I was introduced to a very cool blog: foodinjars.com by a friend. I have been checking out the site for a while now, and just tried the first recipe off of the blog. Rhubarb Butter.
I made the first batch, and waited for it to thicken and develop a rosy red color. It never did get a pretty rose color, but I did make a great batch of rhubarb wallpaper paste...so if anyone is looking for wallpaper paste with a great smell and taste, let me know.
I made another batch...and it is now pinging away in the kitchen as the jars seal (what canner does not LOVE the sound of sealing jars pinging?). This time, I did not wait for a rosy red color, and stopped when I got to the desired butter thickness. It's really yummy! So, I hope foodinjars doesn't mind, but I am going to post the recipe here. Please check out foodinjars.com if you are interested in canning and preserving.
4 c rhubarb
1 c sugar
1 c orange juice
1/4 c lemon juice (this I added for a little extra anti-botulism insurance)
bring to a simmer and then reduce the temperature to low and let it gently bubble. stir every five minutes for about an hour (or more) until it has reduced to a butter preserve texture (if you have rosy red rhubarb stalks, you will get a pretty rose color).
pour into five or six 1/2 cup canning jars and boil in a water bath for fifteen minutes.
(if you are not familiar with canning methods, check out foodinjars.com for a more detailed recipe or consult a good canning book for the specifics of canning. if you prefer not to can the butter, you can freeze it or keep it in the fridge and use it immediately)
I also made a batch of crackers today. Who knew? You can MAKE crackers!!! Yum!!