Rhubarb came in by the truck loads this week. I need some ideas other than the standard strawberry, pineapple and pork chops. PM me ideas please.
I like to closely crosschop it and cook up with some sugar in 1 cup jars. ( I keep in the fridge or freezer, not so much the fuss for pressure canning). It combines well with almost any fruit for jams, (esp if a sweet fruit) as it comes available in small amounts through the summer, eg strawberry, blueberry, peach, rasberries, etc. (the high priced jams and jellies in the store are sweet and moist these days, but not very flavorful). It also works well in sweet and sour stirfries, or as a sauce over (or an ingredient in, ) cake or over ice cream.