Spiced Rhubarb
From Successful canning and preserving (1919).
No ratings yet
A historical recipe
Successful canning and preserving, by Ola Powell (1919).
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Peel and slice one pound of rhubarb.
- Sprinkle over one cupful of sugar, and let stand over night.
- Next morning drain otf 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-inch 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
-
Saucepan
-
Chef's knife
-
Cutting board
-
Vegetable peeler
-
Slotted spoon
-
Colander