|This recipe is liked by 1 person(s).|
Nb persons: 4
Preparation time: 15 min.
|6 cups||rhubarb, sliced into 3/4-inch chunks|
|1 teaspoon||lemon juice|
|1-1/2 cups||sugar, (more or less to taste)|
In Pennsylvania, rhubarb was always plentiful in spring and there were many different ways to prepare it. Stewed rhubarb is used as a side dish or a dessert. It is also great as an ice cream topper. Try it sometime on pancakes or waffles. This recipe can be made in any amount desired. It is also very easy to preserve in jars. See the note below.
Place rhubarb, lemon juice and salt in large pot. Add just enough water to cook. Bring to a boil; reduce heat and simmer, covered, until tender, about 45 minutes. Check occasionally and add water if needed. If there appears to be too much liquid, cook uncovered until the moisture has evaporated. Add the sugar; stir well and cook until dissolved. Taste for sweetness.
Notes: Depending on how you intend to serve the rhubarb, other ingredients could be added. For example, if serving as a side dish, I might add some butter. For a dessert, you might want to add some cinnamon. For an ice cream topping, you might want to add a little strawberry jam to thicken and sweeten. This could even be used as a fruity, tangy salsa. Cut the pieces smaller, do not cook as long, omit some of the sugar and add something like balsamic vinegar. There are many possibilities.
Preserving: It will take about 10-1/2 pounds of rhubarb for 7 quarts, or 7 pounds for 9 pints. Place the rhubarb in a large pot and add 1/2 cup sugar for each quart of fruit. Lemon juice and salt may be added. Let set until it starts to make juices, then heat until boiling. Fill jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes at an altitude up to 1,000 feet, 20 minutes from 1,000 to 6,000 feet. The time is the same for either size jar. (Processing times are based on guidelines provided by the USDA National Food Safety Database.)
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