Pink Rhubarb Jelly

3 lbs. red rhubarb stalks

Put through food grinder.

Put in jelly bag and squeeze out the juice.


From that juice, measure:
3 1/2 c. rhubarb juice
7 c. sugar

Bring juice and sugar to a rapid boil and add 6 ounces of liquid pectin.  Bring to a boil and boil hard for 1/2 minute.  Pour into sterilized glass jars and seal.

Rhubarb Roll

Syrup:
1 c. water
1 c. sugar ( either brown or white)

Biscuit Dough:
2 c. flour
1/4 c. powdered milk(omit if using fresh milk)
1/2 t. salt
1 T. sugar
2 1/2 t. baking powder

Cut in
1/3 c. fat to the flour mixture with fork or pastry cutter.
Add:
1/2 c. water or milk

Put mixture on floured board and knead lightly.  Roll out  to about 15 x 8 inches.
Spread with:
2 cups cut up rhubarb OR half rhubarb and half raspberries or strawberries.
Sprinkle with 1/2 c. sugar and 2 T. cinnamon.
Roll up like a jelly roll.
Cut into 10-12 equal pieces.

Pour the syrup into a glass baking dish about 6 x 10.  Place pieces cut-end down in hot syrup.
Bake at 400ºF for 25-30 minutes.

Rhubarb Crumble Pudding

Crust:
Mix:
1 1/2 c. flour
1/2 t. salt
1/4 t. cinnamon
1/2 c. sugar

Cut in:
1/3 c. butter until mixture is crumbly

Filling:
4 c. rhubarb cut into 1 inch pieces
1 T. lemon juice
1 c. sugar
1/8 t. salt


Spread half of the flour mixture over the bottom of an 8 inch square pan and press down firmly.
Spread rhubarb mixture over the flour mixture.
Spread remaining flour mixture over the rhubarb mixture.

Bake at 375ºF   45-50 minutes

Rhubarb Muffins

    2 1/2 cups whole wheat flour
    1 cup brown sugar
    1 tsp. salt
    1 tsp. baking soda
    1 tsp. baking powder
    1 tsp. cinnamon
    2 eggs
    1-2/3 cups buttermilk
    2 T. oil
    1 tsp. vanilla
    2 cups finely chopped rhubarb


Directions
In a large bowl, combine all dry ingredients. In another bowl, whisk together all wet ingredients.Stir wet into dry; fold in rhubarb. Divide batter into 24 muffin cups. Bake at 375 for 16-18 minutes or until done. Makes 24 servings.