Preserving rhubarb through canning is an excellent way to enjoy this tangy vegetable year-round. Canning rhubarb allows you to lock in its fresh flavor and vibrant color for future use in pies, sauces, and desserts. The process is straightforward and requires minimal equipment, making it accessible to home cooks of all skill levels.
Fresh rhubarb is best harvested when the stalks are crisp and bright pink. It’s important to select healthy stems free from disease or insect damage. When preparing rhubarb for canning, wash the stalks thoroughly and cut them into uniform pieces, typically 1/4 to 1/2 inch in length. This ensures even cooking and preservation.
The canning process involves packing the prepared rhubarb into sterilized jars and covering it with a sugar syrup before processing in a water bath. Alternatively, some recipes call for macerating the rhubarb in sugar before canning to draw out its natural juices. Whichever method is chosen, proper canning techniques are crucial to ensure food safety and longevity.
Understanding Rhubarb
Rhubarb is a versatile and unique vegetable known for its tart flavor and vibrant stalks. Its cultivation, nutritional profile, culinary applications, and safety considerations are important aspects to explore.
Rhubarb Varieties
Rhubarb comes in several varieties, each with distinct characteristics. Common types include Victoria, Valentine, and MacDonald. Victoria rhubarb has thick, green stalks with a hint of red. Valentine rhubarb is known for its deep red color and sweet-tart flavor. MacDonald rhubarb produces large, tender stalks with a bright red hue.
Some varieties are better suited for certain climates or growing conditions. Gardeners often choose based on stalk color, flavor intensity, and plant hardiness. Timing of harvest can affect the flavor and texture of rhubarb stalks.
Health Benefits and Nutritional Value
Rhubarb offers numerous health benefits due to its nutrient content. It is low in calories but high in fiber, making it beneficial for digestive health. Rhubarb contains significant amounts of vitamin K, essential for blood clotting and bone health.
The vegetable is rich in antioxidants, particularly anthocyanins, which give some varieties their red color. These compounds may help reduce inflammation and protect against certain diseases. Rhubarb also provides small amounts of calcium, potassium, and vitamin C.
Its high fiber content can aid in weight management and blood sugar control. However, rhubarb’s oxalic acid content may be a concern for individuals prone to kidney stones.
Culinary Uses of Rhubarb
Rhubarb’s tart flavor makes it a popular ingredient in various dishes. It is commonly used in desserts, often paired with strawberries to balance its tartness. Rhubarb pies, crumbles, and cobblers are classic treats.
In savory dishes, rhubarb can add a tangy element to sauces, chutneys, and meat glazes. It pairs well with pork and chicken. Rhubarb can be stewed with sugar to create a compote for yogurt or ice cream toppings.
Preserving methods like canning and freezing allow enjoyment of rhubarb year-round. Pickled rhubarb offers a unique condiment option. Some creative uses include rhubarb juice, wine, and even as a natural dye.
The Toxicity of Rhubarb Leaves
While rhubarb stalks are edible, its leaves are toxic and should never be consumed. Rhubarb leaves contain high levels of oxalic acid, which can cause severe illness if ingested in large quantities.
Symptoms of rhubarb leaf poisoning may include nausea, vomiting, difficulty breathing, and kidney problems. It’s crucial to remove and discard all leaves when harvesting rhubarb stalks.
The toxicity of the leaves does not affect the safety of the stalks. Proper handling and preparation ensure that rhubarb can be enjoyed safely. Educating children about the dangers of rhubarb leaves is important for households growing this plant.
Preparation of Rhubarb for Canning
Proper preparation of rhubarb is crucial for successful canning. This process involves cleaning, cutting, and blanching the stalks to ensure optimal quality and safety.
Cleaning and Cutting Fresh Rhubarb
Begin by selecting fresh, crisp rhubarb stalks. Remove any leaves, as they contain toxic compounds. Wash the stalks thoroughly under cool running water to remove dirt and debris.
