Myself, I’ve never tried rhubarb, but my Mother loves it anyway she can get it. So I’ve been keeping an eye peeled for fresh rhubarb to come to my favorite Green Grocer. I’ve seen it growing in front of some homes in California and it looks sort of like a deep red celery. I also know that it’s not cheap to buy; $2.99 per pound, which I understand is the standard price anywhere.
I got just shy of two pounds of rhubarb, washed, trimmed it and thought that I’d better peel it too.
There are many recipes available on the Internet for “stewed rhubarb”, and it can’t be any easier.
Dice up the stalks to about ½ inch piece; add ½ cup of granulated sugar per quart of fruit. Give it all a good stir and let it sit for about a half hour to macerate, you’ll see loads of juice in the pot.
Bring to a boil over low heat, you don’t want to boil the heck out of the fruit or it’ll turn to mush, gently.
Immediately spoon the fruit along with those juices into canning jars and process in your favorite manner.
Pretty, huh? These three are for my Mom.
I asked Mom if she wanted me to make these into pie, “Oh no honey, I like to mix the stewed rhubarb with your homemade chunky applesauce.”
Oh wait, I didn’t tell you about that did I? Tune in next time and I’ll share that will you.