Spring Crop!! - Nature's Pantry Blog at Allrecipes.com - 98574

Nature's Pantry

Spring Crop!! 
May 30, 2009 2:26 pm 
Updated: Aug. 17, 2009 9:32 am
After walking my yard last evening, I realized that it was time to get busy and cut some rhubarb!
I have been trying to get all the yard work done and get my gardens tilled and tended to for the past week . I had started quite a few veggies in the house this year to get a jump on our short zone 3 growing season and to  have a chance to have mature melons and fully ripened tomatoes.So while I was dragging all my plants in and out of the house to harden them off, I was walking past the rhubarb several times a day. It's NOT as though I didn't know it was there!!  I had been cutting stalks once in awhile to make  bars, muffins and our favorite rhubarb cake!!   http://allrecipes.com/Recipe/Rhubarb-Cake-I/Detail.aspx<
(I am not sure why the hyperlink won't work) The picture is here and I highly recommend it!

Today, I realized that it is time to get my priorities straight. I need to :  Stay away from the AR exchange, quit trying to get my gardens perfect (It's gonna freeze tonight anyway) and stay away from our local tree nurseries!!!
I spent some time cutting rhubarb this morning and have most of the first stalks cubed and ready to make into jam.

I had enough strawberries to make a big batch of strawberry rhubarb jam and I am going to wing it and make a batch of raspberry rhubarb jam later this evening.  
I know in some areas rhubarb is hard to come by and expensive to buy. Here it is in most peoples yards and so it is hard to even give it away!

