BS: Rhubarb Jelly ever had it

Subject: BS: Rhubarb Jelly ever had it
From: olddude
Date: 17 Mar 12 - 06:01 PM

Well a buggie rolled up to my door, it was my Amish friend giving me my watch back and a big jar of Rhubarb Jelly ... Now I never ever had Rhubarb Jelly ... dang is it good wow ... put some on my Irish soda bread and wow ... washed it down with some coffee... I am a happy olddude right now. Anyone make this stuff ... never had it before today. Now I had Rhubarb in many pies , had it raw, never in a Jelly

Subject: RE: BS: Rhubarb Jelly ever had it
From: gnu
Date: 17 Mar 12 - 06:21 PM

Oh, now, THAT sounds gooood!

Subject: RE: BS: Rhubarb Jelly ever had it
From: GUEST,CS
Date: 18 Mar 12 - 02:07 PM

Jelly as in Jam? My Mum used to go on about the Rhubarb and Ginger Jam that her Irish Granny made. She tried to make it herself once but (she wasn't a top cook) she cooked it so long it turned to Rhubarb and Ginger cement.

I've had rhubarb & ginger jam from enterprising local doorsteps and it's top stuff - never had it without the ginger mind.

Bar the jammy stuff, I reckon the best use for Rhubarb is in Rhubarb Fool. Love all tart fruits mixed with custard and cream.

Subject: RE: BS: Rhubarb Jelly ever had it
From: olddude
Date: 18 Mar 12 - 02:46 PM

Jam CS you are right and there is ginger in it . Amazing stuff actually my Amish friends wife made it and it is incredible. Never had it before

Subject: RE: BS: Rhubarb Jelly ever had it
From: gnu
Date: 18 Mar 12 - 02:47 PM

Ya gotta get the recipe and post it, Dan.

Subject: RE: BS: Rhubarb Jelly ever had it
From: Megan L
Date: 18 Mar 12 - 03:08 PM

When I first came to Orkney over 30 years ago now every house you went to would serve an Orkney supper. It consisted oatcakes, floury (soda)bannock, Bere (an ancient barley only grown here)bannock, farmhouse cheese and cheddar, perhaps if they were better of flok there would be some cooked meat perhaps some Holmy lamb or for plain folk you might get a sillock or cuithe (Fishes)

This was followed by Sooan scones (Made from the fermented husks of the oats. Very much an aquired taste)pancakes, scones, fruit loaf or a bit of duff (clootie dumpling) served with fresh made butter and Rhubarb jam (There wasn't that much in the way of soft fruit on the island in those days so jams were blackcurrant, gooseberry and the ubiquitous rhubarb.)

The quality of the jam varied from house to house some made it with ginger and some added a little clove. Every SWRI cookbook that came out (each Parish would release a new one every few years)would have the recipe. Mind you the one thing I do miss is parsely honey I guess it was from the wartime or earlier when times were hard.

Subject: RE: BS: Rhubarb Jelly ever had it
From: gnu
Date: 18 Mar 12 - 03:18 PM

Interesting, Megan.

Subject: RE: BS: Rhubarb Jelly ever had it
From: Crowhugger
Date: 18 Mar 12 - 03:30 PM

Jelly is just juice thickened by the chemical reaction between sugar and pectin under heat. So use your best jelly recipe that is designed for non-pectin fruit, substitute rhubarb juice (rhubarb cooked in water and strained), tweak the sugar to taste and bob's your uncle. I would probably toss in a couple of cranberries for colour if the rhubarb were more green than pink. I do that with apple jelly too.

An unofficial grandfather of mine used to make wonderful rhubarb wine, his wife made a lovely r. jelly. Sadly both people gone.

Subject: RE: BS: Rhubarb Jelly ever had it
From: frogprince
Date: 18 Mar 12 - 07:02 PM

Growing up on the farm in Minnesota, we had at least a couple of clumps of rhubarb. Mom would cook up some sauce, much the same as pie filling, but I don't remember her actually putting it in a pie or combining it with strawberries. My sister and I would nibble a stalk raw. My wife got a plant a couple of years back, and I tried a raw stalk again. My hair about stood on end and I wondered how we ever did that.

Subject: RE: BS: Rhubarb Jelly ever had it
From: Beer
Date: 18 Mar 12 - 08:40 PM

Don't like Rhub... very much but this does sound very interesting indeed.
Adrien

Subject: RE: BS: Rhubarb Jelly ever had it
From: Crowhugger
Date: 18 Mar 12 - 08:55 PM

I used to chomp on a plain stalk of rhubarb as a young kid too, at least up to a certain age; after maybe 8 or 10 years old no way I'd do that without a dish sugar to dunk the end into. My brother only ever ate it dipped in a lot of sugar, but he has the sweet tooth of the family by a country mile.

