Several years ago, I ended up with 180 stalks of rhubarb. That’s a lot, in case you’re wondering. At the end of it, I blurted out “I’m done with rhubarb!” at church. An elderly gentleman reminded me, ever so gently, “You do know that strawberries will be coming soon, don’t you?
Whether you buy them, are given them, or have a monster rhubarb patch, what do you do with all that rhubarb? After all, spring is coming.
These are EASY.
These are the kinds of things you do when you buy or harvest 180 giant stalks of rhubarb.
#1 – Canning Sliced Rhubarb
This is easy.
Cut it into 1″ pieces and place in a pot with 1/2 cup sugar per quart of fruit. Let sit several hours, then bring to a boil quickly. Fill a boiling water bath canner with water and bring it a boil – WITH your jars in it. Remove the jars, one at a time, fill them with rhubarb, add lids and rings, and carefully put them back into the pot. Once the water has returned to a full boil, set the timer for 10 minutes.
The reason for removing one jar at a time, filling it and returning it to the pot is “thermal shock”. You want everything to remain as close as possible to the same temperature at all times.
#2 – Dehydrating Rhubarb
After that, I started playing around. I dehydrated a lot of it. I ended up with 1 1/2 quarts of dried rhubarb, and since that stuff shrinks down to practical nothingness, I expect that that’s the equivalent of 10 quarts.
Drying it is EASY!
No pre-treatment. Just cut it into slices and dump on the tray. I did find that using parchment paper under the slices helped considerably. Fewer burned, for some reason, and they weren’t constantly falling through the tracks.
#3 – Rhubarb Juice
I discovered rhubarb juice when I had a whole pot full of sliced rhubarb destined for the dryer, but no room on the trays. I thought putting water over them would keep them fresh in the fridge until morning.
Well, that worked, except … they were only a pale version of their former self. I dried most of them anyway, leaving a considerable handful in the pretty pink juice.
Hmmm …. I added honey and let that simmer away until the rhubarb had completely disintegrated.
Then I put it through a wire mesh strainer and ended up with beautiful red juice. The kids gobbled it up, and the mister declared it a keeper. Turns out that I discovered a traditional polish drink called Napoj z Rabarbaru Rzewienia z Miodem.
If you make it that way, don’t can it – the water dilutes the acidity of the rhubarb, making it unsafe to boiling water bath.
#4 – Storing Rhubarb In The Fridge
As a note, which I discovered later, cut rhubarb keeps just fine overnight in the fridge. Cover it, but don’t add anything.
If you add any sugar, it will macerate and the juice will come out.
If you add water, you’ll get rhubarb juice and pale chunks of fruit.
#5 – Rhubarb Leather
Now, at that point, I was left with a lot of rhubarb mush. It was far more cooked and broken down than typical stewed rhubarb. Figuring I had nothing to lose, I spread it out on some parchment paper and put it in the dryer.
Okay … the blob of rhubarb pulp, before spreading it out, looks like something that you find in cow pastures … I’m sorry.
It dried quite quickly, and again, was happily eaten. The next batch I did on purpose – rhubarb, honey to taste (about the same as for stewed rhubarb – 1/2 cup per quart), and I let it simmer away. I did not add any water to that batch. Again – strained it well and dried the pulp. Because this juice has no pulp, I canned it just like rhubarb, and we’ll dilute it with water for drinking.
You can see the dried rhubarb leather and the rhubarb juice in this picture. One tip – if you’re going to cook it up for juice, use the reddest stalks. Even the tough outer skin will soften up with this much cooking.
Honey Or Sugar
Although I used white sugar in the first batch of stewed rhubarb, I experimented with honey. For all of you locavores out there – honey works just fine. Put your rhubarb in a pot, pour the honey on top, and let it sit to draw out the liquid.
Cinnamon is also a nice addition to the mix, although it certainly darkens the mixture.
#6 – Roasted Rhubarb
My final big experiment was using the oven to roast the rhubarb chunks.
That was a complete and unqualified success.
I used my large roaster, filled it up with rhubarb chunks (big ones because I was getting sick of chopping), sprinkled it with cinnamon, poured honey on top, let it sit until some liquid came out, and stuck it in the oven at 350F.
By the time I had my canner boiling away with jars in it, and my lids ready to go, the rhubarb was cooked, but still beautifully intact. It did not take very long at all.
Roasted rhubarb makes the MOST beautiful-looking jarred rhubarb.
#7 Rhubarb Ketchup and Victoria Sauce
Although I never took pictures of it, I also made Rhubarb Ketchup and Victoria Sauce. I’m not sure where I found my recipes, but Diary of a Tomato has them here. She also has a few other rhubarb recipes.