I have had a busy few days, the DH and I picked a whole LOT of Rhubarb, then we proceeded to chop it and process it. I finished it all up today.
Final tally (most jars are 1/2 pint jelly jars)
15 jars Rhubarb chutney
27 jars Rhubarb conserve
2 quarts dehydrated Rhubarb
1/2 Quart dehydrated strawberries
1 quart dehydrated carrots
1 pint dehydrated blueberries
2 loaves artisan bread, (one is already gone!)
mixed up a second batch of 2 loaves artisan bread
1 pan Rhubarb crisp (almost gone already)
And I am tired!
Here are the recipes I used, these have been adapted from other recipes to suit my family tastes.
Enjoy, and although dirty hands are great in the garden, make sure you wash well before you work in the kitchen!
Makes 2 to 3 pints
1-tablespoon mustard seeds
2- Teaspoons lightly crushed coriander seeds
1- Cinnamon stick
3- 1/8” slices fresh ginger with skin
12- Black peppercorns
2- Cups cider vinegar
3 ½- cups firmly packed brown sugar
2- Tablespoons olive oil
3- Cups thinly sliced onions
4- Cups ¼” slices of Rhubarb
1-cup golden raisins
Combine the mustard seed, coriander seed, and cayenne together. Put cinnamon sticks, black peppercorns and ginger into cheesecloth bag, place all into a large saucepan. Add ¼-cup water, brown sugar, salt, and vinegar heat until the liquid is hot. Remove from heat and let stand to “bloom” the flavors (let the spices soften and release flavor) for about 15 minutes.
Put oil in a large heavy sauté pan or large saucepan and warm, add onions and cook until softened, about 5 minutes. Add to the brown sugar blend, bring to a slow boil, cover simmer 5 minutes, remove the bag with the ginger and cinnamon sticks.
Add rhubarb and raisins, stir to combine, Cover and cook without stirring for 10 to 20 minutes, until the rhubarb is tender and the chutney is slightly thickened. (It will not be a thick consistency, and will thicken a bit as it cools, but NOT like a jam)
Process in a boiling water bath for 10 minutes. Will keep 2 to 3 weeks in refrigerator after opening.
Serve with poultry, grilled pork, or even tweak it a bit to make a BBQ sauce.
Since I don’t like a lot of sugar in my foods, I have adapted this from another recipe.
10 -12 Cups chopped Rhubarb
3 ½- cups sugar
1 can crushed Pineapple
½ cup chopped nuts (I like walnuts)
Cover Rhubarb with half the sugar; add pineapple, mix, and let sit overnight.
In morning, add rind from oranges and Juice from oranges.
Add chopped nuts; cook on med for about 30 minutes, just until the rhubarb is softened, stirring to prevent scorching.
Following the directions for Pomona pectin, I divide the sauce into approximately 4 cup batches (this recipe makes 2 batches) divide the remaining sugar in half.
4 cups rhubarb
2 teaspoons calcium water (follow directions on Pomona package)
3 teaspoons pectin
¼ cup Lemon Juice
1. Measure 4 cups fruit into saucepan, add calcium water and lemon juice, and mix well.
2. Measure sugar into a bowl, thoroughly mix pectin powder into sugar, and set aside.
3. Bring fruit mixture to a full boil; add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes, to dissolve the pectin while the jam comes back up to a boil. Once the jam boils remove from heat.
7. Fill jars; seal in boiling water bath – 10 minutes.
I have also made this with honey, but I don’t remember the amounts, I just tasted it until I liked it!
With Pomona pectin, you can decide how thick or thin you want the jam by adding or subtracting the fruit.