RECI. University of Alaska. Publication No. 61

Transcription

1 RECI COOPERATIVE EXTENSION SERVICE University of Alaska Publication No. 61

2 TABLE OF CONTENTS Composition and Food Value 1 The Standard of Perfection 1 How to Prepare Rhubarb for Cooking 2 4 Ways with Rhubarb Sauce 3 Rhubarb Desserts 4 Rhubarb Pies.,. 8 Rhubarb Salads and Relishes 11 Rhubarb Punch and Beverages 12 Freezing and Canning Rhubarb 14 Rhubarb Conserve, Jams, and Jellies 15 Revised May, 1965 Revised April, 1969

3 RHUBARB COMPOSITION AND FOOD VALUE Stewed rhubarb stalks have as much iron, calcium, and ascorbic acid as does most fruit. The upper half of the stalks have about twice as much ascorbic acid as the lower half. Some varieties have more than others. Oxalic acid in the stem may combine with calcium in other food to form insoluble salts. But this is more than offset by the protective action of rhubarb on teeth and the laxative effect on digestion. A cup of sweetened rhubarb sauce has about 200 calories. The leaves of rhubarb contain so much oxalic acid that they are considered poisonous. They are sometimes used for tanning hides, for cleaning aluminum and other metal containers. Fresh cultivated rhubarb stalks or stems can be obtained almost any time of the year now that "forcing" brings rhubarb to the markets even in winter. But it is still a spring favorite and one of the first garden crops ready to use a few weeks after frost is out of the ground. Long before berries are ripe, rhubarb offers a tasty "fruit" for sauce, pie, pudding, punch, jam, and jelly. Since it is easy to preserve, the surplus can be canned or frozen for winter use. Wild rhubarb (Polygonum alpinum) grows everywhere in Alaska. It is freely branching, 3 to 6 feet high, with thickened sheath-covered joints. Stems are reddish, the numerous pointed leaves are 2 to 8 inches long with crimped edges. Flowers are small in large plume-like panicles. The young, red stems are edible and taste like rhubarb. Cultivated rhubarb grows well in our sub-arctic climate, too, and is a plant all Alaskans enjoy. THE STANDARD OF PERFECTION As a stewed fruit, rhubarb should have a delicate pink color and a clean, tart flavor, just sweet enough to make it palatable. The consistency may be "mushy" or if the pieces are whole, they should be tender. If the syrup is too thick the fruit is apt to be tough and stringy and have an over-cooked flavor. There should be no metallic flavor from cooking in the wrong kind of kettle. (Use only glass, aluminum, stainless steel, or unamei ware utensils and spoons.) -1-

4 If rhubarb seems too acid to enjoy it, try one of the following methods for reducing tartness: 1. Add a little salt - 1/8 teaspoon salt to 1 quart of rhubarb. 2. Pour boiling water over the cut-up rhubarb, let stand 1 minute, drain it, and cook rhubarb in syrup of 1/4 cup sugar to 1/4 cup water. Sweeten and chill the drained juice for a refreshing drink. 3. Cook the rhubarb before adding the sugar. Boiling acid with sugar changes it to a form that is less sweet. 4. Serve rhubarb before sweeter food has been tasted. Serve it for breakfast or with the meat course. 5. Mix it with egg for pie. The egg neutralizes some of the acid. 6. Serve rhubarb cold. Hot acid is sharper than cold acid. 7. Combine rhubarb with other fruits and berries. Try it with dried apricots or dried apples. HOW TO PREPARE RHUBARB FOR COOKING Water cultivated rhubarb plants well the night before picking, or pick wild rhubarb after a rain. Pull the stalks gently from the sockets; do not cut them. Cut off the leaves and place them around the plants to decay or put them in the compost pile. Wash the stalks in clean water and scrub with a brush but do not peel them nor cut the root end unless it is brown. Cut away any wormy or wooden parts. Throw away withered or woody stalks. Arrange the stalks parallel on a cutting board. Slice with a long-bladed, sharp knife as desired - 1 inch lengths for stewing, 1/2 inch lengths for pie, long lengths for freezing. One pound of rhubarb makes approximately 4 cups or 1 quart of cut-up rhubarb. This amount makes about 1 pint rhubarb sauce. -2-

