Putting Food By

[affreca]

Last weekend, I finally bought a bundle of rhubarb. I've meant to do so for years, because I love rhubarb. Not just in pies (though I love the added tartness), but also rhubarb sauce like my Granny made it. lawnchair didn't seem to enthused, but ha. Rhubarb sat in the fridge until last night, when I pulled out my handy Joy of Cooking. Easy peasy, and we had sauce. lawnchair followed my example and had some on ice cream.

This morning, at the Farmer's Market, lawnchair suggested we get more, in order to make more sauce. I pointed out that we still had plenty sauce. Then I thought about it. Grandma used to freeze and can hers. So I bought to more bundles, and told lawnchair to help me can.


Rhubarb Sauce (Compote, Goop, or Tasty stuff)

2 bundles rhubarb stems
1 cup sugar

Cut up rhubarb into 1/4 to 1/2 inch chunks. Add sugar. Let sit for at least 10 minutes (Joy had 10 minutes, Putting Food by had it at 4 hours, half an hour worked for me), while liquid comes out of stems. Bring to boil, reduce heat to low and let simmer for 10 or so minutes (it falls apart).

Bring water in canning pot to boil with 3 pint jars in it (to sterilize them) (This takes forever, so start before bringing rhubarb to boil). In little pot, put in three lids, bring almost to boil. Remove jars, and fill to 1 inch to 1/2 of top. Fish lid out with magnet on a stick, place on, screw ring on to finger tight, and place jars in boiling pot for 10 minutes (count from when boiling resumes). Remove and wait to hear pop. Label as rhubarb and year, and enjoy later in year. Resist urge to buy more rhubarb. Really, you still have 8 jars of tomatoes to get through before the new crop comes in.

Comments

[ninja-tech.livejournal.com]

Mmm...I remember eating this over vanilla ice cream when I was a kid. We always had a rhubarb plant in our yard, so it was the epitome of summer eats. *nostalgic* Funny that you posted about this. Just a day or two before, I had made a chocolate rhubarb upside down cake. It's delicious!