We have four HUGE rhubarb plants and have dug up some delicious recipes.
Aleah and Jared’s mom cut up all the rhubarb. And then they made some rhubarb sauce to drizzle over vanilla ice cream. Holy deliciousness.
All you do is cook in a saucepan over medium heat 5 cups rhubarb, 3/4 cup sugar, 2/3 cup water and at least half a cup of strawberries if you have them. I had some frozen strawberries leftover from last summer’s harvest. Cook until it forms into a delicious thick mess.
Yet another recipe:
Special Rhubarb Dream Bars
Crust: 2 cups flour, 2/3 cup powdered sugar, 1 cup butter
Filling: 1-1/2 cup white sugar, 1 teaspoon salt, 1/2 cup flour, 4 beaten eggs, 6 cups chopped rhubarb
Directions: Preheat oven to 350
Mix together crust ingredients in a food processor or medium bowl. Pulse, or work with a pastry cutter, until butter is in small crumbs and dough holds together. Press into the bottom of a 9X13 baking dish.
Bake crust for 10 minutes in the preheated oven.
While crust bakes, whisk together the white sugar, salt, flour and eggs. Stir in the rhubarb to coat evenly. Spread over the bake crust when it is done.
Bake for another 45 mintues, or until the filling is set and rhubarb is tender.
Cool and cut into squares and enjoy.
He Sowed She Sewed 