Rhubarb Lemonade

The boys are off at basketball camp this week, so the Mom is entering a Recipe Of The Week. Luke will try to do a growing update at some point. However, because of the rain and clouds, everything is just sort of on hold. We are hoping that the couple days of predicted sun for today and tomorrow will help.

Rhubarb Punch Recipe

12 cups rhubarb, chopped (does not have to be uniform pieces)

12 cups water

2 cups organic unbleached sugar

Combine these items and bring to a boil. Simmer until rhubarb is completely mushy. Strain and chill. You will get 12+ cups rhubarb juice out of this. You may freeze in 4 cup portions, or in portions as you will use it.

We did the above steps in a stock pot with a colander insert. When we were done simmering, we just pulled the colander up and the rhubarb pulp stayed in the colander (for the most part). We set the colander over a large bowl to drain some more.

The rhubarb juice is a beautiful shade of pink!


To make the punch, the "official" recipe says to combine:

4 cups chilled rhubarb juice
6 oz can frozen lemonade mix
16 oz lemon lime soda

We made it like that and it was good. However, we don't drink pop, so the first thing we did was think, "we could skip the pop and it would still be good." It was!

Other options....
*One part frozen lemonade mix to 2 parts rhubarb juice (the boys like it this way)
*One part rhubarb juice to 2 parts pre-made lemonade, add 1/2 tsp vanilla extract (the mom likes it this way)
*rhubarb juice as is or watered down slightly (the boys)
*rhubarb juice mixed with mineral water (the mom)
*or??? let us know what you try. : )

Rhubarb Cream Cake

RoseBros. Rhubarb Cream Cake

1 box white cake mix
4 cups rhubarb stalks, chopped
1 c. sugar
2 c. heavy cream

Make white cake following directions on box, except use whole eggs instead of egg whites. Pour into greased and floured pan. Layer rhubarb over cake. Sprinkle sugar over rhubarb. Pour heavy cream over rhubarb. Bake for 50 – 60 minutes. The rhubarb will sink to the bottom and a “custard” will be formed.
Bake until toothpick inserted in center comes out almost clean (it is ok if there is some rhubarb cream on it, just no cake batter).
Store left over cake in refrigerator.

Rhubarb Cake

Hello from the RoseBros

We have been busy working in our garden while it is sunny and dry out. Candy onions are our most recent addition planted directly in the garden. The potatoes will go in as soon as it dries up again. In the photo you can see the sprouted potatoes that we have cut up. They need to rest in the sun and heat for a couple days before they can be planted. This causes the cut sides to heal so they are stronger (to resist disease) when planted. Every eye on the potato will produce a plant. We put them in the cold frame overnight so they stay warm.

Lots of plants are sprouting in the greenhouse. The Sweet Basil and Lemon Grass just sprouted this morning. Okra popped up yesterday. Soon to emerge (later today?) are a large variety of squash.

The Rhubarb is almost ripe. It will probably be ready in a couple weeks. So prepare those Rhubarb recipes!

This week's Recipe is for our dad's yummy Rhubarb Cake. Luke had this for his first birthday. Enjoy!

Rhubarb cake

Ingredients

1 1/2 c. sugar

1/2 c. softened butter

1 beaten egg

1 c. buttermilk (or sour) milk (better with buttermilk)

2 c. flour

1/2 tsp. salt

1 tsp. soda

1 tsp. vanilla

1/2 c. chopped nuts (optional)

4 c. cubed rhubarb

Sugar mixture

1/4 c. sugar

1 tsp cinnamon

Mix together

(we double the topping)

Pre-heat oven to 350. Cream sugar and butter, add egg & vanilla. Sift together dry ingredients and add alternatively with buttermilk to egg mixture. Stir in rhubarb & nuts, pour into greased and flowered 9x13 pan. Sprinkle top with sugar mixture. Cook 55 min. Enjoy!

That's all for now,

the RoseBros