Pat the rhubarb dry with a clean kitchen towel. This step helps prevent excess moisture in the final canned product.
Cut off the ends of the stalks and discard any bruised or damaged portions. Slice the rhubarb into 1/2 to 1-inch pieces. Aim for uniform sizes to ensure even cooking during the canning process.
For every quart jar, prepare about 1.75 pounds of raw rhubarb. This typically amounts to 12-14 stalks.
Blanching Rhubarb Stalks
Blanching rhubarb before canning helps preserve its color and texture. Fill a large pot with water and bring it to a boil.
Prepare an ice bath in a separate bowl. Add the cut rhubarb pieces to the boiling water for 1 minute. Use a slotted spoon to quickly transfer the blanched rhubarb to the ice bath.
Once cooled, drain the rhubarb thoroughly. The blanched stalks are now ready for the canning process.
Blanching is optional but recommended. It helps maintain the rhubarb’s vibrant color and firm texture during storage.
Canning Techniques
Properly canning rhubarb preserves its tart flavor and crisp texture for enjoyment year-round. Two main methods are used: hot pack and cold pack. Each technique has distinct advantages and steps to follow for safe, high-quality results.
Hot Pack Method
The hot pack method involves cooking rhubarb before canning. Cut cleaned rhubarb into 1-inch pieces. For each quart, use 4-6 cups of rhubarb and 1/2 cup sugar. Combine in a large pot and let stand until juice appears. Heat slowly to boiling, stirring to prevent sticking.
Pack hot rhubarb into sterilized jars, leaving 1/2 inch headspace. Remove air bubbles with a non-metallic utensil. Wipe jar rims clean and apply lids. Process in a boiling water bath:
- Pints: 15 minutes
- Quarts: 20 minutes
Adjust for altitude if necessary. Hot packing results in less floating fruit and a clearer syrup.
Cold Pack Method
Cold packing preserves a firmer texture. Wash and cut rhubarb into 1/2 inch pieces. Pack raw rhubarb tightly into clean jars, leaving 1/2 inch headspace. For each quart, add 3/4 cup sugar directly on top of the fruit.
Pour boiling water over the rhubarb and sugar, maintaining 1/2 inch headspace. Remove air bubbles and wipe jar rims before applying lids. Process in a boiling water bath:
- Pints: 15 minutes
- Quarts: 20 minutes
Adjust time for altitude if needed. Cold packed rhubarb retains more shape but may float in the jar.
Creating Rhubarb-Based Preserves
Rhubarb’s tart flavor makes it an excellent base for various preserves. These preserves allow cooks to enjoy rhubarb’s unique taste long after the harvest season ends.
Rhubarb Jams and Jellies
Rhubarb jams and jellies are popular ways to preserve this spring vegetable. For jams, cooks chop rhubarb into small pieces and cook it with sugar until thick. Pectin may be added to help achieve the desired consistency.
Jellies require straining the cooked rhubarb to create a clear, smooth spread. Low-sugar pectin options like Pomona’s or Sure-Jell allow for sugar adjustment to taste.
Flavoring additions such as vanilla, ginger, or strawberries can enhance rhubarb’s natural tartness. These preserves are delicious on toast, scones, or as cake fillings.
Rhubarb Sauce and Juices
Rhubarb sauce is a versatile preserve that’s simple to make. Cooks simmer chopped rhubarb with sugar until soft, then puree if desired. This sauce pairs well with meats or can be used as a dessert topping.
Rhubarb juice is another option for preservation. To make it, rhubarb is cooked and strained. The resulting juice can be canned or frozen for later use in cocktails, smoothies, or as a base for other beverages.
Both sauce and juice can be sweetened to taste, allowing for a range of flavor profiles from tart to sweet.
Canning Stewed Rhubarb
Stewed rhubarb is a basic preserved form that’s useful in many recipes. To prepare, cooks cut rhubarb into 3-4 inch pieces and toss with sugar. After letting it stand for a few hours, they heat it until tender.
