I have this big beautiful rhubarb plant in the corner of my garden that begs to be picked and loved. At my previous locale, we also had a rhubarb plant but I ignored it like a champ because “I don’t like rhubarb.” Turns out, I just don’t really know what to do with it.
I don’t like big chunks of rhubarb, but I do like it chopped finally in a rhubarb coffee cake (even my husband asked for me to make it again). Recipe MIA.
But, I don’t want a freezer full of rhubarb. One of the reasons that I preserve, or can things, is because I like how worry free and easy it is to shop a shelf of dry goods instead of a freezer of things I’ll forever loose.
How to Make Rhubarb Juice
The thing about rhubarb juice is that everyone makes their recipe based on measurements and every set of measurements was a little different. So, I decided to wing it. Why do I tell you that? Because it’s okay to just try it out yourself and tweak. That’s kinda the magic of cooking.
To make rhubarb juice – you boil rhubarb for about 15 minutes.
Cut clean rhubarb up into some good size chunks and fill a pot of water. Bring to a boil and watch the magic happen. The rhubarb is going to go really soft and mushy and start to fall apart in the pot. My rhubarb juice is very much a concentrate and needed to be watered down…. my friend used a higher water ratio and just sweetened to drink.
Rhubarb juice is then strained and you can then reboil with some sugar for a sweet taste. It’s pretty bitter without sugar. Add sugar to taste, in my experience I did 6 cups to one big pitcher.
I just use thin cotton kitchen cloths to strain my fruit juices. Cheesecloth is what is typically recommended, but you can also use other detergent-free clean cloths. I strained this 3 times.
The next morning, I preserved it. There’s four tall jars in the back – that’s my rhubarb juice that I put downstairs. It is really nice paired with sprite, or in ice tea, or with a little gin, or mixed into other drinks you might like Cranberry juice with. It has a cranberry juice feel.
Making the Rhubarb Jelly
I put the leftover mush in a bag and hung to drain overnight for my jelly juice. This highly concentrated material, I then double strained for a clear jelly and got my ingredients ready. I made more jelly than I thought. I always think it’s going to boil down but it never does.
My Rhubarb Jelly Failed – I consulted a few recipes that I found but most had low star ratings because the jelly never set. So I thought I’d try to, but alas my jelly kinda set, but not really. This year, I hope to learn more about making jelly to maybe find a way next year for a better stiff jelly – maybe I’m being picky. Maybe this is just what Rhubarb jelly does, my Aronia berry jelly set much nicer last year.
What do I eat it with Bailey? It’s really nice with cream cheese on a cracker. You could put it in a cake, cookie, sandwich. It’s sweet.
My Rhubarb Jelly 2020
3 cups concentrate.
.5 cup water for a total of 3.5 cups of liquid.
1 powdered Certo
7 cups sugar
Here are a few recipes I checked out for this recipe dream —
- Taste of Home (3.5 cups with 2 liquid pectin)
- Bernadin (1 3/4 cups with 1 liquid pectin)
- My food and family (3.5 cups with 1 dry certo)
And then into jars and preserved 🙂
I’ll be back next year to see if I can make this jelly set, but in the meanwhile, I’m deep in jelly and jam and everything in between because if you preserve it, you gotta eat it.