You saw me take home 10lbs of rhubarb in my carry-on luggage on Monday. Well here’s what I’ve been up to during my two and a half days home from book touring this week.
1. Rhubarb Crisp
Recipe from Sherri Brooks Vinton’s Put ‘Em Up book
This made a dee-licious accompaniment to my friend’s homemade strawberry ice cream. I made it gluten-free (so I could eat it, of course); I’ll post my gluten-free modification to the blog next week.
2. Rhubarb Pickles
The idea came from the book mentioned above. I had a half a cup of diced rhubarb that was begging to be the subject of this fridge-pickling experiment. I’ll tell you how they taste next week!
3. Rhubarb Hibiscus Vanilla Preserves
Recipe found in my book! I did a post last year for the herbs edition of the Tigress Can Jam; in it you’ll find Hibiscus rhubarb and Rhubarb sage preserves.
4. Rhubarb Streusel Muffins
Recipe from the Smitten Kitchen.
These were a like-I-don’t-have-enough-to-do-already-may-as-well-bake project that yielded superb breakfast treats. I’ll post my gluten-free modification to the blog next week, too.
5. Frozen Rhubarb
I diced the stalks into 1/2” sections, spaced the pieces out on a cookie sheet and placed it directly into the freezer for 10 or so minutes. After the ‘flash freeze’ I scraped the pieces into freezer bags. I hope to make a pie and another crisp with these, so it won’t matter if they get a little mushy.
I’ll let you know how this method works out for me down the line.