|
Rhubarb is sold by the "bunch" which is
usually 2 to 2-1/2 lbs., 1 lb. cooked yields 3/4 cup. When buying Rhubarb choose
fresh crisp stalks, and peel off any stringy covering before use. Stand the
stalks in cold water for an hour or so to refresh them before cooking. The
stalks can be stored for 2-4 weeks at 32° F. A 1 pound bunch contains 3-5
stalks. Before use, discard any leaves and trim the ends. Completely peeling
rhubarb is unnecessary. Rhubarb requires sweetening to minimize the extreme
tartness. It can be served as a sauce over ice cream, combined with fresh
strawberries, or made into pies, tarts, puddings, breads, jam, jellies. |
|
Rhubarb Strawberry Jam
3/4 lb. rhubarb
2 pints strawberries
6 C. sugar
Clean rhubarb and dice it. Wash strawberries and remove hulls. Mash the
strawberries and add to a large pan with the rhubarb. Add 4 C. of the sugar and
bring to a boil and cook for 4 minutes. Add remaining 2 C. of sugar. Boil hard
for 5 minutes. Remove from heat and skim off foam. Ladle into hot jars. Process
in a water bath for 10 minutes.
Yield: 4 pints
|
|
