Smothered Green Beans

http://werecookingood.blogspot.com/2016/03/crack-green-beans.html

This recipe is all over the internet, usually called Crack Green Bans. Since I avoid soy as much as possible, I am not sure what I will substitute in its place. It generally adds saltiness, and these green beans may not need salt if you use canned beans. I think I would use the bacon grease left from frying the bacon in place of the butter.

Ingredients:

• 5 (15-oz) cans green beans, drained or  4 (12-ounce) bags frozen green beans, thawed.
• 12 slices bacon, fried and crumbled

Sauce:

• 2/3 cup brown sugar
• 1/4 cup butter, melted
• 7 teaspoons soy sauce
• 1 1/2 teaspoons garlic powder

How to Make It:

1. Put the drained beans in a 9x13 pan. 
2. Add the cooked bacon pieces. 
3. Wisk together the remaining ingredients for the sauce.
4. Pour over the beans and bake 40 minutes at 350. 
5. Toss and serve

Rhubarb and Ginger Jam

https://www.facebook.com/TheFarmStandBobier/?fref=nf

Rhubarb and Ginger Jam Recipe
(makes six 8-ounce jars)
Ingredients:
3 pounds of trimmed rhubarb stalks, cut into 1/2-inch pieces
3 cups granulated sugar 
1/4 cup crystallized ginger, finely chopped
1/4 cup grated fresh ginger

Combine the rhubarb, two types of ginger, and sugar in a large saucepan. Stir over medium-high heat until the sugar dissolves and the mixture begins to bubble. Once boiling, reduce the heat to medium and simmer, stirring frequently, until jam thickens. Adjust heat accordingly to maintain a steady simmer and stir often during the thickening process to prevent scorching. Cook for about 20 to 25 minutes, skimming and discarding the foam that collects on the top of the mixture.

After 20 minutes, test for doneness. Turn off the heat under the jam and take the temperature of the fruit mixture using a candy/jelly thermometer. The thermometer should read about 220 degrees when the jam is done. Alternately, place a small spoonful of jam on a plate and place the plate in the freezer for 35-45 seconds. Remove the plate and run your finger over the top of the jam. The surface should “wrinkle” in your finger’s wake. If it does, the jam is done.

Rhubarb Meringue Bars

https://www.facebook.com/TheFarmStandBobier/?fref=nf

Rhubarb Meringue Bars

min. Bake: 65 min. + chilling
MAKES:12-15 servings
Ingredients
2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter, cubed
FILLING:
2 cups sugar
1/3 cup all-purpose flour
1 teaspoon salt
6 egg yolks, lightly beaten
1 cup heavy whipping cream
5 cups sliced fresh or frozen rhubarb
MERINGUE:
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract

Directions
In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack.
In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set.
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers. Yield: 12-15 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Rhubarb Custard Pie

Source: The Farm Stand https://www.facebook.com/TheFarmStandBobier/?fref=nf

RHUBARB CUSTARD PIE!

1 -9 inch Pie Crust ( unbaked)

Pie filling
1 1⁄4 cups sugar
1⁄4 teaspoon salt
3 tablespoons flour
2 eggs, beaten
4 cups rhubarb, chopped into small pieces
Topping

1⁄2 cup sugar
1⁄2 cup flour
1⁄2 cup butter
1 pinch salt

Preheat the oven at 350 degrees F.
Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together.
Pour into unbaked pie shell.
Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes "crumbly".
Sprinkle topping mixture over the rhubarb filling.
Bake for one hour at 350 degrees F.

Rhubarb Butter

http://www.meghantelpner.com/blog/quick-and-sweet-like-rhubarb-butter/

"Something you may not know: Rhubarb is higher in calcium than milk per cup where milk has 300 mg, rhubarb has 380 mg."

Rhubarb Butter

Prep time:  5 Minutes

Cook time:  20 Minutes

Total time:  25 Minutes

Yield: 1 cup

An easy 5 ingredient rhubarb butter recipe using all natural ingredients.

Ingredients

• 4 stalks of rhubarb
• 1 apple, cored and cut into chunks
• ½ cup honey
• 2 tsp vanilla extract
• ¼-1/2 tsp cinnamon

Make It Like So

1. Puree together the apple and rhubarb until smooth in your food processor or vitamix.
2. Pour apple/rhubarb mixture into a pot and mix in honey, vanilla and cinnamon.
3. Bring mixture to a boil, stirring occasionally.
4. Reduce to simmer and continue to stir every 4-5 minutes or so.
5. Cook for about 15-20 minutes or until desired consistency is reached.
6. Pour into jar, (if canning, do your canning thing) and allow to cool.
7. Store in the fridge.

Strawberry Rhubarb Butter 

Prep time:  5 Minutes

Cook time:  20 Minutes

Total time:  25 Minutes

Ingredients

• 3-4 cups strawberries - remove stems
• 2 stalks of rhubarb
• 2 apples, cored and cut into chunks
• ⅓ cup honey
• 2 tsp vanilla extract
• ¼-1/2 tsp cinnamon

Make It Like So

1. Puree together the strawberries, rhubarb and apples until smooth in your food processor or vitamix.
2. Pour the strawberry, rhubarb and apple mixture into a pot and mix in honey, vanilla and cinnamon.
3. Bring mixture to a boil, stirring occasionally.
4. Reduce to simmer and continue to stir every 4-5 minutes or so.
5. Cook for about 30 minutes or until desired consistency is reached.
6. Pour into jar, (if canning, do your canning thing) and allow to cool
7. Store in the fridge.