Tuesday, May 14, 2013

PRESERVED RHUBARB


This deliciously simple rhubarb recipe is from Diane Roupe's new book Blue Ribbon Country Canning. Diane is a preserving legend, having won numerous blue and red ribbons and the Iowa State Fair - the real deal in American canning country!

Last year, I was lucky enough to shoot all the photographs for Diane's book. Working on Blue Ribbon Country Canning was an amazing creative endeavor, and so different from my own book project - I loved the challenge of honoring another author's vision through photography. After 12 months, it feels fantastic to finally touch the pages and see all the work that went into the book become a reality.

When shooting Diane's book, I fell in love with her rhubarb and knew I had to share this recipe with all of you. Diane's rhubarb maintains a wonderful tart bite while being just sweetened enough by a bit of sugar. Imagine nestling little bits of puckery ruby-hued rhubarb onto a bowl of vanilla ice cream... yum!


INGREDIENTS adapted from Diane Roupe's Blue Ribbon Country Canning from Egg + Dart Press
{printable recipe}

  • 2 1/4 pounds rhubarb
  • 3/4 cup granulated sugar




Trim ends from rhubarb and slice stalks into 2 inch x 1/4 inch batons. Place cut rhubarb in a large stainless stockpot or dutch oven. Toss rhubarb with sugar. Cover and let rhubarb macerate for 4 hours to release its liquid. ( I occasionally stirred the rhubarb during this maceration phase.)

After 4 hours, place pot holding the rhubarb (and all of its released liquid) onto the stove top. Turn the flame to medium-high. Stir regularly while bringing the pot to a boil. Once boiling, count to 10 and remove the pan from the heat. (If you cook the rhubarb any longer, the fibers really break down and the consistency gets soft and mushy like stewed rhubarb. The flavor and texture are still delish, just not as firm as Diane's intention.)

Using a slotting spoon, immediately place rhubarb into jars and pour liquid over the top. Seal jars. For more information on this important phase of canning, please consult Diane's book, or your favorite canning guide. Keep in mind: you can also make this recipe and store the rhubarb in clean lidded containers in the fridge. Unsealed rhubarb should be eaten within 2 weeks.

Let jars cool to room temp and rest for 12 hours.

Serve rhubarb on something sweet and creamy like vanilla ice cream...






I thought you might enjoy a peek at some shots from the book...


 



51 comments:

  1. Thanks so much! xo E

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  2. Your photography, oh how I enjoy it:)

    Also, rhubarb. One of my favorites, although I have to wait a while longer for it up here. It was recently my boyfriend's birthday, and he loves rhubarb dessert, but I sadly couldn't find any fresh stalks at the store for the cake I made him. Lucky for both of us, they were selling some in the frozen fruit section, in zip-loc bags (is that even legal?).... oh yum.

    My favorite summer treat is rhubarb slush, made with some jello powder and a can of Squirt or lemonade. Mmm, I can't wait.

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    1. Emma, thanks! I am cracking up at the image of random ziplock baggies filled with rhubarb at your local grocery. I am digging that homegrown vibe.
      Your rhubarb slush sounds damn tasty too. I'm a sucker for rhubarb any which way.
      xoxo
      E

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  3. I am so smitten with that sour rhubarb flavor. This looks delicious! Now I want to buy Blue Ribbon Country Canning just so I can admire your beautiful photos.

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    1. Me too. I love rhubarb - there's nothing else like that tart flavor. Plus the pink is pretty too;)
      Blue Ribbon Country Canning is quite an amazing resource on preserving thanks to Diane's extensive knowledge.
      I'm just starting to do more canning myself and it's really fun and surprisingly easy. I love how there's always more to learn about cooking!
      xoxo
      E

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  4. Gorgeous preserves. A great way of enjoying this vegetable even when the season is finished...

    Great clicks!

    Cheers,

    Rosa

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    1. Thanks Rosa! Always nice to hear from you.
      xoxo
      E

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  5. I'm obsessed with all of these rhubarb recipes floating around in the blogosphere. I've got to grab some before the season is over...especially now that I've got this recipe for any leftovers. And thanks so much for stopping by to comment on my blog, Erin! It means a lot for a newbie like me ;) Cheers!

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    1. Irina, we are all newbies at some point - keep up the good work.

      xo
      E

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  6. The photos are just gorgeous! I love the understated styling and the quality of the light- it feels like the home of a blue ribbon jam winner. :) I adore rhubarb and can't wait to try this recipe!

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    1. Thanks Jess! I think you'll enjoy the simplicity of Diane's recipe. It's pure rhubarb goodness.
      xoxo
      E

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  7. Erin, your photography is just stunning here! Totally blown away by your images, congratulations on such a wonderful job (and this makes me even more excited for your cookbook!)

    Love the simplicity of this; I bet the rhubarb really shines!

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    1. Kathryn, you are so sweet. Thank you!!
      xoxo

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  8. Rhubarb never looked so pretty! You capture it perfectly. My plant is just bursting through the earth - can't wait to start baking (and preserving)it!

