Rhubarb

Rhubarb

Rhubarb

Rhubarb is one of the first delights of spring, and there are many ways to use it. If you have an abundance of rhubarb in your garden, it will freeze successfully. After you have cut rhubarb up and thrown away the leaves, steeping it overnight has several advantages. You don’t need to use as much sugar as the average recipe calls for, the rhubarb will then cook quickly, and you have the dividend of pure rhubarb juice (no water added) to use as a cooking drink.

To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in 1/2 inch pieces to 1 cup sugar. Toss the rhubarb and sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off). Pour off 1/4 cup of the liquid and use for a drink. Cook the rhubarb slices in the remaining liquid until just tender, but still holding their shape (less than 5 minutes). The rhubarb is ready to eat as is, to freeze in containers, or to use in recipes.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Print Friendly, PDF & Email

Comments

comments

, , , , , , ,