Tag Archives | Honey

Honey Sweetened Rhubarb Compote With Ginger

chopped rhubarb

I am currently in a motel room about an hour north of Pittsburgh, PA. My class in Columbus yesterday went gloriously well (so many thanks to The Seasoned Farmhouse for having me!) and my appearance on All Sides with Ann Fisher earlier today was so fun (you can watch it or download the podcast here).

The upcoming weekend in Pittsburgh got some really nice coverage in the Post-Gazette today. If you’re in the area, please do come out and say hi!

rhubarb compote

Happily, this blog post isn’t only about what’s happened over the last few days and what’s to come later this week. I also have a recipe for honey sweetened rhubarb compote with ginger. This particular preserve doesn’t have much of a story behind it. It was one of those ideas that sprang fully formed into my brain and I knew I wouldn’t be able to stop thinking about it until I made it.

I used two forms of ginger (freshly grated and juice. I used this bottled juice, but instructions on how to make your own can be found here) to make it kicky, and had I been able to find my jar of crystalized ginger, I would have included some chopped bits as well (how does one misplace a pint jar of ginger?), but the kitchen is a bit of a mess these days and I just couldn’t put my hands on it.

Still, even without the third form of ginger, it’s quite good. I had intended it to be something closer to a jam, but it refused to thicken beyond a very soft set, and so I’m calling it a compote in order to set consistency expectations. You can call it whatever you’d like.

Honey Sweetened Rhubarb Compote With Ginger

Ingredients

  • 2 pounds rhubarb stalks
  • 1 pound honey (or 1 1/3 cups, if you prefer volume measurements)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon ginger juice

Instructions

  1. Prepare a boiling water bath canner and four half pint jars.
  2. Trim rhubarb stalks and cut them into inch-sized segments. Place them in a pot and add the honey, grated ginger, and ginger juice.
  3. Let the rhubarb sit for 5-10 minutes, until the honey mingles with the ginger juice and starts to dissolve.
  4. Place the pot on the stove and bring the rhubarb to a boil. Cook at a fast bubble, stirring regularly, until the rhubarb breaks down and the whole mess has thickened to your liking.
  5. Remove jam/compote from heat and funnel it into the prepared jars, leaving about 1/2 inch head space. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  6. When time is up, remove jars from canner and let them cool. Sealed jars are shelf stable for a good long while. Any unsealed jars should be refrigerated and eaten within a couple of weeks.
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Guest Post: Pickled Beets with Honey from Camille Storch

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Oh friends, do I have a treat in store for you today! It’s a guest post from writer, woodworker, avid canner, and mom of two, Camille Storch. She writes about ecology, agriculture, community, and the reality of her family’s joyful, off-the-grid life in rural Western Oregon on her blog, Wayward Spark.

She also designs and crafts natural edge cutting and serving boards and sells them in her Etsy shop, Red Onion Woodworks. I recently added one of her boards to my kitchen and it’s quickly become one of my most loved and used tools. Enjoy!

beets

My mom canned a lot when I was a kid, but like most activities my parents enjoyed, I had no interest in participating in her steamy kitchen exploits. My parents were big gardeners/small farmers who sold their vegetables and baked goods at the local farmers’ market starting the year I was born (and continuing to this day). I enjoyed hanging around the action of the market, and I always loved to eat pretty much any kind of fruit or vegetable, but I never once sowed a seed or pulled a weed unless I was coerced or bribed into doing it.

In a strange and unexplainable turn of events, I got my first real job when I was still in high school working on an organic vegetable farm, and even more surprisingly, I really liked it. I tackled thistles, harvested sweet cherries, and cleaned fresh garlic for days on end. I got a couple of gnarly sunburns, I learned to speak Spanish, and for the first time in my life, I developed real working muscles. And my love for fruits and vegetables reached a whole new level.

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When I moved out of my parents’ house at 18, I would regularly eat giant piles of kale (before kale was the phenom that it is today) over brown rice for dinner, and in the summer, I’d feast on unmarketable-but-still-delicious cracked heirloom tomatoes out in the fields with sprigs of basil as chasers. Farms and food became a way of life for me during my college years, and I’d show up to class in dirty Carhartt’s, like they were some sort of badge of honor.

My first forays into canning on my own involved farm excesses including ugly tomatoes, windfall apples, and a whole box of scarred nectarines that couldn’t be sold. I spent a fair bit of time on the phone with my mom or tracking down USDA hot water bath guidelines, but it wasn’t long before the rhythm of washing, sterilizing, peeling, stuffing, lidding, and boiling was familiar and comforting.

cipollinis

I moved into a rental house with a new roommate in May at the end of my junior year in college, and I saw my roommate’s eyes grow wide as I schlepped box after box of empty canning jars up the steps and into the kitchen. A month later, I bought my first chest freezer and moved that into the house, too. I’m fairly certain my roommate thought I was completely off my rocker, but by the end of the summer, I had canned, frozen, or dried enough produce to feed a small army.

Over the years, I’ve pared down my canning experiments to include more or less just what my family can and wants to eat in the off season: a few jars of jam, some applesauce, a lot of cold-packed whole tomatoes, and a few extras just for fun or for gifts (plus a freezer full of blueberries and other staples). The fact that canning and preserving is really “in” right now is kind of funny to me because it’s been a part of my own life for so long now that it doesn’t feel too special anymore. That said, I’m all in favor of any activity that brings folks closer to their food and the farms that produce that food.

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When I stumbled across this new fangled group called the Portland Preservation Society on Instagram, I was intrigued. When I went to my first meeting, I was hooked. The PPS is a loose collective of Portland area food enthusiasts that meets monthly to swap (mostly canned) food items. (Be sure to check out PPS founder Brooke Weeber’s crazy cool vegetable illustrations in her Etsy shop, Little Canoe.) Every meeting is a showcase of the possibilities in food preservation from jellies to pickles to spreads to infused alcohols, sweet and savory alike.

The April PPS meeting was the perfect excuse for me to dust off my trusty pickled beet recipe. I first ordered a big bag of beets from my vegetable alma mater, Gathering Together Farm, and then I stole a few onions from my parents’ root cellar. I used honey instead of sugar in this recipe because my husband is a beekeeper, so we almost always have honey on hand, and I’m all about keepin’ it local. I spent a pleasant afternoon stuffing jars and perfuming my kitchen with steam from the sweet and tangy brine. In the end, I discovered that my fellow PPS members are just as enthusiastic about pickled beets as I am, but luckily I held back a couple jars to enjoy at home.

pickled-beets-fij

There are beet lovers and beet haters in the world, and well, I love ‘em. Pretty much any style of beets suits me just fine, especially if the earthy roots are paired with a bit of creamy chévre or salty feta. These pickled beets are honey sweetened but not overly so and seasoned with onion (cipollini if you can find them) and a bit of pickling spice. The preservative power comes from the all-important ratio of 2 parts vinegar to 1 part water, so if you want to halve or double this recipe, be sure to retain that balance.

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