𝗥𝗵𝘂𝗯𝗮𝗿𝗯 𝗥𝗲𝗰𝗶𝗽𝗲𝘀

Apple Rhubarb Chutney

Blubarb Jam (rhubarb & blueberries)

Rosemary Rhubarb Jam

Vanilla Rhubarb Jam

Honey Sweetened Rhubarb Compote with Ginger

Strawberry Rhubarb Jam

Strawberry Rhubarb Butter

Orange Rhubarb Butter

Rhubarb Chutney

Rhubarb Syrup

Pickled Rhubarb

Rhubarb Berry Jam

Rhubarb Jam

Rhubarb-Stewed

Orange Rhubarb Chutney (See below)

Rhubarb Juice

Rhubarb Pie Filling-See below ▼

Stewed Rhubarb NCHFP

Rhubarb Strawberry Pie Filling

Strawberry Rhubarb Butter

Strawberry Rhubarb Jam

Freezing Rhubarb

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Rhubarb Conserve

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Rhubarb Relish

Yield: 2-3 pints

• 2 cups rhubarb, finely chopped fresh or frozen
• 2 cups onion, finely chopped
• 2½ cups brown sugar, packed
• 1 cup vinegar
• 1 tsp. salt
• ½ tsp. cinnamon
• ½ tsp. allspice
• ¼ tsp. ground cloves
• ¼ tsp. pepper

Combine all ingredients in a saucepan.
 Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
 Cool and store in the refrigerator.
 Makes a nice condiment for poultry, pork or beef.


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Rhubarb Jam

4-1/2 cups prepared fruit (about 2-1/2 lb. fully ripe rhubarb)
1 cup water
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6-1/2 cups sugar, measured into separate bowl

Directions

1) Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

2) Chop unpeeled rhubarb finely. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.

3) Stir pectin into prepared rhubarb in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.


4) Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)




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Rhubarb-Strawberry Jam

1 cup cooked red-stalked rhubarb (about 1 pound rhubarb and ¼ cup water)
2½ cups crushed strawberries (about 1½ quart boxes)
6½ cups sugar
1 pouch liquid pectin

Yield: About 7 or 8 half-pint jars

Preparation: Wash rhubarb and slice thin or chop; do not peel. Add water, cover and simmer until rhubarb is tender (about one minute). Sort and wash fully ripe strawberries: remove stems and caps. Crush berries.

To make jam: Measure prepared rhubarb and strawberries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, quickly bring to a full boil with bubbles over the entire surface. Boil hard for one minute, stirring constantly. Remove from heat and stir in pectin. Skim. Fill hot jam immediately into hot, sterile jars, leaving ¼-inch head space. Wipe rims of jars with a dampened clean paper towel; adjust the lids and process the jars for 10 minutes in a boiling water bath.

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Rhubarb Cherry Jam
Yield: 4-5 8 oz jars

Ingredients
2½ lbs trimmed rhubarb stalks, cut into 3 inch lengths
2 lbs cane sugar
5 ounces freshly squeezed lemon juice
1 3/4 lbs unpitted cherries

Directions

Place a saucer with 3-4 teaspoons in your freezer. You’ll use this to test the jam later.

Place the rhubarb, sugar, and lemon juice into a wide nonreactive pot and stir to combine. Put the pan over medium-low heat and cook until juice starts to run from the rhubarb, stirring consistently. Then, increase the heat to high and continue to cook, stirring, until the mixture reaches a boil.

Lower the heat a bit and boil for a few minutes, until the rhubarb begins to soften but still holds its shape. You should have a good deal of liquid in the pan.

Remove the pan from the heat and use a slotted spoon to transfer the rhubarb pieces to a large bowl, leaving as much liquid in the pan as possible. Position a fine-mesh strainer over the rhubarb and set aside.

Put the cherries in the rhubarb liquid and set over high heat. Cook, stirring frequently, until the mixture reaches a boil. Decrease the heat slightly and cook until the cherries have shriveled and the foam turns a dark rose color (5 to 8 minutes).

Use a slotted spoon to transfer the cherries to the strainer above the reserved rhubarb pieces. Press down on the cherries to get all of the juice from them. Discard the cherries.

