Branching out with rhubarb

Rhubarb Strawberry Jam

5 cups chopped fresh rhubarb
3 cups white sugar
1 (3 ounce) package strawberry-flavored gelatin
In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.
This recipe, from allrecipes.com, is one of Becky Nankivel's favorites.

Crock-Pot Rhubarb Sauce

12 cups sliced and chopped rhubarb
3-4 cups sliced strawberries
1 cup water
3/4 to 1 1/4 cup sugar
Add sliced rhubarb and sliced strawberries to Crock-Pot. Pour 1 cup water over top.
Cook on low heat for 3-4 hours.
Add sugar to taste.
Slowly stir mixture until rhubarb and strawberries break down to consistency you want.
Let cook 1/2 hour longer.
Freeze in bags to eat during the winter.
You also can simply eat a bowl of it, or drizzle over a pound cake, white cake, etc. Drizzle over ice cream or blend up a shake.
The batch makes a nice sizeable amount, and you can increase or decrease based on your supply of rhubarb. You can often purchase rhubarb in the produce section at grocery stores, and you can also find it in the freezer section.
Recipe from Anna Harty from her blog at http://live-laugh-save.blogspot.com/2011/06/living-whatchya-got-cookin-crockpot.h

Chipotle Rhubarb Sauce

Folks are surprised to hear that rhubarb is this sauce's secret. Chipotle peppers add a little kick. It's great on meat or chicken.
2 cups chopped fresh or frozen rhubarb
1 cup ketchup
1/2 cup water
1 small onion, chopped
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 tablespoons chopped chipotle peppers in adobo sauce
2 teaspoons Worcestershire sauce
2 garlic cloves, peeled
1/2 teaspoon salt
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer uncovered for 18-22 minutes or until rhubarb is tender.
Cool rhubarb mixture, slightly. In a blender, cover and process the sauce until smooth. Serve warm.
Recipe from "Taste of Home Cookbook"

Royal Rhubarb Coffee Cake

For another twist, you can use raspberries and blueberries in place of the rhubarb with equally delicious results.

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Branching out with rhubarb

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