I am interested in the rhubarb. It is a plant or vegetable that is alien to us Filipinos and the only time I encountered rhubarb is when my father-in-law had planted one in the garden and had harvested a few stems for cooking. I don't quite remember the taste but I guess it was a jam that he made the rhubarb into.
Is there anyone here who can post some more details about the rhubarb? Thanks to those who would react.
Well, everything everyone else say, especially not to eat the leaves (toxic oxalic acid, like potatoe leaves, etc.) - except:
Don't peel the stems. You lose a lot of flavor and nutrition, it's not necessary and you lose the lovely pink color.
I would agree with headfullofbees about the acid/sourness being similar to tamarind, etc., but not the taste. It actually varies quite bit in acidity depending on a lot of factors, from pucker your mouth up to oh, that's refreshingly and tart.
We do not classify it as a fruit here in the USA. However, like most countries, we tend to think of tomatoes as a vegetable even though we all know it's a fruit, so who's counting.
I don't grow it, just buy it in the store - not enough room and it doesn't do well in high dessert climate. But here is my Rhubarb jam recipe. (Sorry, we don't do metric here either, so you will have to use your converter on your cell phone calculator.) You can't upload Word files, so it's longhand. Corinne makes rhubarb and strawberry pie, I make jam.
Rhubarb and Ginger Jam
This is my quick and easy recipe for Rhubarb and Ginger jam. It is a beautiful deep rose-pink color and has an excellent sweet/tart flavor that retains the flavor of the Rhubarb with a pleasant Fresh Ginger note. You can increase the amount of Ginger if you want a stronger flavor. It makes 4 standard ½ pint jelly jars full, plus a little extra. You can double the quantities for a larger batch, etc.
Ingredients:
- Approximately 1½ lbs Fresh Rhubarb after cleaning and trimming
- About 1 to 1½ inches Fresh Ginger Root, depending on thickness and how strong you want the flavor. I used about 1½ inches about ¾ inch diameter
- 3 cups Sugar
- ½ cup Water
- 1 package Pectin, I use Sure-Jell MCP
Directions:
- Prepare your sterilized jelly jars and lids.
- Wash and trim any brown bits from the Rhubarb.
- Do Not peel it! Cut it into ¼ to ½ inch pieces.
- Place in large heavy saucepan.
- Scrape the skin off as much of a piece of Ginger Root as you intend to use, leaving the remainder as a handle.
- Grate the Ginger. It is by far best to use a micro plane grater, but watch your fingers – they are sharp! Doing it at an angle like sharpening a pencil and rotating it occasionally, rather than trying to grate across the end, is best and gives and nice smooth pulp without any fibers.
- You should get about a good 2 tsp of grated pulp.
- Add this to the Rhubarb.
- Stir in the sugar and Water.
- Bring to boiling over medium high heat, stirring frequently.
- Once the sugar has melted, turn down the heat and continue to gently boil and stir until the Rhubarb has softened and the chunks are mostly broken down. You can help it along by smooshing with the spoon if you like. This should take no longer than 10 to 20 minutes maximum. Do not overcook or it will turn brownish and stringy, though still taste OK.
- Add the Pectin and boil vigorously for exactly 1 minute as described on the package.
- Remove from the heat and pour into the jars up to about ¼ inch from the top.
- Place the lids on the jars and secure with the screw on rings. Put any extra in a small jar or container and keep in the fridge to use.
- Allow to cool before storing in a cupboard or pantry with your other jams and canned goods.
Great with anything you would use any jam on for a delicious bright refreshing flavor and color. Excellent on Toast, English Muffins or Crumpets.
