All about Rhubarb

We love our Rhubarb!! Thinking about it makes my mouth water. Probably because it is so sour, unless you add sugar. I have known people to eat it raw, they call it the natural sour treat. I’m not brave enough to try it fresh. My dog hurried up and grabbed a little piece I knocked on the floor… And the face she made while she was trying to spit it out was too funny. 🙂

So let me introduce you to what it is we love about it. Rhubarb is a vegetable that we use more like a fruit. It is a perennial, so once you plant it requires minimal work. It is low in calories (until you add sugar) but high in vitamin C. You can eat it for breakfast, lunch and supper.

Rhubarb also makes for a good landscaping plant. It’s dense large leafs are beautiful and prevent most weeds from growing out from under.


Rhubarb along the shed

I have even seen the leaves used to make a unique print on stepping stones.

Our favorite thing to do is to eat it. So here is a list of all my current recipes.


Apple-Rhubarb Oven Pancake

Apple_Rhubarb Oven Pancake

Apple-Rhubarb Oven Pancake


Rhubarb Sauce

Cut up several long stalks into 1/2 inch pieces, place in a saucepan with enough water to cover the bottom of the pan. Add about a 1/2 cup sugar. (You can add more later if you like it sweet.) Cook over low heat, stirring occasionally until it resembles a sauce. Let cool, Then enjoy.

Supper (well, for dessert)

Strawberry rhubarb crisp

Rhubarb crisp

Rhubarb crisp

If you end up with some rhubarb left over, try freezing it:

Cut up the clean stalks into 1/2 pieces, Measure them out into 2 or 3 cup bags (most recipes take between 2 and 6 cups) and put them in the freezer for a rhubarb pie or cake in the winter. And Yes, No blanching required.

We have also made Rhubarb jam and Rhubarb cake. So far we have never had a Rhubarb dish we didn’t enjoy.

What is your favorite Rhubarb recipe? We are always looking for a new recipe, so leave a link in the comment section so we can all enjoy.




Breakfast Talk over a Smoothie

Aahhh breakfast! I love breakfast; eggs, pancakes, waffles and sausage, it’s all good. But I also know a lot of people who don’t like breakfast. Me, on the other hand can’t live without it. When I get up my belly tells me to eat! But no pancakes for me (Well, maybe on Sunday when the kids come to visit), it’s a smoothie!



Yep, a smoothie everyday. I’m sure you have heard that eating a good breakfast, will start your day off right. So that is what I went in search of, the perfect breakfast. (for me at least) Now even though Fresh from the coop brown eggs with homegrown bacon and fresh warm homemade bread came in first, I stick with the smoothie. I wanted something that would be natural, tasty and above all good for my body. I also needed it to be quick to put together and eat, on the run if needed. Continue reading

Homemade Mini Apple Pies

Mini Apple Pies

Mini Apple Pies

These are the result of my desire to not waste anything. So let me start at the beginning. My daughter brought home the little Mini Pie press( made by Wilton)  which she found on clearance. When I decided to make a Crumb Apple Pie with the apples from our tree, I decided to use the rest of the pie crust for some yummy mini pies, since my recipe makes enough crust for 3 to 4 pie shells. Then the next question was how to make the filling? Since I was making apple pie already I decided to go with apple pie filling. I don’t like or have canned filling, so this is my recipe for:

Mini Apple Pie Filling:

6 cups Apples chopped

3/4  cup sugar

1/4 cup flour

1/2 tsp nutmeg

1/2 tsp cinnamon

dash of salt

1/4 tsp. cornstarch

1/4 cup of water

Mix all  ingredients together.  Put into a 2 quart saucepan and cook over medium heat until the filling thickens, constantly stirring. Remove from heat.   Roll out your pie crust. Cut the crust a little larger than the press. I found flouring the press prevented the crust from sticking. Place one cut out on the press. Place approximately 2 tbsp of the filling on the center of the cut out piece of crust. Then dab a little water on the edge of the dough and place the other layer of dough into the other side and fold the press in half pressing firmly, to seal the edges. (this can be done without a mini pie press, but the press sure makes it easier) Cut a slit in the top or poke with a fork. Place the mini pies on a cookie sheet. Brush tops with a little water and sprinkle with sugar if desired. Bake at 400 degrees for 20 minutes or until golden brown. Makes 8 mini pies.  Allow to cool because the filling will be hot. These make great lunch size pies. Enjoy

Want to learn more about Apples head on over to my friends at Green Valley Homestead.

This post was featured on  Homestead Blog Hop & posted on Our Simple Homestead Blog Hop and Tuesdays @Our Home

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Thanks everybody for stopping bye!