Gingered Rhubarb Apple Crisp

2C. Diced Rhubarb

3 large apples, peeled and sliced

1 c. sugar

1 T. minced candied ginger

1 t. flour

Combine ingredients and set aside.  In a small bowl, combine the following.

1/2 c. flour

1/2 c. brown sugar

1/2 oatmeal

2T. melted butter.

Turn rhubarb mixture into a sprayed 9 " square pan.  Spread topping over.  Bake in a preheated 350 degree oven for 45 - 50 minutes.

I've been eating rhubarb all of my life.  The addition of ginger is new to me.  This is a unique and delicious.  The tart of the rhubarb, sweet from apple, and spiciness of ginger.  If there happens to be a little cream or ice cream around, that wouldn't be too bad either.

Moving on to Ginger: Ginger Rhubarb Jam

I'm a big fan of Ginger on so many levels.  Any food that has the potential to clear out your sinuses is fine with me. Go big or go home.

  

Before I found candied ginger and before I discovered I could make candied ginger, I kept left over ginger in a zip lock bag in the freezer. Now, my jar of candied ginger stays in my fridge.  Recipe coming soon.  But for now - 

Ginger Rhubarb Jam
4 c. fresh rhubarb, cleaned and chopped
3 c. sugar
3 T. candied ginger, finely chopped
2 T. lemon juice, from the bottle.  

Combine ingredients.  Allow to stand for about 30 minutes.  

Turn into a large sauce pan and bring to a slow boil at medium heat, stirring.  Cook until thickened, about 20 minutes.

Ladle into hot sterilized canning jars and seal.  Process using the boiling water bath method for 10 minutes.  If you are not familiar with the boiling water bath method of canning, consult a canning cook book.

Beautiful dark red.  Texture is lovely.  Of course, a little sweet, but the ginger is distinct.  This is going to be awesome over Tillamook Vanilla Bean Ice cream.  I'm very happy.
  

Did you know - Rhubarb

• The leaves of the rhubarb plant are poisonous if eaten in much quantity.  The poisonous compound is Oxalate.  There have been cases of people cooking the leaves like collards and becoming sick, or even dieing.  So if you let, or encourage, children to eat directly from the garden, and I hope you do, make sure that they understand that they are not to eat the leaves of this plant.
• Rhubarb is grown from a rhizome.  According to my handy dictionary, that's a thick underground horizontal stem that produces roots and has shoots that develop into new plants
• Parts of this plant have been used as a laxative, an antiseptic, a diuretic, a treatment for liver, bladder and urinary complaints. 
• Rhubarb is a cool weather plant, hence my having one.
• Early Americans referred to rhubarb as "Pie fruit", but of course, it isn't really a fruit, or even a vegetable.  The part we eat is the stalk of the plant.
• It dates back to 2700 BC in China where it was grown for its medicinal properties.
• Traditionally, it is pared with strawberries or apples for sweetness, although paring it with ginger is also common and tasty.
• As early as the mid 1500's, it was much more expensive than cinnamon in France.  By the mid 1600's, rhubarb was double the price of opium in England
• My husband doesn't like it.  Go figure.
  
   

Sources
http://en.wikipedia.org/wiki/Rhubarb

http://www.rhubarbinfo.com/

http://www.savor-the-rhubarb.com/index.html

Mom's Strawberry Rhubarb Pie

Every so often I mention that I love pie.  I mean I love everything about pie.  I love crust.  I love filling.  I love the crimped edges.  I love the smell of it in the oven.   I love pie.  And this is my all time favorite pie in the whole world. 

So go ahead.  Say it's old fashioned.  Say it's been done.  But this is my mom's recipe.  This is just plain good. 






Mom's Strawberry Rhubarb Pie

1 homemade double pie crust.  Recipe of your choice.

1 1/3 c. sugar
1/3 c. all purpose flour
1/2 t. grated orange peel

3 c. rhubarb, cleaned and cut.  My mom's notes say "1/2 inch pieces," and I always do what my mother says.

2 c. strawberries.  We are still using California strawberries.  They aren't ripe yet here.  But there is always hope.

2 T. butter.  My mother's recipe actually calls for margarine, but I haven't used it for many years

Preheat the oven to 425 degrees. 

Mix sugar, flour and orange peel in a small bowl and set aside.  In another bowl, mix the fruit.

Turn half of the fruit into prepared bottom pie crust; sprinkle with half the sugar mixture. 

Repeat with remaining fruit and sugar.  Dot the top of the pie with small pieces of the butter.  Top with the pie crust.  Crimp the edges and poke slits in the crust for air to escape.  

Cover the edges with aluminum foil or other protection from getting too brown. 

My Mom's notes say "Bake until crust is brown and juice begins to bubble through the slits in the crust, 40 to 50 minutes."  Mom never had a clean oven a day in her life and neither have I.

Basic Rhubarb Syrup

When cleaning out my freezer for the season, I found that I had quite a bit of rhubarb left.  I'm working on ways to use ingredients I have on hand more efficiently. 

Basic Rhubarb Syrup

4 c. rhubarb, cleaned and chopped - (frozen is fine if that's what you have)

1 c. sugar

1 c. water

Simmer 15 - 20 minutes.  Strain the liquid for use.

Refrigerate or freeze.

A tablespoon or more of this syrup is delicious and thirst-quinching in a glass of ice water.  It is also a delicious sweetener in a cup of hot tea.  I'm looking forward to trying it in club soda, ginger ale, lemonade, ice tea. What else?