Rhubarb

Who says rhubarb gets tough? You just have to keep picking it, and you can use it all summer. Today I got enough for a double batch of jam and two crisps, one for the oven and one for the freezer. (And yes, Suzie Homemaker is worn out now.)

This is what two batches of my Rhubarb/Pineapple Jam looks like. It's pretty and yummy and makes a great hostess gift at Christmas time.

Recipe for a single batch:

Rhubarb/Pineapple Jam

5 cups fresh rhubarb, cut up

6 cups sugar

1 398 ml. (14-oz.) can crushed pineapple

1 85 gr. (3-oz.) pkg. strawberry jello

Drain pineapple and mix juice with the rhubarb and sugar in large pot. Bring to a boil and cook 15 min. Stir in pineapple and jello. Bring to a rolling boil, remove from heat. Skim off foam. Pour into jars and seal. Makes 4 pints.

Awesome with a little ice cream or frozen yogurt!

Rhubarb Crisp

1 1/2 cups flour

3/4 cup brown sugar

1 cup oatmeal

3/4 cup melted butter or margarine

1 cup water

1 1/2 cups white sugar

3 Tbsp. corn starch

2 cups diced rhubarb

1 tsp. vanilla

Blend first four ingredients together. Press into a 9 x 9 pan, reserving a cup for the top. Cook together the water, sugar, and corn starch until thick. Add rhubarb and vanilla. Pour on top of crust, sprinkle topping over. Bake at 350 for 30 minutes.