Spring is an exciting time of year. Each day as I make my rounds in the yard, there is always something new poking its head above ground.
The Rhubarb is hardy and tends to be pushy and aggressive. It ignores cooler temperatures and frost ridden nights. First, tight red orbs appear and within days, the tinge of green leaves follow. One day it is but a tiny stalk, and before you know it, the thought prevails as to what you are going to do with the mountain of growth before you.
Our collection of old cook books provide interesting and tasty Rhubarb recipes throughout their pages. Everything from libations to gooey sweet treats, preserves to pies.
One such book is A Guide to Good Cooking. Compiled by the makers of Five Roses Flower, Lake of the Woods Milling, Company, Limited Winnipeg, Manitoba, Canada 1938. It describes the process of making wine out of Rhubarb.
Rhubarb Wine (verbatim)
10 pounds of rhubarb
2 gallons of water
Sugar
Finely peeled rind of 1 orange and 1 lemon
1/2 ounce of ginger root
1/4 ounce Isinglass
Wipe rhubarb; cut in small pieces and place in a large crock pot. Add cold water, cover closely and leave for 5 days. After this time, strain liquid off through a sieve or linen jelly bag. Press the liquid out of the pulp without allowing the later to pass through the mesh of sieve or cloth. Measure liquid; allow 3 1/2 to 3 3/4 pounds of sugar to each gallon, the amount depending on the acidity of the fruit. Stir well and leave for 5 days, stirring twice daily. On the 5th day, pour the liquid into a clean cask, dissolve the isinglass in a little warm water, add this, the root ginger, and the orange and lemon rinds, cover the bung hole tightly with a cloth. When liquid ceases to work or bubble, remove the ginger and lemon and orange rind and either bung the cask securely or pour off the wine and bottle it. Leave for 6 to 12 months.
Personal Note - Isinglass is a pure gelatin prepared from the air bladders of fishes. Used as a clarifying agent, and in jellies and glue (Wikipedia)
Another one of our books is Cooking Made Easy. Monarch Pastry Flour printed 1947, The Copp Clark Co. Ltd. This one surprised us with an excellent Muffin recipe that cooks up more like a pudding.
Spiced Rhubarb Muffins
(Excellent served as a pudding)
Yield – 10 average size muffins
A two-way recipe. Serve hot, with butter, as very moist muffin – or with a sauce or cream as puddings. Batter will rise very little during baking.
Oven temperature – moderately hot, 375 degrees
Butter 10 average sized muffin rings
Sift, then measure 1 cup Monarch Pastry Flour (any kind will do)
Add 3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
Read more . . .
Share your favourite Rhubarb recipe with us through the comment section of this post.
The Rhubarb is hardy and tends to be pushy and aggressive. It ignores cooler temperatures and frost ridden nights. First, tight red orbs appear and within days, the tinge of green leaves follow. One day it is but a tiny stalk, and before you know it, the thought prevails as to what you are going to do with the mountain of growth before you.
Our collection of old cook books provide interesting and tasty Rhubarb recipes throughout their pages. Everything from libations to gooey sweet treats, preserves to pies.
One such book is A Guide to Good Cooking. Compiled by the makers of Five Roses Flower, Lake of the Woods Milling, Company, Limited Winnipeg, Manitoba, Canada 1938. It describes the process of making wine out of Rhubarb.
Rhubarb Wine (verbatim)
10 pounds of rhubarb
2 gallons of water
Sugar
Finely peeled rind of 1 orange and 1 lemon
1/2 ounce of ginger root
1/4 ounce Isinglass
Wipe rhubarb; cut in small pieces and place in a large crock pot. Add cold water, cover closely and leave for 5 days. After this time, strain liquid off through a sieve or linen jelly bag. Press the liquid out of the pulp without allowing the later to pass through the mesh of sieve or cloth. Measure liquid; allow 3 1/2 to 3 3/4 pounds of sugar to each gallon, the amount depending on the acidity of the fruit. Stir well and leave for 5 days, stirring twice daily. On the 5th day, pour the liquid into a clean cask, dissolve the isinglass in a little warm water, add this, the root ginger, and the orange and lemon rinds, cover the bung hole tightly with a cloth. When liquid ceases to work or bubble, remove the ginger and lemon and orange rind and either bung the cask securely or pour off the wine and bottle it. Leave for 6 to 12 months.
Personal Note - Isinglass is a pure gelatin prepared from the air bladders of fishes. Used as a clarifying agent, and in jellies and glue (Wikipedia)
Another one of our books is Cooking Made Easy. Monarch Pastry Flour printed 1947, The Copp Clark Co. Ltd. This one surprised us with an excellent Muffin recipe that cooks up more like a pudding.
Spiced Rhubarb Muffins
(Excellent served as a pudding)
Yield – 10 average size muffins
A two-way recipe. Serve hot, with butter, as very moist muffin – or with a sauce or cream as puddings. Batter will rise very little during baking.
Oven temperature – moderately hot, 375 degrees
Butter 10 average sized muffin rings
Sift, then measure 1 cup Monarch Pastry Flour (any kind will do)
Add 3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
Read more . . .
Share your favourite Rhubarb recipe with us through the comment section of this post.
RSS Feed