Preserving Rhubarb

Preserving Rhubarb

From the archives, just in time for rhubarb season and the May Can Jam!  Enjoy!

. . .

Today I started tackling the metric ton of rhubarb that I brought home from Maine. I started with about 4 lbs, washed everything well, trimmed off the fat stem end and a small slice off of the top (leaf) end, and started chopping. I picked out the prettiest, pinkest stalks to make Rhubarb Rosemary Jelly (courtesy of Gourmet via Garrett McCord of VanillaGarlic); I decided to macerate the rhubarb overnight with sugar so that jelly will be a project for tomorrow. It took about 2 lbs, diced into 1/4-inch slices, to fill my dehydrator; Neighbor Nancy tells us it ought to take 8-12 hours to completely dry, at which point I’ll have dried rhubarb for scones, muffins and granola. Yet another pound was sliced into 1/2-inch lenghts and frozen for eventual use in Strawberry-Rhubarb Jam. And I still have plenty left!

Ingredients

  • Cranberry Orange Rhubarb Popsicles
  • Crispy Pork with Rhubarb Sauce
  • Rhubarb Strawberry Crumble
  • Rhubarb Cherry Ginger Crumble (gluten-free)
  • Sweet Cherry Rhubarb Pie Filling
Read the whole recipe on Local Kitchen Blog