taste.
The following two recipes are thanks to CSA member Pat Wieler.
Easy Rhubarb Jam
5 cups diced rhubarb
1 small can crushed pineapple (drained)
2 cups sugar
1 small package strawberry jello
Mix rhubarb, pineapple and sugar and let stand for 2 hours.
Then boil for 12 minutes.
Remove from heat, stir in strawberry jello. Stir and put in jars.
Refrigerate or freeze.
Rhubarb Custard Pie
1.5 cups white sugar
1/4 cup flour
1 tsp vanilla
3 Tbsp. milk
1 Tbsp. butter
4 cups diced rhubarb
Mix eggs and beat slightly. Add sugar, flour, vanilla, milk and butter. Pour mixture over rhubarb.
Use your favourite crust recipe.
Bake at 400 degrees for 50 – 60 minutes.