Joli Homemade Recipes, 1247 17th Street, Santa Monica, CA (2026)

04/01/2025

Rhubarb Jelly

Ingredients:

- 4 cups rhubarb, chopped
- 1 cup water
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1 pouch (3 oz) liquid pectin

Directions:

1. In a large pot, combine the chopped rhubarb and water. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 10 minutes, or until the rhubarb is soft.
2. Remove the pot from heat and strain the mixture through a fine-mesh sieve or cheesecloth into a large bowl, pressing down to extract as much juice as possible. Discard the solids.
3. Measure the rhubarb juice. You should have about 4 cups. If you have less, add water to make up the difference.
4. Return the rhubarb juice to the pot and add the granulated sugar and lemon juice. Bring the mixture to a boil, stirring to dissolve the sugar.
5. Once the mixture is boiling, add the liquid pectin. Return to a full rolling boil and cook for 1-2 minutes, stirring constantly.
6. Remove from heat and skim off any foam with a spoon.
7. Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the rims with a clean, damp cloth and seal with lids and bands.
8. Process the jars in a boiling water bath for 10 minutes.
9. Remove the jars from the water bath and let them cool completely. Check the seals before storing.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 50 kcal (per tablespoon) | Servings: 64 tablespoons (approx. 4 cups)

04/01/2025

Rhubarb Jam

Ingredients:

- 4 cups chopped rhubarb
- 3 cups white sugar
- 1 (3 ounce) package strawberry flavored gelatin mix
- 1/4 cup water

Instructions:

1. In a large saucepan, combine the chopped rhubarb and sugar. Let it sit for about 10 minutes, allowing the rhubarb to release its juices.
2. Place the saucepan over medium heat and bring the rhubarb mixture to a boil, stirring frequently.
3. Reduce the heat to low and let the mixture simmer for about 10-15 minutes, or until the rhubarb is soft and tender.
4. In a small bowl, dissolve the strawberry flavored gelatin mix in 1/4 cup of water.
5. Once the rhubarb is cooked, stir in the dissolved gelatin mixture.
6. Increase the heat to medium-high and bring the jam to a rolling boil, stirring constantly. Let it boil for 1 minute.
7. Remove the saucepan from the heat and skim off any foam from the surface of the jam.
8. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
9. Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue.
10. Place the lids and bands on the jars, tightening the bands just until fingertip tight.
11. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
12. After processing, carefully remove the jars from the water bath and let them cool completely on a clean towel or cooling rack.
13. Once cooled, check the seals on the jars. The lids should not flex up and down when pressed in the center.
14. Store the sealed jars in a cool, dark place for up to 1 year. Once opened, store any leftover jam in the refrigerator for up to 3 weeks. Enjoy this sweet and tangy rhubarb jam on toast, biscuits, or as a topping for desserts!

03/29/2025

Strawberry Rhubarb Compote

Ingredients:

- 2 cups diced rhubarb (about 4 stalks)
- 2 cups hulled and sliced strawberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)

Instructions:

1. Combine Ingredients:
- In a medium saucepan, combine the diced rhubarb, sliced strawberries, granulated sugar, water, and lemon juice.

2. Cook the Compote:
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer, stirring occasionally, until the fruit is soft and the mixture has thickened, about 15-20 minutes.

3. Add Vanilla Extract (Optional):
- If using, stir in the vanilla extract during the last few minutes of cooking.

4. Cool the Compote:
- Remove the saucepan from the heat and let the compote cool to room temperature. The compote will continue to thicken as it cools.

5. Serve:
- Serve the Strawberry Rhubarb Compote warm or chilled. It's delicious on its own or as a topping for yogurt, ice cream, pancakes, or oatmeal.

03/29/2025

Rhubarb Butter Crunch

Ingredients:

For the filling:
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 cup water

For the crust and topping:
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup brown sugar, packed
- 3/4 cup unsalted butter, melted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt

Directions:

1. Prepare the filling:
- In a medium saucepan, combine the chopped rhubarb, granulated sugar, cornstarch, ground cinnamon, and water.
- Cook over medium heat, stirring constantly until the mixture thickens and becomes bubbly. Set aside to cool slightly.

2. Prepare the crust and topping:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt.
- Pour in the melted butter and mix until the ingredients are well combined and crumbly.

3. Assemble the dessert:
- Press half of the oat mixture into the bottom of a greased 9x13 inch baking dish to form the crust.
- Spread the rhubarb filling evenly over the crust.
- Sprinkle the remaining oat mixture on top of the rhubarb layer, pressing down lightly.

4. Bake:
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly.

5. Serve:
- Let the dessert cool completely in the baking dish before cutting into squares.
- Enjoy on its own or with a scoop of vanilla ice cream!

Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Calories per serving: Approximately 250
Servings: 12

03/29/2025

Vanilla Rhubarb Crisp

Ingredients:

Filling:
- 4 cups chopped rhubarb
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract

Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold butter, cubed
- 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish.
2. In a large bowl, combine the chopped rhubarb, granulated sugar, brown sugar, cornstarch, and vanilla extract. Mix until the rhubarb is well coated. Pour the mixture into the prepared baking dish.
3. For the topping, in another bowl, mix together the flour, rolled oats, brown sugar, granulated sugar, and ground cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the vanilla extract.
4. Sprinkle the topping evenly over the rhubarb mixture in the baking dish.
5. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
6. Let the crisp cool for a few minutes before serving.

Serve the vanilla rhubarb crisp warm, optionally topped with a scoop of vanilla ice cream. Enjoy the delightful combination of sweet, tart, and crunchy flavors!

Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: 6-8

03/29/2025

Rhubarb Ice Cream

Ingredients:

- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup water
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 1/2 cup granulated sugar (for custard)

Directions:

1. In a medium saucepan, combine the chopped rhubarb, 1 cup of granulated sugar, and water. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 10 minutes, or until the rhubarb is soft and breaks down. Remove from heat and let cool slightly.
2. Puree the rhubarb mixture in a blender or food processor until smooth. Set aside.
3. In a separate saucepan, combine the heavy cream, whole milk, and vanilla extract. Heat over medium heat until the mixture is just about to simmer, but not boiling.
4. In a large bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until pale and thick. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
5. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
6. Remove the custard from heat and strain it through a fine-mesh sieve into a large bowl. Stir in the rhubarb puree until well combined.
7. Cover the mixture and refrigerate for at least 4 hours, or until thoroughly chilled.
8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
9. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
10. Scoop the ice cream into bowls or cones and serve immediately.

Prep Time: 30 minutes | Cooking Time: 20 minutes | Chilling Time: 8 hours | Total Time: 8 hours 50 minutes

Kcal: 200 kcal (per serving) | Servings: 8 servings

03/29/2025

Rhubarb Jam Recipe

Ingredients:

- 4 cups chopped rhubarb
- 3 cups white sugar
- 1 (3 ounce) package strawberry flavored gelatin mix
- 1/4 cup water

Instructions:

1. In a large saucepan, combine the chopped rhubarb and sugar. Let it sit for about 10 minutes, allowing the rhubarb to release its juices.
2. Place the saucepan over medium heat and bring the rhubarb mixture to a boil, stirring frequently.
3. Reduce the heat to low and let the mixture simmer for about 10-15 minutes, or until the rhubarb is soft and tender.
4. In a small bowl, dissolve the strawberry flavored gelatin mix in 1/4 cup of water.
5. Once the rhubarb is cooked, stir in the dissolved gelatin mixture.
6. Increase the heat to medium-high and bring the jam to a rolling boil, stirring constantly. Let it boil for 1 minute.
7. Remove the saucepan from the heat and skim off any foam from the surface of the jam.
8. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
9. Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue.
10. Place the lids and bands on the jars, tightening the bands just until fingertip tight.
11. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
12. After processing, carefully remove the jars from the water bath and let them cool completely on a clean towel or cooling rack.
13. Once cooled, check the seals on the jars. The lids should not flex up and down when pressed in the center.
14. Store the sealed jars in a cool, dark place for up to 1 year. Once opened, store any leftover jam in the refrigerator for up to 3 weeks. Enjoy this sweet and tangy rhubarb jam on toast, biscuits, or as a topping for desserts!

03/28/2025

Rhubarb Cheesecake Bites

Ingredients:

- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 2 cups fresh rhubarb, chopped
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper.

2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared baking dish to form the crust.

3. In a saucepan, combine the chopped rhubarb, 1/2 cup sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the rhubarb is soft and the mixture has thickened, about 10 minutes. Remove from heat and stir in the vanilla extract. Let it cool.

4. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Spread half of the cream cheese mixture over the crust. Spoon the rhubarb mixture evenly over the top. Spread the remaining cream cheese mixture over the rhubarb layer.

6. Bake in the preheated oven for 35-40 minutes, or until the cheesecake layer is set and slightly golden.

7. Remove from the oven and let cool completely in the pan. Once cooled, refrigerate for at least 2 hours before cutting into bars.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Calories: 300 kcal per serving | Servings: 16 bars

Enjoy these delicious Rhubarb Cheesecake Bites as a delightful treat!

03/28/2025

Decadent Caramel Rhubarb Apple Pudding

Ingredients:

- 3 cups diced rhubarb
- 3 cups diced apples
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1 cup chopped walnuts (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large bowl, combine the diced rhubarb and apples. Sprinkle with granulated sugar and ground cinnamon. Toss to coat evenly.
3. Spread the rhubarb and apple mixture evenly in the prepared baking dish.
4. In a saucepan over medium heat, melt the butter and brown sugar together. Stir in the heavy cream and vanilla extract, and bring to a boil. Remove from heat and pour over the rhubarb and apple mixture.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. In another bowl, beat the eggs and add the milk. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
7. Pour the batter over the fruit mixture in the baking dish. Spread evenly.
8. If using, sprinkle chopped walnuts over the top.
9. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Allow the pudding to cool slightly before serving.

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Calories: 380 kcal per serving
Servings: 12

Enjoy this delicious Decadent Caramel Rhubarb Apple Pudding!

03/28/2025

Rhubarb Butter

Ingredients:

- 4 stalks of rhubarb (about 4 cups)
- 1 apple, cored and cut into chunks
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 1/4–1/2 teaspoon cinnamon

Directions:

Prepare the Ingredients:
1. Puree the apple and rhubarb in a food processor or blender until smooth.

Cook the Mixture:
2. Pour the apple and rhubarb mixture into a pot.
3. Mix in the honey, vanilla, and cinnamon.
4. Bring the mixture to a boil, stirring occasionally.
5. Reduce to a simmer and continue to stir every 4-5 minutes.

Finish Cooking:
6. Cook for about 15-20 minutes or until the desired consistency is reached.

Store the Butter:
7. Pour the mixture into a jar and allow it to cool.
8. Store in the refrigerator.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Enjoy your homemade rhubarb butter as a delicious spread on toast, biscuits, or scones!

Joli Homemade Recipes

04/01/2025

04/01/2025

03/29/2025

03/29/2025

03/29/2025

03/29/2025

03/29/2025

03/28/2025

03/28/2025

03/28/2025

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