by Terri Peña
I was gifted a book titled Ritzy Rhubarb Secrets: Rhubarb Recipes by the Good Cooks in the Litchville Area of North Dakota. This little spiral book book is 125 pages of nothing but rhubarb recipes, many if them vey similar, yet only two of them are designed for anything other than dessert. This is a shame because rhubarb pairs well with meat, and can stand in for tomatoes in many sauces.
- 8 cups rhubarb, (1 pound will equal about 3 cups)
- 3½ cups dark brown sugar
- 1 cup red onion , sliced
- ½ cup white vinegar
- 2 jalapeños, seeded and sliced
- 1 teaspoon each - allspice, cinnamon, ginger, cayenne
- 1 tablespoon salt
- Put everything into a heavy-bottomed pot and bring to a boil. Lower heat and simmer for about 30 minutes, until the rhubarb is broken down and the sauce is thickened. Puree in the pot using an immersion blender, or transfer mixture to traditional blender to puree. If using a traditional blender, vent the lid and stand back from the blender to prevent burns.
- Pour sauce into jars, leaving ½ inch headspace, and process in a boiling water bath for 15 minutes - see canning instructions here : http://www.enneacollective.com/?p=3762
MORE RECIPES :