Rhubarb Recipes - Alaska Agricultural Resources

Rhubarb
Recipes
, COOPERATIVE EXTENSION SERVICE
•
A-00064
UNIVERSITY OF ALASKA, USDA & SEA GRANT COOPERATING
Reprinted July 1987
TABLE OF CONTENTS
Composition and Food Value..,,.., — , , . . . . , • . . . , . . . . . , . . . . . , , . . .3
The Standard of Perfection— .,.,,,, — ..
,.,.,, ,3
How to Prepare Rhubarb for Cooking,,,
,,,.,.
,
4
Freezing and Canning Rhubarb
— ,,..,., 4
Four Ways with Rhubarb Sauce.
,,,,.,,,.,,
....
. . . . . ,5
Rhubarb D e s s e r t s . . , . . . , . . . . . , , . , , , . . . . .
,
6
Rhubarb Pies......
,
.8
Rhubarb Salads and Relishes,
— , — ............ 10
Rhubarb Punch and Beverages.................
....,...,..,.,. 10
Rhubarb Conserve, Jams and Jellies
,
11
This publication was developed in 1944 by Lydia
Fohn-Hansen, Home Demonstration Leader. It was
revised in 1945 and 1948. Additional recipes were
collected by Fran Hulbert in 1960. It was further
revised in 1965, 1969, 1971 and 1980. This edition
was revised and updated by Marguerite Stetson.
Illustrations by Marjorie K. Cole
319/80/EA
The University of Alaska's Cooperative Extension Service programs are available to all, without regard to race, color, age, sex, creed, national origin or handicap and in accordance with all applicable sti
and federal laws.
Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, James W. Matthews, Director, Cooperative Extension Service,
University of Alaska.
Important Update
Because of possible mold contamination, paraffin or wax seals are no
longer recommended by the U.S.
Department of Agriculture.
Sealing directions for jelly recipes on
pages 12 and 13 should be changed
to read:
"Fill hot products into sterile
Mason jars, leaving 1/4-inch
headspace, seal with self-sealing
lids, and process 5 minutes in a
boiling water bath canner."
RHUBARB COMPOSITION ANUTOO1J
Stewed rhubarb stalks are a fair source of
ascorbic acid and calcium. They also have small
amounts of Vitamin A, thiamin, riboflavin, niacin,
and iron. The upper half of the stalks have about
twice as much ascorbic acid as the lower half.
Some varieties have more than others. A cup of
sweetened rhubarb sauce has about 300 calories.
after frost is out of the ground. Long before berries are ripe, rhubarb offers a tasty "fruit" for
sauce, pie, pudding, punch, jam and jelly. Since it
is easy to preserve, the surplus can be canned or
frozen for winter use. Cultivated rhubarb grows
well in our sub-arctic climate.
THE LEAVES OF RHUBARB CONTAIN
SO MUCH OXALIC ACID THAT THEY ARE
CONSIDERED POISONOUS. They are
sometimes used for tanning hides, for cleaning aluminum, and for cleaning other metal
containers.
Wild rhubarb (Polygonum alaskanum) grows
everywhere in Alaska, It is freely branching, 3 to 6
feet high, with thickening sheath covered joints.
Stems are greenish, the numerous pointed leaves
are 2 to 8 inches long with crimped edges. Flowers
are small in large plume-like panicles. For futher
identification purposes see Cooperative Extension
service Publication A-00028, "Wild Edible and
Poisonous Plants of Alaska,"
Fresh cultivated rhubarb stalks or stems can
be obtained almost any time of the year now that
"forcing" brings rhubarb to the markets even in
winter. But it is still a spring favorite and one of
the first garden crops re^ady to use a few weeks
The young green stems and green leaves of
wild rhubarb are edible and taste like rhubarb.
Some cooks have used wild rhubarb like pumpkin
or applesauce, to make breads, cakes and dumplings.
THE STANDARD OF PERFECTION
As a stewed fruit, rhubarb should have a
delicate pink color, unless you have the green
variety, and a clean, tart flavor, just sweet enough
to make it palatable. The consistency may be
"mushy" or if the pieces are whole, they should
be tender. If the syrup is too thick the fruit is apt to
be tough and stringy and have an over-cooked
flavor.
When cooking rhubarb, use only glass,
aluminum, stainless steel, or enamel ware utensils to avoid a possible metallic flavor. Store in
glass containers.
If rhubarb seems too acid to enjoy it, try one
of the following methods for reducing tartness:
1. Add a little salt—an eighth of a teaspoon (.63
ml) to 1 quart (.95 L) of rhubarb,
2. Pour boiling water over the cut-up rhubarb, let
stand 1 minute, drain it, and cook rhubarb in
syrup of 1/4 cup (60 ml) sugar to 1/4 cup (60 ml)
water. Sweeten and chill the drained juice for
a refreshing drink.
3. Cook the rhubarb before adding the sugar.
Boiling acid with sugar changes it to a form
that is less sweet.
4, Serve rhubarb before sweeter food has been
tasted. Serve it for breakfast or with the meat
course,
5. Mix it with egg for pie. The egg neutralizes
some of the acid.
