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Rhubarb jam
half pint jars
5 cups rhubarb
2 oranges
5 cups sugar
1 tsp Cinnamon
1/2 (one-half) tsp ground cloves
Cut rhubarb into pieces. Make sure rhubarb is young. Peel oranges and run them through a blender or food processor to grind them up, not the peels, the oranges.  Wash then sterilize the jars for 10 minutes in boiling water. Leave in water till you are ready to use them. Bring water to boil over the lids and rings and level them there.  Cook the rhubarb and oranges with   sugar over low heat, slowly bringing the mixture to a boil. Add the cinnamon and the cloves if you want a spicier jam. If not leave them out. Cook for about 35 minutes till it is  thick but not cement.  Remove from heat and skim off foam.  Fill the hot jars with jam, leaving 1/4 inch of headspace. Wipe the jar rims clean with the top of a towel dipped in the boiling water bath. Place the hot lids on the jars and screw rings on firmly. Process in boiling water bath (NOTE: I leave this step out when I make jam, just put the filled sealed jars upside down and let them cool.)

RHUBARB RASPBERRY MUFFINS

Oven 375
 Mix together:
1C GF Flour
1 C sorghum
1 tea baking powder
¼ (one-fourth) tea soda
½ (one-half) tea salt
¼ (one-fourth) C sugar

Add and stir gently:

2 egg whites
1 C buttermilk
¼ (one-fourth) C melted butter
Fold in:
½ (one-half) C chopped rhubarb
½ (one-half) C raspberries
Bake in greased muffin tins, 15 – 20 minutes.
           NOTE:  powdered egg whites and powdered buttermilk worked fine.

Rhubarb Sauce:
2 lbs (about 6 cups) rhubarb, cut into 1/2" pieces 
1 1/2  (one-half) cups sugar 
3/4 (three-fourths) cup water 
 
Place rhubarb in a casserole with a tight fitting lid.
In a small saucepan, combine the sugar and water. Bring to a boil , then
pour syrup over the rhubarb.
Cover and place in a 350°F oven for 30 minutes - DO NOT STIR. Remove from
oven and let cook in casserole.

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