So, each spring, I gather bunches each week and try to come up with new and tried and true favorite ways to use it.
This spring I have discovered two news recipes that I love. One is for a rhubarb cake and the other is for a very easy-to-make rhubarb and ginger jam.
Rhubarb and Ginger Jam Recipe
(makes six 8-ounce jars)
3 pounds of trimmed rhubarb stalks, cut into 1/2-inch pieces
3 cups granulated sugar
1/4 cup crystallized ginger, finely chopped
1/4 cup grated fresh ginger
Combine the rhubarb, two types of ginger, and sugar in a large saucepan. Stir over medium-high heat until the sugar dissolves and the mixture begins to bubble. Once boiling, reduce the heat to medium and simmer, stirring frequently, until jam thickens. Adjust heat accordingly to maintain a steady simmer and stir often during the thickening process to prevent scorching. Cook for about 20 to 25 minutes, skimming and discarding the foam that collects on the top of the mixture.
After 20 minutes, test for doneness. Turn off the heat under the jam and take the temperature of the fruit mixture using a candy/jelly thermometer. The thermometer should read about 220 degrees when the jam is done. Alternately, place a small spoonful of jam on a plate and place the plate in the freezer for 35-45 seconds. Remove the plate and run your finger over the top of the jam. The surface should "wrinkle" in your finger's wake. If it does, the jam is done.
Ladle the mixture into hot, sterilized 8-ounce jam jars leaving about 1/4-inch of space between the jam and rim of the jar. Cover with lids and rings and process the jars for 10 minutes in a hot water bath. The lids should vacuum seal shortly after removing the jars from the processing bath. If you do not hear the telltale "pop" of some or any of the lids, return the unfinished jars to the boiling water and process for an additional five minutes.
Place the sealed jars on a kitchen towel and allow to rest and cool completely overnight. Preserves will keep for at least a year in the sealed jars if kept in a moderate temperature.
For the Streusel
- 1/2 c unsalted Butter, melted, plus room-temperature butter for pan
- 3/4 c packed Golden Brown Sugar
- 1/4 t Sea Salt or Kosher Salt
- 1 1/4 c all-purpose Flour
- 1 lb ) Rhubarb, cut into 1/2″ pieces
- 1 1/2 T Golden Brown Sugar
- 1 1/3 c all-purpose Flour
- 3/4 t Baking Powder
- 1/2 t Sea Salt or Kosher Salt
- 3/4 c unsalted Butter, room temperature
- 1 1/4 c Confectioners’ Sugar
- 2 large Eggs, beaten
- 3/4 t pure Vanilla Extract
- 1 c (240ml) Whipped Cream
- 1 T (9 g) Confectioners’ Sugar
- 1 t (5ml) pure Vanilla Extract
- confectioners’ sugar for dusting the top
- Preheat oven to 350° F. Line a 9″ square, or similar size, baking pan with parchment paper, leaving a 2″ overhang on two sides (use a swipe of butter on edges of pan to help keep parchment flush with pan. Butter parchment.
- Make Streusel. Whisk together butter, brown sugar, and salt. Add flour and mix together using a fork or your fingers to create large crumbs. Refrigerate until ready to use.
- Make Cake. In a medium bowl, combine rhubarb, brown sugar, and 1/3 c of flour. Sift or whisk together remaining flour, baking powder, and salt, then set aside.
- In a mixer, beat butter and confectioners’ sugar until light and fluffy. Slowly add eggs and vanilla extract. Stir in flour mix until just incorporated. Mix in fruit.
- Spread batter in prepared pan, top with streusel topping.
- Bake 50-55 minutes or until golden and a toothpick comes out clean. Let cool in pan, then remove from pan using the overhanging parchment tabs.
- While cake bakes, whisk together whipped cream, confectioners’ sugar, and vanilla extract to firm peaks. Set aside in refrigerator until ready to serve.
- Slice cake to preferred size, dust with confectioners’ sugar and serve or top with whipped cream and serve.
I have heard that roasting rhubarb is "in" now. If anyone has tried that, I would love to know the outcome.