5 1. Rhubarb Pudding 4 WA YS WITH RHUBARB SAUCE STEW 5 minutes: 1 quart rhubarb 1/2 cup water STRAIN, MIX and add to the juice: 1/2 cup flour OR 1/4 cup cornstarch MIXED with 1/3 cup sugar COOK until thick and clear. POUR into pudding dishes. SPRINKLE with sugar to keep the surface moist and free from skin. CHI LL and SERVE with cream. 2. Baked Rhubarb (To save fuel, put in the oven when using it for other foods.) MEASURE 1 quart cut-up rhubarb. TAKE 1 cup sugar. PLACE in baking dish in layers. COVER and bake slowly for 40 minutes. VARY flavor by the use of grated orange rind or spices such as mace, nutmeg, or cinnamon. NOTE: This recipe makes a firm, rich-colored canned rhubarb. 3, Saucepan Rhubarb I MEASURE 1 quart cut-up rhubarb. ADD 1 cup sugar. HEAT slowly until the sugar melts. SIMMER 5 minutes or until tender. 4, Saucepan Rhubarb II ADD 1/2 cup water to 1 quart cut-up rhubarb. ADD pinch of salt. COVER CLOSELY and simmer 5 minutes or until rhubarb is tender. REMOVE from fire and add 1 cup sugar. NOTE: For variety add 3/4 cup raisins to cut-up rhubarb in either of the above recipes. Extra-sweet rhubarb sauce is a good topping for ice cream.

6 Rhubarb Crumble Pudding BHUBA RB DESSER TS SIFT together: 1 1/2 cups flour 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/2 cup sugar CUT in 1/3 cup butter until mixture is crumbly. MIX 4 cups rhubarb cut in 1-inch pieces. 1 tablespoon lemon juice 1 cup sugar 1/8 teaspoon salt SPREAD half of flour mixture evenly over bottom of 8-inch square pan. Press down firmly. SPREAD rhubarb over flour mixture. PLACE remaining flour mixture over rhubarb. BAKE 375 degrees, minutes. 6 servings. Rhubarb Cake Pudding COMBINE: 2 cups sugar 4 tablespoons flour MIX and add to flour-sugar mixture: 2 tablespoons melted butter 2 cups milk 1/4 teaspoon salt ADD to the above 4 egg yolks slightly beaten. ADD 2 cups cooked rhubarb (if sweetened, decrease sugar in above). FOLD IN 4 egg whites, beaten stiff. BAKE 325 degrees in individual molds, or a flat dish set in pan of water until firm, about 45 minutes. Pudding will be cakelike on top with custard fruit sauce on bottom. Rhubarb Filling (for plain cake or cream puffs) BEAT 1/2 cup cream or chilled evaporated milk, or use 1 cup whipped "Dream Whip". FOLD in 1 cup thick, sweet rhubarb sauce. YIELD: Enough filling for 12 cream puffs or a topping for 12 servings of cake.

7 Rhubarb Crisp PLACE in shallow 6 inch by 10 inch baking dish: 4 cups cut-up rhubarb SPRINKLE with: 1 teaspoon cinnamon 1/2 teaspoon salt MELT over low heat 1/3 cup butter, ADD and mix well: 1 1/2 cups sugar 2/3 cup flour PAT over rhubarb. BAKE uncovered in 350 degrees oven until tender, 45 minutes to 1 hour. SERVE with vanilla ice cream if desired. Rhubarb or Rhubarb-Strawberry Roll BOI L 5 minutes a syrup of: 1 cup water 1 cup sugar (brown and/or white) MAKE a rich biscuit dough as follows: SIFT together: 2 cups flour 1/4 cup powdered milk (omit if fresh milk is used) 1/2 teaspoon salt 1 tablespoon sugar 2 1/2 teaspoons baking powder WOR K 1/3 cup fat into flour mixture with fork or pastry cutter. ADD 1/2 cup water or milk slowly, stirring lightly until flour is moistened. TURN out on a floured board. KNEAD lightly 20 strokes. ROLL out to a shape 15 inches by 8 inches. SPREAD with 2 cups cut-up rhubarb OR half rhubarb and half strawberries or raspberries. SPRINKLE with 1/2 cup sugar and 2 tablespoons cinnamon. ROLL up like a jelly roll. CUT into 10 to 12 equal pieces. POUR the syrup into a glass baking dish 6 inches by 10 inches. PLACE pieces cut-end down in hot syrup. BAKE in hot oven 400 degrees for 25 to 30 minutes. SERVE with canned milk or cream, or plain. -5-