Still jamming!
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End of round 1
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Rhubarb -strawberry jam in the making
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Crispy, juicy, tart goodness!
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Rhubarb 5/30/09
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First rhubarb of the year!
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May 30, 2009 6:29 pm
We dont get rhubarb here :( and my mom, who cooked for us in the US for years has never tried it! im curious! what does it taste like??
May 30, 2009 7:01 pm
It's got a pleasant sour flavor. Not like citrus tho.. More like the pucker you get when you bite into an apple that's not quite ripe.It's great paired with cinnamon. That's why most of the bread and cake recipes have cinnamon. I like it fresh and raw. It has a texture kind of like celery but not so watery.My husband and daughter like it cooked down with some sugar. It gets really mushy if it is cooked too long. Gee, Katie, I guess I never thought about how to describe it! LOL Maybe someone else can do a better job. :)
May 30, 2009 7:15 pm
I hate this thing! I just wrote a half a paragraph and hit the wrong button a poof>> GONE!.Well, Rachael,I hope you come talk to us once in a while. I understand the need to get things done, not enough time and too many items on list. I have to find some "barb" and bake a strawberry/barb pie. I made a blueberry cheesecake from scratch and cookies from someone named Betty Crocker. My 14 yo son just walked in with 4 of said cookies.That boy has become a bottomless pit!Well Rachael,till next we speak be well and for Goodness sake Get some work DONE honey!LOL ADIOS.Patty
May 30, 2009 8:53 pm
That's alot of rhubarb. My husband would be your best friend right about now.
May 31, 2009 8:11 am
rhubarb is sooooo good! we had a stand of it where i grew up & my sister & i would pick it, wash it off with the hose & dip it in a bowl of sugar to eat. so good! your crop looks amazing, i should go see if there's some in the store so i can make coffee cake with it!
May 31, 2009 10:38 am
Good Idea Aeval! I'm on it too. And I still can't find broccoli raab! Darn it:(:(
Jun. 1, 2009 2:15 am
I've been putting off dealing with our over abundance of rhubarb, but after reading your blog I've decided to get my priorities in order too! We have a small 14 acre homestead and enjoy the country life, but there is no end to the chores. Your passion for canning is an inspiration. That is something I'd like to learn more about. Well, off to feeding the chickens, mowing the grass, and dealing with the rhubarb!! Thanks for the motivation!!!
Jun. 1, 2009 11:08 am
Saw this and thought of you http://wardstreetbistro.typepad.com/wsb/2008/03/rhubarb-fool.html I haven't tried it but how can you go wrong with rhubarb and heavy whipping cream?
Jun. 1, 2009 3:20 pm
Thanks for sharing the link Josephine! I am about to do another cutting of rhubarb and this recipe looks delicious and is pretty! LOL that it's called rhubarb fool! That would be me!! Hubby will get a kick out of that. I made the mistake of looking at the Aldi's ad and strawberries are 49 cents a pound this week... Guess what I'll be doing! :)Might just have to get extra cream and make another 'fool'. :)
Jun. 1, 2009 6:27 pm
LOL. No the fool part was just a coincidence. Rebecca Cleaver/Domestic Goddess had a quiz on her blog (posted today). One of the questions asked what a fool is. After taking the quiz, I looked up food fool and I happened to come to the website. I thought, "If I had all that rhubarb (like you) I would soooooo make this recipe tonight. It looks really good in the pictures.
Jun. 2, 2009 7:02 am
Holy Cow! That's alot of jam. Jealous. Very jealous. Now I know who to ask about jamming.
Jun. 2, 2009 8:29 am
We went to Aldi's and came home with 5 flats of strawberries. 40 lbs total. We don't normally buy strawberies that aren't local, but at that price I lost all common sense and figured that these would go into jams and syrups. When the local berries ripen, I will more than likely get some and freeze them for use during the winter. We tried having tame strawberry plants here but they went wild with runners and very few berries. I am happy enough goung to the pick your own farms. Now if I could just find peaches.. hehehe ;)
Jun. 2, 2009 12:39 pm
Rachael, if you don't mind my asking ... what variety of rhubarb do you have? We have a brand-new garden and I've planted Canada Red and Valentine. I chose them after reading that they're the best at holding their color and sweeter-than-usual flavor when preserved or cooked. Have you any experience with this? We won't be able to harvest ours until next year at the earliest, but I'm already salivating at the thought of fresh rhubarb goodies and preserves!
Jun. 2, 2009 2:39 pm
I actually have several varieties. The 2 that I am sure of are the German Wine and the crimson red. I am guessing at another and think it might be Riverside Giant as the stalks are well over 2 feet long. I have been looking into getting some of the Valentine because they are so much more tender and have a beautiful color that is definitely much prettier to can. My husband like rhubarb super crispy and tart so if you want a sweeter and more eye appealing sauce or jam you made good choices! Keep the plants well fertilized with manure and you will have years of crispy goodness ahead!
Jun. 2, 2009 2:44 pm
I just tried rhubarb for the first time this week. I made a strawberry rhubarb crisp (so easy!) and it was tasty! I tried a piece raw but it was too sour for me. I'm glad I finally saw it in my favorite produce store! Thanks for sharing all this info about rhubarb.
Jun. 2, 2009 4:45 pm
Bluealue, I am happy that you enjoyed your first taste of rhubarb. It originated in China as a medicinal plant and has a lot of neat history behind it. (I am kind of a food info geek.) I grew up eating it and I know that my family really looks forward to the first cake of the season. I do remember my daughter's first taste of it in raw form.. LOL It was too sour for her too.:)
Jul. 9, 2009 6:05 am
To Can It Rachel, I too love to can. Do you have a favorite salsa recipe to share?
Aug. 11, 2009 9:01 pm
way to go
Aug. 12, 2009 6:18 am
I really need to catch up on my blogging! I have been picking berries for the past week and of course it is going to be 90 degrees and humid just in time for making wild berry jams and jellies..;) Countryfield, I will post a salsa recipe that we really enjoy.
Aug. 13, 2009 4:05 pm
Yum! Looks delicious! I haven't had rhubarb much but it does grow in abundance (and often wild) in WI!
Aug. 14, 2009 10:01 am
We've got wild blackberries - gotta get my kids busy picking. I don't do rhubarb, but am planning some peach preserves for tonight. I did peach salsa last night and I've got leftover peaches...
Aug. 17, 2009 9:32 am
Rachael, I'm a new canner...just started this summer with jams and pie fillings. What is your recipe for raspberry jam? I've made blakberry twice, the first time it set...this last time it's runny. Any suggestions? I'm excited to try salsa next!! thank you for great pictures.
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About Me
I live in the northwoods of WI. I always have an ample supply of venison and fish in my freezer! Altho our garden season is a short one, I really like to have the whole family get involved in planting in the spring. I am married to my best friend and we have 2 kids. Hubby and I used to live in Minneapolis,MN but we prefer the rural life. The only things I miss about city living are the ethnic food stores and huge farmers markets...
My favorite things to cook
Canning is a passion! I often have 2 pressure cookers going and I have been known to pull "all nighters" when it's corn and tomato season.. I grill as often as possible and am really enjoying exploring new vegetarian recipes grilled or otherwise. During the winter, (about 7 months here ) I can usually be found making bread and cookies. I experiment with lots of different flavors when making yeast or sour dough breads. I try and not use commercial foods because I want to know EXACTLY what we are eating. My hubby will eat anything,my son is a vegetarian,and my daughter is a picky eater. One thing the whole family agrees on is SPICY!
My favorite family cooking traditions
Each year I can about 500 lbs of tomatoes making sauces and salsas. My kids love getting right in the middle of helping chop and dice. Christmas baking and candy making has become a family gathering time. Lots of fun and laughs in the kitchen !
My cooking triumphs
I was about 11 or 12 and I made fresh bread for when my grandparents came. They asked if it came from the bakery in town. I was thrilled! To this day I am not sure if they really didn't know but that statement all those years ago set me off on a good foot for bread making!
My cooking tragedies
I was pressure cooking venison ribs and the pressure release valve "blew" on my cooker! What a mess! I had greasy liquid everywhere. Anyone who has cooked venison ribs knows that the tallow (fat)hardens like wax when cool. I even had to repaint the ceiling from that disaster.... I also have a habit of melting rubber spatulas....
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