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July 3, 2014

Stewed Rhubarb

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One last rhubarb recipe, I swear! I still had plenty of rhubarb left in the garden, so I wanted to preserve it more than in just jam. So, when I saw this recipe, I thought it would be perfect. It is delicious over vanilla ice cream, or yogurt. I could eat it daily if I didn’t mind using all the jars I canned immediately! I am definitely going to try to save a jar into winter to remind me that summer does exist when the wind is howling and the snow is coming down. Summer in a jar. Perfect!


Recipe from Ball Blue Book Guide to Preserving

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Stewed Rhubarb

Stewed Rhubarb

Yield: 1 quart to 2 pounds
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This simple ratio is a fabulous way to preserve rhubarb so you can enjoy it all year round. Spoon over yogurt, ice cream or anything of your choosing!

Ingredients

  • 1 1/2 to 2 pounds rhubarb per quart
  • granulated sugar

Instructions

  1. Cut rhubarb stalks into 1-inch pieces. Measure the rhubarb in a large measuring cup. For each quart of rhubarb measured, add 1/2-1 cup sugar (depending on how sweet you want it).
  2. In a large bowl, stir together the rhubarb and sugar until well coated. Let stand for 3-4 hours in a cool place.
  3. Place the mixture in a large pot. Bring slowly to a boil. Boil for 30 seconds. Pack the hot rhubarb and syrup in hot jars, leaving 1/2-inch headspace.
  4. Using your preferred method, can and preserve jam in sterilized jars, processing pints and quarts for 15 minutes in a boiling-water canner.

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About Lydia

Thanks for stopping by! I'm Lydia and I live in rural Alaska. As a mother of three, and an enthusiastic baker, I spend a lot of time in the kitchen. I hope you'll stop in and find some favorite recipes. From simple weeknight meals to hearty salads and indulgent desserts, there is a little bit of everything for all levels of cooking skills.

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