Even MORE Rhubarb!

10 1/2 lbs. of rhubarb =

2 quarts & 1 pint canned

6 half-pints of rhubarb ginger jam

6 cups of diced rhubarb in the freezer

mmmm.......

3-2-1 COUNTDOWN!!!

Yes, we are in countdown mode here in our house due to the fact that school is done on Tuesday, June 8, 2010. We are all counting down for different reasons of course. The gurl can't wait to be done and have everyday to do what she wants to since she is "the boss;" the boy can't wait to have his sister home to play with everyday (which I am sure will not last long); dad can't wait for his work load to lighten since he works in administration at a school and all of the students and most faculty will be out of the building making the days easier; and mom is counting down MANY things such as my last few days with just me and the boy, the end of my quiet mornings, and possible the end of my sanity! So while they nap and the house is so peaceful and quiet I am enjoying this delicious dessert and "my" time because I know that is just a couple of days the chaos of summer begins!


This is a rhubarb kuchen that I blogged awhile ago. I finally made it this weekend and it was amazing. I altered the recipe a little because I wanted the custard filling to be a little thicker and richer so I added some creme friache' to it and oh good heaven is this tasty! I have been eating it for dessert, breakfast or basically whenever I feel like it!

Everything Rhubarb

It is the time of year that rhubarb is in season here in Southeast MI and I plan to take full advantage of it! I love rhubarb and every since I made some tasty rhubarb turnovers last week, I have been itching to eat something rhubarb every day.

SO with the help from a friend who gave me 10 cups of frozen rhubarb from her freezer stash and the availability of it at the Eastern Farmer's Market I plan to definitely get my rhubarb fill.

Today I decided to bake a Rhubarb Crisp that I found on Mom's Kitchen, another MI Lady Blogger that has great food blog full of a lot of delicious recipes and information. I changed it up a bit by adding fresh minced ginger to the rhubarb mix rather than the ground ginger in the topping and I also used oat flour in the topping to make myself feel like this isn't that bad for me-fruit & oats are very healthy, right? :)

And here is a picture of it with a dollop of creme fraiche'...delicious!!

Some other rhubarb recipes that I plan on trying are listed below:

http://rcakewalk.blogspot.com/2010/05/rhubarb-kuchen-or-in-which-i-divulge.html

(made this, loved this & you can see how it turned out here)

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article7103687.ece

http://teaandcookies.blogspot.com/2009/05/rhubarb-revelation.html

http://www.rhubarbinfo.com/recipe-jam.html#index_jam_23