I have an overabundance of Rhubarb, family/friends tired of pies and cakes, any suggestions? Also anyone know how to freeze this without it becoming so watery?

-- Lorraine (gamalnj@bossig.com), July 21, 2000

Answers

All I do to freeze it is chop it and put in a bad and stick it in the freezer. I have a delicious recipe for rhubarb bread, (like zucchini bread) if you want it I'll post it later.

-- Cindy (atilrthehony_1@yahoo.com), July 21, 2000.

Lorraine, Ain't no such thing as too much rhubarb!I have probably eaten half of all the rhubarb and apple/rhubarb pie that has been consumed on this continent! If I had your problem, I'd be making rhubarb wine. I'll bet it would be great! Rhubarb won't grow here in Florida, so I can only wistfully imagine having "too much" rhubarb. Ahhhhhhhhhhhh........

-- John James (jjames@n-jcenter.com), July 21, 2000.

Rhubarb jam --- yummmmy!!!!

-- Tracy (trimmer@westzone.com), July 21, 2000.

I freeze mine without any problems..rhubarb/strawberry pie in the dead of Winter...yesssssss..God bless.

-- Lesley (martchas@gateway.net), July 21, 2000.

I have a recipe for rhubarb coffee cake we like---but also I find when I have time to bake --I make extra & freeze --like I make extra pies--bread--coffee cake--etc. & freeze it---they may be tired of it now---but freeze it & when they think there is nothing homemade pull it out of the freezer & let it thaw--they won't be tired of it!

-- Sonda (sgbruce@birch.net), July 21, 2000.

Cut it up, stick it in a bag and freeze. Stewed rhubarb on hot steamy biscuits is a great January/February breakfast, (at least where I am:o)

-- Abigail F. (treeoflife@sws.nb.ca), July 22, 2000.

Hey Rainey.....I just had something real good at the neighbors house out of rhubarb. She made rhubarb sauce, chopped, sugared and cooked down a little bit..then she put it over a thin slice of butter cake, and a matching slice of vanilla ice cream. It was awesome ! Also Cindy, I'd sure be interested in your rhubarb bread recipe too....God Bless

-- Nelda Patison (patison@bossig.com), July 22, 2000.

Altho there are other foods dangerous to birds, the 3 that have always been drilled into me as big no-nos are rhubarb, avacado and chocolate. Aren't ya glad you're not a bird!!

-- ~Rogo (rogo2020@yahoo.com), July 22, 2000.

Rhubarb Nut Bread...1c.oil...3 eggs...2c. brown sugar, packed...2t. vanilla...2 1/2c. cooked rhubarb, measured after cooking and draining...1/2c. chopped nuts (or more)... 3c. flour-white or whole wheat...2t. baking soda...2t. ground cinnamon...1t. salt... 1/2t. baking powder...1/2t. nutmeg...1/2t. allspice...Spay two loaf pans. Combine first 4 ingredients....Beat with mixer til thick and foamy...Fold in well-drained rhubarb and chopped nuts...In another bowl, combine rest of ingredients...Gently combine flour mix and rhubarb mix. Mix til blended. Pour into loaf pans...Bake at 350-325 for glass pans 45 min...Cool in pans on their side for 10 to 15 min. Cool thoroughly before wrapping. Enjoy!

-- Cindy (atilrthehony_1@yahoo.com), July 23, 2000.

You know that rhubarb leaves are poisonous because of the oxalic acid in them, but did you think of the fact that you can use that to make a useful pesticide spray? Chop, boil with water (in enamel or stainless steel), strain, cool, spray. Will wash off with rain, but still wash anything that's been sprayed well before eating. Oxalic acid is also useful for removing rust (blood) stains from fabric.

-- Don Armstrong (darmst@yahoo.com.au), July 23, 2000.

Freeze it! The easiest plant to freeze. Then rhubarb sauce, strawberry-rhubarb pies or wine, or whatever tickles your fancy. Also easy to can, and still available for any of the above. GL!

-- Brad (Homefixer@SacoRiver.net), July 24, 2000.

WANT TO THANK EVERY ONE FOR THEIR RESPONSES,WOULD LOVE THE RECIPIES FOR RHUBARB JAM AND COFFEE CAKE, GOING TO TRY THE RUHBARB NUT BREAD VERY SOON (AFTER IT COOLS OFF IN THE 100'S HERE.

-- Lorraine (gamalnj@bossig.com), July 24, 2000.

Rogo - I have to fence in my rhubarb because the chickens love to eat the leaves. Hasn't hurt them yet.

-- glynnis in KY (gabbycab@msn.comg), July 25, 2000.

--Rogo - I have to fence in my rhubarb because the chickens love to eat the leaves. Hasn't hurt them yet.--

Glynnis, I have always heard this about house birds. And it was the fruit, not the leaves. As far as the chocolate killing ~ I once had a dog consume a whole double chocolate cake with chocolate icing. It didn't kill him, but *I* was ready to!! Someone said it's because it wasn't 'real' chocolate. 'Scuse me, next time I'll go to Switzerland!! I often wonder about these things were told/read. But, I'm not about to try them on purpose to see!

-- ~Rogo (rogo2020@yahoo.com), July 26, 2000.

Rhubarb Crisp

1 C. flour,1/4 lb. butter, 1 C. brown sugar, 3/4 C. oatmeal, 1 tsp. cinnamon.Mix together, pat 1/2 the mixture in 8x8 pan. Add 4 C. chopped rhubarb on top of mixture in pan. Boil 1 C. water, 1 C. sugar, 2 Tbsp. cornstarch, 1 tsp. vanilla. Boil until clear and pour over rhubarb. Pat rest of mixture on top of rhubarb and bake 35 min. in 350 degree oven.

-- Peg (NW WI) (wildwoodfarms@hushmail.com), July 26, 2000.

On second thought you might need a 16x16 pan. I can't find my original recipe which I always doubled. 4 cups of rhubarb probably wouldn't fit in the smaller pan. This recipe has the same ingredients so it should be just as good. Yummy. It's better if you let it cool before serving but when my kids were home it was hard to protect it until it cooled. And it's scrumtious with a scoop of vanilla ice cream on top.

-- Peg (NW WI) (wildwoodfarms@hushmail.com), July 26, 2000.

Make that 8"x16" pan. Once again I'm trying to do too many things in too little time! Sorry.

-- Peg (NW WI) (wildwoodfarms@hushmail.com), July 26, 2000.