Fresh strawberry and rhubarb recipes

jars of jam

I discovered two yummy recipes this May for my fresh strawberries and seemingly unending supply of rhubarb:

Strawberry Rhubarb Jam
4 cups crushed strawberries
2 cups cooked rhubarb pieces (I cooked 5 cups raw with 1/2 cup water for 1 1/2 minutes at a boil)
4 cups sugar
1/4 cup lemon juice
1 package pectin

Mix 1/4 cup sugar with the pectin, set aside
Boil 3 3/4 cups sugar with berries and lemon – add pectin mixture
Boil hard for one minute – then remove from heat
Hot water bath in boiling water for 10 minutes


Rhubarb  Coffeecake
3/4 cup butter
2 cups sugar
1 egg (beaten)
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 cups chopped rhubarb (floured) (I chop 1/2″ pieces, and use 1-2 tlb of flour)
1 tsp vanilla
1 tsp cinnamon

Cream 1/2 cup butter with 1 1/2 cups sugar
Add egg, beat well
Mix together flour, soda and salt  – ad alternately with buttermilk to creamed mixture
Gently blend in rhubarb and vanilla
Pour into greased 9×13 pan

Mix remaining 1/2 cup sugar with cinnamon and 1/4 cup butter until crumbly – sprinkle over batter

Bake at 350 degrees for 35 minutes – check with toothpick to make sure it’s done



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