8 Rhubarb Crunch MIX until crumbly: 1 cup sifted flour 3/4 cup uncooked oatmeal 1 cup brown sugar, firmly packed 1/2 cup melted butter 1 teaspoon cinnamon PRESS half of mixture into 9 inch by 9 inch square pan. COVER the crumb mixture with: 4 cups diced rhubarb COMBINE: 1 cup sugar 2 tablespoons cornstarch 1 cup water 1 teaspoon vanilla COOK until thick and clear. POUR sauce over rhubarb, TOP with remaining crumbs and BAKE in moderate oven 350 degrees for 45 to 60 minutes. SERVE warm as is or top with whipped cream. MIX 2 cups diced rhubarb 1/2 cup white sugar LET stand. CREAM: 1/2 cup shortening 1 1/2 cups granulated sugar ADD 2 eggs, beaten lightly. MIX in flour sifter: 2 cups flour 1 teaspoon soda dash of salt 1 teaspoon cinnamon ADD alternately with: 1 cup sour milk 1 teaspoon vanilla ADD the rhubarb and sugar mixture. BAKE in layers or loaf pan at 350 degrees for 40 minutes. SERVE plain, with ice cream or whipped cream.

9 Rhubarb Sauce Cake CREAM: 1 cup sugar (use only 3/4 cup if sauce is sweetened) 1/2 cup shortening ADD: 1 egg 2 cups rhubarb sauce 1 teaspoon vanilla SIFT and add: 2 cups flour 1 teaspoon soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/4 teaspoon salt ADD: 1 cup raisins or currants 1/3 cup nutmeats BAKE in layers or long loaf pan at 350 degrees, 35 to 40 minutes. rflour haklnw r?x Rhubarb Cake CREAM together: 1/2 cup shortening 1 cup brown sugar 1/2 cup white sugar 1 egg ADD: 2 cups sifted flour 1 teaspoon soda 1/2 teaspoon salt 1 cup sour milk or buttermilk 1 1/2 cups chopped raw rhubarb 1 teaspoon vanilla TOP with mixture of: 1/2 cup white sugar 1 teaspoon cinnamon 1/2 cup chopped nuts BAKE in 9 inch by 13 inch pan at 325 degrees for 50 minutes. -7-

10 CUT up 1 pound rhubarb (4 cups). PUT it in a greased casserole or 4 individual dishes. MIX and pour over the rhubarb: 1 cup sugar 1/8 teaspoon salt 1 cup hot water BAKE at 350 degrees for 20 minutes. MAKE a drop biscuit dough of: * 1 cup flour, sifted * 1 1/2 teaspoons baking powder f 1/2 teaspoon salt 4 tablespoons shortening, cut into flour 1 egg beaten to which is added 1/4 cup milk DROP batter by spoonfuls on top of rhubarb. BAKE at 400 degrees for 20 minutes more. Cool. TURN over on platter, SERVE with cream or evaporated milk. Fresh Rhubarb Pie RHUBARB PIES LINE 9 inch pie pan with following pastry: SIFT: 2 1/2 cups all-purpose flour 3/4 teaspoon salt CUT in 3/4 cup shortening ADD 1/3 cup cold water KNEAD dough together lightly. ROLL 1/8 inch thick. YIELD: 2 crusts for 9 inch pie. MIX: 3 1/2 cups finely cut rhubarb f 2 tablespoons tapioca (minute). 1 1/4 cups sugar \4 teaspo POUR into crust. COVER with top crust. Crimp edges. BAKE in 425 degree oven for 10 minutes. LOWER heat to 350 degrees and bake 40 minutes more until crust is brown.

