Friday, June 10, 2011

Rhubarb + Strawberries = Sweetness!

Tis the Season 
in our neck of the woods for Rhubarb!

Tracy and I went to visit an elderly couple in our ward and Ethan came with us.  Ethan commented on their large rhubarb plants and wondered what they tasted like, so she pulled off a stock and he proceeded to eat it while we chatted with them. (it was hilarious as he didn't know what to think).
She then asked if we would like to take some rhubarb home. I said "Sure, we'll take a few stocks to make up some Rhubarb Crisp".
She then kept pulling off stocks and filled up an entire plastic bag until you couldn't fit one more piece of rhubarb in it.
Monday we made up Strawberry Rhubarb Crisp and we also made a batch of homemade ice cream. It was absolutely delicious!

Rhubarb Crisp
Crust...
1 cup flour
1 cup rolled oats
1 cup brown sugar
1/2 cup melted butter
Mix all together until well blended.

Line 9x13 pan with 
4 cups of cut up rhubarb
2 cups sliced strawberries (I have a freezer full of strawberries).
Evenly sprinkle crust mixture on top of cut up rhubarb/strawberries and bake in 375 degree oven for 1 hour.
Delicious warm or cold and
extra delicious topped with ice cream!


On Tuesday, I still had SO much rhubarb left, I didn't want it to go to waste.  SO, I pulled out some old cookbooks and found a recipe for Rhubarb Strawberry Jam.   
I used to be scared to can and didn't have any confidence, but once you get started it is really SO easy!  

I loved pulling out my water bath canner and mason jars. 
I loved the smell of the fruit cooking. I had to keep smelling the pot of yummyness cooking on my stove! It brought back so many wonderful childhood memories.  It was such a fun afternoon having my kids help me and creating memories with them. 

It was SO fun having them see the process of "preserving" things in time of plenty so we can enjoy them in future days when we don't have these items available.  

 Rhubarb and Strawberries combined together to make SWEETNESS!  
We enjoyed Honey Whole Wheat Bread topped with real butter and preserves and my kids loved that WE made the jam that they were enjoying on their bread!
Rhubarb Strawberry Jam
8 cups rhubarb (cut into 1/2 inch pieces)
5 cups strawberries mashed
6 cups sugar

Wash fruit well. Cut Rhubarb into 1/2 inch pieces.   
Cover rhubarb with half of the sugar (3 cups) and let it stand 1 to 2 hours

Mash berries and mix with remaining sugar and combine with rhubarb.   
Place in a pot on stove and cook on low until sugar is dissolved, then boil rapidly, stirring frequently to prevent burning, cooking until thick (from start to finish it was about 45 minutes to bring to a boil and cook until thick..also need to keep skimming off the foam that forms on the top).

Pour into sterilized mason jars to within 1/4 inch of the top.  
Wipe rims, top with lids and process in boiling water bath. 
I made pint jars and processed them for 25 minutes and then let them sit in the water bath canner another 5 minutes after the processing time before I pulled them out. (if you are doing 1/2 pint jars you would process for 15 minutes and also let it sit for 5 minutes before removing) 
(NOTE: processing times may vary, we live above 6,000 feet above sea level and so that is why I processed at those times).

Within less than an hour after processing we heard the sound of 4 "Pops" of the lids with perfectly sealed tops.

Enjoying the simple things...like making fresh bread, making preserves and enjoying time with children in the kitchen that love to be by your side helping you out.  
These things and many more truly make life enjoyable!!

13 comments:

Jandawoman said...

Sure looks good. I love to see what you have cooking up!

Garden of Egan said...

So you have inspired me to approach my neighbor that has a huge plant I would love to try your recipes.

Can it be frozen to use for later?

Kimmie said...

Hi Tauna,
I always love hearing from you! I pulled out my Home Canning and Preserving book and YES, you can freeze rhubarb.

Here is how they said to do it:
Rinse rhubarb and cut into desired pieces. Immerse in boiling water, return to a boil and cook for one minute. Drain; cool quickly in ice water, then drain well. Pack tightly in freezer bags for rigid freezer containers, leaving head room. Will store up to 6 months in the freezer.

Great news to know it will store well and after life slows down a bit you can pull rhubarb from your freezer and do some cooking with rhubarb!

Emma Dorsey said...

Thanks for sharing we use to make this jam all the time when I was younger, but now that I live in GA it is hard to find rhubarb in the stores in our area. I love rhubarb pie with strawberry too.

Investing Habit said...

I love to try this at home. Our family specially my two kids really love strawberries.

By the way, I've shared this recipe on my FB page. You can check it out here: https://www.facebook.com/photo.php?fbid=252445244893778&set=a.170546886416948.39224.167790270025943&type=1&theater

Kaitlyn Finley said...

How many jars did this make? Thanks!

olche1sm said...

Do you really not need to use any Sure-Jell for this?

Kimmie said...

Kaitlyn Finley... This recipe made 4 pint jars of Jam.

Kimmie said...

olche1sm... That is correct, there is no "Sure Jell" in this. The longer cooking time, thickens it right up and means you don't need to have any pectin, or gel for it. Just strawberries, rhubarb and sugar.

olche1sm said...

Awesome! Thank you for your quick response. I actually made this jam last year- you would think my memory could think back that far :) I started double guessing myself.

Rabia K said...

Hello. How long does the jam last? I mean till how long can you store it? Thanks.

Rabia K said...

Hello. How long does the jam last? I mean till how long can you store it? Thanks.

Kimmie said...

@Rabia K.... It will keep for 2-3 years on the shelf. It is delicious with peanut butter on sandwiches and is a wonderful topping for pancakes and french toast.