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Canner's Corner: Enjoying Summer's Bounty - Rhubarb - Real Pucker Power!

Canner's Corner: Enjoying Summer's Bounty - Rhubarb - Real Pucker Power!

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Often called "pieplant" because of its popularity for that purpose, rhubarb makes one pucker up just thinking about its tart taste. That tart taste, however, makes rhubarb a favorite for desserts, sauces, jams, and ? for some connoisseurs ? wine. Many people enjoy its flavor by itself, but rhubarb meshes well with many other fruits such as strawberries, raspberries, and apples. In terms of spices, cloves and cinnamon are commonly paired with rhubarb, and ginger is a popular addition to rhubarb in some countries. As a sauce for main dishes, rhubarb makes a delicious accompaniment to meats such as poultry and venison, and fish like salmon and halibut. According to some sources, rhubarb's roots (no pun intended) date as far back as 2700 B.C. in China, but other experts date its first use in China more recently, around 200 B.C. Regardless of when rhubarb's use began, over many centuries it has been cultivated for medicinal, food, and beverage purposes in many places worldwide. These places include classical Greece and Rome, Siberia, England, Afghanistan, the United States, Poland, Italy, Mongolia, and Iran, to name just a few.
Often called "pieplant" because of its popularity for that purpose, rhubarb makes one pucker up just thinking about its tart taste. That tart taste, however, makes rhubarb a favorite for desserts, sauces, jams, and ? for some connoisseurs ? wine. Many people enjoy its flavor by itself, but rhubarb meshes well with many other fruits such as strawberries, raspberries, and apples. In terms of spices, cloves and cinnamon are commonly paired with rhubarb, and ginger is a popular addition to rhubarb in some countries. As a sauce for main dishes, rhubarb makes a delicious accompaniment to meats such as poultry and venison, and fish like salmon and halibut. According to some sources, rhubarb's roots (no pun intended) date as far back as 2700 B.C. in China, but other experts date its first use in China more recently, around 200 B.C. Regardless of when rhubarb's use began, over many centuries it has been cultivated for medicinal, food, and beverage purposes in many places worldwide. These places include classical Greece and Rome, Siberia, England, Afghanistan, the United States, Poland, Italy, Mongolia, and Iran, to name just a few.

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Categories:Types, Recipes/Menus
Published by: University of Wyoming Extension on Oct 22, 2009
Copyright:Attribution Non-commercial

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10/21/2009

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“Rhubarb makes one puckerup just thinking about itstart taste.
Oten called “pieplant” because o its popularity or that purpose, rhubarbmakes one pucker up just thinking about its tart taste. Tat tart taste,however, makes rhubarb a avorite or desserts, sauces, jams, and – or someconnoisseurs – wine.Many people enjoy its avor by itsel, but rhubarb meshes well withmany other ruits such as strawberries, raspberries, and apples. In terms o spices, cloves and cinnamon are commonly paired with rhubarb, and gingeris a popular addition to rhubarb in some countries. As a sauce or maindishes, rhubarb makes a delicious accompaniment to meats such as poultry and venison, and sh like salmon and halibut. According to some sources, rhubarb’s roots (no pun intended) date asar back as 2700 B.C. in China, but other experts date its rst use in Chinamore recently, around 200 B.C. Regardless o when rhubarb’s use began,over many centuries it has been cultivated or medicinal, ood, and beveragepurposes in many places worldwide. Tese places include classical Greeceand Rome, Siberia, England, Aghanistan, the United States, Poland, Italy,Mongolia, and Iran, to name just a ew.Rhubarb is a plant with multiple identities: Although it grows like avegetable, it is a member o the buckwheat amily, but it is generally eatenas a ruit! Only the stalks should be used in ood preparation because theleaves are high in oxalic acid, which is toxic to humans and animals.One o the rst crops that can be harvested in the spring, rhubarb’searly cuttings are best or reezing. Select rhubarb with crisp, tender, redstalks. Remove leaves and woody ends, and discardblemished and toughstalks. Wash rhubarb well under cool,running water, and
Patti Grifth, Nutrition and Food Saety Educator, University o Wyoming Cooperative Extension Service
Rhubarb – Real Pucker Power!
MP-119-11
Issue Eleven
 
 Allow to stand until the sugar dissolves. Pack rhubarbinto jars or plastic reezer boxes, and then seal, label, andreeze.For inormation on canning stewed rhubarb, check the U.S. Department o Agriculture’s
Complete Guide toHome Canning 
. Te University o Wyoming CooperativeExtension Service (UW CES) Food and Nutrition Webpage at www.uwyo.edu/cesnutrition/Food_Preservation.htmlinks to an on-line version o this guide as wellas to other ood preservation Web sites and resources. Additionally, the
Ball Blue Book 
, available online romreshpreserving.com, includes recipes and procedures orreezing and canning various rhubarb delights. o orderthe
Ball Blue Book 
, go to www.reshpreserving.com.Click on the Products link, then the Accessories link,and then click on the Purchase Ball Blue Book Guidelink on the right side o the page.
Vacuum Packaging
Vacuum-packaging equipment or home use is availableor purchase on-line and in some local stores, ranging romunder $100 to several hundred dollars. Be sure to evaluateyour potential use to determine i purchasing such a unit will justiy the cost. Also, be aware o the drawbacks to home vacuum-packaging. Vacuum-packaging machines or vacuum sealersmay delay deterioration o rerigerated oods, dried oods,and rozen oods. Nevertheless, according to the NationalCenter or Home Food Preservation, “Vacuum packagingis not a substitution or the heat processing o home-canned oods” and “not a substitution or the rerigeratoror reezer storage o oods that would otherwise require it.”Furthermore, “vacuum packaging can add to the concernscut into one-inch lengths. “Dry pack” or “sugar pack” arethe easiest methods; however, rhubarb can be rozen in asyrup pack or stewed and rozen. Methods ollow:Dry pack – Pack rhubarb into plastic reezer bags and*then seal, label, and reeze.Sugar pack – Mix one part sugar to our parts rhubarb.*
Strawberry-Rhubarb Jam
Combine strawberries, rhubarb, powdered pectin, and lemon juice in a large saucepot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove rom heat.Skim oam i necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process jars 10minutes in a boiling-water canner with increased processing time or altitude adjustments as ollows: 1,001-3,000 eet,add 5 minutes; 3,001-6,000, add 10 minutes; 6,001-8,000, add 15 minutes; 8,001-10,000, add 20 minutes. Source:
Ball Blue Book 
 Yield: About six hal-pints2 cups crushed strawberries1 pkg. powdered pectin5 1/2 cups sugar2 cups chopped rhubarb (about 4 stalks)1/4 cup lemon juice

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