Rhubarb is ready……

Since it is a long weekend I am going to try and get some things made with the rhubarb we have.   I found a great post with a couple of ideas that look very good!

Cindy Crawford’s Strawberry-Rhubarb Pie

Strawberry Rhubarb Crumble (add Strawberries)

Strawberry Raspberry Rhubarb Jam

5 cups of diced strawberries and rhubarbs
2 cups of sugar
1 3 oz box of raspberry jello

1. In saucepan, combine diced strawberries and rhubarb pieces with 2 cups of sugar. Let sit for at least 20 minutes, allowing time for sugar to draw out the juices.
2. Once juices have appeared in the saucepan, bring to a boil. Stir often. Boil for about 10 minutes, or until rhubarbs have softened.
3. Reduce heat and let bubble. Add jello packet and stir continuously until the jello dissolves.
4. Remove from heat, let saucepan cool, then place in refrigerator for at least 2 hours. Jam will thicken. Place in Mason jars. Jam will last one month in fridge. Put in the freezer if you don’t think you will use it all within a month.

I plan on making a few of each and freezing the extra for later.  Do you have a favorite Rhubarb recipe that freezes well????  Let me know!!


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