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Lippy

Rhubarb

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I just made a jar of rhubarb-ginger jam, flavored also with lemon zest and nutmeg. Tastes good hot. We'll see what it's like when it cools.

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I really like it. I admit I especially like it blended with huge amounts of cream and sugar. Eat it just like that or fill a pie with it.

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I love rhubarb in any form. Just stewed, in pies, as a savory, etc. Don't get to make it often, given it is along with beets one of two food items my wife just will not touch.

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I just made a jar of rhubarb-ginger jam, flavored also with lemon zest and nutmeg. Tastes good hot. We'll see what it's like when it cools.

Wow! This is even better now that is has cooled, with a complex flavor, and not too sweet.

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It's really good roasted, sugar optional. Roasted with brown sugar and eaten with yogurt it's fabulous.

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I inherited my love of rhubarb [without any of the usual strawberry accompaniment] from my father, along with a delight in lemon meringue pie.

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Mine too on the beets. (And broccoli, sour cream, balsamic, mushrooms, etc. Don’t get me started)

 

I’ve made rhubarb chutney that paired well with roast pork and turkey. Love the tartness.

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Lippy, would you share the recipe?

 

No recipe. I chopped the rhubarb into half-inch pieces, minced some fresh ginger, (about a tablespoon) weighed them together(about 6 oz.) and put them in the pan. I added an equal amount of sugar, by weight and a little water to get the jam started, knowing that it would boil off. I grated in the zest of one lemon and a few scrapes of nutmeg and let it boil until it tested for jam. (I dipped a metal spoon in the pot and watched the drops off the edge, stopped cooking when two drops formed and fell.) The jam needed to boil only a few minutes; there must be a lot of pectin in rhubarb.

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I'm about to make some rhubarb jam and am toying with the idea of infusing it with lavender. Maybe ginger and lavender.

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I'm about to make some rhubarb jam and am toying with the idea of infusing it with lavender. Maybe ginger and lavender.

 

Sounds good, GG.

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The cheese plate at Lincoln tonight came with a terrific, deeply colored, intense rhubarb reduction. (Not only that, there was honey and other stuff.) I liked it so much, but I wouldn't let in anywhere near cheese. Would have been good on top of a salty gelato.

 

"Hello. They call me Rhubarb. I am here to kill your cheese and destroy your wine. Thank you."

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We like it enough to have planted some two years ago. First harvest was this year and two more stalks are growing. Did you know 7% of the commercially grown rhubarb in the US is 100 acres in Sumner, WA? The farmer switched from strawberries to the rosy red stalks.

 

Oh, oven roasted with some orange juice and a little sugar, spoon over yogurt or ice cream. Or eat right out of the pan.

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Yum to all of this. I've had fun with it with apples (crisps sorts of baking) and cocktails. :wub:

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