I need a recipe for stewed rhubarb?!
I need a recipe for stewed rhubarb?
i want to can the stewed rhubard. My grandmother used to use jam jars and we'd be able to eat it in the winter. I just don't know if i should sterilize the jars after they're filled.
any suggestions ?
Answers:
- 1 pound fresh rhubarb (approximately 3 cups cut up)
- 1/4 cup sugar
- 1/4 cup water
sugar, (for addtional sweetening if necessary)
Clean 1 pound of rhubarb and cut into 3/4 to 1 inch pieces. This should produce approximately 3 cups of rhubarb.
Combine sugar and water in a saucepan. Bring to a boil over medium heat and stir until sugar has dissolved. Add the rhubarb and bring sauce back to a boil. Reduce heat to a simmer and cook uncovered until rhubarb is crisp-tender, approximately 10 to 15 minutes.
Taste to see if sauce is the desired sweetness. If it requires additional sugar, add 1 or 2 tablespoons at a time and bring sauce back to a boil to be sure sugar dissolves.
Remove from the heat when sauce is at desired sweetness. Serve warm or cold. The sauce can be eaten on its own or it can be served as a topping on other food, such as cake, ice cream, pancakes, and waffles.
Stewed Rhubarb
Prep Time: 20 min
Total Time: 25 min
Makes: 7 servings, about 1/2 cup each
1 lb. rhubarb, cleaned, cut into 1-inch pieces
1/3 cup sugar
2 Tbsp. water
1/2 cup thawed COOL WHIP Strawberry Whipped Topping
TOSS rhubarb with sugar in medium saucepan. Add water; cover.
COOK on medium heat 5 min. or until rhubarb is tender. Cool slightly.
TOP with the whipped topping just before serving. Refrigerate any leftover dessert.
I have found a web site for this recipe. Here is the Web site: http://www.recipetips.com/recipe-cards/t... I think that you should sterilize the jars before you put anything in them. You just don't know what has been in it before. Cause when my mother use to make some strawberry jam. She would sterilize the jars. The best way to sterlize the jars is put them in the dishwasher. That is if you have one.
Stewed rhubarb? What, are you french?
Easy Stewed Rhubarb:
20 min 5 min prep
3 cs.
6 cups chopped rhubarb
1 cup granulated sugar (I only use 1/2 c. we like it very tart)
2 tablespoons water
1. In large saucepan, combine all ingredients.
2. Cook over medium heat, stirring, until sugar is dissolved.
3. Reduce heat to medium low.
4. Simmer, uncovered and stirring occasionally for about 15 minutes or until slightly thickened and rhubarb is in threads.
5. Let cool.
6. Can be refrigerated up to 5 days.