canning season has officially begun, with the overflowing of rhubarb…not only ours, but I am picking from friends and neighbors. …high in vitamin c, which is one of the main reasons I really want some stashed away for winter!
Roasted rhubarb: chop, toss with sugar (1/2 cup sugar per 2 lbs of rhubarb), pour out on flat baking sheet and roast at 350 for about 25 minutes.
This was great as a side dish (would be greater on vanilla ice cream I think..)
(I canned it in a water bath for 15 minutes.)
The rhubarb butter was the same process, roasting at 350… But then I put it in a big soup pot and cooked it down with 2 containers of organic orange juice concentrate, and some vanilla…….cook down (took about 3 hours) blend, add sugar to taste…(I was cooking 20 lbs of rhubarb, and added about 8 cups sugar….yikes! But rhubarb is tangy)
The end product was delicious, I call it vanilla citrus rhubutter, a treat for winter!
(Oh, and I water bath canned it for 20 minutes)