11 Rhubarb Meringue Pie HEAT 1 1/2 cups cooked rhubarb sauce in top of double boiler. THICKEN with: 2/3 cup sugar MIXED with 1 1/2 tablespoons cornstarch. (Use less sugar if sauce has been sweetened.) BEAT in and COOK 5 minutes: 3 egg yolks 1 teaspoon butter POUR into baked pie shell. COVER with meringue of: 3 egg whites, beaten stiff 6 tablespoons sugar 1 teaspoon lemon juice (optional) BROWN in 450 degree oven for 4 1/2 minutes. Rhubarb Cream Chiffon Pie CRUSH 4 cups corn flakes into fine crumbs. BLEND: 1/4 cup soft butter or margarine 2 tablespoons sugar STIR in corn flakes crumbs; mix well. PRESS evenly and firmly around sides and bottom of 9 inch pie pan. CHILL. DISSOLVE 1 3-ounce package lemon flavored gelatin in 3/4 cup boiling water. ADD: 1/3 cup sugar 1 tablespoon lemon juice 1 teaspoon grated lemon rind STI R until mixture starts to thicken. WHIP until stiff 1/2 cup cream OR use 1 cup whipped "Dream Whip". FOLD in 2 cups cold sweetened cooked rhubarb, then fold into gelatin mixture. SPREAD in pie shell. CHILL until firm. GARNISH with additional whipped cream or "Dream Whip" if desired. -9-

12 Rhubarb Pie BEAT 2 eggs. ADD: 1 1/2 cups sugar pinch of salt 2 tablespoons melted butter 2 tablespoons flour MIX in 2 cups rhubarb, cut fine. POUR into uncooked pie crust. Top with lattice crust. BAKE at 400 degrees for 15 minutes; then 350 degrees 30 minutes. Rhubarb Custard Pie LINE 9 inch pie pan with pastry. PUT in 4 cups rhubarb, cut fine. POUR over rhubarb a mixture of: 2 tablespoons flour 1 1/2 cups sugar 1 or 2 eggs, beaten 1/4 teaspoon salt COVER with top crust and crimp edges. BAKE 425 degrees for 10 minutes. LOWER temperature to 350 degrees and bake 45 minutes more. -10-

13 Rhubarb Gelatin Salad RHUBARB SALADS AND RELISHES DISSOLVE 1 package lemon gelatin in 1 cup boiling water. COOL and ADD: 1 cup rhubarb juice (cooked) 1 teaspoon vinegar 2 cups chopped vegetables (such as drained canned peas, grated carrots, or chopped cucumber, celery and apple) 8 maraschino cherries, chopped POUR into molds and chill. UNMOLD on lettuce leaf. SERVE with mayonnaise. Rhubarb Salad DISSOLVE 1 package cherry gelatin in 2 cups hot sweetened rhubarb sauce. ADD: 2 tablespoons lemon juice drop of Tobasco pinch of salt CHI LL until syrupy and ADD: 2 tablespoons raisins 1/2 cup chopped celery 1/4 cup finely chopped green onions. CHI LL and SERVE on lettuce. Rhubarb Onion Relish COOK together 20 minutes: 4 cups cut-up rhubarb 2 cups vinegar ADD and SIMMER 1 hour: 4 cups diced onion 1 teaspoon salt 1 teaspoon pepper 1 teaspoon celery salt 1 teaspoon ground cloves 1 teaspoon cinnamon 2 pounds brown sugar PACK in sterilized jars and SEAL. -11-

