My dear hubby and my testers all agree, that the cooked, strained rhubarb tastes like rhubarb juice but everyone says that the stream processed takes like a wonderful Pink Lemonade version of it.
I have to admit that its delightful but I will agree that its not strongly “rhubarb”. I have got it down to pretty much figured out that with this springs rhubarb its a pound to a pint of finished product.
The cooked leftover is being dried, then ground into both fiber and flavour for baking, it dries down quite well because its had so much of the moisture already removed. Its my home grown zero mile bran to increase the fiber counts 🙂
You know how folks buy those tiny little cups of flavoured apple sauce.. well I am doing versions of Rhubarb Fruit mixes in pints for hubby to take for work over the coming year.. Vanilla Rhubarb, Rhubarb Mixed Fruit, Rhubarb and Strawberry (when they are ready) and Rhubarb and Rasberry and so forth.
I am working with ten pounds of rhubarb and 4 pounds of other fruit plus sugar and it works out to 12 pints of finished jars.
I has so surprised at the store, I had to take a picture of it.. clearly I am under valuing my rhubarb based on what I say the local farmer girls offering theirs for per pound.. wow.. 5 per pound on sale at a dollar off..
Would love a recipe!!
Hi Heather, it really is far to simple to be a recipe per say.. Five pounds of cleaned rhubarb that is coarsely cut and then done in the steam canner for juice. Then measure your juice and for each cup use either 1/4th or half a cup of sugar. If you want it to be pancake syrup, then its straight one to one. Bring to a boil, follow all standard water bath canning rules.. hot juice to hot clean jars, that are then processed for ten min at sea level (15 for higher) in your boiling waterbath, out and allow to seal and sit for 24 hours before washing jars and removing rings (if you do that) and into a cool dark place for storage.
I usually do rhubarb strawberry juice – sometimes blueberry instead. I might have a go at the pancake syrup, never thought of that. I’ve been using my rose hips for pancake syrup – and that can be a hit or miss on the consistency, because I don’t like using sugar. 😊