INGREDIENTS

INSTRUCTIONS

From: dan@clark.net (Dan Eisenreich) (COLLECTION)
Date: 4 May 1994 02:46:47 GMT
Also, it is not necessary to can the rhubarb in order to preserve it. It
can be frozen. Wash it, trim off the bottom and top of the stalks, and cut
it into 1-inch pieces. Put about 4 or 5 cups of it into a plastic bag and
freeze. (If you wish to use th frozen rhubarb in the following jam recipe,
freeze it in packages containing only 2 cups of rhubarb, and you will
probably want to cut it into smaller pieces too.) To defrost, microwave it
at 70% power for 3 to 5 minutes. Use while it is still slightly frozen.
Freezing it removes the concerns about safety and proper canning
techniques. If you want some rhubarb/strawberry jam this winter, defrost
your frozen rhubarb, buy a pint of frozen strawberries (or use some you
have frozen yourself), toss them into the following recipe, and 30 minutes
later you have jam. And it is probably better than canned jam that you make
this spring.
Also, for the benefit of novice cooks out there, only the stalk of the
rhubarb plant can be eaten. The roots and leaves are highly poisonous. To
prepare fresh rhubarb: rinse well, remove the leaves and roots, and trim
off the tops and bottoms of the stal s. Then use as the recipe directs.
BTW, fresh rhubarb is bitter and tough. It is almost always cooked. In
fact, I don't recall ever seeing a recipe that uses raw rhubarb.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
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