14 Raw Rhubarb and Berry Relish CUT-UP and GRIND: 1 quart rhubarb* 1 pint berries - lingenberries or blueberries COMBINE and ADD as much sugar as pulp. SEAL with paraffin and STORE in cool place. GOOD with game meat. *Grinds better if frozen rhubarb and berries are used. To Extract Juice: RHUBARB PUNCH AND BEVERAGES ADD 1 cup water to 2 quarts cut-up rhubarb. SIMMER 5 minutes or until it is soft. STRAIN through cheesecloth. CANNED unsweetened in pint jars, the juice can be used for jelly, punch or liquid for gelatin salads later in the season. To Bottle the Strained Juice: ADD 1 cup sugar to 1 quart juice. HEAT in top of a double boiler, or to simmering temperature (175 degrees) in an open kettle. POUR into sterilized bottles, filled to overflowing, and CAP at once with sterilized caps. Rhubarb Mint Punch MAKE 1 cup hot, strong tea. ADD: 6 tablespoons lemon juice OR 2 teaspoons crystals of lemon 3/4 cup sugar 1 small bunch mint leaves 2 cups rhubarb juice 1 stick cinnamon CHI LL and remove the cinnamon. ADD: 1 quart cracked ice 1 orange sliced very thin 1 quart ginger ale 1 pint carbonated water -12-

15 Rhubarb Punch - May Magic BOI L together for 2 minutes: 1 cup sugar 1 quart water POUR BOILING HOT over 1 quart cut-up rhubarb. When cold, STRAIN. SERVE with cracked ice. YIELD: 4 glasses (Use the pulp for dessert sauce. STEW the pulp, adding 1 cup sugar. GARNISH with orange slices.) Rhubarb-Lime Punch ADD juice of 3 or 4 limes to quart of rhubarb juice. Rhubarb and Berry Juice SIMMER together until soft: 6 pounds rhubarb 2 quarts currants or other berries 3 quarts water STRAIN through jelly bag. HEAT to simmering and ADD 4 pounds sugar. CHILL. SERVE with cracked ice. Highbush Cranberry-Rhubarbade-Juice SIMMER and mash 1 quart highbush cranberries and 3 cups water. STRAIN through jelly bag. ADD 2 cups rhubarb juice and 2 cups water. This makes 1 1/2 quarts of juice. ADD 1 1/2 cups sugar and chill. OR pasteurize to boiling point, then pour in sterilized jars and seal. -13-

16 Freezing Rhubarb FREEZING AND CANNING RHUBARB CLEAN and CUT stalks in 1-inch pieces. PACK, SEAL, FREEZE in vapor-moisture proof containers, OR WRAP rhubarb stalks in vapor-moisture proof material and cut or grind as needed. Canning Rhubarb A good canned product should retain the flavor, color, and texture of the fresh fruit. Rhubarb canned raw in cold water keeps its original freshness only a month or two, and although it does not spoil, it deteriorates. The method which retains color, flavor, and food value is so simple that experimenting with dubious methods is a waste of time. TO each quart of cut up rhubarb ADD 1 cup sugar. LET stand to draw out the juice. BRING it to a boil. POUR into hot, clean jars. COVER with hot juice, ADJUST lids according to type used. PROCESS pints or quarts 10 minutes in boiling water bath or 2 minutes at 1 pound pressure. Sugar is not essential to prevent spoilage, but helps to preserve color and flavor. Glass jars are best for all rhubarb mixtures. Bright enamel tin cans may also be used. Because of the acidity, rhubarb products may be canned open kettle method; but to guard against mold, a 5 minute processing in boiling water bath is recommended for jams, preserves, and juices packed in fruit jars. -14-

17 Rhubarb Conserve RHUBARB CONSERVE, JAMS, & JELLIES SLICE: 3 pounds rhubarb 3 whole oranges ADD: 1/2 pound dates 1/2 pound raisins 1 teaspoon salt 1/2 cup water COOK until tender. ADD: 5 cups sugar 1/2 pound walnuts, chopped COOK until thick. STORE in hot sterilized jelly glasses. One quart of strawberries, raspberries, or pineapple may be added instead of raisins and dates. Rhubarb Berry Conserve COMBINE: 2 cups rhubarb cut fine 1 cup seeded raisins pulp and grated rind of 2 oranges 3 cups sugar LET stand overnight. ADD 4 cups whole strawberries, raspberries, blackberries or other type berries. SIMMER. When thick, ADD 1/2 cup chopped walnuts. YIELD: 6 glasses (6 oz.) Rhubarb Pineapple Conserve CUT in 1-inch pieces, 1 quart rhubarb. MIX with: 1 cup shredded pineapple 1 peeled orange, sliced thin grated rind of 1 orange 4 cups sugar juice of 1/2 lemon COOK, stirring frequently until clear. PACK in sterilized jars. -15-