6. Serve rhubarb cold. Hot acid is sharper than
cold acid.
7, Combine rhubarb with other fruits and berries.
HOW TO PREPARE RHUBARB FOR COOKING
Water cultivated rhubarb plants well the
night before picking. Pull the stalks gently from
the sockets; do not cut them, Gut off the leaves;
these can be put in a compost pile. Wash the
stalks in clean water and scrub with a brush but
do not peel them nor cut the root end unless it is
brown. Cut away any wormy or woody parts.
Throw away withered or woody stalks. Arrange
the stalks parallel on a cutting board. Slice with a
long-bladed, sharp knife as desired—1 inch (2.54
cm) for stewing, V* inch (6 mm) lengths for pie,
longer lengths for freezing.
One pound of rhubarb makes approximately
4 cups (.95 L) or 1 quart of cut up rhubarb. This
amount makes about 1 pint (.47 L) rhubarb sauce.
FREEZING AND CANNING RHUBARB
Freezing Rhubarb
Stalks or pieces: Choose firm, tender, wellcolored stalks with good flavor and few fibers.
Wash, trim, and cut into 1 or 2 inch (2.5 or 5.8 cm)
pieces or in lengths to fit the package. Heating
rhubarb in boiling water for 1 minute and cooling
promptly in cold water helps retain color and
flavor.
Unsweetened pack: Pack either raw or
preheated rhubarb tightly into containers without
sugar. Leave head space of Vz inch (12 mm). Seal
and freeze.
Syrup pack: Pack either raw or preheated
rhubarb tightly into containers, cover with cold 40
percent syrup, 3 cups (720 ml) to 4 cups (.95 L) of
water makes 5Vz cups (1.3 L) of syrup. Allow Vz to
Va cup (120 ml to 160 mL) of syrup per pint of
rhubarb. Leave head space of Vz inch (12 mm).
Seal and freeze.
Puree: Prepare rhubarb as for rhubarb stalks
or pieces. Add 1 cup (240 mL) of water to 1 Vz quart
or 2 pounds (1.4 L or .91 kg) rhubarb and boil 2
minutes. Cool and press through a sieve. With 1
quart or 2 pounds (.95 L or.91 kg) puree mix 2/a cup
(760 mL) sugar. Pack into containers, leaving head
space of Vz inch (12 mm). Seal and freeze.
Juice: Select as for rhubarb stalks or pieces.
Wash, trim, and cut into pieces 4 to 6 inches (10.2
to 15 cm) long. Add 1 quart (.95 L) water to 4 quarts
or 5 pounds (3.8 L or 2.3 kg) rhubarb and bring just
to a boil. Press hot fruit in jelly bag to extract
juice. Cool. Sweeten, if desired, using Vz cup (120
mL) sugar to a quart (.95 L) juice. Pour into containers, leaving a head space of Vz inch (12 mm).
Seal and freeze.
Canning Rhubarb
Wash rhubarb and cut into Vz inch (12 mm)
pieces. Add Vz cup (120 mL) sugar to each quart
(.95 L) rhubarb and let stand to draw out juice.
Bring to boiling.
In glass jars: Pack hot to Vz inch (12 mm) of
top. Adjust lids. Process in boiling water bath, 212
F° (100° C). Process pint jars and quart jars for 10
minutes. As soon as you remove jars from canner,
complete seals if necessary.
In tin cans: Pack hot to top of cans. Exhaust
to 170°F (77*C) for about 10 minutes and seal
cans. Process in boiling water bath at 212°F
(100°C). Process No. 2 cans and No, 2Vz cans for
10 minutes.
FOUR WAYS WITH RHUBARB SAUCE
Rhubarb Pudding
1 qt
rhubarb
1/2
water
flour
OH 1/4 C cornstarch
sugar
C
1/a C
Saucepan Rhubarb I
1L
120 ml
120 ml
60 ml
80 ml
Stew the rhubarb and water for 5 minutes.
Strain this mixture. Mix together the flour OR
cornstarch and sugar and add to the stewed
rhubarb. Cook until thick and clear. Pour into pudding dishes. Sprinkle with sugar to keep the surface moist and free from skin. Chill and serve with
cream.
Baked Rhubarb
1/a C
1 qt
pinch
1C
water
cut up rhubarb
salt
sugar
120 mL
1 L
250 mL
Combine the rhubarb and sugar. Heat slowly
until the sugar melts. Simmer 5 minutes or until
tender. Yields about 21/4 cups (540 mL),
V* C
1qt
pinch
1C
water
cut up rhubarb
salt
sugar
720 mL
1L
240 mL
1L
250 mL
Add water to rhubarb. Add the salt. Cover and
simmer 5 minutes or until rhubarb is tender.
Remove from heat and add sugar.
Place rhubarb and sugar in layers in baking
dish. Cover and bake slowly for 40 minutes. The
flavor can be varied by using grated orange rind or
spices such as mace, nutmeg or cinnamon.
