The Craft Project

The Rhubarb Recipes

So I’ve arrived back to Whitehorse after surviving the bike relay.  My four-person women’s team “The Slick Chicks” came in 5th in our category, taking about 9 hours and 45 minutes to ride the 238 km course that travels between Haines Junction in the Yukon and Haines in Alaska through a steep mountian pass.  I’ve included a couple of photos of us and our brother team “The Budgie Smugglers” to liven up this post.  And now….(drum roll please)….onto the recipes:

Me riding in the bike relay

The Slick Chicks and the Budgie Smugglers united

Rhubarb in Syrup

16 cups of sliced rhubarb

4 cups of sugar

Makes approximately eight 500 mL jars

Toss rhubarb and sugar together and let sit for 3 to 4 hours.  Bring the mixture to a boil over medium heat and boil for 30 seconds.  Ladle into hot jars leaving 0.5 inch of headspace.  Transfer to boiling water canner and process for 15 minutes.

Strawberry Rhubarb Pie Filling

7 cups of sliced rhubarb

3 large cooking apples, chopped

2 cups of sugar

0.25 cup of orange juice

1 tbsp of grated orange rind

4 cups of sliced strawberries

Makes approximately five 500 mL jars

Combine rhubarb, apples, sugar, orange juice, and rind in a large saucepan.  Bring to boil.  Boil gently for 10-15 minutes.  Add the strawberries and return to a boil.  Ladle pie filling into hot jars leaving 0.5 inch of headspace.  Transfer jars to hot water canner and process for 15 minutes.

Victorian Bar-B-Que Sauce

8 cups sliced rhubarb

3.5 cups brown sugar

1.5 cups raisins

0.5 cups chopped onion

0.5 cups white vinegar

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp salt

Makes approximately four 500 mL jars

Combine all indgredients in a large saucepan and bring to a boil (you may want to food process the indgredients first).  Reduce heat and boil gently for 30 minutes, stirring frequently.  Ladle sauce into hot jars leaving 0.5 inch of headspace.  Transfer to hot water canner and process for 15 minutes.

Rhubarb Chutney

4 cups of chopped apples

4 cups of sugar

2 cups of sliced rhubarb

0.5 cups of water

grated zest and juice of 1 lemon

0.5 cups dried cranberries

1 tsp ground cinnamon

0.5 tsp ground nutmeg

Makes approximately four 250 mL jars

Combine apples, sugar, rhubarb, water, and lemon zest and juice in a large saucepan and bring to a boil.  Reduce heat and boil for 15 minutes.  Add cranberries, cinnamon and nutmeg.  Boil for 15 more minutes.  Ladle chutney into hot jars leaving 0.5 inches of headspace.  Transfer to hot water canner and process for 10 minutes.

Recipes taken from Bernardin’s Complete Book of Home Preserving.

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