California Farm Fresh Rhubarb Harvest
Rhubarb is ready and must all be harvested before summer, or it gets woody here in California. We make pint jars of rhubarb compote and freeze them to use for year round desserts. Also delicious rhubarb strawberry pies that freeze well. And drink fresh rhubarb juice. And save rhubarb syrup.
And we make a very refreshing rhubarb wine, an Amish Farm tradition I learned working in Iowa. Called Piestengel wine, pie stalk wine.
California Farm Fresh Rhubarb Harvest
Rhubarb is ready and must all be harvested before summer, or it gets woody here in California. We make pint jars of rhubarb compote and freeze them to use for year round desserts. Also delicious rhubarb strawberry pies that freeze well. And drink fresh rhubarb juice. And save rhubarb syrup.
And we make a very refreshing rhubarb wine, an Amish Farm tradition I learned working in Iowa. Called Piestengel wine, pie stalk wine.
Cooking Instructions
- 1
For rhubarb compote: unpeeled and chunked, simmer on low heat, do not boil, rhubarb stalk pieces in orange juice, sugar and vanilla till rhubarb dissolves, about 15 minutes. Put in pint mason jar, freeze.
- 2
For 3 bottles of rhubarb syrup: fill half a gallon mason jar with rhubarb, add sugar till full, let sit four days, sugar will melt in rhubarb juice. Drain off the syrup, about 3 pints, save.
- 3
- 4
For 3 pint bottles of rhubarb wine, boil 2 pints water with black tea and raisins, strain, cool, add to drained rhubarb pieces you used to make syrup, let sit for a day, sieve out rhubarb, add liquid to gallon jar, add champagne yeast.
- 5
Ferment these 3 pints of rhubarb liquid 6 weeks in gallon mason jar with water lock on top. Siphon to 3 pint recloseable beer bottles.
- 6
For two individual rhubarb raspberry pies, line two springforms with wet baking paper. Preheat oven to 400F degrees. Mix dry dough ingredients till crumbly. Use half the crumbled dough, mix with egg, form two springform bottoms. Make rhubarb compote from leftover rhubarb used to make wine. Alternate raspberry layers and compote layers. Put crumble layer on top with almond slivers. Bake 40 minutes. Cool. Remove baking paper. Freezes well.
- 7
If you like how your organic rhubarb wine tastes after six weeks fermentation, the season is long enough to buy bulk fresh rhubarb, to make 12 more pints of rhubarb syrup. Use 4 pounds of sugar. Add 8 pints of black tea and raisin or rosehip juice, ferment 6 weeks with 1 sachet of champagne yeast.
- 8
From leftover fermented rhubarb stalks, make compote. Add 2 cups orange juice, bring to boil, simmer till compote, freeze in four one- gallon plastic freezer bags to make rhubarb pies. Rhubarb compote expands when frozen.
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