Rhubarb recipe question.?!
Ok, I have a bunch of Rhubarb, and I intend to try to make the hot jam/pie filling Grandma made when I was growing up (anyone know what I'm talking about - you put it on toast or mix with granola!?)!.
Anyway, I have never baked rhubarb!. Do I need to "skin" it or anything, or is it good to go as-is!?Www@FoodAQ@Com
Anyway, I have never baked rhubarb!. Do I need to "skin" it or anything, or is it good to go as-is!?Www@FoodAQ@Com
Answers:
You don't need to skin or peel rhubarb- but it is best with strawberry flavor- enjoy!
Refrigerator Rhubarb Strawberry Jam
Ingredients:
6 cups rhubarb -- diced
3 cups sugar
1 package strawberry gelatin powder
Procedure:
Cut the rhubarb into 1/2-inch pieces!. Place in a stainless steel kettle or pan!. Combine the sugar with rhubarb and let stand, covered, overnight!.
Add 1/4 cup water to mixture!. Bring to a boil, turn to a simmer, then cook for 12 minutes!.
Remove from heat and stir in one 3-ounce package of strawberry gelatin!. Stir until completely dissolved!.
Pour into containers with tight-fitting lids!. Store in refrigerator or divide in small portions and freeze!.
Yield: about 1-1/4 quarts!.Www@FoodAQ@Com
Refrigerator Rhubarb Strawberry Jam
Ingredients:
6 cups rhubarb -- diced
3 cups sugar
1 package strawberry gelatin powder
Procedure:
Cut the rhubarb into 1/2-inch pieces!. Place in a stainless steel kettle or pan!. Combine the sugar with rhubarb and let stand, covered, overnight!.
Add 1/4 cup water to mixture!. Bring to a boil, turn to a simmer, then cook for 12 minutes!.
Remove from heat and stir in one 3-ounce package of strawberry gelatin!. Stir until completely dissolved!.
Pour into containers with tight-fitting lids!. Store in refrigerator or divide in small portions and freeze!.
Yield: about 1-1/4 quarts!.Www@FoodAQ@Com
Was it this
Rhubarb Chutney
8 cups rhubarb, finely chopped
1/2 cups chopped onion
1 1/2 cups chopped raisins
3 1/2 cups brown sugar
1/2 cup vinegar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
Cook first 5 ingredients until thick, about 25 minutes, stirring frequently!. Add salt, cinnamon, ginger and allspice and cook 5 minutes longer!. Pour boiling hot into hot sterilized jars, leaving 1/8-inch headspace!. Seal immediately!.
Makes 4 pints!.Www@FoodAQ@Com
Rhubarb Chutney
8 cups rhubarb, finely chopped
1/2 cups chopped onion
1 1/2 cups chopped raisins
3 1/2 cups brown sugar
1/2 cup vinegar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
Cook first 5 ingredients until thick, about 25 minutes, stirring frequently!. Add salt, cinnamon, ginger and allspice and cook 5 minutes longer!. Pour boiling hot into hot sterilized jars, leaving 1/8-inch headspace!. Seal immediately!.
Makes 4 pints!.Www@FoodAQ@Com
Rhubarb Jam Recipes
Rhubarb lends itself so well to jam and jelly recipes you wonder why they're not sold in supermarkets!. Here are two rhubarb jam recipes that are extra easy--no thermometer, no pectin, just stir!
2 pounds chopped, raw rhubarb
8 3-inch strips lemon peel, about 1/4-inch wide (no white pulp, just yellow peel)
1/2 cup water
2-1/2 cups sugar
Combine rhubarb, lemon peel and water in a heavy, non-aluminum 4-quart saucepan!. Bring to a boil, reduce heat to a simmer, cover and cook gently for 30 minutes!. Stir often!. Turn up the heat and begin adding sugar 1/2 cup at a time, waiting for the liquid to return to the boil before adding more!. continue cooking over a high heat, stirring constantly!. If the jam begins to splatter, turn the heat down slightly!. Cook and stir until the jam thickens and reduces to about 3 cups (about 20 minutes)!.
Remove from heat and fill hot, sterilized 1/2-pint jars to within 1/8-inch of the top!. Wipe rims clean, attach new lids and screw caps on tightly!. Invert jars to the count of "5" or process in a boiling water bath for 10 minutes!. Makes 3 cups!. (Note: Make only single batches!. Don't try to double or triple the amount)!.
Rhubarb Ginger Jam: Before cooking rhubarb, add 2 slices fresh ginger root (the size of a quarter)!. Begin cooking!. Remove ginger root slices before adding sugar!. At the end of the cooking period (when it's getting good and thick) add 1/3 cup thinly sliced crystallized (candied) ginger!.Www@FoodAQ@Com
Rhubarb lends itself so well to jam and jelly recipes you wonder why they're not sold in supermarkets!. Here are two rhubarb jam recipes that are extra easy--no thermometer, no pectin, just stir!
2 pounds chopped, raw rhubarb
8 3-inch strips lemon peel, about 1/4-inch wide (no white pulp, just yellow peel)
1/2 cup water
2-1/2 cups sugar
Combine rhubarb, lemon peel and water in a heavy, non-aluminum 4-quart saucepan!. Bring to a boil, reduce heat to a simmer, cover and cook gently for 30 minutes!. Stir often!. Turn up the heat and begin adding sugar 1/2 cup at a time, waiting for the liquid to return to the boil before adding more!. continue cooking over a high heat, stirring constantly!. If the jam begins to splatter, turn the heat down slightly!. Cook and stir until the jam thickens and reduces to about 3 cups (about 20 minutes)!.
Remove from heat and fill hot, sterilized 1/2-pint jars to within 1/8-inch of the top!. Wipe rims clean, attach new lids and screw caps on tightly!. Invert jars to the count of "5" or process in a boiling water bath for 10 minutes!. Makes 3 cups!. (Note: Make only single batches!. Don't try to double or triple the amount)!.
Rhubarb Ginger Jam: Before cooking rhubarb, add 2 slices fresh ginger root (the size of a quarter)!. Begin cooking!. Remove ginger root slices before adding sugar!. At the end of the cooking period (when it's getting good and thick) add 1/3 cup thinly sliced crystallized (candied) ginger!.Www@FoodAQ@Com
Chop the stalks, no need to skin it!. DO NOT use the leaves as they are deadly poisionus to humans!.
For a pie fillilng use cornstarch, chopped rhubard and orange jest plus a tablespoon of orange juice!. I don't like the taste of Strawberries with my Rhubarb! Yuck! It ruins the flavor of each fruit!.
You can stew it with canned chunk pineapple and white sugar in a pot on the stove!. Then refridgerate and eat as a cold fruit from a bowl!.
Look at the Ball Canning cookbook for jam recipes!.Www@FoodAQ@Com
For a pie fillilng use cornstarch, chopped rhubard and orange jest plus a tablespoon of orange juice!. I don't like the taste of Strawberries with my Rhubarb! Yuck! It ruins the flavor of each fruit!.
You can stew it with canned chunk pineapple and white sugar in a pot on the stove!. Then refridgerate and eat as a cold fruit from a bowl!.
Look at the Ball Canning cookbook for jam recipes!.Www@FoodAQ@Com
good to go as is!. need more info/recipes see http://www!.lesleycooks!.com/rhubarb!.htmWww@FoodAQ@Com