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by Kylie Foster December 29, 2019 2 Comments
Do you have rhubarb going nuts in your garden right now? It seems to be the optimal rhubarb growing season (summertime in New Zealand) which means it's time to stew some rhubarb. Stewed rhubarb is super versatile and great to have with breakfast cereals, desserts or use in baking. Oranges are also at their prime right now so I've added orange as a great way to use any excess you may have available, plus it adds a great flavour note. As a testament to how good this stewed rhubarb and orange recipe is, I made three batches of it last night to use up the 3.5kg of rhubarb I removed from my garden.
I've used raw golden sugar in this recipe (use standard sugar if you prefer or switch out and use honey). I generally prefer preserves to be on the less sweet side as it makes them much more flexible for later use. I felt this recipe was pretty bang on for sweetness to eat as is plus the rhubarb to sugar ratio is really easy to work with if you have more or less rhubarb you need to stew - you can adjust the amount of sugar to suit your tastebuds. The use of orange in this recipe adds a lovely flavour dimension with the benefit of added sweetness too.
This recipe is for the canning of rhubarb - it continues to cook during the heat processing step. The heat processing time applies to the jar sizes noted below. If you have a large canning pot that holds more jars, you can double the recipe and heat process 6 jars at once - note, you will still use the 15 mins heat processing time given in the recipe.
1.2 kg rhubarb stems (leaves removed)
120 g sugar (I use raw golden sugar)
Zest and juice from 1x medium sized orange
1/4 cup water (this can be omitted for a thicker stewed rhubarb - see notes in recipe)
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