Rhubarb tastes tart and sour and is a great treat when dipped in sugar.  This is something I did when I was young.  Now my taste buds can handle the punch the rhubarb sends to my tongue and I can eat it raw – minus the sugar.

Last week I bought two bunches of rhubarb from someone on the side of the road that used the honour system.  I left my money in a jar that was sitting on the table with the rest of the bunches.  I found out on the weekend that my neighbour has a ton of rhubarb.  My sister and I picked, cut, and bagged 21 and 1/2 cups last night.  I definitely had to do some baking.  Rhubarb sauce, rhubarb muffins, and rhubarb crisp.  Yum!

Why not try eating it raw or cooking with it?  Here are a few recipes to get you started.  Please note that for the sauce I don’t really have a recipe – it’s more a make to taste type of deal.  The rhubarb crisp recipe can be used with any fruit you want.

I learned how to make all of these from my Mom, who gave them to me. I have no idea where or who she got them from. Most likely passed down to her or from a Woman’s Auxillary cook book.  I’m very happy to say she did a great job at teaching my how to bake!

Rhubarb Sauce (Something a few of my Ontario friends have never heard of – it’s the same as apple sauce but you use rhubarb instead)

1. Take as much rhubarb as you would like (chopped) and put it in a pot.

2. Add some water – not too much because the rhubarb produces it’s own juice since it’s a water based fruit. For half a pot I use about 1/4 C of water.

3. Cook on medium heat. The rhubarb will begin to get soft.  Add brown sugar and some white sugar.  I put more brown then white.  Sometimes I use Splenda brown and white sugar instead of regular.  This is where the tasting begins to get it as sweet was you want it.  Take a little on your spoon to taste and continue adding sugar until it is to your liking.  Everyone likes it differently.  It’s like how everyone makes their Kraft Dinner a little bit different then you do. Unless you’re like my Mom and actually follow the recipe on the box.

Rhubarb Crisp

Another favourite. I love this recipe because you can use whatever kind of fruit you want or a combination of fruit.  I didn’t get a picture taken before someone got into it.  Yup, that is just one person who went back for seconds!

Ingredients:

• 3 C sliced fruit
• 2 tbsp sugar
• 1/2 tsp cinnamon
• 1 tbsp flour

Topping:

• 1 C rolled oats
• 1 C brown sugar
• 1/2 C flour (I use whole wheat flour)
• 1/2 C margarine

Instructions:

1. Lightly grease 8 or 9″ square baking dish
2. Spread fruit in baking dish
3. Mix 2 tbsp sugar, 1 tbsp flour, and cinnamon together and mix with fruit with a spoon or spatula. This coats the fruit for a better distribution of goodness.
4. For the topping, in a bowl combine oats, brown sugar, and flour
5. Cut in margarine until mixture resembles course crumbs and sprinkle over fruit. Sometimes I just get my hands in there and let them do the mixing. Make your hands are nice and clean!
6. Bake at 350 for 30 – 35 min or until fruit is bubbly and tender and the topping is brown

Note: I love the topping and found the recipe from my mom didn’t make enough, so if you want less topping just cut it in half.

Rhubarb Muffins

You can have a healthier version of these muffins by substituting a couple things. Use pumpkin instead of butter, Splenda brown sugar, fat free sour cream, whole wheat flour, and skip the butter for the topping.  Try substituting at least one thing in the recipe.

Ingredients:

• 1 1/2 C brown sugar
• 1/2 C shortening/butter/margarine/oil (whichever one you have)
• 1 C sour cream
• 1 tsp baking soda
• 2 C of flour (I use whole wheat)
• 1/2 tsp salt
• 1 1/2 C finely cut rhubarb (to be honest, it doesn’t have to be that small)

Topping:

• 1/2 C white sugar
• 1 tsp of cinnamon
• 2 tbsp butter (not melted)

Instructions:

1. Add brown sugar and shortening to mixing bowl. Mix baking soda and sour cream together and then add to bowl and blend ingredients together.
2. In a separate bowl mix together flour and salt.  Add to wet ingredients and mix. Do not over mix.
3. Add rhubarb and stir with a wooden spoon or spatula. Do not over mix.
4. Line a muffin tin with cupcake paper liners or spray with cooking oil. Fill cups 3/4 full with batter (It is not a runny batter).
5. Make topping by mixing together 1/2 C white sugar, cinnamon, and butter.  Press or sprinkle about 1/2 tsp of topping onto the muffin before baking.  Another alternative is to sprinkle white sugar on top of muffin and then sprinkle the cinnamon and skip the butter.
6. Bake at 350 for 20 – 22 min. This may vary depending on your oven.

What is your favourite way to eat rhubarb? If you know how to can rhubarb sauce, please let me know!