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Back to Recipe List	* Exported from MasterCook * Using Rhubarb Information Recipe By : Don C. Serving Size : Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) No recipes per se, but two of my favored ways of using rhubarb are as rhubarb-applesauce and rhubarb butter. I am canning rhubarb now that will be mixed in a ratio of about 1 part rhubarb sauce and 4 parts applesauce this fall. Add sugar to taste. (BTW, cranberries also works in place of rhubarb.) Process as you would plain applesauce. For the rhubarb butter, make just as you would any other fruit butters - cook till soft, puree, add sugar and spices to taste, simmer till reduced by about 1/2. I use about 1 teaspoon allspice per cup of puree and 1 1/2 cup of sugar per quart. Process as you would apple butter. I also make "deep dish" rhubarb crumble/crisp. An 8-inch square pan will take about 8 cups of fresh diced rhubarb or 6 cups of frozen/canned rhubarb. A 4 x 8 loaf pan is exactly half as big, so use half as much. A 3 x 5 mini-loaf pan is close to 1/4 the size of the 8-inch pan. Use the size appropriate to your family. I've now canned 12 1/2 quarts of plain rhubarb and 9 pints of rhubarb butter plus made a couple batches of cobbler. Don C Contributed to the FareShare Gazette by Don; 11 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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