The busyness of the canning season has me firmly in its grasp now. I feel like I barely got a chance to catch my breath after turning the book in and now I’m racing around the Northeast teaching classes. I think I finally need to come to grips with the fact that my life doesn’t really slow down anymore. Ah well.
The internet is alive with rhubarb recipes these days. Here are the ones that have looked particularly appealing…
- Autumn’s cold processed Rhubarb Shrub.
- A Rhubarb Raspberry Pie, baked in a barbecue on Wayward Spark.
- Rhubarb Moonshine Smash!
- A tiny batch of Rhubarb and Ginger Jam.
- Combine gin and rhubarb syrup for a Rhubarb Fizz.
- Deena makes Rhubarb Tartlets. I love the word tartlet.
- Raspberry Rhubarb Ginger Jam. I’ve not combined raspberries and rhubarb in my canning career, but judging from these two recipes that have paired them up, I do believe it’s time.
And other tasty links featuring granola, pickles and homemade soy milk.
- Easy homemade granola bars with just five ingredients.
- Banana granola. I’ve used fruit butters to bind my granolas, but never mashed banana. A version of this one is in my very immediate future.
- Pickled butternut squash. I have a version of this condiment in my cookbook. You’ll be surprised by how tasty pickled winter squash can be.
- A tiny batch of pickled ramps.
- Spicy carrot, radish and red onion pickle. This is a good one for all those radishes that are around this time of year.
- Homemade soy milk. Sounds pretty darn accessible.
- Linda Ziedrich has teamed up with Fillmore Container to giveaway some smooth-sided half pint jars and a copy of Linda’s wonderful book, The Joy of Jams, Jellies, and Other Sweet Preserves
. You have until June 3 to enter, so click over to Linda’s site and leave a comment!
. You have until June 3 to enter, so click over to 
The winner in the Kootsac bulk bag giveaway is commenter #205, which is Sara from Three Clever Sisters.
She says, “I love Kootsac bags and bought a few when you last profiled them on your site. I think my kids have made off with them, but I loved using them for grains and polenta.”
Congratulations, Sara!
I just want some Rhubarb.. Gobs of it, never had any and it seems so lovely. But apparently its a oddity anywhere close to Muskogee,OK. And I’m told its beyond difficult to grow here *sigh. Its not in the freezers at the grocery store, and I even tried our local Amish community a bit North of here, and they only get it in trade/gift when they visit family afar. =(
Wow, how did I miss the pickled squash recipe in your book? Are my squash blinders that bad? 🙂
Thanks so much for the link love! Eeee! Also, I definitely need to get my hands on some rhubarb and try out some of those rhubarb recipes before it’s too late…
Thanks for linking to my moonshine smash! I thought of you when I was making it because you had just professed your love for rhubarb recently 🙂
The soy milk was super easy; don’t know what my hangup was for so long. Good thing, too, as it will leave lots of kitchen time to try out all these other great projects!
Thank-you so much for hosting this Marisa. Congratulations to Sara for winning the giveaway!
I’m loving the rhubarb recipes because I have loads of rhubarb in my garden. We make wine with it every year and it is consistently the best wine we make – a gorgeous rosy colour, dry with fruity meanderings, perfect for summer evenings.
Have you ever made a straight-rhubarb pie? I only first tried rhubarb at the end of it’s season last year and couldn’t wait for it to roll around again this year! I found a pretty simple recipe that also seems easily scalable (3 tablespoons sugar and 1 tablespoon flour per cup rhubarb). I plan on making a few tiny pies in tartlet pans with the 5 stalks I have left on my counter.
Though man, now I want some rhubarb wine!
I love rhubarb! We always have a ton from friends that have large gardens, so I will have to try some of your links.