Tag Archives | rhubarb

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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Ten Ways to Use and Preserve Spring Rhubarb

rhubarb

I have a confession to make. As much as I’m enjoying this book tour (and truly, every step of it has been a total delight), I am ready to go home, see my husband, and cook in my little kitchen again.

To tide me over until Tuesday, when I’ll be home for a longer stretch than 12 hours, I’ve been digging back through the archives, to remind myself of what I like to cook this time of year. The thing that’s popping out at me most? Rhubarb! Here are nine ways that I’ve preserved and loved rhubarb in the past.

Cooking rhubarb

My first ever rhubarb preserve is still one of my favorites. It’s just rhubarb, vanilla and a little bit of earl grey tea for extra flavor.

rhubarb chutney

Another oldie but goodie is this recipe for rhubarb chutney. It was my first-ever chutney and is still one that I come back to about every other year.

rhubarb syrup

For summertime cocktails and vinaigrettes, cook yourself up a little bottle of rhubarb syrup. Next time I make it, I’m going to plunk a little bit of ginger in for extra zing.

rhubarb butter, from above

If you want less sugar, I find that a fruit butter is always the ticket. I’ve got both Rhubarb Butter with Orange and Strawberry Rhubarb Butter to choose from.

rhubarb/sugar/rosemary

For something slightly more herbaceous, there’s always Rosemary Rhubarb Jam.

roasted rhubarb pieces

If you can bear to turn on your oven, how about some Roasted Rhubarb Compote (this link will take you to the Mrs. Wages site, but I promise, the recipe is still all mine).

macerating fruit

And finally, the small batches! Strawberry Rhubarb Jam. With roseflower water.

cake square

And if you’re not up for preserving at all, but want something tasty, may I suggest this rhubarb cake? It uses up the last of a jar of preserves you’ve got laying around, along with runny yogurt and whole wheat pastry flour. It’s one of my favorites for spring brunches.

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Links: Rhubarb, Granola, Pickles, and a Kootsac Winner

Sunday brunch

The busyness of the canning season has me firmly in its grasp now. I feel like I barely got a chance to catch my breath after turning the book in and now I’m racing around the Northeast teaching classes. I think I finally need to come to grips with the fact that my life doesn’t really slow down anymore. Ah well.

The internet is alive with rhubarb recipes these days. Here are the ones that have looked particularly appealing…

herb pesto

And other tasty links featuring granola, pickles and homemade soy milk.

Kootsacs

kootsac winner The winner in the Kootsac bulk bag giveaway is commenter #205, which is Sara from Three Clever Sisters.

She says, “I love Kootsac bags and bought a few when you last profiled them on your site. I think my kids have made off with them, but I loved using them for grains and polenta.”

Congratulations, Sara!

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Small Batch Strawberry Rhubarb Jam with Rose Flower Water

strawberry rhubarb jam

Every season, I find that I become infatuated with a new flavor enhancer for my batches of jam. I’ve previously gone through hot and heavy phases with cinnamon, vanilla, lavender, and star anise, and though we’re still early in the canning calendar, I predict that this is going to be the year of rose flower water.

macerating fruit

Right now, I’m seriously into this small batch of strawberry rhubarb jam with rose flower water. It’s essentially the same recipe as the one I contributed to Food 52 last week, but with a smidge less sugar and two glorious tablespoons of rose flower water. It is fragrant, sweet, and wonderful on a nutty slice of toast (it’s even more divine if you spread a layer of tangy fromage blanc between the toast and the jam).

cooking jam

Before I set you lose with the recipe, let’s talk for a moment about what I mean when I say rose flower water. This is not the rosewater that one daubs behind her ears, nor is it the tea rose perfume was so beloved by grandmothers the world over. It is a distillation of roses that is designed for culinary uses. And when used with economy, it is delightful. If you have any trouble tracking it down, try the Middle Eastern aisle of an international grocery store.

One final thing to know about rose flower water. It is somewhat fragile. As you’ll see in the recipe, you should add it at the very end of cooking, so that you don’t end up boiling way its fragrance.

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Small Batch Strawberry Rhubarb Jam + Rhubarb Recipes from the Archives

rhubarb and strawberries

Last weekend, on the very tail end of our vacation, Scott and I spent an hour walking through the Allentown Farmers Market. While there weren’t any local strawberries to be found, there was plenty of ruby stalks of rhubarb from area farms and gardens. I bought a generous sackful and have been throwing a little one-woman rhubarb festival in my kitchen this week (between sneezes from a most irritating spring cold).

macerating strawberries and rhubarb

I cooked up a small batch of strawberry rhubarb jam that went live over on Food 52 earlier today. I liked that one so much that I made a second batch that I spiked with three tablespoons of rose flower water (influenced by Cooking With Flowers!). I also made another batch of this roasted rhubarb compote with vanilla (it’s insanely good). I’m currently out of rhubarb, but plan on getting more this weekend to cook into chutney and syrup.

roasted rhubarb pieces

When that’s all done, if there’s time, I’m going to make a batch of strawberry rhubarb butter, and another of rhubarb jelly with rosemary (I don’t mean to be a tease, but it’s a recipe from the new book! And it’s so, so good). It’s such a joy to have something fresh and good to work with.

How are you guys using rhubarb these days?

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Rhubarb Syrup Recipe

rhubarb syrup

I’m about half an hour from leaving for the long weekend, but before I take off, I wanted to post this recipe for rhubarb syrup. I’ve actually been seeing this gorgeous, crimson hued concoction all across the internet lately, but figured one more reminder of just how lovely a summer treat it is couldn’t hurt. My initial inspiration came from seeing Carrie Floyd’s refreshing rhubarb soda over at Culinate and I essentially flowed her instructions, although I altered it slightly to accommodate the amount of rhubarb I happened to have (2 1/2 cups). I boiled it with 1 1/2 cups of sugar and a cup of water for about ten minutes. When the rhubarb was sufficiently broken down, I lined a mesh strainer with a couple layers of cheesecloth (I happened to have some around, you could do without, but your syrup might not be as clear) and poured the rhubarb mass in.

straining syrup

I let it still like that for about fifteen minutes, until I had about 2 cups of syrup (the picture above was taken while it was still dripping down, there was almost exactly 2 cups when I was done). I stored it in the cute little pint milk jug I bought (filled with cream) at New Seasons Market last winter when I was in Portland (hey, I paid my bottle deposit, so it was mine to keep should I want to). I’ve been enjoying it in sparkling water for the last couple of days.

What I haven’t done yet, that I’ve been wishing to do, is use this syrup as part of an gently boozy little spritzer. I’m thinking that it would be amazing with a bit of St. Germain or even just with some vodka. The flavor is definitely mild, so you want to pair it with something that won’t overshadow it too much. Needless to say, what remains of my last batch is coming with us this weekend (along with a bottle of Pimms’ for Scott and various and sundry other bar items).

Have a wonderful long weekend, everyone!

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