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    1. Lucky you Renee! My 3 year old rhubarb plant barely produces. I would LOVE to have a bushel of the beauties.
      xoxo
      E

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  9. I confess that I am not always the biggest fan of rhubarb. However, your gorgeous photos have made me a believer. I'm giving rhubarb another chance if it can be this dazzling. ;)

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    1. Carolyn, I'm having fun using rhubarb in all sorts of ways. I have to say this recipe of Diane's is so simple and good.
      xoxo
      E

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  10. Love, love, LOVE the pictures you shot for this book! Gorgeous!
    And you've got me craving rhubarb now, big time;)

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    1. Thanks Denise! Glad to make you hungry;)
      xoxo
      E

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  11. beautiful pictures!
    and i love rhubarb! love making compote!

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    1. Me too Elisa. I've been making rhubarb compote like a fiend lately. Love the stuff!
      xoxo
      E

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  12. XO from another rhubarb fan. I have a big jar of rhubarb-strawberry compote in my fridge (likewise made quite tart) but the next bundle I bring home will go into this recipe. I love that she's maintained the texture and wondering why I never thought of that! Goes without saying your images are exceptionally alluring. Happy Spring! Jennie

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    1. Jennie, SO fun to hear from you here! I'm so excited for you and your new book. I need to go out and get myself a copy - my kiddos will freak for your ice cream sandwiches.
      xoxo
      E

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  13. Meyer lemons are in season the same time as rhubarb and strawberries. I always include the zest of a meyer lemon to my strawberry/rhubarb compote. When I make it I know it is Spring! Cindy Wong

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    Replies
    1. Cindy, I'm with you.. Meyers, rhubarb and strawberries are oh so good together:)
      xo
      E

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  14. Rhubarbs are everywhere these days and seeing at so many recipe, I am getting all tempted and inspired too. I really should buy some and treat us too!

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    1. Hey Kankana, rhubarb is such a fun ingredient to play with - so many options sweet and savory!
      xoxo
      E

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  15. What a fabulous project to work on. Your photos are stunning as ever :-)

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    1. It was so much fun to shoot a book! I loved the process and can't wait to do it again.
      Hope all is well in your part of the world:)
      xoxo
      E

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  16. What a gorgeous post, I love ALL these photos and the rhubarb looks delicious. I love preserves, right now I'm patiently waiting for lemons to preserve. I started the process few days ago, I can't wait for those. Hugs to you!

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    1. Najwa, preserved lemons are awesome! It's hard to wait isn't it? Can't wait to see what you whip up for us.
      xoxo
      E

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  17. Oh how I have wanted to preserve lemons for such a long time and how you share rhubarb - that is simply brilliant! I actually have some in the fridge. Hummmm - might be an activity for this weekend. Your photos are simply mouthwatering. I am excited to see your upcoming book and I can only imagine how excited you are to show off all of your hard work. Hope you are having a brilliant Saturday, the weather looks great today!

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    1. Lisa! I really am so excited about the book Lisa... thank you for being so sweet and supportive:) I turn the manuscript in next Month and then we enter the next phase... editing, design, etc. I'm looking forward to it all.

      I hope you are having a beautiful weekend. The weather couldn't be better, could it?

      xoxo to you,
      E

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  18. This looks truly wonderful! I'm a fellow Berkeleyan, starting to food blog as well. I look forward to reading more of your blog for inspiration! Thanks.

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    1. Hey there Ellen, Nice to meet you. Wishing you happy blogging and eating!
      xo
      E

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  19. We both love rhubarb and so glad to have found your delicious recipes and many uses for rhubarb! Beautiful photos :)
    CHeers,
    J+C

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    1. Thanks Judit and Corina:) xo E

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  20. Gah, these photos are just gorgeous, and I love rhubarb!

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    1. Jillian, me too. I love the stuff. Thank goodness I have 3 containers of this rhubarb in my fridge... The benefits of recipe testing;)
      Hope you are having a good weekend,
      xoxo
      E

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  21. What a great recipe! I love rhubarb. So far I've mostly limited myself to pies and tarts, but I think it's time to take it to the next level and serve it straight-up on ice cream. Sounds like a wonderful way to welcome summer!

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  22. Elizabeth, I've always been a sucker for rhubarb pies and tarts too. If you give this simple recipe a try, I hope you'll enjoy! Rhubarb and vanilla ice cream = yum!

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  23. i've never seen it sliced in slender little strips like that, looks beautiful

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    1. Sundie, it's so easy. I usually cut my rhubarb the other way, but Diane inspired me to try the batons - so nice.
      Have a good weekend!
      xo
      E

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  24. I never know what to do with rhubarb... except put it in a pie.

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    1. Isn't rhubarb pie the best!!!
      Only in the past few years have I branched out with rhubarb crisps, compotes, cocktails. There is so much fun stuff to do with rhubarb. But then again, you can't go wrong with pie.
      xo
      E

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  25. This looks delicious! I would eat the rhubarb with Blue Bell vanilla bean ice cream. Yum! I'm sure the book is absolutely stunning. Cheers!

    Kristen

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    1. Yum! Getting hungry again right now.
      Take care,
      E

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  26. hi erin!

    i just found your blog. it is lovely! i have to try and cook with rhubarb. i see it everywhere these days!

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  27. I have rhubarb envy! For some reason, rhubarb didn't seem to make the trip to our markets this year. It looks fabulous with ice cream!

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  28. I'm not always the biggest fan of rhubarb, I hate to admit. But these glorious photos have made me a believer. ;)

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So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E

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