My friend BFW inspired me to make and can rhubarb sauce for the first time. Here are some quick notes:
I used a recipe from the University of Minnesota Extension found here https://www.extension.umn.edu/food/food-safety/preserving/fruits/canning-rhubarb/
The only ingredients are rhubarb and sugar!
We combined 14 quarts of chopped rhubarb with 7 cups of sugar to make 15 canned pints and one scant quart of sauce for immediate use.
Both Mom and George lead me in the canning process. Mom helped out with the harvesting and washing. I’m pretty good at chopping, provided I have a good knife.
I haven’t opened any of the canned sauce, but it appears to be a success thus far.
Rhubarb transplanted this spring
It is time for rhubarb cake made from a recipe used by George’s family. He thinks it may have been one used by Lena.
1 yellow cake mix
1 c water
1/3 c oil
4 c rhubarb, chopped
1 c sugar
1 pint whipping cream
Preheat the oven to 350 F.
Mix cake mix, water, oil, and eggs together to form a batter. Pour into greased 9″ x 13″ pan. Sprinkle rhubarb evenly over batter and sprinkle sugar on top. Pour whipping cream over all. It will look very lumpy. Bake 50-60 minutes at 350 F until a toothpick comes out clean.
The lumpy mess
The baked mess
No mess at all
There was enough extra rhubarb to freeze a four cup bagful. This is my favorite way to freeze, a little bit at a time. Our newest kitchen gadget, the baggie rack, was used for the first time. It doubles as a drying rack for the dish rag.