Rhubarb

We have two large rhubarb plants in the garden with TONS of rhubarb. Made a lovely rhubarb and apple crumble for dinner yesterday, but feel I need more recipes to use it up this year. Last year I think I just forgot about them. I shall prepare and freeze some for later in the year, meanwhile, I'm going to collect some recipes from the web. The idea of rhubarb bread or rhubarb soup sounds a little bit odd, especially as both seem to include tons of sugar.

However Rhubarb jam looks nice:

Ginger Rhubarb Jam
4 cups diced fresh rhubarb
3 cups sugar
3 tablespoons finely chopped candied ginger
2 tbsp lemon juice
red food coloring
Combine rhubarb, sugar, ginger, and lemon juice in a large saucepan. Let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring, until thick and clear, about 15 minutes.
Skim off foam and add red food colouring if using. Ladle into hot sterilized canning jars and seal immediately. Process in boiling water bath for 10 minutes.

Blueberry Rhubarb Jam
8 cups blueberries
4 cups rhubarb (chopped)
1 tsp lemon rind (grated)
2 tbsp lemon juice
1 cup water
4 cups granulated sugar
In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer gently for 10 minutes. Stir in sugar, increase heat to high and boil vigorously until jam reaches setting point. Stir for 10 to 15 minutes. Remove from heat, skim off foam and stir for further 3 - 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Process in boiling water bath for 10 minutes.

(thanks to this interesting Rhubarb Recipies website)

Rhubarb and Orange Jam from Mrs Beatons recipies

Ingredients
1.13L/2pt/1quart finely-cut rhubarb
6 oranges
700g/1½lb loaf sugar

Method
1. Peel the oranges; remove as much of the white pith as possible, divide them and take out the pips; slice the pulp into a preserving-pan, add the rind of half the oranges cut into thin strips, and the loaf sugar, which should be broken small.
2. Peel the rhubarb, cut it into thin pieces, add it to the oranges and stir all together over a gentle heat until the jam is done.
3. Remove all the scum as it rises, put the preserve into pots, and when cold, cover down. Should the rhubarb be very old, stew it alone for ¼hour before the other ingredients are added.

Rhubarb fool from the James Martin

Ingredients2 stalks rhubarb, cut into chunks
2 tbsp hot water1 orange, zest only, divided in two
1 tbsp caster sugar
100ml/3½fl oz double cream, whipped
1 tbsp icing sugar1 ginger biscuit, crushed

Method
1. Place the rhubarb, water, half of the orange zest and caster sugar in a frying pan and cook for six minutes, until soft.
2. In a small bowl, combine the icing sugar and orange zest together with the whipped cream.
3. To serve, press the crushed biscuit into the base of a tall glass, spoon the rhubarb over, then top with the cream mixture.

(both thanks to the BBC's searchable recipie's website)