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

Dennis's Comment re: rhubarb

O. K. - Rhubarb is a wonderful plant and very self-sufficient. If you want to know more about the plant and its origins you should listen to Garrison Keilor's monologue on the topic. It's hilarious. By dint of hard work, Gayle has me approaching the point at which I can recognize lavender, rosemary, some mints, and rhubarb at will and without help. She has friends who talk with her using the Latin names, genus, species, etc. as if they're actually communicating in an organized language. I think this is one of the reasons I'm a back office worker not allowed to interact with her customers. Have you ever had a real rhubarb with somebody?

Dennis

RHUBARB 101

Rhubarb - that gift that keeps on giving is growing wonderfully in our garden. It is so self-sufficient, so productive and so beautiful. What's not to love about a plant like that? It is long-lived and easily shared with others. It loves the cool springs (and summers) at our farm and thrives on our cold wet winters. The "rules" say it should be split every few years, but we haven't done that for thirteen years. Maybe next winter we'll have time. So far so good - production is still excellent with thick stalks in abundance - gallon bags of rhubarb in the freezer for pies in the winter and jam - lots of jam - one of our favorites!

Gingered Rubarb Jam
4 cups diced rhubarb
3 cups sugar
3 TBSPs finely snipped candied ginger
2 TBSPs lemon juice
Red food coloring optional
Combine rhubarb with next three ingredients in large pan; let it stand about fifteen minutes or until sugar is moistened by juice. Cook over medium-high heat stirring frequently until thick and clear for 12 - 15 minutes. Skim off foam; add red food coloring if desired. Ladle into hot scalded jars; seal and process in a hot water bath for fifteen minutes. Makes (3) 1/2 pints.

This is used for hostess gifts throughout the year and gets rave reviews. So, if you have access to some rhubarb, give it a try.
I have wonderful memories of rhubarb - huge leaves made into hats and fans with my sisters in our grandmother's back yard. I always had to fan my big sister. Tart stalks to suck on, sitting on the back steps of Grandma's porch. Oh - the stuff of childhood.

Well, I think it's time to go harvest some rhubarb and make my first batch of gingered rhubarb jam for 2009. I hope you enjoy the recipe and I will share more later.