Rhubarb Season

In my family we LOVE rhubarb. Every year when it comes into season I am required to make large batches of these two recipes. If I had more I would probably make a wider array of recipes, but for now we have to buy it so it all goes into the tried and true recipes. Both of these recipes are passed down from my grandma (slightly modified by me to have less sugar, they still are extremely sweet). From my family to yours, ENJOY!


Rhubarb Jam

5 cups rhubarb, chopped and tough strings peeled off
2 cups sugar
1 3oz box of raspberry jello (strawberry good too)
In saucepan stir together rhubarb and sugar and heat to a boil. Simmer until rhubarb is soft and mushy. Stir in jello and boil 1 to 1 1/2 minutes more. Remove from heat and pour in to sterilized jars and cap with two piece lid. Let sit until sealed. Can also be put in freezer containers and frozen.Refrigerate after opening.

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Rhubarb Strawberry Pie

3/4 to 1 cup sugar
6 tablespoons unbleached white flour
2 cups chopped rhubarb (1/4 to 1/2 in. slices, tough strings removed)
2 cups sliced strawberries
2 9" pie shells

Preheat oven to 425 degrees Fahrenheit. Stir together sugar and flour. Add fruit and toss to coat. Pour into pie shell and top with remaining pie shell. Crimp or flute edges and slit top, or do a lattice top. Bake for 40 -50 minutes or until crust is golden and filling thick (you may want to cover edges with foil when it begins to brown). Serve with vanilla ice cream.