Posts Tagged rhubarb

Strawberry Rhubarb Jam

I like rhubarb, I like strawberries, my wife likes jam. So I made strawberry rhubarb jam. The idea started a week ago when I promised to make my wife jam. I purchased all the ingredients, new mason jars for jam, even the sur-jell. What they didn’t sell at the store and I didn’t happen to have lying around was motivation.

Lets jump off topic for a minute and start at the beginning of how I ended up making Jam. First I made yogurt when I should have been making Jam, the yogurt didn’t look so good when I first pulled it out of the incubator. I thought it had curdled so I threw it in the fridge and started looking up rescue recipes. Then I came across a recipe for Yogurt cheesecake, and got all set to make it until I pulled the homemade yogurt out of the fridge and saw it was in fact perfect, the best yogurt I ever made. So I threw that plan out the window. Unfortunately (or fortunately) I made a mistake I told my wife I was going to make yogurt cheesecake, and we all know once you promise your wife sweets there’s no backing down. So now I made the cheesecake and was deciding on a topping, in my fridge were strawberries that needed to be used and in the freezer rhubarb. Now as always I made too much of the strawberry rhubarb syrup for the cheesecake, in fact 4 cups more than I needed. The rest is self explanatory in the recipe.

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German Rhubarb Cake


This is a recipe I poached online, I made it for my guests from New Orleans, and got amazing reviews so I thought I’d share. Of course there have been some modifications from the original recipe but not to many. Best served with a scoop of French Vanilla ice cream, and eaten while fresh.

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Cmac’s Rhubarb Pie with lattice pastry

This rhubarb pie is a recipe I’ve been refining for many years. It is a blend of a few old recipes with some of my magic touches. The rhubarb filling has a perfect measure of sweet and bitter with a touch of spice, and the pastry will melt in your mouth. You can either use fresh or frozen rhubarb for this recipe, just make sure you thaw the frozen rhubarb first and drain off any excess moisture. You can also substitute half of the rhubarb for strawberries to make it a strawberry rhubarb pie. Enjoy.

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