For variety add 3/4 cup (180 mL) raisins to cut
up rhubarb in either of the above recipes. Extra
sweet rhubarb sauce is a good topping for ice
cream.
1qt
1C
cut up rhubarb
sugar
>•••••»••••••••••••••••••• ABBREVIATIONS******** 1
1 = teaspoon
T = tablespoon
C = cup
pt = pint
qt = quart
gal = gallon
oz = ounce
lb = pound
F= Fahrenheit
mg = milligram
g = gram
kg = kilogram
mL = milllliter
L = liter
C = Celsius
mm = millimeter
cm = centimeter
m = meter
RHUBARB DESSERTS
Rhubarb Sauce Cake
1C
sugar
240 ml
(Use only 3A cup (180 ml) if sauce is sweetened.)
/2 C
shortening
120 ml
1
egg
rhubarb sauce
2C
480ml
vanilla
5ml
1t
2C
flour
480ml
1t
soda
5ml
cinnamon
5ml
1t
/2 t
nutmeg
2ml
Vz t
cloves
2ml
/4 t
salt
1 ml
1C
raisins or currants
240ml
/3 C
chopped nuts
80ml
1
1
1
Rhubarb Crisp
1
4C
1t
Vz t
Va C
11/2 C
2/3 C
cut up rhubarb
cinnamon
salt
butter
sugar
flour
11
5 ml
2 ml
80 ml
360 ml
160 m I
Place the cut up rhubarb in a shallow 6 inch
by 10 inch (15 cm x 25 cm) pan. Sprinkle with cinnamon and salt. Melt the butter over low heat and
add the sugar and flour until the mixture is like the
consistency of cornmeal; pat over the rhubarb .
Bake uncovered in 350°F (175°C) oven until
tender, 45 minutes to 1 hour. If the rhubarb is
frozen, increase the baking time by about 20
minutes. Serve with vanilla ice cream if desired.
1C
3/4
C
1C
1/2 C
1t
4C
1C
2T
1C
1t
sifted flour
uncooked oatmeal
brown sugar, firmly packed
melted butter
cinnamon
diced rhubarb
sugar
cornstarch
water
vanilla
240 ml
180ml
240 ml
120ml
5ml
1I
240ml
30ml
240ml
5ml
Mix the flour, oatmeal, brown sugar, butter
and cinnamon until crumbly. Press half of the mixture into a 9 inch by 9 inch (23 cm by 23 cm) square
pan. Cover the crumb mixture with the diced
rhubarb. In a saucepan, combine the sugar, cornstarch, water, and vanilla; cook until thick and
clear. Pour over rhubarb. Top with remaining
crumbs and bake in a moderate oven at 350°F
(177°C) for 45 to 60 minutes. Serve warm as is or
top with whipped cream.
Cream together the sugar and shortening.
Add the egg, rhubarb sauce and vanilla. Sift
together the flour, soda, cinnamon, nutmeg,
cloves and salt, Add to the creamed mixture. Stir
in the raisins or currants and chopped nuts. Bake
in a 9 inch by 13 inch (23 by 33 cm) pan at 325°F
(163°C) for 35 to 40 minutes.
Unbeatable Rhubarb Bars
11/2 C cut up rhubarb
Vz C
firmly packed brown sugar
1/4 C
water
1t
lemon juice
1T
cornstarch
1/2 C
flaked or shredded coconut
4 drops red food coloring,
if using green rhubarb
Vz C
sifted flour
1/2 t
salt
1/2 t
soda
Vz C
firmly packed brown sugar
1C
oats
1/3 C
melted butter or margarine
360 mL
120 ml
60 mL
5 ml
15 ml
120 ml
120 ml
2.5 ml
2.5 ml
120 ml
240ml
80 ml
For filling, combine rhubarb, Vz C (120 mL)
brown sugar, water and lemon juice in saucepan.
Cook over medium heat until tender, stirring frequently. Add cornstarch and cook, stirring, until
thick. Cool,
For crumb base and topping, sift together
flour, salt and soda into bowl. Stir in Vz C (120 mL)
brown sugar, oats and coconut. Add butter or
margarine, mixing until mixture is crumbly. Press
half of crumb mixture into greased 8 inch (20 cm)
square pan. Spread with filling. Cover with remaining crumb mixture, pressing lightly. Bake in
preheated moderate oven, 350°F (177°C), 25 to 30
minutes. Cool and cut into bars. Makes 2 dozen.
Rhubarb Cake
Vz C
1C
1/a C
1
2C
1t
1/2 t
1C
11/2 C
1t
1/2 C
1t
1/2 C
Rhubarb Crumble Pudding
120 ml
240 ml
shortening
brown sugar
sugar
egg
sifted flour
soda
salt
buttermilk
chopped rhubarb
vanilla
white sugar
cinnamon
chopped nuts
120ml
480 ml
5ml
2ml
240ml
360ml
11/a C
1/z t
1/4 t
1/2 C
Va C
4C
1T
1C
pinch
flour
salt
cinnamon
sugar
butter or margarine
chopped rhubarb
lemon juice
sugar
salt
360ml
2ml
1,25 ml
120ml
80ml
1I
15ml
240ml
5ml
120ml
5ml
120ml
Cream together the shortening, brown sugar,
Va cup (120 ml) sugar, and egg. Add the sifted
flour, soda, salt, milk, rhubarb and vanilla. Top
with mixture of 1/z cup (120 ml) sugar, cinnamon,
and nuts. Bake in a 9 inch by 13 inch (23 by 33 cm)
pan at 325°F (163*C) for 50 minutes.
