Rhubarb Recipes
Strawberry Rhubarb Pie Recipes | Apple Rhubarb Pie | Traditional Rhubarb Pie | Rhubarb Cream Pie | Pie Crust Recipes
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Rhubarb Marmalade2 pints (4 cups) rhubarb, cut fine1/4 pound chopped walnuts 1 pint (2 cups) white sugar No water. Boil until thick, being careful that it does not burn.
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Rhubarb Jam Index
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Rhubarb Pineapple Preserve1 large pineapple5 pounds rhubarb Peel and cut pineapple in small pieces, then weigh all and use a pound of sugar for each pound. Make syrup of sugar, boil clear, add fruit and boil 45 minutes slowly.
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Pineapple Rhubarb Jam with Strawberry Jello4 cups rhubarb, cut in 1/2 inch pieces2 packages strawberry jellow powder 1 can (20 ounches) crushed pineapple, not drained 5 cups sugar Mix rhubarb and sugar. Add pineapple. Place on high heat and bring to the boil. Reduce heat and boil for 20 minutes. Remove from stove and stir in jellow powder until dissolved. Cool and bottle.
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Pineapple Rhubarb Jam1 pineapple1 orange 1 lemon 7 cups cut-up rhubarb 1 7 cups sugar Remove top from pineapple. Cute pineapple into wedges and remove core. Cut rind and eyes from wedges. Cut unpeeled ornge and lemon into quarters; discard seeds. Grinde pineapple, orange and lemon in food processor, using medium blade. Mix with rhubarb and sugar. Cover and refrigerate at least 5 hours. Heat fruit mixture to boiling in Dutch oven. Boil gently over medium heat, stir frequently, until jam thickens, about 25 minutes. Quickly skim off foam. Immediately pour jam into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims of jars. Seal jars. |
Rhubarb Jam Index
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