First come ramps and then asparagus, but rhubarb is really where spring is at. Its pleasing shade of pink is enough to perk anyone up.
Sadly rhubarb isn’t all that nutritious because it’s mainly made up of water, but that isn’t the point is it? The point is to balance its sharp acidity and refreshing sourness with sugar or honey, apply it to heat and serve it with something nice.
Take for example, a nice trifle in a jar…
And if I’m not feeling so fancy, I’ll just take a spoonful out of a jar, spread it onto anything (cold chicken, stale toast, cracker) and call it Sunday.
Rhubarb Preserves
A Recipe
Yield: Approximately 4 half-pint jars
We got the recipe from Martha Stewart, and some advice from Eric’s grandma. She’s an expert canner and told us to cook on low so as to not ruin our pots (the acidity, that is.)
2 pounds rhubarb, trimmed and cut crosswise
1 pound sugar (2 1/4 cups)
Pinch of salt
Fresh lemon juice from 1 – 2 lemons
- Wash your rhubarb stalks and trim the stalks. Eric prefers no chunks in his jam and so went for a smaller dice. I myself enjoy globs of fruit, so opted for a 1-inch rough chop.
- In a pot, use your hands to combine the chopped fruit with the sugar and lemon juice.
- Bring mixture to a boil and then reduce the heat to a bubbly simmer. You will notice quite a bit of liquid will have seeped out of the fruit. Cover and allow to simmer for about 15 minutes, stirring occasionally to ensure nothing sticks to the bottom and burns.
- Run a whisk through the mixture, breaking up any clumps that may have formed.
- Follow jarring instructions for water-bath canning – you’ll need to sterilize, fill and process your jars. Or you could just throw them in jars in your freezer or fridge – they will last at least a month.
Let me know if you have any canning questions!
Happy Spring.
xxM
RSS
GLOBS of fruit!
how marvelous.
We had family over last night for pulled pork and coleslaw… and also rhubarb punch and strawberry rhubarb crisp using rhubarb from the family garden! It was tart and pink and lovely.