Like most people, we have more rhubarb than we know what to do with. After all, there are a limited number of things you can do with rhubarb, and all of them involve a LOT of sugar to tone down the sharp flavor. During the harvesting period of spring through the end of June (in my zone 3-4), our daughter usually makes us pans of rhubarb crisp, rhubarb muffins and rhubarb cake to enjoy. She loves to bake and we love to eat her creations.
This year I decided to attempt preserving some rhubarb to enjoy past its short season. My first project was to make some simple rhubarb jam. My husband’s co-worker had an easy recipe for refrigerator jam.
Simple Strawberry Rhubarb Jam
6 c. diced rhubarb
3 c. sugar
Combine and sit at room temperature for 4 hours.
Heat mixture to boiling for 10 minutes. Add 3 oz. package of strawberry gelatin.
Pour into canning jars.
I am not an expert at canning, or anything else for that matter, but I am trying to learn more each summer as I try to preserve food from the garden. I boiled the jars of jam in a hot-water bath for 10 minutes just to seal them up.
The resulting jam was very tasty and the consistency out of the fridge was good.
The next recipe I attempted was this ginger rhubarb chutney recipe that I found over at tigress in a pickle. I discovered her blog a few months ago, along with her companion site, tigress in a jam. These sites are great resources if you are looking for a collection of recipe ideas for preserving your garden bounty. In addition to standard pickling and jam recipes, you will find unique and creative recipes with some wild flavor combinations.
Anyhow, this sweet, tangy, and intensely flavored chutney turned out delicious. After finishing a batch, my daughter and I took some fresh bread with a piece of cheese and put a scoop of chutney on top to test it out. I loved it and to my surprise, she did too! Over the weekend, we smoked some pork chops and covered it with the warm chutney, which was also a great pairing.
What other ideas are out there for using or preserving all that rhubarb?