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Rhubarb is known as the “lemon of the north”.
Hardy, abundant, juicy, and flavorful - perfect for Northeasterners! These 5 Recipes for Rhubarb break away from the standard Strawberry Rhubarb Pie!
Rhubarb Juice Concentrate
Drink fresh or Can for the whole year
INGREDIENTS:
12 cups SVTFarm Rhubarb chopped in 1 inch pieces
4 cups water
1 1/2 cup granulated sugar
For fresh use, refrigerate in jars or as desired. To can, follow recommended procedures and leave 1/4 inch headspace for pints and water bath process for 10 minutes.
STEPS: Combine rhubarb and water in tall large stainless steel pot. Bring to boil at medium-high heat . Cover, reduce heat, and simmer 10 minutes. Strain juice from pulp in a dampened cloth and drain 2 hours. Meanwhile, if canning, prepare lids and jars. Combine juice and sugar and reheat to 190 degrees F not allowing mixture to boil but dissolve the sugar. Remove from heat and skim foam.
This concentrate is diluted according to your taste about 1:1 with water or seltzer for a great breakfast juice or cocktail addition.
Rhubarb-Lentil Soup with Yogurt
Delicious Hot or Cold for any Season
INGREDIENTS:
2 cups chopped SVTFarm Rhubarb
1 1/2 cups boiling water
3/4 cup dried lentils,(any split pea or bean of choice)
2 cups finely chopped or grated SVTFarm carrot
1 3/4 cup chopped SVTFarm celery
1 1/2 cup chopped SVTFarm onion, red preferred
1/4 cup chopped fresh SVTFarm parsley
STEPS: Pour boiling water over lentils in a small bowl and set aside for 10 minutes. Heat a heavy bottom pan with oil of choice and saute carrot, celery, onion, and parsley for 4 minutes. Then add rhubarb and cook 3 minutes more. Drain lentils and combine along with broth to pan. Bring to a boil. Then reduce heat, cover and simmer until lentils are tender, about 35 minutes. Remove from heat and cool for 5 minutes. Puree half of the mixture and recombine.
Serve with dill and yogurt garnish whether warm or cold!
Spring Lamb Pot Roast
Savory and Satisfying Slow cooker, Dutch oven or Insta Pot
INGREDIENTS:
2-4# SVTFarm Lamb Roast or Kabob
2 tablespoons cooking oil of choice (coconut, sunflower)
4 cups fresh or canned crushed tomatoes or sauce
1 cup white wine such as Pinot Grigio or local dandelion
1 cup whole ramp leaves or chopped onion
2 cups chopped SVTFarm Rhubarb
1/4 cup barbecue Sauce
STEPS: Sear the lamb and ramps or onion in oil to brown and add to slow cooker. Add tomatoes, wine, and rhubarb to simmer for 4 hours or under tender. Serve with rice, barley, bulger, cornbread or pasta with a green salad.
Rhubarb Coffee Cake
Wholesome
INGREDIENTS:
3 1/2 cups chopped SVTFarm Rhubarb
2 Tablespoons + 1 1/2 cups all purpose flour
1 1/2 cups packed brown sugar
5 Tablespoons butter, softened
2 SVTFarm eggs
2 teaspoons vanilla extract
1 cup yogurt or sour cream
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
STREUSEL: 1/4 raw turbinado sugar or granulated
1/2 teaspoon cinnamon
2 tablespoons cold butter
1/4 cups chopped walnuts
STEPS: 375 F oven. Toss rhubarb with 2 T flour, set aside. Mix remaining flour, wheat flour, baking soda, cinnamon, and salt. Cream brown sugar, 5 T soft butter. Add eggs one at a time beating well. Add yogurt and vanilla. Add rhubarb and dry to mix until just combined. Spread in 9 X 9 greased pan. Prepare Streusel: Cut together and sprinkle on top. Bake for 50 minutes at 375F until wooden pick comes out clean.
Rhubarb Buckle
Dense cake with great flavor!
INGREDIENTS:
1 cup + 1/4 cup sugar, divided
1 cup milk
1 cup self rising flour (1 cup flour + 1 tsp b. powder)
1/2 cup butter -1 stick, melted
2 cups chopped SVTFarm Rhubarb
STEPS: 350 F. Add 1 cup sugar to flour. Pour in milk, then pour in butter. Pour batter into buttered 9-10 inch deep pie pan or baking dish. Toss rhubarb on top and sprinkle with remaining 1/4 cup sugar. Bake 1 hour or until set well.
