
RHUBARB MADNESS
Forget about March madness I have been afflicted with Rhubarb Madness. I ordered 15 lbs. from my grocer last week and have done little else but put up rhubarb.The first batch went in the trash; (or to my friends with way sick sweet tooth’s) too much sugar. Most recipes call for an almost equal rhubarb to sugar ratio. Yuk, my teeth hurt even thinking about it, and what’s rhubarb without a bit of pucker? I reduced and reduced till I came up with a fruit/sugar ratio of about half of that. Use a candy thermometer with this recipe. Since there is not much pectin in rhubarb, you must reach the soft gel point. Once you have added the rhubarb, keep an eye on it. You barely want cook it or it will disintegrate and you will have a bit of a mush, which will taste fabulous but wont be quite as stunning
I used hothouse rhubarb which I think has more water in it and is not quite as tart as the wild variety.
The Rhubarb Rosemary is crazy good.It was a huge hit with the grown ups. The rosemary enhances the wonderfully weird flavor of rhubarb. This jam is an excellent savory condiment, perfect on a cheese plate and delicious with spring lamb. Try it with duck or fois gras, or there's always toast. I know this sounds bizzaro but I mixed some with mustard and served it with my Easter Lamb, very, very yummy
INGREDIENTS
8 cups cut rhubarb (about 2 ½ -3 lbs)
4 cups sugar
1 lemon juiced
METHOD
1. Wash and trim rhubarb and cut into 1” pieces. Place in a non reactive bowl with sugar and lemon juice and macerate over night or until sugar is dissolved.
2. Strain the syrup into a preserving pan and bring to a boil. Skim. Continue boiling and skimming till you reach the gel point, 221 on a candy thermometer.
3. Add the rhubarb and return to a boil. Skim. Continue cooking for 3-5 minutes, stirring, careful to maintain the integrity of the fruit.
4. Place jam in hot sterilized jars, seal and label.
Makes 12 ½ pint jars
RHUBARB ROSEMARY PRESERVES
INGREDIENTS
1 2” piece of ginger sliced into coins
12 springs rosemary washed
METHOD
Follow directions for master recipe above.
2. Place 4 sprigs rosemary and sliced ginger in preserving pan with rhubarb syrup. You can put them in cheesecloth or an infuser for easy removal.
3. Remove rosemary and ginger when cooking is completed.
4. Place a 3” sprig of rosemary in each jar before adding hot preserves.
NOTE: For an even more savory flavor try 2 sprigs rosemary in a few of the jars.
Forget about March madness I have been afflicted with Rhubarb Madness. I ordered 15 lbs. from my grocer last week and have done little else but put up rhubarb.The first batch went in the trash; (or to my friends with way sick sweet tooth’s) too much sugar. Most recipes call for an almost equal rhubarb to sugar ratio. Yuk, my teeth hurt even thinking about it, and what’s rhubarb without a bit of pucker? I reduced and reduced till I came up with a fruit/sugar ratio of about half of that. Use a candy thermometer with this recipe. Since there is not much pectin in rhubarb, you must reach the soft gel point. Once you have added the rhubarb, keep an eye on it. You barely want cook it or it will disintegrate and you will have a bit of a mush, which will taste fabulous but wont be quite as stunning
I used hothouse rhubarb which I think has more water in it and is not quite as tart as the wild variety.
The Rhubarb Rosemary is crazy good.It was a huge hit with the grown ups. The rosemary enhances the wonderfully weird flavor of rhubarb. This jam is an excellent savory condiment, perfect on a cheese plate and delicious with spring lamb. Try it with duck or fois gras, or there's always toast. I know this sounds bizzaro but I mixed some with mustard and served it with my Easter Lamb, very, very yummy
RHUBARB PRESERVES
(master recipe)INGREDIENTS
8 cups cut rhubarb (about 2 ½ -3 lbs)
4 cups sugar
1 lemon juiced
METHOD
1. Wash and trim rhubarb and cut into 1” pieces. Place in a non reactive bowl with sugar and lemon juice and macerate over night or until sugar is dissolved.
2. Strain the syrup into a preserving pan and bring to a boil. Skim. Continue boiling and skimming till you reach the gel point, 221 on a candy thermometer.
3. Add the rhubarb and return to a boil. Skim. Continue cooking for 3-5 minutes, stirring, careful to maintain the integrity of the fruit.
4. Place jam in hot sterilized jars, seal and label.
Makes 12 ½ pint jars
RHUBARB ROSEMARY PRESERVES
INGREDIENTS
1 2” piece of ginger sliced into coins
12 springs rosemary washed
METHOD
Follow directions for master recipe above.
2. Place 4 sprigs rosemary and sliced ginger in preserving pan with rhubarb syrup. You can put them in cheesecloth or an infuser for easy removal.
3. Remove rosemary and ginger when cooking is completed.
4. Place a 3” sprig of rosemary in each jar before adding hot preserves.
NOTE: For an even more savory flavor try 2 sprigs rosemary in a few of the jars.