Since rhubarb made its Spring debut in my garden this week, I thought I’d share some favorite rhubarb recipes, starting with a delicious jam.
I got this simple recipe from the UAF Extension Service’s rhubarb recipes handout.
(They also publish a helpful flier on growing rhubarb.)
I’ve made this jam for over 14 years, and often wondered why it’s called “marmalade” when there isn’t any citrus peel included.
However, after searching online, I concluded that “marmalade” can simply mean any jam-like fruit preserve. Besides, rhubarb has a distinctly citrus-y taste.
Plus, it’s just fun to say “Apple Rhubarb Marmalade” out loud (go on, give it whirl…), so I’ll keep the name. Just know you won’t need any citrus peel for this preserve.
You will, however, need some apples. We have 3 old apple trees, so I try to use our own.
So, without further ado, I give you:
Apple Rhubarb Marmalade
3½ cups sugar
5 cups rhubarb stalks, cut fine
5 cups apples, peeled & sliced thin
Place alternate layers of sugar and rhubarb in a glass bowl. Let stand overnight.
In the morning, add the apples and simmer 1½ to 2 hours.
Pour boiling hot into hot jars, leaving ¼ inch headspace. Adjust caps.
Process 15 minutes in boiling water bath.
Yields 6 half pints.
Simple and delicious!
What about you? Do you have a favorite rhubarb recipe? Do you make other preserves?