Add the cooked rhubarb pieces and cherry liquid back into the remaining liquid in the preserving pan. Place the pan over high heat and cook, stirring frequently. Lower the heat to medium and stir until the jam has thickened and the rhubarb has mostly lost its shape (around 10 to 15 minutes). Skim off as much white foam as possible while cooking.

To test the jam, remove a spoon from the freezer and put a small dollop onto the spoon. Return the spoon to the freezer for 3-4 minutes. If the jam is gloppy and runs slowly when you nudge it and turn the spoon upside down, your jam is nearly done. If it runs or is too watery, continue to cook and then test on another freezer spoon.

Turn off the heat from the jam. Don’t stir. Skim all the remaining foam from the surface of the jam.

For Canning
Ladle into hot sterilized jars, leaving 1/4 inch of headspace.

Remove air bubbles. Wipe jar rim. Center lid on jar, apply band and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 15 minutes, adjusting for altitude. Turnoff heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

For Refigerator Jam

Using a stainless steel spoon or a ladle to transfer the jam into its storage containers. Let cool on the counter before putting into the refrigerator. Keep in the refrigerator for 3 to 4 weeks.


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Sweet & Tart Rhubarb by Ball

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Victorian Barbecue Sauce

(Rhubarb Barbecue Sauce)
from Ball® Complete Book of Home Preserving
Makes about 4 pint jars


8 cups chopped rhubarb
3½ cups lightly packed brown sugar
1½ cups chopped raisins
½ cup chopped onion
½ cup white vinegar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt


– Prepare canner, jar, and lids.

– In a large stainless steel saucepan, combine rhubarb, brown sugar, raisins, onion, vinegar, allspice, cinnamon, ginger and salt. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.

– Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles, adjust headspace, if necessary, by adding hot sauce. Wipe rim, center life on jar, screw band down until resistance is met, then increase to fingertip-tight.

– Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

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Orange Rhubarb Chutney







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Pickled Rhubarb Stalks Recipe

This pickled rhubarb is both sweet and tart. I like to cut the stalks into lengths that fit in the jar neatly and slice it into bite-sized pieces just before adding to a cheese plate or tossing into a grain salad.

Ingredients

1 pound rhubarb stalks (4 to 6 large stalks)
1 cup apple cider vinegar
1 cup water
1 cup granulated sugar
½ teaspoon fine grain salt
2 teaspoons mustard seeds
½ teaspoon black peppercorns
½ teaspoon whole cloves
2 star anise


Directions
1. Prepare two wide mouth pint jars and lids.

2. Wash rhubarb stalks well and trim to fit into the jars. If the stalks are broad, slice them into lengthwise sections. In a small saucepan, combine the apple cider vinegar, water, sugar and salt and bring to a boil.

3. Divide the mustard seeds, peppercorns, cloves and star anise between the two prepared jars. Pack the rhubarb pieces into the jars above the spices.

4. Once the pickling liquid has boiled and the sugar and salt are dissolved, pour it into the jars over the rhubarb, leaving 1/2 inch headspace. Tap the jars gently to dislodge any air bubbles. If the headspace level has dropped significantly, add more pickling liquid.

5. Wipe jar rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes. When time is up, remove jars from canner and set them to cool on a folded kitchen towel. When jars are cool enough to handle, remove rings and test seals. If jars are at all sticky, wash them to
remove that residue. Sealed jars can be stored in the pantry for up to 1 year. Unsealed jars can be stored in the refrigerator and eaten within 2 weeks.

6. Let this pickle cure for at least 48 hours before eating.



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Rhu-bread

We moved into a house with a yard of fresh rhubarb. To use some of those ruby stalks, we made rhubarb bread with cinnamon and pecans. —Erika Elliott, Panola, Illinois
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling YIELD: 2 loaves (12 slices each).

Ingredients

3 cups coarsely chopped fresh rhubarb (about 12 ounces)
2 tablespoons plus 1-3/4 cups sugar, divided
1 cup canola oil
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/2 cup chopped pecans, optional

Directions
1. Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans.

2. Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter.

3. In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans.

4. Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.

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