Sift together the flour, salt, cinnamon and
sugar. Cut in butter until the mixture is crumbly.
Mix the cut up rhubarb with the lemon juice,
sugar, and pinch of salt. Spread half of flour mixture evenly over bottom of 8 inch (20 cm) square
pan. Press down firmly, Spread rhubarb over flour
mixture. Place remaining flour mixture over
rhubarb. Bake at 375°F (190*C) for 45 to 50
minutes. Makes approximately 6 servings.
Rhubarb Filling
for plain cake or cream puffs
1/2
c
1C
cream or chilled evap. milk
Oft 1 C whipped topping
thick, sweet rhubarb sauce
120 ml
240 ml
240 ml
Beat the cream, or use whipped topping. Fold
in the sauce. This makes enoough filling for 12
cream puffs or a topping for 12 servings of cake.
Rhubarb Cake Pudding
2C
6T
2T
1C
1/4 t
4
2C
4
sugar
flour
melted butter or margarine
milk
salt
egg yolks, slightly beaten
cooked rhubarb
egg whites, beaten stiff
480 ml
90ml
30 ml
240 ml
1 ml
480 ml
Cook rhubarb without sugar until tender; set
aside to cool. Combine sugar and flour, mix well.
Mix together the butter, milk, and salt, and add to
the flour-sugar mixture. Add 4 slightly beaten egg
yolks and mix well. Add 2 cups (480 ml) cooked
rhubarb. Fold in stiffly beaten egg whites. Bake in
individual molds, or a 2 quart casserole dish set in
a pan of water, at 325°F (163°C) for 55 minutes or
until firm. Pudding will be cake-like on top with
custard fruit sauce on bottom.
Rhubarb Cake
2C
Va C
1/2 Q
11/2 C
2
2C
1t
dash
1t
1C
1t
diced rhubarb
sugar
shortening
sugar
eggs, beaten lightly
flour
soda
salt
cinnamon
sour milk
vanilla
pt = pint
qt = quart
gal = gallon
oz =ounce
lb = pound
F = Fahrenheit
480ml
5ml
5ml
240ml
5ml
Mix the rhubarb and 1/2 cup (120 ml) white
sugar. Let stand. Cream the shortening and
granulated sugar; add the eggs. Sift together the
flour, soda, salt and cinnamon. Mix together the
milk and vanilla. Add the milk mixture alternately
with the flour mixture to the egg mixture; then add
the rhubarb and sugar mixture, Bake in a 9 inch by
13 inch (23 cm by 30 cm) pan or an 8 inch by 12
inch (20 cm by 30 cm) pan at 350°F f777°Cj for 40
minutes. Serve plain or with ice cream or whipped
cream.
>»»»ABBREVIATIONS»»*»»»»»»«»»»«
t = teaspoon
T = tablespoon
C = cup
480ml
120ml
120 ml
360ml
mg = milligram
g = gram
kg = Kilogram
»•*••••••»••*••»•••••••••••
mL=milllllter
U= liter
C = Celsius
mm = millimeter
cm = centimeter
m = meter
Rhubarb or Rhubarb-Strawberry
or Rhubarb-Raspberry Roll
Glazed Rhubarb Turnabout
4C
cut up rhubarb
1C
pinch
3/4 C
sugar
salt
hot water
1C
flour
1 1/2 t
baking powder
1/2
salt
t
1/4 Q
1
1/4 C
shortening
egg, beaten
milk
240 mL
180 mL
240 mL
7,5 mL
2ml
60 mL
60 mL
Put the rhubarb into a 11/a quart (11/2 L)
casserole, greased. Mix together the sugar, salt
and hot water. Pour over the rhubarb and bake at
350°F (177*C) for 25 minutes, make a drop biscuit
dough of flour, baking powder, and salt sifted
together. Cut in the shortening. Mix together the
egg and milk and add to the flour mixture. Drop
batter by spoonfuls on top of rhubarb. Bake at
400°F (2Q5°C) for 20 minutes more. Cool. Turn over
on platter. Serve with cream or whipped topping.
