Rhubarb

Welcome to Season 3, Week 1 of Middle Fork Farm’s Community Supported Agriculture! We have had a wonderful spring here on the farm with well-timed rains, plentiful sunshine – until the last week, that is! – and time to wander around and enjoy the awakening of Mother Nature. Everything is so lush this year, both in the production field and all around it, and we wonder how much greener things can actually get. I am reminded of the common saying that we gardeners love to pull out when we’re talking about the growth of our perennial plants (some of you have heard me say this before): the first year they sleep, the second year they creep, and the third year they leap. After a steep learning curve these past two years and beginning on year three now, I have a feeling that our CSA will be like that, too. Thank you for joining us and enjoy!

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Almond Rhubarb Picnic Bars // Uses Rhubarb // Vegetarian

Easy Rhubarb Cake //Uses Rhubarb // Vegetarian
From Raleigh’s Hillside Farm

1 box regular-size yellow cake mix plus ingredients on package (eggs, oil, water)
4 cups rhubarb, cut into 1/2-inch pieces
1-1/2 cups sugar
1 cup heavy cream or half-n-half (or whole milk)

Preheat oven to 375 degrees.
Mix cake according to the directions on the box.
Pour into greased 9×12 baking pan.
Sprinkle rhubarb evenly over cake batter. Then sprinkle sugar evenly over the rhubarb. Pour cream over top of all. DO NOT STIR.
Bake at 375 degrees for 45 minutes, but check after 30. If it’s browning too much, turn the oven down to 350 degrees.

French Rhubarb Cake // Uses Rhubarb // Vegetarian

Fresh Rhubarb Pie // Uses Rhubarb // Vegetarian

Rhubarb Crisp // Uses Rhubarb

Rhubarb Margaritas // Uses Rhubarb // Vegetarian

Rhubarb Muffins // Uses Rhubarb // Vegetarian

Tag: Rhubarb

Week 1: June 5, 2024