Monday, May 25, 2009

Rhubarb Two Ways

Another springtime treat arrived in the grocery store recently: rhubarb! I must point out that my rhubarb plant is not very robust. I have moved it once, to be closer to my compost heap, and it doesn't get a whole lot of water, so maybe that's part of it. But it was given to me by a friend of mine a few years ago and I'm holding out hope that it will eventually take off.

So I buy it instead.

Yesterday I bought 3 pounds and 2 large containers of strawberries. First of all, I made a strawberry-rhubarb pie. It was so good, our 7 year old ate 2 pieces in about 3 minutes! Since that was such a hit, I decided to make strawberry-rhubarb jam. Also a hit! Yum! 2 c. of crushed strawberries, 2 c. of chopped rhubarb, 5 c. sugar, 2 T. lemon juice, and 1 package of Certo. I ended up with 5 half-pint jars and 1 half-cup jar with a little extra.

I still had a lot of rhubarb left so I hunted in all my cookbooks until I found a chutney recipe for which I actually had all the ingredients, except onions. I sent my husband out for some onions (not easy on Memorial Day but he succeded) and set to work: cider vinegar, brown sugar, ginger, cinnamon, hot pepper, orange zest, onions, rhubarb, raisins (ran out so added some currents). This made 4 half-pint jars and 1 12-ounce jar, plus a little more which is in the fridge. I plan to try it tonight on some rice. Smells good!

1 comment:

  1. The strawberry rhubarb pie was even better the second night. mmm.


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