CSA and Rhubarb

We are attempting to do a small CSA (Community Supported Agriculture) experience this summer.  Last year we stored a good amount of produce for our personal use this winter.  We did a pretty good job storing what we could use and not have too much excess or waste.  We also gave away and sold produce to family and friends and sold tomatoes to our local town store.  All of our CSA customers this summer are our friends who have expressed an interest in taking produce off our hands.  So this year, I'm going to plant a little extra and see if it works.  We will be providing produce for 11 customers. Our first opportunity to supply our CSA customers with fresh rhubarb occurred last week.  It seems that there is some hesitation to purchase rhubarb because people just don't know what to do with it.  It is delicious in jams, pie and desserts but can be used easily in other recipes. There are also claims of additional health benefits, such as anti-cancer properties, aiding indigestion, lowering blood pressure, diminishing hot flashes, lowering cholesterol, and reports of anti-oxidant, anti-inflammatory, and anti-allergy properties.  A friend of ours mentioned making a rhubarb salsa and I just had to try it.  Here is a recipe I found from the All Recipes website. 

Rhubarb Salsa
2 cups rhubarb, diced small
1 cup chopped apple
3 green onions, chopped
2 limes, juiced
2 tablespoons honey
1 jalapeno pepper, seeded and chopped

Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool. Stir together the apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined. Gently stir in the cooled rhubarb.

My notes: I made this a few nights ago and it turned out delicious!  The only thing I may have changed wound be to add less honey.  I only had half a jalapeno, so I added Melinda's Habanero Sauce, which gave it an excellent zing!  I also added some fresh cilantro.  I served it over grilled chicken, but also read that this would work well over fish.  


Rhubarb Sauce
1/2 to 3/4 cup sugar
1/2 cup water
1 lb rhubarb, cut into 1-inch pieces (4 cups)
Ground cinnamon, if desired

In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.  Stir in cinnamon. Serve sauce warm or chilled.  This can be serve over ice vanilla cream too.

This website has over 300 recipes for rhubarb!  http://www.rhubarbinfo.com/recipes   
I tried a rhubarb bread recipe from this site.  

Rhubarb Bread
1 1/2 C brown sugar, packed
2/3 C oil.
1 egg
1 C buttermilk
1 tsp salt
1 tsp baking soda
1 tsp vanilla
2 1/2 C flour.
2 C diced rhubarb
1/2 C chopped nuts.
1 Tbl soft butter
1/4 C granulated sugar.

Preheat oven to 350 F. Grease 2 8x4-inch loaf pans.  Combine in a bowl the brown sugar and oil. Stir well until smooth. Add the egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist. Fold in the diced rhubarb and chopped nuts. Turn batter into prepared loaf pans. Combine the butter and sugar until crumbly, then sprinkle over batter.  Bake at 350 F 50 to 55 minutes, or until bread passes the toothpick test. Turn out onto racks and cool before slicing. Slice into about 20 slices per loaf.  It's not the healthiest bread, but it sure is delicious!



Rhubarb's Garden Uses
When I pick our rhubarb, I cut off the large leaves and place them under the plant stalks to keep the weeds down, keep in soil moisture and to provide an extra layer of insect control. Another beneficial use of the rhubarb leaves is for an organic insecticidal spray for controlling aphids and other sucking insects.  The leaves of the rhubarb plant are poisonous if ingested by humans or animals.  So, be sure to keep this spray away from children and pets.  Here is the link where I found the directions to make the rhubarb spray. http://www.wikihow.com/Make-Rhubarb-Garden-Spray

2.2 lbs rhubarb leaves (not stems - use the stems for cooking 
2 liters water 
Place the rhubarb leaves into a large pot.  Bring to the boil and then simmer for 20 minutes to half an hour. Strain off the leaves. Dilute. The solution should be diluted 1 part solution and 9 parts water; in other words, add 9 liters / 2.3 gallons water to create the spray. This spray should not be stored but should be used within 24 hours to achieve the best effectiveness.