1C
1C
2C
1/2
t
1T
21/2 t
1/3
C
1/2
C
2C
2t
water
sugar (brown and/or white)
flour
salt
sugar
baking powder
shortening
water or milk
rhubarb or half rhubarb
and half berries
sugar
cinnamon
240 ml
240 mL
480 mL
2 mL
75 mL
72,5 mL
80 mL
720 mL
480 mL
80 mL
10 mL
Boil the 1 C (240 mL) water and 1 C (240 mL)
sugar for 10 minutes. Make a rich biscuit dough by
sifting together the flour, salt, 1 T (75 mL) sugar,
and baking powder. Work the shortening into the
flour with a fork or pastry cutter. Add Va C (120 mL)
water or milk slowly, stirring lightly until the flour
is moistened. Turn out onto a floured board;
knemd lightly 20 strokes. Roll out to a shape 15 inches by 8 inches (38 cm by 20 cm). Spread with the
rhubarb or rhubarb-berry combination, Sprinkle
with sugar and cinnamon**. Roll up like a jelly roll
and cut into 10 to 12 equal pieces. Pour the syrup
into a glass baking dish 6 inches by 10 inches f75
cm by 25 cm). Place cut end down in hot syrup.
Bake in a hot oven, 400°F (205°C), for 25 to 30
minutes. Serve plain or with cream.
** If strawberries are used, reduce sugar to %
C (60 mL).
RHUBARB PIES
Rhubarb Custard Pie
Rhubarb Pie
2
11/2 C
pinch
eggs
sugar
salt
360 mL
2T
2T
2C
melted butter
flour
finely cut rhubarb
30 mL
30 mL
480 mL
4C
Beat the two eggs. Add the sugar, salt, butter
and flour. Mix in rhubarb and pour into an uncooked 9 inch (23 cm) pie crust. Top with a lattice
crust. Bake at 4QO°F (205°C) for 15 minutes then at
350°F (177°C) for 30 minutes.
2T
7 L
360 mL
1 mL
30 mL
Line a 9 inch (23 cm) pie pan with pastry. Put
in 4 cups (1 L) finely cut rhubarb. Mix together the
flour, sugar, eggs and salt. Pour over the rhubarb.
Cover with a top crust and crimp edges. Bake at
425°F (218°C) for 10 minutes. Lower temperature
to 350°C (177°C) and bake 45 minutes more,
i
Fresh Rhubarb Pie
21/2 C
3/4 t
3/4 C
Vz C
31/2 C
2T
11/2 C
1/4 t
Rhubarb Cream Chiffon Pie
600 mL
3 mL
180 mL
80 mL
840 mL
30 mL
360 mL
1 mL
flour
salt
shortening
cold water
finely cut rhubarb'
minute tapioca
sugar
salt
Sift together the flour and salt. Cut in
shortening. Add cold water and knead dough
together lightly. Roll out an eighth of an inch (3
mm) thick. This should make dough for a 9 inch
(23 cm) two-crust pie. Mix together the rhubarb,
tapioca, sugar and salt. Pour into the crust. Cover
with the top crust; crimp edges. Bake in a 425°F
(218°C) and bake for 10 minutes. Lower heat to
350°F (777°CJ and bake 40 minutes more until
crust is brown,
**Strawberries can be used to replace half of
the rhubarb.
3-oz lemon flavored gelatin
3/4 C
boiling water
1/a C
sugar
1T
lemon juice (optional)
1t
grated lemon rind
1/a C
heavy cream
Of? 1 cup whipped topping
2C
sweetened cooked rhubarb
85 g
180 mL
90 mL
15 mL
5 mL
720 mL
240 mL
480 mL
Dissolve lemon flavored gelatin in boiling
water. Add sugar, lemon rind, and lemon juice if
desired. Chill until starts to thicken. Whip the
heavy cream until stiff, or use whipped topping.
Fold in cold sweetened cooked rhubarb, then fold
into gelatin mixture. Spread in pie shell; chill until
firm. Garnish with additional whipped cream or
whipped topping if desired.
Either a corn flake crumb pie shell or a
graham cracker crumb pie shell can be used.
Corn flake crumb pie shell: Blend % C (60 mL)
soft butter or margarine and 2 T (30 mL) sugar.
Stir in 11/a C (360 mL) crushed corn flakes. Mix
well. Press evenly and firmly around sides and
bottom of 9 inch (23 cm) pie pan, and chill.
Rhubarb Meringue Pie
2/3
C
3
1t
3
6T
1t
cooked rhubarb sauce
sugar
cornstarch
egg yolks
butter or margarine
egg whites, beaten stiff
sugar
lemon juice (optional)
360 mL
160 mL
22,5 mL
Graham cracker pie shell: Mix 11/a cup (320
mL) fine graham cracker crumbs, % C (60 mL)
sugar, and 6 T (90 mL) soft butter or margarine until crumbly. Press mixture in even layer on bottom
and sides of well greased 9 inch (23 cm) pan. Build
up crust rim around edge of pan. Chill well.
5mL
90 mL
5mL
Heat cooked rhubarb sauce in a heavy
saucepan or top of double boiler. Thicken with
sugar mixed with cornstarch. (Use less sugar if
sauce has been sweetened.) Beat in egg yolks and
butter and cook for 5 minutes. Pour into 9 inch (23
cm) pie crust, baked. Cover with meringue. To
make meringue, beat 3 egg whites until stiff and
gradually beat in sugar and lemon juice if desired.
Brown in a 400°F (205°C) oven for 8 to 10 minutes
or until lightly golden brown.
