Canning - Rhubarb Round Two

$30 bucks worth of rhubarb goes a long way! So today I tried to use the rest up by making another two batches of rhubarb stuff. This cooking was on the tails of making coffee toffee icecream - a delicious but slightly overindulgent process that included making almond toffee. Of course, as it was the first time that I'd made almond toffee, it required considerable taste testing. So by the time I was supposed to taste test the rhubarb jams, between the head cold I have and the full belly, I just couldn't get a read on them.

Spreadable Rhuberries (Batch Four)

(based on Bernardin Guide to Home Preserving)

• 5 1/2 cups sliced strawberries (again frozen)
• 2 cups chopped rhubarb
• 7 small ida red apples
• 2 cans Old South apple juice concentrate

I softly boiled the ingredients for almost 60 minutes. I mashed it up a little, ladled it into jars, and processed it for 10 minutes in a water bath. Early tasting was flawed by my head cold. It made 3 x 500 ml  and one 125 ml jar.

Rhubarb Chutney (Batch Five)

(based on Martha Stewart's online recipe)

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon finely grated peeled fresh ginger
• Coarse salt
• 1/3 cup orange juice
• 1/3 cup golden raisins, coarsely chopped
• 1/2 cup sugar
• About 4 cups rhubarb, chopped to 1/4 inch thick

Saute onions, garlic, ginger, and salt in oil for 5 minutes. Add oj and raisins, boil for 1 minute. Add sugar, stir to dissolve. Add half the rhubarb, cook for 5 minutes. Add the other half of the rhubarb, cook till just softened - about 2 minutes. Early tasting was also flawed, but promising. I didn't process this. I just put it in 1 and a half 500 ml jars.

Jars Filled Today: 5   Total Jars Filled: 14    Number of Jars Remaining: Unknown