rhubarb giveaways

12 06 2008

I ran into a friend a few weeks ago and I mentioned to him that I was putting rhubarb in our garden this year. After years of stealing rhubarb from my parents, I was finally going to have my very own! Wasn’t that exciting news, I thought.

He laughed and said, “The problem with rhubarb is that before you know it, you’ve got enough to feed the whole neighbourhood. And you find that you can’t even give away the stuff!”

“WHAT?!?” screamed a voice inside my head.

“Is he talking about the same rhubarb that we know and cherish?” another voice asked.

“Surely, no!” piped in a third.

But the doubts were beginning to set in, and I rushed away quickly to hide my confusion. How could someone be so cavalier about rhubarb? Weeks later, I am still perplexed by his comments. I’ll ponder them some more over the weekend, while I am canning enough rhubarb juice to store for the winter, and sharing some of my rhubarb bounty with the neighbourhood. So in the spirit of rhubarb giveways, enjoy this:

Rhubarb Juice

(With thanks to the Bernardin Complete Book of Home Preserving – also known as the Ball Complete Book of… depending on where you’re located)

  • 12 cups of sliced rhubarb (about 1 inch long pieces)
  • 4 cups water
  • 1 cup sugar

Put rhubarb and water in a large saucepan. Bring to a boil over medium-high, stirring constantly. Reduce heat, cover and simmer until rhubarb is soft (about 10 minutes). Strain mixture into a boil, using a dampened jelly bag or a strainer lined with a few layers of cheesecloth. Let drip about 2 hours.

Just before you’re ready to start the next step, sterilize four 500mL jars, lids and screw bands. At this point, you’ll want to start heating up water in the pot which you will be using to process the jars. (NOTE: If you’re an inexperienced canner, stop right here and google “boiling water method for canning”. NO IFS ANDS OR BUTS. Do it.)

In a clean saucepan, combine the rhubarb juice and the sugar. Heat to just below boiling, stirring constantly until sugar is dissolved. Remove from the heat and skim off any foam. Ladle into hot jars, leaving 1/4 inch of headspace. Wipe the rim and place the lid on the jar. Screw the bands on tight but not HE-MAN tight. Place the jars in the canner (prepared pot… what have you), making sure they’re completely covered with water. Process for ten minutes. Remove from canner, cool and store. As always, if the lids don’t seal with a noticeable POP and a depressed lid, store the cans in the fridge and enjoy the juice over the next week.

If all goes well though… you’ll be tasting springtime when you open up these jars come winter!

Oh, and if you’re looking for a naughtier version of this libation, be sure to check out this post.

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4 responses

15 06 2008
Green Bean

Awesome! I just discovered rhubarb this year. I’ll have to try out your juice.

24 06 2008
time flies « hit pay dirt

[…] again on Saturday, and then finally finished on Sunday morning. Most of it went towards the slurpalicious rhubarb juice recipe, with a decent sized portion towards the decadent rhubarb vodka. And I topped off a few of the bags […]

30 09 2008
October Eat Local Challenge « hit pay dirt

[…] a little obsessed… okay, a LOT obsessed. My freezer is stuffed to the brim right now. I’ve been canning since the summer began. We’ve signed up for a local food box which delivers through the winter. And the harvest is […]

17 06 2009
hello FLAVOUR! « hit pay dirt

[…] 17 06 2009 Well for all you Googlers who have been finding me with your rhubarb searches, I have yet another treat for you. If you like flavours with a tangy zing to them, then you will […]

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