Freezing Rhubarb

Select tender stems. Wash and cut into 1-inch pieces. Discard damaged or blemished stems.

Dry Pack: Pack rhubarb into plastic freezer bags or vacuum package. Seal, label, and freeze.

Sugar Pack: Mix 1 part sugar to 4 parts rhubarb. Allow to stand until sugar is dissolved. Pack rhubarb into can-or-freeze jars or plastic freezer boxes. Seal, label, and freeze.

Syrup Pack: Prepare a heavy syrup. Pack rhubarb into can-or-freeze jars or plastic freezer boxes. Ladle syrup over rhubarb, leaving ½- inch headspace. Seal, label, and freeze.

Stewed: Stew or steam rhubarb according to your favorite recipe; sweeten to taste. Cool. Pack same as syrup pack.

Taken from the Ball Blue Book of Preserving.

Rhubarb Bread

Bread
2 teaspoons baking soda
1 teaspoon salt
4 eggs, beaten
2 cups sugar
½ cup applesauce
½ cup oil
4 tablespoons sour cream
2 teaspoons vanilla
2 cups chopped rhubarb
1 cup chopped nuts

Topping
4 cups flour
4 tablespoons butter
½ cup sugar
1 teaspoon cinnamon

Sift flour, soda and salt together. Add sugar, eggs, oil, applesauce and sour cream. Fold in nuts and rhubarb. Pour into two greased bread pans. Cut sugar and cinnamon into butter into crumbly. Sprinkle with topping. Bake at 350° for 60 minutes. This recipe makes two loaves.

Rhubarb Butter Crunch

Church recipe books are one of the best things about living in a rural area. All the country cooks (a.k.a. Church Basement Ladies) submit their best recipes. I received this cookbook from my husband's great aunt as a wedding shower gift.






I discovered one my favorite springtime recipes inside. I've been known to eat the entire baking dish of this delectable dessert. I hope you enjoy it just as much as I do.