18 Apricot Rhubarb Conserve (Range recipe makes pints) SOAK overnight and CUT fine 2 pounds dried apricots. CUT UP: 1 gallon rhubarb (1/2-inch pieces) rind and pulp of 1 orange rind and pulp of 1 lemon COMBINE and measure. ADD equal amount of sugar. COOK until thick. ADD 2 cups of nutmeats (optional). PACK in sterilized jars and SEAL, PROCESS 5 minutes in boiling water bath. Rhubarb Jam SELECT young, tender rhubarb. MIX and let stand overnight: 4 pounds rhubarb, cut fine 3 pounds sugar juice of 2 lemons grated rind of 3 lemons BOIL 30 minutes. ADD: 1/2 cup chopped, blanched almonds 1 pound minced, candied ginger BOIL 15 minutes. PACK in sterilized jars and SEAL. Undiluted rhubarb juice is strongly acid and can take the place of lemon or vinegar in many recipes, especially with jelly juices that lack tartness such as highbush cranberries and fully ripened raspberries and strawberries. Rhubarb juice contains no pectin and will not jell unless combined with berries rich in pectin. HEAT: 5 cups cut-up rhubarb 3 cups sugar BOIL until tender, 3 to 5 minutes. ADD 1 package strawberry flavored gelatin. STIR until dissolved, POUR into jars and seal, FREEZE or keep in the refrigerator. -16-

19 Rhubarb Mint Jelly SELECT and use only the green of rhubarb stalks, as the pink makes the jelly cloudy, CUT up and put through food grinder about 1 pound of rhubarb. STRAIN and squeeze the juice through jelly bag - enough to make 1 cup juice. WASH mint. Put in a large saucepan and crush to make 1 cup of mint leaves. ADD 1 1/2 cups water and bring to a boil. BOI L for 1 minute, remove from heat. COVER and let stand 10 minutes. STRAIN, COMBINE, and BRING to boil: 1 cup strained rhubarb juice 1 cup strained mint juice 1/2 teaspoon green coloring ADD 2 tablespoons powdered pectin. BOIL 1/2 minute. ADD 3 cups sugar and bring to rapid boil. POUR into sterilized glasses. Rhubarb Strawberry Jelly CUT 1 quart rhubarb very fine. CRUSH 2 quarts ripe strawberries BRING to a boil. SQUEEZE juice through jelly bag. BRING to boil: 3 1/2 cups juice 6 cups sugar ADD 1 bottle commercial pectin and BOIL 1 minute. REMOVE from heat and SKI M. POUR into jelly glasses. Apple Rhubarb Marmalade PLACE alternate layers in a preserving kettle and let stand overnight: 3 pounds sugar 5 pounds rhubarb, cut fine In the morning ADD: 5 pounds peeled apples, sliced thin, OR 1 pound dried apples soaked in 1 quart water SIMMER for 2 to 3 hours. PACK hot in sterilized jars and SEAL. -17-

20 Rhubarb Jelly- Pink CUT up 3 pounds red rhubarb stalks and put through food chopper. PUT in jelly bag and squeeze out the juice. MEASURE and combine in large saucepan: 3 1/2 cups rhubarb juice 7 cups sugar BRING to a rapid boil and add 6 ounces liquid pectin. BRING to a boil and boil hard 1/2 minute. REMOVE from the fire, skim, and pour into sterilized glasses. PARAFFIN at once. YIELD: 11 glasses. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Dr. Arthur S. Buswell, Director, Cooperative Extension Service, University of Alaska.