First Asparagus

Lovely Rhubarb

Yummy Rhubarb

The rhubarb, asparagus, and lilacs snuck up on me this spring.  I usually stare longingly at the asparagus bed for a couple of weeks before I see their little heads poking up and the rhubarb – it didn’t occur to me that it might be pie time until it was suggested to me.  I made one that afternoon.  The lilacs have been blooming for a week and a half now, but it seemed to come so quickly.  I dreamt it was over, before I could bring in a big sweet smelling bouquet to grace our table.

Next to early vegetables (which can hardly be beat), another blessing of early spring is the bonus time.  In the north where spring can pass fleetingly, garden prep time is just as short.  The spring norm – cold, windy, rainy days, make for unappealing gardening weather.  This year, an abundance of warm sunshine has had me out digging early.  The peas are climbing, the first crop of spinach outside the hoop house has been harvested, carrot sprouts have emerged, a new planting of perennials is in and well on their way to establishment and my first batch of compost is finished.

My rhubarb looks beautiful this year.  Although with many small stalks growing up around the crown, it is time divide it.  I have actually been saying this for a few years, but am afraid that dividing, which I have read is to be done in the spring, may prevent there from being enough rhubarb for eating.  When harvesting rhubarb I cut off the leaves while I am standing at the plant.  I lay the leaves around the base of the plant.  This acts as a mulch, keeping down weeds and eventually composting.  It also prevents a separate trip to the composter.  Rhubarb is definitely topping my list of favorites to bring in from the garden right now – cobbler, sauce, pie, chutney, and soda (check this recipe out – http://www.culinate.com/search/q,vt=top,q=rhubarb+soda/93867 ).  Here are two rhubarb recipes I have been loving:

Rhubarb Ginger Jam
Source: http://www.culinate.com/recipes/collections/Culinate+Kitchen/Basics/rhubarb_ginger_jam

3 lb. (about 12 stalks) fresh rhubarb, washed, trimmed and sliced into 1 inch pieces
3 cups granulated sugar
Pat of butter (about 1 tsp.)
1/4 lb. crystallized or candied ginger, diced
2 tsp. ground ginger
1/4 cup lemon juice
Fresh lemon zest (optional)
1/2 tsp. vanilla extract (optional)

Place rhubarb in a large bowl and toss with 1 cup of the sugar.  Let sit overnight.

The next day, rub the inside of a large, heavy bottomed pot with a bit of the butter.  Put the macerated rhubarb into the pot and, stirring frequently, bring the mixture to a boil.  Turn heat down to medium and, still stirring frequently, cook until the rhubarb has softened.  Add the remaining 2 cups sugar, the crystallized ginger, the ground ginger, the lemon juice, and zest, if using.  Simmer on medium-low heat, stirring occasionally, until the lam is mushy and thick, about 20 to 30 minutes.

To see if the jam is ready, put a teaspoon of jam on a saucer and give it a minute to cool.  If the jam forms a skin and isn’t to runny, then it’s ready to be canned.  The vanilla extract can now be added.

This recipe freezes and cans well.  Follow the link above for canning instructions.

Rhubarb Buttermilk Muffins
Source: http://www.rhubarbinfo.com/recipe-muffin.html

1 1/2 cups brown sugar
1/4 cup vegetable oil
1 egg
2 tsp. vanilla
1 cup buttermilk
1 1/2 cups chopped rhubarb
1/2 cup pecan pieces (optional)
1 1/2 cups all purpose flour
1 cup whole wheat pastry flour
1 tsp baking powder
1 tsp. baking soda
1/2 tsp. salt

Topping:
1/3 cup sugar
1 1/2 tsp. cinnamon
1 tbsp. melted butter

Preheat oven to 400 degrees.  Grease muffin tin.

Combine, in large bowl, brown sugar, oil, egg, and vanilla.  Beat until well mixed.  Stir in buttermilk, rhubarb and pecans.

In a separate bowl, sift together flour, baking powder, baking soda, and salt.  Add all at once to rhubarb mixture and stir until just moistened.

Fill muffin tins.  Combine topping sprinkle on top of batter in tin.

Bake for 20-25 minutes.