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    Mon Apr 15, 2013 12:55 pm
    Forum Host

    Rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber.

    Rhubarb is a perennial plant (the kind that grows from year to year) which forms large fleshy rhizomes and large leaves with long, thick (and tasty) petioles (stalks). Rhubarb stalks are commonly found in supermarkets, fresh rhubarb is prized by gourmet cooks. Some folks say the finest quality rhubarb is grown in Michigan, Ontario, Canada, and other northern states in the United States. Fresh rhubarb is available from early winter through early summer in the Northern hemisphere and October through November in the Southern Hemisphere. Winter rhubarb is commercially produced in forcing houses.

    Freezing Rhubarb:
    Use rhubarb whole stalks or pieces. Choose, firm, tender, well-colored stalks with good flavor and few fibers. Wash, trim and cut into 1- or 2-inch pieces in lengths to fit the package. Heat rhubarb in boiling water for 1 minute cool promptly in cold water to retain color and flavor. Drain well.

    Unsweetened pack:
    Pack either raw or preheated rhubarb tightly into containers without sugar. Leave 1/2-inch headspace. Seal, label and freeze.

    Syrup pack:
    Pack either raw or preheated rhubarb lightly into containers; cover with cold 50-percent syrup (1 cup sugar to 1 cup water). Leave 1/2-inch headspace. Seal, label and freeze.

    Prepare rhubarb as for rhubarb stalks or pieces. Add 1 cup water to 1 1/2 quarts (2 pounds) rhubarb and boil 2 minutes. Cool and press through a sieve. To 1 quart (2 pounds) puree, mix 2/3 cup sugar. Pack into containers leaving 1/2 inch headspace. Seal, label and freeze.





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    Do you have a favorite rhubarb recipe?
    Sat Apr 20, 2013 12:44 am Groupie
    Straw Rhubarb Jam! icon_smile.gif

    (((btw, my plants are already 3-4ft high even WITH our snow of late!!!)))))

    Straw Rhubarb PIE !

    Straw Rhubarb Sauce for over pound cake, ice cream, or swirled INTO ice cream
    Sat Apr 27, 2013 3:32 am Groupie
    I'm a fan of rhubarb chutney.
    Sat Apr 27, 2013 9:43 am
    Forum Host
    My rhubarb popped up a while ago, but has been sulking. It's supposed to warm up quite a bit today, I am hoping it takes off.

    I like rhubarb compote - mother always just cut up some rhubarb and simmered it with water, sugar and some prunes until tender. Chill in fridge. We'd have this as a dessert or a snack with a spoonful of sour cream in it. These days I will use thick yogurt also. Very refreshing.
    Thu May 16, 2013 4:46 pm Groupie
    Di, of interest - what is in the rhubarb chutney? how do you use it?

    My rhubarb are kicking ! I've had some people ask to buy it already! icon_smile.gif

    Off this site, I made a pork roast w/rhubarb sauce that I liked, and a Canadian gal I speak w/daily make rhubarb ?? sauce ?? that she then adds to seltzer, tonic water and it's a drink.

    I love it like mom made it: mixed w/apple to make rhubarb applesauce.. I would NOT ADVISE CANNING IT: it just all but melted away.. freezer her instead.

    A sauce over ice cream is really good too!

    Mine aren't pretty thou - they are red at the ends, but the tops are green: still taste AWESOME;
    Thu May 16, 2013 7:20 pm
    Forum Host
    Rhubarb Shrub might be the drink you're looking for, Amber.
    Sun May 19, 2013 4:46 pm Groupie
    Molly53 wrote:
    Rhubarb Shrub might be the drink you're looking for, Amber.

    My friends didn't call for the vinegar, but I have one jar I haven't tried out yet frm last Summer.

    Thanks, and yes, it's a syrup.
    Sun May 19, 2013 6:34 pm
    Forum Host
    This chutney is quick to make, I usually only make half for us, good with chicken or pork, Rhubarb Chutney

    This dessert also went over well, Rhubarb-Ginger Fool
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