Rhubarb

I have a confession. I am a fruitaholic. I can live on fruit. Any kind, doesn't matter. "Five a Day", not a problem. I am a particular sucker for the summer fruits - the berries, peaches, plums, melons, etc. Seldom, however, do I eat these fruits out of season. In my opinion the quality is terrible and they just aren't worth the price when you buy summer fruits in the middle of winter. So when they show up at the farmers' markets, I go nuts. Strawberries are just coming into abundance and the first of the cherries have shown up at our local farmers' market, but we are still waiting on the rest. Fortunately, there is rhubarb. Just when I think I can't wait any longer for something other than apples and pears, rhubarb comes into season.

We can still find a bit of rhubarb at our local market, so I've been loading up and canning away. The first batch of jam had to be thrown away after I discovered my candy thermometer broke in the pot - devastating! But today I managed to preserve seven lovely jars of the most delicious rhubarb-ginger jam. Jam is so easy to make, its a great introduction to canning. Canning is intimidating, but not at all difficult. I recommend the following book....



"Ball Complete Book of Home Preserving" edited by Kingry and Devin

Along with a ton of interesting recipes it provides very easy to follow instruction on home preserving. I also find the USDA's website useful. Canning is relatively straight forward, but you'll want to do your reading before starting and follow reliable recipes, as this affects the ultimate safety of your preserves. As a side note, this is not a kid-friendly activity. There is just too much boiling hot, spattering liquid around. Plus it is a process that requires your undivided attention. I always can when my daughter is asleep.

Anyways, rhubarb jam, you've got to make some. Fabulous! Without much effort we'll be able to make more than enough jam for the year along with some to share with friends.

I had a bit of extra rhubarb left over from the jam, so this morning I stewed it for a little less than 10 minutes with some sugar and lemon juice, then added it to our oatmeal. Delicious! I think I'll try this again with some fruit juice or honey instead of sugar.



More on these fabulous berries later...