This is a story about my Rhubarb plant named Ruby.
Meet Ruby...
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Ruby has been very prolific this year so I decided to experiment with a new recipe to use her bounty. I found a recipe on allrecipes.com for Strawberry Rhubarb Jam that looked very tasty.
The recipe is very simple. I started out by harvesting some of Ruby's stalks. Her leaves are poisoneous so be sure not to use them. Rinse off the stalks to remove all the dirt and soil.
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Next, chop up the rhubarb into 1 inch pieces until you get approximately 6 cups.
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I was very excited about the next step. I got to get out my food processor which is always a good time. Pulse the 6 cups of rhubarb with 2 1/2 cups of sugar (or splenda).
Take the mush that is left and boil it for 5 minutes on high heat.
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Almost done! Remove from heat and add 1 (3 oz) box of strawberry gelatin.
Last step...place in a tupperware container and refrigerate!
Bon Appetite! Ruby never tasted better!
Awesome! I love rhubarb is one of my most favorite things about spring. If you have extra I know where you can get rid of it:)
ReplyDeleteI was just looking for a recipe for this! Thanks for sharing Ruby!
ReplyDeleteOK, so when Cris (I think it was her) asked earlier in her blog about a strawberry-rhubarb jam recipe, my initial instinct was to tell her to go visit her local Tastefully Simple consultant. lol But this doesn't look too traumatizing. I might be brave enough to go get some rhubarb from my mom this week and give it a whirl. And if I mess it up, you can hitch a ride w/Meg to Ohio and bring me a sample of yours! hee, hee!!
ReplyDeleteYep it was me ;) One of my bloggy friends was looking for it.
ReplyDeleteI sent her your link :)