Rhubarb Preserves Recipe
By Joe Cowan
Director of Operations
Rhubarb has been growing in wonderful abundance in our garden. One of the leaves is almost as big as my computer desk, and the stalks are bright red with a superb tartness. For this recipe, I am using maple syrup and lemon, and I will be freezing it for use later on this fall and winter. The early preservation recipes need to be quick and easy, since most of my time is absorbed by maintaining the garden and optimizing productivity.
12-15 large stalks of rhubarb, chopped
2 cups maple syrup
2 lemons, juiced
- Add all the ingredients and heat on medium in a large, covered stockpot, until the juice at the bottom begins to bubble and lightly boil. Reduce heat to low and continue to cook.
- Once the rhubarb is tender and breaks apart, continue to reduce the liquid while stirring continuously. Once the mixture has reduced to a thick mass, do a taste test. If it is the desired sweet/tartness you like, set it aside to cool. If not, add a little more maple sugar or syrup.
- Once cooled, scoop into small mason jars up to the collar freeze line, and place in the freezer.
- Save some to use in oatmeal, and over pancakes or waffles.