••••*»»•••••••••••••••»•••••••••••••••»•••••»••• ABBREVIATIONS******************'***'****************** 1
t = teaspoon
T = tablespoon
C = cup
pt = pint
qt = quart
gal = gallon
oz = ounce
lb = pound
F = Fahrenheit
mg = milligram
g = gram
kg = kilogram
mL = mlllillter
L= liter
C = Celsius
mm = millimeter
cm = centimeter
m = meter
RHUBARB SALADS AND RELISHES
Rhubarb Onion Spicy Sauce
Rhubarb Gelatin Salad
3 oz
1C
1C
1/4 C
1t
2C
8
4Q
2C
4C
1t
1/2 t
1t
1t
1t
5C
lemon gelatin (1 pkg)
55 g
boiling water
240 ml
rhubarb juice (cooked)*
240 ml
sugar
60 ml
vinegar
5 ml
chopped vegetables (such as
480 ml
grated carrots, cooked peas,
chopped cucumber, celery, and
chopped apple)
maraschino cherries, chopped
(optional)
1I
480 ml
1I
5ml
3ml
5ml
5ml
5ml
1,21
Cook together the rhubarb and cider vinegar
for 20 minutes. Add the rest of ingredients and
simmer for 1 hour. Pour boiling hot into hot halfpint jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 15 minutes in boiling water
bath. Yields 6 to 7 half pints (1,4 L to 1,71),
Dissolve the lemon gelatin in 1 C (240 ml)
boiling water. Cool and add rhubarb juice
sweetened with sugar, vinegar, vegetables and
maraschino cherries. Pour into molds and chill.
Unmold on lettuce leaf and serve with mayonnaise.
*Directions for making rhubarb juice under
section entitled "Rhubarb Punch and Beverages."
Raw Rhubarb and Berry Relish
4C
2C
Rhubarb Salad
cherry gelatin (1 pkg)
hot sweetened rhubarb sauce*
cold water
lemon juice
Tabasco sauce
salt
chopped raisins
chopped celery
chopped rhubarb
cider vinegar
diced onion
salt
pepper
celery salt
ground cloves
cinnamon
brown sugar
85 g
480 ml
240 ml
15 ml
rhubarb
lingenberries or blueberries
(Lingenberries make a more
colorful relish.)
Sugar
1I
480ml
Cut up and grind the rhubarb and berries. The
rhubarb and berries grind better if they are frozen.
Combine and add as much sugar as pulp, about
41/2 C (1,061) or sugar to taste. This can be stored
in the refrigerator for several weeks or can be
frozen.
30 ml
180 ml
Dissolve cherry gelatin in 2 C (480 ml) hot,
sweetened rhubarb sauce. Add the cold water,
lemon juice, Tabasco, and salt. Chill until syrupy
and add the chopped raisins and chopped celery.
Chill and serve on lettuce.
Variation: Wash and grind 1 orange, peeling
and pulp. Remove the seeds and add.
The above relish could be added to lemon
gelatin with some chopped celery for an interesting salad.
*Directions for making Rhubarb Sauce under
"Four Ways with Rhubarb Sauce."
RHUBARB PUNCH AND BEVERAGES
To Extract Juice:
Bath (212°F, 100°C) for 10 minutes for either pints
or quarts. Remove jars; complete seals if
necessary.
Add 1 cup (240 ml) water to 2 quarts (1.9 L)
cut up rhubarb. Simmer 5 minutes or until it is
soft. Strain through a cheesecloth. This makes approximately 2 cups (480 ml) of juice.
Hot pack, in R-enamel cans: Fill cans to the
top with simmering juice; seal (exhausting is not
necessary if juice is simmering hot). Process in a
Boiling Water Bath for 10 minutes for either No. 2
or No. 21/2 cans. Remove cans; cool quickly.
Hot pack in jars: Pour simmering juice into
hot, scalded jars, leaving 1/4 inch (6 mm) of
headroom; adjust lids. Process in a Boiling Water
10
Sweetened juice can also be canned. Add 1 C
(240 mL) sugar to 1 quart f.95 L) of juice. Heat juice
to simmer and simmer until all the sugar is
dissolved. Then can according to directions for
unsweetened juice, above.
Rhubarb Mint Punch
1C
6T
3/4 C
1
hot, strong tea
lemon juice
sugar
small bunch mint leaves
Of? 1 T dried mint leaves
2C
rhubarb juice
1 stick cinnamon
1 qt
cracked ice
1
orange, sliced very thin
1 qt
ginger ale
1 pt
carbonated water
Variation: Substitute cranberry juice, currant
juice or raspberry juice for one quarter of juice.
Rhubarb-Lime Punch
Add juice of 3 or 4 limes to 1 qt f,95 L) of rhubarb
juice.
240 mL
90 mL
180 mL
15 mL
480 mL
.95 L
.95 L
480 mL
Make the cup of hot, strong tea. Add the
lemon juice, sugar, mint leaves, rhubarb juice and
cinnamon stick. Chill and then remove the cinnamon. Add the ice, orange, ginger ale and carbonated water.
