We send a weekly newsletter focused on a single-topic related to preserving, cooking, local food, foraging, gardening or something else. Our goal with the newsletter is “to be the most useful resource in your inbox.” The newsletter includes links to many other websites with ideas sharing knowledge about the topic as well as original content, announcements and occasional contests from us as well. As an added bonus we send all subscribers the link to a file for labels that Dana hand-designed so you can print your own designer labels to decorate your jars.
Every Wednesday we share the links from the previous weeks newsletter as we know that some of you would prefer to read these on the site and that sharing the links here increases the reach/ exposure of many of the writers working so hard to share their passions. These links celebrate the work of so many people working hard to share knowledge and their passions of cooking, preserving and the love of the kitchen and we want to help spread the work of great sites and blogs.
Here’s the list from last week:
- Rhubarb Chutney (Food in Jars) I’ve long loved the word ‘chutney’ but don’t make enough of it. It’s almost a cross between a jam and a pickle and is a wonderful combination of sweet and sour (and, in the case of rhubarb, bitter).
- Rhubarb Mint Chutney (How Stuff Works) I haven’t tried the combination of mint and rhubarb yet – but I think that will change in the near future as I think the idea sounds great! I like that this recipe uses white wine vinegar which I’m sure would also be a great pairing with rhubarb.
- Sugar-free Strawberry-Rhubarb Honey Jam (Simple Bites) It’s not strawberry season yet but it will be soon. This is a classic combination and I love Aimee’s use of honey over sugar in this recipe)
- Cherry Rhubarb Jam (no Refined Sugar) (Hitchhiking to Heaven) Our friend Shae sweetens rhubarb with cherries which sounds like a great combination. I like that Shae points out a brief cooking time for her fruit which maintains the texture better.
- Rhubarb Jelly (Autumn Makes and Does) This was my first visit to Autumn’s blog and I LOVE it. Her photography is crisp and her writing is great. Jelly is so versatile (use it on toast, melt it into tea or add it to salad dressing) and this recipe (From Put ‘Em Up by Sherry Brooks Vinton and used with permission) looks great!
- Rosemary-Infused Rhubarb Jelly (Sugarcrafter) Despite having sugar-free recipes above, I’m not strictly anti-sugar (check out Local Kitchens latest article on this topic, Data Diva: Sugar Metabolism and Homeostasis, for a fascinating look at the topic) so head over to Sugar Crafter for this infused jelly. I’m thinking that this could be used for a salad dressing (especially one with chicken or marinated tofu).
- Roasted Rhubarb Ketchup (Lear to Preserve) What the what!?! Two brilliant ideas coming together as one – now I want a grilled cheese to dip it in.
- Gingered Rhubarb Jam with Honey (Bon Appetit Hon) Apples are naturally high in pectin (especially their seeds and skins); this recipe uses an apple to thicken the jam instead of using commercial pectin (which is very bitter and requires even more sugar to sweeten).
- Rhubarb Hibiscus Jam (She Knows) This is a fascinating technique; a hibiscus simple syrup is made in advance and then combined with the other ingredients to make the jam. I really like the idea of that!
- Rhubarb and Kumquat Jam (Apt 2B Baking Co) Awesome photography and a great recipe idea. I love that this only uses 4 ingredients (rhubarb, kumquat, sugar and lemon juice). This is a site I must return to…
- Orange Rhubarb Butter (Food in Jars) A 3-ingredient recipe that is thicker than jam. Use it like jam or use it as a rub, ingredient in other cooking or stir it into a cocktail!
- Rhubarb Beer Jam (Fancy Toast reviewing Preservation Kitchen’s recipe). I promised myself I’d stop linking to jam recipes and then I found this one – beer and rhubarb? How could one resist?
CELLAR/ FRIDGE/ FREEZER
- Strawberry Rhubarb Freezer Jam (Within the Kitchen). I almost never cook with cardamon; the combination of lemons, strawberries, cardamon and rhubarb sounds awesome – but it will be a few weeks before we get berries to try! (Note: you may want to fill your jars less than in the photos when freezing to allow for expansion)
- Quick and Easy Rhubarb Freezer Jam (Untrained Housewife). If the amount of sugar in this recipe challenges you, don’t fret. Because it’s a freezer jam you can easily reduce the amount of sugar if you’d like.
- Freezing Rhubarb (Simply Canning) Some practical tips on freezing rhubarb here but I was blown away by the sugar-packing method which I think is simply brilliant!
- How to Freeze Rhubarb in 4 Steps (Gibby’s Garden) A quick and easy guide to freezing rhubarb
- Rhubarb Six Ways From Sunday (Mrs. Wheelbarrow’s Farm) Cathy shares a childhood connection to rhubarb with me. This is a wonderful post where she reflects on rhubarb and then shares six recipes (from pie to jam) to make sure you get your fill before the season ends!
- Rhubarb Recipes (University of Alaska Fairbanks) It’s a little utilitarian but this is a great place to learn a bunch of recipes for cooking, drying, canning and drinking rhubarb!
- Rhubarb Soup (Outside Oslo) This isn’t a preserve recipe but it was just too cool an idea not to share. Rhubarb is a common ingredient in Nordic Cuisine and this looks great (note they make a baked rhubarb ice cream in this recipe which sounds awesome but I don’t have an ice cream maker so I’d have to improvise for a condiment here).
- How to Make Rhubarb Fruit Leather (One Crafty Mumma) Fruit roll-ups? With Rhubarb? Oh, heck ya!
FROM OUR ARCHIVES
- Homemade Pink-Lemonade (with honey and rhubarb) I grew up drinking pink lemonade; it was one of the few things we ate that was highly processed. This is my homemade version of many sweet memories…Strawberry, Rhubarb and Ginger Cordial It’s almost like making a concentrate; I really love adding this as a flavor to water or sparkling water.
- Pickled Rhubarb Recipe Pickled rhubarb may sound odd but it’s a very fun combination.
- Rhubarb Maple Lemon Curd I don’t normally have a sweet tooth but this lemon curd is a massive exception. Airy, creamy, sweet and sour…
- Rhubarb Crumble with Maple, Balsamic, and Pepper Another exception for my sweet tooth! You can also use this trick for the best crumble ever (it is, essentially, granola that is quickly infused with maple syrup)
- How to Make Rhubarb Cordial A different take on the cordial (with straight rhubarb)
- Stewed Rhubarb A winter staple for us.
- Our rhubarb archives (with these recipes and more)...