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Rhubarb Pineapple Conserve - Big Oven.Com
Gooseberry and Rhubarb Conserve - epicurean. COM
Ginger and Rhubarb Conserve - celtnet.org
Rhubarb Marmalade 1
6 cups Chopped rhubarb
6 cups Sugar
2 Oranges
Grind oranges peels and all and Combine with rhubarb
and sugar in saucepan.
Bring to a steady rolling boil for 2 -3 minutes.
Reduce the heat and simmer, uncovered, for about 1 hour.
Pour into hot sterile jars, then process for 10 minutes in a hot
water bath.
Rhubarb
Marmalade Recipe 2
4 lb rhubarb
Rinds of 4 lemons
2 oz walnuts
½ pint water
5 lb sugar
Quantities can be reduced proportionately.
Wash and trim the rhubarb, Cut into approximately 1" lengths. Put
into a preserving pan with the water, grated lemon rind and chopped
walnuts.
Bring to the boil and simmer for about 10 minutes, until the rhubarb
is soft.
Add the sugar and stir until it is completely dissolved.
Bring to a full rolling boil - boil rapidly for about 30 minutes.
Pour into hot, clean, sterilized jars and seal & Label at once.
Rhubarb Marmalade Recipe - Yum Yum.Com
Pineapple Rhubarb Marmalade i Chef.com
Rhubarb Jelly
5 cups chopped rhubarb
4 cups sugar
1 (6 ounce) box
strawberry Gelatin
Combine Rhubarb and sugar and heat to boiling, boil 3-5 minutes.
Process in blender until smooth.
Add Gelatin and Stir well.
Put in ½ pint or pint Mason jars while hot.
Seal and cool. May be frozen.
A variation on the simplified Rhubarb Jelly recipe above would be
Rhubarb Pineapple Jelly , the crushed
pineapple would be combined with the Rhubarb and sugar before
boiling
5 cups chopped rhubarb
1 can (20 oz.) unsweetened crushed pineapple
4 cups sugar
1 (6 ounce) box strawberry Gelatin
Rhubarb - Strawberry Jelly
{From
Clemson University Extension}
1½ pounds red stalks of rhubarb
1½ quarts ripe strawberries
½ teaspoon butter or margarine (optional to reduce foaming)
6 cups sugar
6 ounces liquid Fruit Jell Pectin
Wash and cut rhubarb into 1-inch pieces and blend or grind. Wash,
stem and crush strawberries, one layer at a time, in a saucepan.
Place both fruits in a jelly bag or double layer of cheesecloth and
gently squeeze out juice. Measure 3½ cups of juice into a large
saucepan. Add butter and sugar, thoroughly mixing into juice. Bring
to a boil over high heat, stirring constantly. Immediately stir in
pectin. Bring to a full rolling boil and boil hard 1 minute,
stirring constantly. Remove from heat, quickly skim off foam and
fill hot, sterile jars, leaving ¼-inch headspace. Wipe jar rims and
adjust lids. Process for 5 minutes in boiling water bath.
Yield: About 7 half-pint jars
Also Try
Rhubarb Rosemary Jelly Recipe {Day Recipes}
Rhubarb Crunch Recipe
2 cups Rhubarb
1 tsp. lemon juice
1 large pkg. white cake mix
1/2 cup chopped nuts
1 can cherry pie filling
1 stick melted margarine
Preheat oven to 350F.
Spread pie filling in the bottom of a 9" square pan.
Sprinkle with lemon juice. Combine dry cake mix, nuts, and melted
butter.
Sprinkle over the pie filling.
Bake 40-50 minutes until
golden brown.
Also try
Rhubarb Recipes from the Past
