When I was little, I found
rhubarb terrifying. There was something about those big, crinkly leaves, the
way it grew so quickly in the spring, the deep red stalks that gave me the
creeps. I would hide behind the barn and peer around the corner, just to shiver
at the sight. I did not like large vegetables, overgrown or otherwise. Even
today, a huge zucchini emerging from the undergrowth will make me scream.
There’s something wrong about it.
That being said, I have two
rhubarb plants in my back garden and there are six more thriving in the school
garden, where I have been working to restore order. So, it is the season. I
made a rhubarb cake, which we love and ate quickly. Then I made some rhubarb
pickles because I have been pickling everything lately. They were…ok. Maybe
they are getting better over time, as the flavors meld. I’ll check again in
couple of days. That left quite a bit of the plant, so I tried the rhubarb
marmalade in the newspaper. Yum. I simplified the recipe a little bit and it
feels more like a jam to me, but the flavors are amazing. Who knew a scary plant could become so tasty.
Rhubarb Marmalade
Makes about 7
half pints
•About 2¼ pounds rhubarb, cut into ½-inch pieces to
measure 8 cups
•4½ cups granulated sugar
•2 oranges, zested and chopped
•1 lemon, zested and chopped
•¼ cup finely chopped candied ginger
In non aluminum bowl, combine the rhubarb with the
sugar. Cover and let stand overnight at room temperature.
Place the prepared oranges and lemon in a heavy pot,
along with the rhubarb and sugar mixture, and the butter. Bring the mixture to
a full rolling boil over medium high heat, stirring frequently. Reduce the heat
to a slow boil and continue simmering, stirring frequently, until the mixture
has reached the jelly stage (220 degrees from sea level up to 1,000 feet; 216
degrees at 2,000 feet; 214 degrees at 3,000 feet; 212 degrees at 4,000 feet;
211 degrees at 5,000 feet; 209 degrees at 6,000 feet; 207 degrees at 7,000
feet; 205 degrees at 8,000 feet), stirring constantly, about 8 minutes to 10
minutes.
Remove from heat, add ginger and rind. Let sit for
about 2 minutes, then skim off any foam that has accumulated. Ladle the
marmalade into individual containers for storage in the refrigerator or
freezer.
For long-term
storage at room temperature: Have 7 half-pint canning jars washed and ready
for filling when the marmalade is through cooking. Prepare canning lids as
manufacturer directs. While it is still hot, ladle into 1 clean and hot canning
jar at a time, leaving ¼-inch head space. Wipe jar rim with a clean damp cloth.
Attach lid. Fill and close remaining jars. Process in a boiling-water canner
for 10 minutes
