Rhubarb 102

Ah Rhubarb -


I'm just about knee deep in fresh rhubarb. The more I harvest, the more my plants produce! As the heat of summer settles in it will slow down and then stop producing since it doesn't care for hot weather. But until then I can barely keep up - more chopped rhubarb in the freezer, more jam, more Victoria sauce and more spicy rhubarb chutney.

Spicy Rhubarb Cutney Recipe:
1 1/4 lbs rhubarb trimmed and chopped
1/2 cup firmly packed light brown sugar
1/4 cup apple cider vinegar
1/4 cup chopped onion
1/2 tsp ground coriander
1/2 tsp ground ginger
1/4 tsp dry mustard
1/4 tsp salt (optional)
1/3 cup chopped dried apricots
1/3 cup dried cherries
2 tbsp fresh chopped cilantro leaves

In a four quart saucepan combine brown sugar, vinegar, onion, coriander, ginger, mustard and salt. Bring to a boil. Cook over high heat uncovered for three minutes stirring constantly. Stir in rhubarb, apricots and cherries. Reduce heat to medium low and let simmer, stirring as needed, until rhubarb is just tender but not broken up (about ten minutes). Remove from heat, stir in cilantro and let cool ten minutes.
Refrigerate until ready to use.

This makes a great glaze for pork tenderloin and is also a wonderful confiment for pork chops, lamb chops, roast beef and ham.

I'm always searching for new and different ways to use rhubarb. For instance, one of my neighbors uses my rhubarb leaves as casts for concrete garden art. They are so beautiful and I'll include some photos in my next blog. So, if you have any ideas you would like to share please contact me.

As I prepare to make another batch of gingered rhubarb jam I look around at the waiting jars, lids, bands, large wooden spoons and big kettle and I feel a renewed connection with both of my grandmothers who loved preserving the bounty of the garden for their families. Thanks, Grandmas