The hot rhubarb is then packed into sterilized jars, leaving appropriate headspace. Proper canning techniques, including water bath processing, ensure safe preservation.
Canned stewed rhubarb can be used in pies, crisps, or as a topping for yogurt or ice cream. It’s a versatile ingredient that brings rhubarb’s unique flavor to dishes year-round.
Storing and Using Canned Rhubarb
Properly stored canned rhubarb maintains its quality and versatility for an extended period. This preservation method allows for year-round enjoyment of rhubarb in various dishes, from pies to crisps.
Shelf Life and Storage Conditions
Canned rhubarb typically lasts 12-18 months when stored correctly. Keep jars in a cool, dark place at temperatures between 50-70°F (10-21°C). Avoid direct sunlight and areas prone to temperature fluctuations.
Check seals before use. Discard any jars with bulging lids, leaks, or off odors. Once opened, refrigerate and use within 5-7 days.
Label jars with the canning date to track shelf life. Rotate stock, using older jars first.
Incorporating Canned Rhubarb Into Recipes
Canned rhubarb offers convenience for various dishes. Drain excess liquid before use, reserving it for other applications if desired.
For rhubarb pies, combine drained rhubarb with sugar, cornstarch, and spices. The pre-cooked texture works well in custard-based pies.
In rhubarb crisps, layer drained rhubarb with a streusel topping. Bake until golden brown.
Use canned rhubarb in compotes, sauces, or as a topping for yogurt and ice cream. It also makes a flavorful addition to muffins and quick breads.
For a twist, add canned rhubarb to savory dishes like chutneys or braised meats.
Alternative Preservation Methods
Freezing is an excellent method for preserving rhubarb long-term. It maintains the flavor and texture well while being simple and convenient for home cooks.
Freezing Rhubarb
Freezing rhubarb is straightforward and effective. Start by washing and trimming the stalks, then cut them into 1-inch pieces. There are two main approaches to freezing rhubarb: raw or pre-heated.
For raw freezing, simply pack the cut rhubarb into freezer-safe containers or bags. No sugar is needed, making this a healthy option.
Pre-heating involves blanching the rhubarb pieces in boiling water for 1 minute, then quickly cooling them in ice water. This process helps preserve color and flavor.
After blanching, drain the rhubarb well before packaging. Label containers with the date and contents. Frozen rhubarb will keep for up to 12 months.
When ready to use, thaw frozen rhubarb in the refrigerator. It may release excess liquid, which can be drained before cooking.
Rhubarb Recipes
Rhubarb’s tart flavor shines in both sweet and savory dishes. Its versatility makes it a favorite ingredient in pies, crisps, and other baked goods.
Rhubarb Pies and Pastries
Rhubarb pie is a classic dessert that showcases the vegetable’s unique taste. To make a traditional rhubarb pie, combine chopped rhubarb with sugar, flour, and a pinch of salt. Pour the mixture into a prepared pie crust and top with a lattice or full crust.
For a twist, try a strawberry-rhubarb pie. The sweetness of strawberries balances rhubarb’s tartness perfectly. Add a splash of vanilla extract or orange zest to enhance the flavors.
Rhubarb tarts offer a sophisticated alternative to pies. Use a shortbread crust and arrange thin slices of rhubarb in a decorative pattern. Brush with a simple syrup after baking for a glossy finish.
Rhubarb Crisps and Crumbles
Rhubarb crisp is a simpler alternative to pie, requiring no crust-making skills. Mix chopped rhubarb with sugar and cornstarch, then top with a mixture of oats, flour, brown sugar, and butter.
For added texture, incorporate chopped nuts like almonds or pecans into the topping. Cinnamon and ginger complement rhubarb’s flavor well in these desserts.
A rhubarb crumble differs slightly, using a topping without oats. Combine flour, sugar, and cold butter to create a crumbly texture. This topping bakes to a golden brown, contrasting nicely with the soft rhubarb filling.
Serve both crisps and crumbles warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.