RHUBARB CONSERVE, JAMS AND JELLIES
Rhubarb Conserve
6C
1 Va
1C
1C
1/z tsp
1/4 C
5C
Vz C
rhubarb, cut fine
oranges, with peels, cut fine
dates, cut up
raisins
salt
water
sugar
chopped walnuts
Combine the rhubarb, raisins, orange rind
and pulp and sugar. Let stand overnight. Add the
berries and simmer until thick. Add walnuts. Pour
boiling hot into hot jars, leaving 1/4 inch (6 mm)
headspace. Adjust caps. Process 15 minutes in
boiling water bath. Yields 6 half pints (1,4 L),
1,4 L
240 mL
240 mL
2 mL
60 mL
1.2 L
120 mL
Apricot Rhubarb Conserve
8 oz
4C
Combine and cook until tender the rhubarb,
oranges, dates, raisins, salt, and water. Then add
sugar and cook the mixture until thick. Add the
nuts. Pour boiling hot into hot jars, leaving 1/4 inch
(6 mm) headspace. Adjust the caps. Process for 15
minutes in boiling water bath. Yields 6 half pints
(1.4 L),
1/2
1/a
6C
Vz C
Rhubarb Berry Conserve
2
1
2
3
4
1/a
C
C
C
C
C
rhubarb, cut fine
seeded raisins
oranges, pulp and grated rind
sugar
whole strawberries, raspberries, blackberries, or other
type berries
chopped nuts
••••••••••••••••••••••••••••I
t = teaspoon
T = tablespoon
C = cup
pt = pint
qt = quart
gal = gallon
dried apricots, cut fine
rhubarb cut in Vz inch
(1,3 cm) pieces
orange, pulp and rind,
cut in small pieces
lemon, pulp and rind,
cut in small pieces
sugar
chopped nuts
227 g
.95 L
1.4 L
120 mL
Soak the dried apricots overnight in enough^
water to cover. Combine the cut up rhubarb,'
orange and lemon. Measure. Add an equal
amount of sugar, about 6 cups (1,4 L), Cook until
thick, about 30 minutes, or until mixture reaches
220°F (W4°C), stirring frequently to prevent sticking. Add nutmeats if desired. Pour boiling hot into
hot jars, leaving VA inch (6mm) headspace. Adjust
caps. Process 15 minutes in boiling water bath.
Yields 7 half pints (1.7 L).
480 mL
240 mL
720 mL
.95 L
120 mL
•ABBREVIATIONS'
oz = ounce
lb = pound
• F = Fahrenheit
mg = milligram
g = gram
kg = kilogram
11
mL = milliliter
L = liter
C = Celsius
mm = millimeter
cm = centimeter
m = meter
Rhubarb Mint Jelly
Rhubarb Pineapple Conserve
1 qt
1C
1
4C
rhubarb cut in 1 inch
(2,5 cm) pieces
crushed, drained pineapple
(unsweetened)
peeled orange, sliced thin
grated rind of 1 orange
sugar
juice of 1/2 lemon
4C
1C
.95 L
240 ml
11/2 C
1/4 t
3T
31/4 C
.95 L
1.2 L
720 mL
85 g
Strain, combine and bring to a boil the
rhubarb juice, mint juice, and green food coloring.
If a lighter color is desired, use % t (1,2 mL) food
coloring. Add the powdered pectin and boil for 1/a
minute. Add the sugar and bring to a rapid boil.
Boil for Vz minute and pour into hot, sterilized
jars. Pour on an eighth of an inch (3 mm) layer of
paraffin. Yields 3 half pints (.7 L), Good served
with lamb,
Combine rhubarb and sugar and let stand
one hour. Boil until tender, 3 to 5 minutes. Add the
strawberry flavored gelatin and stir until dissolved. Let cool. Pour into freezer containers for
storing in freezer or jars for storing in refrigerator,
Jam should not be stored in the refrigerator for
more than 2 weeks. Leave 1/z inch (12 mm)
headspace. Yields 2 pints (.95 L).
Rhubarb Jam
rhubarb, cut fine
63/4 C
2
sugar
lemons, juice and grated rind
Rhubarb Strawberry Jelly
3,8 L
1.6 L
1 qt
2 qt
6C
6 oz
Mix rhubarb, sugar and lemon juice and rind,
Let stand overnight in refrigerator. Boil mixture 30
minutes or until temperature reaches 220 °F
(104°C), Pour boiling hot into hot jars, leaving 1/4
inch (6 mm) headspace. Adjust caps, Process 10
minutes in boiling water bath, Yields 5 pints (2,3
sugar
rhubarb, cut fine
apples, sliced thin
rhubarb, cut very fine
ripe strawberries
sugar
commercial pectin
.95 L
7.9 L
1.4 L
170 g
Cut rhubarb very fine. Crush the ripe
strawberries. Combine and bring to a boil.
Squeeze juice through jelly bag. Use 31/2 C juice
(840 mL), Combine with sugar and bring to a boil.
