This week’s recipe was rhubarb orange marmalade.  I’ve been trying to do one recipe a week in my new canning obsession.  This recipe had three ingredients and turned out awesome!  So so so so good.  If you like orange marmalade, you will love this.  If you still have rhubarb, make this today!  You will not be disappointed.  Enjoy!

Rhubarb Orange Marmalade Jam:

6 cups chopped rhubarb

6 cups sugar

2 medium oranges

Combine rhubarb and sugar in a large dutch oven.  Grind oranges in their entirety in a food processor, add to rhubarb and sugar.  Bring to a boil.  Reduce heat and simmer, uncovered, stirring OFTEN until marmalade sheets from a spoon (when you dip a cool metal spoon in the mix and when pulled out, the jam runs off the spoon in a sheet, not in drips), about 1 hour.  Remove from heat, skim off foam.  Carefully ladle hot mix into hot half-pint jars, leaving 1/4″ head space.  Remove air bubbles, wipe rims and adjust lids.  Process for 10 minutes in a boiling water canner.

I found this recipe on Pinterest for rhubarb dump cake.  I had a nice crop of rhubarb this spring and had some that still needed to be used up.  I decided to make this for Sunday dessert at Mom’s house today.  It was easy, used only a couple ingredients and was delicious.  I think my Dad ate half the pan.  I especially liked it warmed up a bit in the microwave with vanilla ice cream on top, or as you fancy folks call it, a la mode.  Enjoy!

Quick Rhubarb Crisp

4-5 cups rhubarb, cut into 1″ pieces

1 cup white sugar

1 – 3 oz pkg strawberry gelatin

1 yellow cake mix

1 cup water

1/2 cup melted butter

Preheat oven to 350 degrees.  Pour rhubarb into the bottom of a 9×13 pan.  Spread evenly.  Evenly spread sugar over rhubarb.  Spread strawberry gelatin over sugar.  Spread yellow cake mix over gelatin.  Do not stir or mix.  Just layer these ingredients.  Then pour water evenly over cake mix.  Finally pour melted butter over entire pan.  Try to moisten as much of the cake mix as you can with the water and butter.  But do NOT mix.  Bake for 45-55 minutes.  Serve while warm with vanilla ice cream.  Or store covered until the next day and just warm up individual pieces in the microwave for about 20 seconds.  Yummy!

This is a great old recipe from my Grandma Schreurs in Wisconsin.  It seems like she always has these made when we come out any time in the spring.  Easy to make and they taste great with your morning coffee!  Enjoy!

Rhubarb Dream Bars

Crust:

2 cups flour

3/4 cup powdered sugar

1 cup melted butter

Mix together.  Press into a 9×13 pan.  Bake for 15 minutes at 350 degrees.

Filling:

2 cups sugar

1/2 cup flour

1/2 t. salt

1 T nutmeg

4 eggs

4 cups rhubarb, diced

Blend sugar, flour, salt, nutmeg and eggs.  Fold in rhubarb and spread over hot crust.  Bake 40-45 minutes.  Enjoy!