Tuesday, May 26, 2009

Garden Pictures

Our garden is just beginning to show some color. It's still early here in Maine (we had a frost last night), but some of the flowers are just beautiful.

Tulip, Close Up
tulip close up
Lilac, Almost Ready
Lilac,
Apple Blossom
apple blossom
Purple Tulip
purple tulip
Almost Blue Lilac
almost blue lilac

Rhubarb Recipes, Rhubarb Spice Cake



Finding recipes for rhubarb can be challenging. My mother gave me this one last year and it has become a favorite. This is not a "cake" in the traditional, sweet way. More like a cake-bread. Delicious flavor, and not too sweet.

Rhubarb Spice Cake

3 eggs
1 3/4 cups rhubarb; chopped, fresh
1/2 cup vegetable oil
1/2 cup honey
1/3 cup water
1 teaspoon vanilla
2 cups flour
1 1/4 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon nutmeg

Heat oven to 350°F.

Grease and flour a 13 x 9 x 2 baking pan.
Beat all ingredients until well blended.
Pour into pan.
Bake 20 to 25 minutes, until toothpick inserted into center comes out clean.

Frost as desired, or great plain or with whipped cream.

NOTES : If using frozen rhubarb, use 2 cups.

rhubarb spice cake ingredients, ready to be mixed   

rhubarb
rhubarb, growing and ready to be harvested                                                                                                    

Rhubarb Recipe, Rhubarb Chutney

This is one of my favorite recipes for canning rhubarb. It goes great with meats and is a nice change.



Rhubarb Chutney

2 quarts rhubarb; chopped
1 1/4 cups raisins
1/2 cup onion; chopped
1/2 cup honey
1/2 cup vinegar
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ginger

Combine all ingredients except the spices and cook over medium heat until thick, about 25 minutes. Stir frequently. Add spices, lower heat, and cook 5 minutes more.

Makes about 2 1/2 pints.


To can, place hot into hot, sterilized jars, leaving 1/4" head space. Process for 10 minutes in a boiling water bath.

rhubarb flower stock 
rhubarb, getting ready to go to seed