Add 1 bottle pectin and boil 1 minute. Remove
from heat and skim. Pour into jelly glasses and
pour on an eighth of an inch (3 mm) layer of paraffin. Yields 6 to 7 half pints (1.4 L to 1.7 L),
Apple Rhubarb Marmalade
31/2 C
5C
5C
360 mL
1,2 mL
45 mL
780 mL
Wash mint. Put in a saucepan and crush to
make 1 C (240 mL) mint leaves, or use % C (60 mL)
dried mint leaves. Add 11/2 C (360 mL) water and
bring to a boil. Boil for 1 minute, remove from
heat. Cover and let stand for 10 minutes. Strain
and squeeze juice through several layers of
cheesecloth.
Easy Rhubarb Jam
16 C
.95 L
240 mL
Select and use only the green of rhubarb
stalks, as the pink makes the jelly cloudy. Cut up
and put through food grinder about 4 C (.95 L)
rhubarb. Strain and squeeze the juice through
several layers of cheesecloth. This should make
about 1 C (240 mi; juice.
Mix rhubarb with pineapple, orange, orange
rind, sugar and lemon juice. Cook, stirring frequently, until liquid is clear. Pour boiling hot into
hot jars leaving % inch (6 mm) headspace. Adjust
caps, Process 15 minutes in boiling water bath.
Yields 6 half pints (1.4 L),
5C
rhubarb
3 cups sugar
1
3-oz package strawberryflavored gelatin
rhubarb
fresh mint leaves OR
1/4 C (60 mL) dried mint leaves
water
green food coloring
powdered pectin
sugar
840 mL
1,2 L
1.2 L
Place alternate layers of sugar and rhubarb in
a glass bowl. Let stand overnight. In the morning,
add the peeled apples and simmer 1Va to 2 hours.
Pour boiling hot into hot jars, leaving 1/4 inch (6
mm) headspace. Adjust caps. Process 15 minutes
in boiling water bath. Yields 6 half pints (1.4 L),
12
Rhubarb Leather
Rhubarb Jelly—Pink
3 Ib
70
6oz
red rhubarb
sugar
liquid pectin
red food coloring if desired
Wash and cut into small pieces about 1 quart
(.95 L) of rhubarb. Put 1/4 C (60 mL) water in a
saucepan and add rhubarb, Cook only until
rhubarb starts to soften. Let cool slightly; put in
blender and make into puree. It should make
about 2 C (480 mL) puree. Add 1% T (22,5 mL) of
honey per cup (240 mL) of puree.
1,4 kg
1,7 L
170 g
Cut up red rhubarb stalks and put through
food grinder. Put in jelly bag or line a colander
with several layers of cheesecloth. Measure and
combine in a large sauce pan 31/a cups (840 ml)
rhubarb juice and 7 cups (1,7 L) sugar, (If green
rhubarb is used, add red food coloring until the
juice turns almost a brown color; when the sugar
is added and jelly made, it will a pretty pink,) Bring
to a rapid boil and add liquid pectin, Bring to a boil
and boil hard for Vz minute. Remove from heat,
skim and pour into sterilized glasses and pour on
an eighth of an inch f3 mm) layer of paraffin.
Yields 7 to 8 half pints (1,7 liters to 3.8 liters),
Line a cookie sheet, 12 inch by 17 inch (30 cm
by 44 cm) with plastic wrap. Spread puree evenly
over the plastic in a very thin layer, but do not
push it completely to the sides. Leave a bit of
plastic showing for easy removal.
Puree can be dried in the sun, taking 6 to 8
hours, or in the oven at 140'F to 150°F
(60°C—66°C; for 6 or more hours.
Note: Use half strawberries, or if you do not
have fresh strawberries, use the frozen type.
Because sugar is generally added to the commercially frozen strawberries, no further sweetener
need be added.
Rhubarb Syrup
3 Ib
7C
1T
red rhubarb
sugar
liquid pectin
red food coloring if desired
1.4kg
1,7 L
15 mL
Cut up red rhubarb stalks and" put through
food grinder. Put in jelly bag or line a colander
with several layers of cheesecloth. Measure and
combine in a large sauce pan 31/2 C (840 mL)
rhubarb juice and 7 C (1,7 L) sugar, (If green
rhubarb is used, add red food coloring until the
juice turns almost a brown color; when the sugar
is added and syrup made, it will be a pretty pink.)
Bring to a rapid boil and add liquid pectin. Bring to
a boil and boil hard for Vz minute. Remove from
heat, skim and pour into hot sterilized jars and adjust screwband lids. Process for 5 minutes in the
water bath to insure a seal.
• •••••• • • • • • • • * • • • • • • • • • • • • • • • • • • • • • • » • • • • • • • • • • • ABBREVIATIONS1
t = teaspoon'
T = tablespoon
C = cup
pt = pint
qt = quart
gal = gallon
oz = ounce
lb = pound
F = Fahrenheit
mg = milligram
g = gram
Kg = Kilogram
13
mL = mllllllter
I. = liter
C = Celsius
mm = millimeter
cm = centimeter
m = meter