Originally Posted by Momellis
(Post 6062478)
go to www.rhubarbinfo.com more recipes than you can ever use! Enjoy!
I have 8 rhubarb plants...and give lots away...at this time, I am not eating sugar, so glad to find some recipes that I can make to use some of the rhubarb...a pilaf, salad, chicken, and more that use rhubarb. |
Originally Posted by patchsamkim
(Post 6066444)
Thank-you for this website!!!
I have 8 rhubarb plants...and give lots away...at this time, I am not eating sugar, so glad to find some recipes that I can make to use some of the rhubarb...a pilaf, salad, chicken, and more that use rhubarb. |
I found the recipe for the pickles. The first time I made them I was out of the mustard seed so I just substituted 2 Tbs. of mixed pickle spice for the spices an added the cinnamon stick.
<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--> Rhubarb Pickles makes 2 pints 2 pounds rhubarb 2 cups sugar 1 1/2 cups cider vinegar 1 tsp. ground ginger 2 tsp. mustard seed 6 each cloves 1 each cinnamon stick 8 each allspice berries 2 each bay leaves 10 each black peppercorns 1 Tsp. salt 4-8 each Dried red chilies (optional if you want a bit of heat) Wash the rhubarb and cut into 1″ chunks. Pack into 2-1 pint canning jars that have been sterilized first. Add the dried chilies to the jars also, if using. Combine the remaining ingredients in a nonreactive pot. Bring to a boil and simmer for 5-7 minutes. Strain to remove all the spices and pour the hot liquid over the rhubarb, covering completely but leaving at least 1/4″ of headspace. Cover with a sterilized canning lid and ring. Allow to cool to room temperature then place in the refrigerator. The pickles will be ready in about 5 days. <!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> |
Thanks DedeMac ... so simple and easy, that I'm going to try some for sure!!
And if I try it early enough in the season, I'll know if we like them enough to make more. |
ladies, you know what, I don't even rememb er seeing any ruhbarb here in NC! If it is here I am going to find it, these are childhood memories, and remembering my grandma making the pie, so good!! haven'nt thought about this in ages!
oh and thanks for these recipes!! |
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