Tag Archives: rhubarb

Rhubarb-Strawberry Jam

When I was a little girl, my Parents would always tell me to leave our rhubarb plant alone, because it was really poisonous and it could kill me. Soon after, my Mom would serve some sort of rhubarb dessert. It confused me to no end, why my Parents would eat a poisonous dessert on purpose!

Finally, after several uncharacteristic refusals of dessert someone explained to me that once the rhubarb was cleaned of it’s green leaf and cooked, it ceased to be poisonous. Good to know.

Rhubarb is so pretty

Rhubarb is so pretty

As an adult I’ve fallen in love with jam and jelly making. There is something wonderful about being able to preserve the bounty of your garden all year long. One of my absolute, hands-down, most popular jams is strawberry-rhubarb. Both rhubarb and strawberries thrive in my little corner of California, so during certain times of the year, I am almost guaranteed to have all the ingredients right outside my door!

Rhubarb-Strawberry Jam

2 cups pureed strawberries

2 cups chopped rhubarb

1 package powdered pectin

¼ cups store bought lemon juice

5 ½ cups sugar

This makes me think of spring!

This makes me think of spring!

Combine the first four ingredients in a large saucepan and bring to boil over high heat. Add the sugar, stirring constantly until dissolved. Return to a boil and boil hard for 1 minute. Remove from heat, skim foam and ladle hot jam into sterilized hot jars, leaving an ¼ inch headspace. Adjust caps and process 10 minutes in a boiling water canner.

This makes excellent gifts and is breathtaking during the middle of winter! Your friends will love you!

This makes excellent gifts and is breathtaking during the middle of winter! Your friends will love you!

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Filed under Ag, agriculture, food, Garden, Know a California Farmer, photos, Ranch life, Recipe

Rhubarb Syrup

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4 cups rhubarb, washed and cut into 1/2-inch chunks
2 cup granulated sugar
2 cups water
Combine all ingredients in a heavy bottomed saucepan and stir. Place over high heat and bring to a boil. Once mixture boils, reduce heat to low and simmer until rhubarb is falling apart and color has bled into the syrup, about 20 to 25 minutes.
Remove from heat and, using a fine mesh strainer, strain rhubarb solids (this makes a nice “jam”). Let syrup cool to room temperature, then transfer to a resealable container and store in the refrigerator

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Make sure you clean all the green leaves off! And wash really well.

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I don’t have a fancy mesh strainer, so I used cheesecloth.

Also the “jam” or the leftover mush that once was rhubarb is really good, a little ugly, but still yummy. It can live in your frig for about a week. But you’ll probably use it all on toast by then.

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