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Message: HTML is not enabled. UBB Code™ is enabled.	[QUOTE]Originally posted by Chef Mick: [QB] [QUOTE]Originally posted by metinoot: [qb] I made Rhubarb jam with half the required fruit pectin. It won't gel, I can't can it but I can freeze it and it'll keep for several months. I looked at a recipe for freezing rhubarb and its either a boat load of sugar or white grape juice. I prefer to use freezer bags over tupperware for freezing and I freak out over the bag getting a tear in it. I nearly cut down my mother's rhubarb to nothing trying to make jam. [/qb][/QUOTE]my mom always cut the Rhubarb into pieces and put them in a freezer bag without anything..comes out great, when you need it..add the sugar after you cook it ...make sure the Rhubarb is raw when freezing [/QB][/QUOTE]

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Chef Mick Member # 11209	posted you can sub the rhubarb for canned cherries or fresh cherries Ingredients * 3 cups diced rhubarb * 1 cup white sugar * 3 tablespoons all-purpose flour * 1 cup packed light brown sugar * 1 cup quick cooking oats * 1 1/2 cups all-purpose flour * 1 cup butter Directions 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. 2. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. 3. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. 4. Bake in preheated oven for 40 minutes. Serve hot or cold. i just baked this...easiest dessert you can make. i love it warm WITH VANILLA ICE CREAM JUST MELTING ALL OVER IT, YUMMYYYYYYYYYYY
Desertgirl Member # 12450	posted Sounds yummy!
Chef Mick Member # 11209	posted its incredible..DG
marydot Member # 15932	posted I love rhubarb pie and custard..Thanks for recipe chef Mick.
Chef Mick Member # 11209	posted anytime
pagxur woi Member # 17834	posted Sounds deliciously yummy to me... Thanks for sharing this recipe here... I'm gonna give this a try.. ______________ driveways atlanta vent free gas fireplace
metinoot Member # 17031	posted I made Rhubarb jam with half the required fruit pectin. It won't gel, I can't can it but I can freeze it and it'll keep for several months. I looked at a recipe for freezing rhubarb and its either a boat load of sugar or white grape juice. I prefer to use freezer bags over tupperware for freezing and I freak out over the bag getting a tear in it. I nearly cut down my mother's rhubarb to nothing trying to make jam.
Chef Mick Member # 11209	posted quote: Originally posted by metinoot: I made Rhubarb jam with half the required fruit pectin. It won't gel, I can't can it but I can freeze it and it'll keep for several months. I looked at a recipe for freezing rhubarb and its either a boat load of sugar or white grape juice. I prefer to use freezer bags over tupperware for freezing and I freak out over the bag getting a tear in it. I nearly cut down my mother's rhubarb to nothing trying to make jam. my mom always cut the Rhubarb into pieces and put them in a freezer bag without anything..comes out great, when you need it..add the sugar after you cook it ...make sure the Rhubarb is raw when freezing

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