Now that gardening season has arrived, so hasn’t the time to fill up our freezer with all our extra goodies from the garden. First up rhubarb.
It is not my favorite thing, but nonetheless its growing and I’m determined not to waste anything (or hardly anything) this year. That is a small feat with a garden the size of ours!
Whenever possible I use my canning jars to cook in. Its a great way to store them and even greater way for my husband to pack them into his lunch, just grab and go!
So here is what the recipe calls for:
(Recipe taken from The Gardeners’ Community Cookbook by Smith & Hawken)
Pecan Topping (recipe follows)
4 cups rhubarb cut into 1/2″ pieces
4 cups strawberries, hulled, and halved
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons fresh orange juice
1. Prepare the topping.
2. Preheat oven to 400′ F.
3. Combine the rhubarb, strawberries, sugar, cornstarch, and orange juice in large bowl. Transfer to ungreased 13 by 9-inch baking dish (or into canning jars) and dot the topping over the fruit mixture.
Pecan Topping:
1 1/2 cups flour
1 cup rolled oats
1 cup brown sugar
1 cup butter, at room temperature
1 cup coarsely chopped pecans
Bake for 35 to 40 minutes or until topping is golden brown.
*If baking in canning jars, fill jars leaving 1 inch from rim. Cook at the same temp but for less time. I usually can tell the crisp is done when the liquid has started to get thicker, the crisp has lessened by half, and the top is
golden brown. *
Cool slightly and serve. If you baked in canning jars make sure you let the crisp cool completely before placing into freezer.
It is actually delicious! Of all the rhubarb recipes I have tried, this is by far my favorite.
Here are a few extra ones to be given away as gifts. I just placed a piece of fabric on top of the lid and then screwed the ring on. A quick and easy way to dress up your goodies.
Want to share your garden recipes with me. Just send me the link to your blog.
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