Spiced Rhubarb
From Successful canning and preserving (1917).
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A historical recipe
Successful canning and preserving, by Ola Powell (1917).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 2 ingredients
- one pound of rhubarb
- one cupful of sugar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Peel and slice one pound of rhubarb.
- Sprinkle over one cupful of sugar, and let stand over night.
- Next morning drain off the syrup, add one-half cupful of sugar, and put over the fire.
- Tie in spice-bag (six whole cloves, three whole allspice, a bit of mace, a six-inch stick of cinnamon, and a two-incli piece of ginger root), put into syrup and boil ten minutes, skim out spices, add rhubarb, and cook until clear.
- Seal in small jars.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Slotted spoon
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Colander