Rhubarb Season

Rhubarb
is a metaphor
for finding
happiness
in your own
backyard
-Unknown
A friend gave me so much beautiful Rhubarb, it was wonderful to get that phone call from Donna. A rainy day, and a day spent in the kitchen! 
My first project was making Rhubarb Walnut Bread. And this bread is delicious. Nice and moist, a bit tart, and fantastic with cinnamon honey butter spread on it.
So I will share with you the first thing I did with Donna's Rhubarb.


Rhubarb Walnut Bread


INGREDIENTS
1 Cup Buttermilk
1 Teaspoon Vanilla Extract
1 1/2 Cups Brown Sugar
2/3 Cups Vegetable Oil
1 Egg
2 1/2 Cups All-Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 1/2 Cups Chopped Rhubarb
1/2 cup Chopped Walnuts


Topping
1/4 cup Brown Sugar
1 Teaspoon Cinnamon
1 Tablespoon Melted Butter
DIRECTIONS
1. Preheat oven to 325 degrees. Lightly grease two 9x5 inch loaf pans.
2. In a large bowl mix together 1 1/2 cups Brown Sugar, Oil, Egg and Buttermilk. Combine the Flour,Cinnamon, Salt and Baking Soda, whisk together.
Make a well in the Flour mixture and pour the wet ingredients into the well. Mix just until combined. Fold in the Rhubarb and Walnuts. 
Pour batter into prepared loaf pans.


In a small bowl, combine 1/4 Cup Brown Sugar, Cinnamon and Butter. Sprinkle this mixture over the top of the loaves.


Bake in a preheated oven for 40 minutes, until toothpick inserted into center of a loaf comes out clean.


As a kid I used to love to take a cup of sugar and a few stalks of Rhubarb, dip, take a bite and dip take a bite, the best way to eat Rhubarb when your a kid!


This Rhubarb Marmalade turned out perfect. Not to sweet and just tart enough.
I also used about 1/4 of a cup of the candied Ginger I made, just chopped it up in fine slivers.


Rhubarb Marmalade


INGREDIENTS
6 Cups Chopped Rhubarb
3 Medium Oranges
4 Cups Sugar


DIRECTIONS
Combine Rhubarb and Sugar in a large heavy saucepan. Grind Oranges, including the peels, in a food processor: Add to Rhubarb mixture. Bring to a Boil. Reduce heat to simmer, uncovered, stirring often until Marmalade sheets from the a spoon, about 2 hours.


Pour into hot sterilized jars, leaving 1/4 inch head space. Adjust caps, Process in a boiling water bath for ten minutes.
Them listen with a smile as the tops make there popping sound!
I made a double batch.


I have one more gallon of bagged frozen Rhubarb that will get made into more bread to give away, and a Rhubarb dessert for company this week-end.


Share with friends enjoy some for yourself, and be happy!
         All my Best, Tamara Jo

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