This week starts off with many people celebrating the
July 1st and July 4th Holidays in Canada and in the
If you are taking extra holiday time as so many do, devote
a little time your rhubarb.
Remember, rhubarb needs constant feeding, not only just in
the Spring. If you haven't done this since Spring, now is
the time to go out there and "freshen things up a little
Do some good weeding. Clean out old possibly moldy mulch
and leaves. We have had alot of rain, and I found moldy
leaves under my rhubarb. Clear it away. Dig things up
a little and mix in some good fresh household compost.
Replace your slug traps, and most definately give your
rhubarb a good blast of some new fresh manure. Dig it
in well. Your plants will appreciate it.
If you have any growing or ongoing tips you would like to share, would love to hear from you at
Speaking of appreciative, I read a few articles recently
regarding how food banks everywhere seem to be changing.
Canned goods have lost their appeal somewhat, and fresh
produce items are finding their way onto the shelves from
those who frequently donate.
This is certainly a good thing, though some places now find
themselves scrambling to find funding for extra cold storage
facilities and to make room for these units as well.
What has been appearing interestingly enough, has been rhubarb,
and it's been a welcome treat in addition to supplying those with
much other needed basics.
They said that "to get something like fresh rhubarb has just been the
best thing that can happen for some people. It's a luxury item in a
Clients of an Arlington Charity in Texas were also supplied
with a variety rhubarb recipes. As the Director of the Charity
pointed out "rhubarb is not the kind of thing people just automatically know what to do with." What a great thing to do.
So, let's not take our rhubarb for granted. Obviously, many people
feel very lucky to get it.
Like to try out a few new recipes with yours?
My Mother sent me this one recently from Land O Lakes.
It is an excellent site...give it a visit if you haven't yet.
You will find lots of great recipes there for everything.
RHUBARB COOKIE CAKE
A browned butter shortbread cookie crust is the base for
this rhubarb cake.
Preparation time: 40 min Baking time: 40 min
Yield: 9 servings
1/2 cup LAND O LAKES Butter
1 cup all-purpose flour
1/3 cup sugar
2 cups sliced fresh or thawed and patted dry rhubarb
2/3 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
2 LAND O LAKES All-Natural Farm-Fresh Eggs
1/4 cup firmly packed brown sugar
1 cup whipping cream
2 tablespoons firmly packed brown sugar
Heat oven to 350°F. Melt butter in 2-quart saucepan over medium-low heat. Cook, stirring constantly, until butter just begins to turn golden brown (3 to 4 minutes). Immediately remove from heat. Add 1 cup flour and 1/3 cup sugar; mix well. Press firmly into bottom of ungreased 8-inch square baking pan.
Combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder and ginger in medium bowl. Beat in eggs with wooden spoon until smooth; pour over crust. Sprinkle 1/4 cup brown sugar evenly over top. Bake for 40 to 45 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool at least 30 minutes before cutting.
Combine whipping cream and 2 tablespoons brown sugar in small bowl. Beat at high speed until soft peaks form. Dollop each serving with sweetened whipped cream.
This recipe is apparently a favorite of someone else's Mother
out there which was recently sent to me. Quite appropriate for Summer.
RHUBARB SLUSH (Makes one gallon)
8 cups chopped rhubarb
2 quarts water
3 cups sugar
1/2 cup lemon juice
Boil in a large saucepan for 15 to 20 minutes until soft.
Strain out pulp and reserve the liquid in a large bowl.
To this liquid, add:
1 package strawberry Jello
2 cups vodka
Pour the mixture into an ice cream pail or other large freezable plastic container and stir well.
Place in the fridge overnight and stir it whenever you think of it. The next morning, place in the freezer. Allow to “freeze” for a day or so.
To serve, fill a glass 1/2 full of slush add 7-UP, club soda or ginger ale.
Slush is great for the adults; how about something that is
alcohol-free? A big thankyou to "Susan" for sharing her recipe
2 lbs. rhubarb
5 c. water
Cook until mushy. Press through a sieve. Can be frozen.
Just before serving, add:
1 c. sugar
¼ c. lemon juice
3 c. grapefruit juice
1 litre gingerale
Tip for Rhubarb Strawberry Pies
Mix up a bit of cinnamon and lots of orange zest, and sprinkle
on top of your pie filling before you put on your top crust.
This is done to add a bit of elegance to the pies served in some restaurants.
Have heard a few results from some Rhubarb Festivals that
have gone on across the country. Very successful as always.
Would love to hear from you if you have attended one.
Feel free to share your take on the event at
Rhubarb Festival Story
The Devonian Botanic Garden at the University of Alberta Canada hosted the first ever Rhubarb Festival on June 28th to showcase what the vegetable can be used for in baking.
(I am sorry I missed this news item, because I would have loved to
post this on the Rhubarb Festivals page)
The Garden features 80 acres of display gardens and 110 additional acres of natural areas and ecological preserves.
The Rhubarb Festival was made possible by the Devonian Botanic Garden Crafters Association. The Botanic Garden Crafters are a diverse group of Garden volunteers who share their talents and skills to support the University of Alberta Devonian Botanic Garden.
“We wanted to draw a little attention to what rhubarb can be,” and
I guess they did, because they featured 28 varieties of rhubarb and what can be made from it to a very successful turnout of people.
Twenty-eight varieties?? I had no idea. Guess I'd better start
doing my homework!
Remember, please feel free to contribute your Rhubarb Family
Favorite Recipe if you would like. You can do that at
Best Rhubarb Recipes
If you would like to visit Land O Lakes, you can get to it
Until Next Time,