Subject: RE: BS: Rhubarb Jelly ever had it
From: catspaw49
Date: 19 Mar 12 - 01:25 PM

Yep...I couldn't agree more with all of you who love the stuff. I fear that many of the truly homemade jellies and jams are becoming a lost art except as some sort of craft industry.......and a lot of those are quite fine!

When I was a kid (50's) growing up in a Tuscarawas county, it was almost unknown for adult women not to can things and trade them around as well as feed the family. Many of them were known for some specialty too. From corn relish and pickles to quince jam and beets, everybody seemed to think it was the natural way of things. That America still exists but it has shrunk considerably...................very sad...............


Spaw

Subject: RE: BS: Rhubarb Jelly ever had it
From: GUEST,olddude
Date: 19 Mar 12 - 01:38 PM

Spaw
I will nail you a jar my brother. His wife Eliza is amazing .. and she does a corn relish to die for ...

Dan

Subject: RE: BS: Rhubarb Jelly ever had it
From: frogprince
Date: 19 Mar 12 - 05:00 PM

Dan, I bet Spaw would appreciate it more if you send a jar to him : )

Subject: RE: BS: Rhubarb Jelly ever had it
From: olddude
Date: 19 Mar 12 - 08:18 PM

LOL   good point Dean ... tee hee

Subject: RE: BS: Rhubarb Jelly ever had it
From: Charmion
Date: 20 Mar 12 - 02:15 PM

I used to make rhubarb-and-ginger jelly every year when I lived in my previous abode, where I had a large and frankly over-productive rhubarb patch. Crowhugger has it about right for the method, though I found it would scorch if given the slightest opportunity, and it took so long to jell that I resorted to Certo pectin crystals. The un-gingered jelly was rather uninteresting, but the ginger gave it a crucial lift. It's just great stuff with cold pork or chicken, or cheddar cheese on a bland cracker.

Subject: RE: BS: Rhubarb Jelly ever had it
From: Beer
Date: 20 Mar 12 - 07:00 PM

Making my mouth water Charmion.
ad.

Subject: RE: BS: Rhubarb Jelly ever had it
From: Crowhugger
Date: 21 Mar 12 - 11:38 AM

Rhubarb no natural pectin to speak of, so adding it is totally required for jam or jelly. A recipe for regular jelly of pectin-rich fruit like apple or grape will simply not work for rhubarb. (I can't speak about no-cook recipes, which I have never used.) Definitely follow a recipe for something like strawberry or peach jelly, but adjust sugar to taste and have extra pectin on hand: the high acid content of rhubarb may break down the gel faster than other fruit juices do.

I've sometimes wondered if a pinch of baking soda at the fruit boiling step would neutralize enough of the acid to mitigate the problem of non-gelling due to acid; haven't tested the idea yet. I wouldn't add it at the jelly-boiling stage because the fine bubbles from the acid-soda reaction will spoil the clear effect of jelly.

I've been told that the no-gel due to acid problem also happens when making pineapple jelly from fresh fruit, but not when using canned because the heat of processing has broken down some of the acid. Heat also breaks down pectin over time, so don't count on boiling the jelly to solve the acid problem. It's a balancing act.

If the jelly hasn't gelled in 8-10 minutes of rapid boiling, in all likelihood you need more pectin. Add the whole new amount according to package & recipe directions. Don't try to use a bit extra at a time to see if it gels before adding more: The first addition will be broken down by the time the 2nd addition has boiled long enough to gel. Bear in mind, too, that a certain amount of sugar is needed in proportion to a certain amount of pectin to make it gel, so if you like your jelly on the tart side, be careful how far down that road you go. Another balancing act.

I wish I understood the biochemistry behind it all!

Subject: RE: BS: Rhubarb Jelly ever had it
From: GUEST,olddude
Date: 21 Mar 12 - 11:39 AM

I ate the whole dang Jar, man that stuff was good .. wow

Subject: RE: BS: Rhubarb Jelly ever had it
From: Dave the Gnome
Date: 21 Mar 12 - 06:43 PM

Funnily enough I just had two pieces of currant loaf, toasted, with rhubarb and ginger jam on it. Eeeeeh. It were reet gradely. Made in Scotland of 100% natural fruit by MacKays of Dundee. I don't usually associate rhubarb with Scotland though - I work right near what I believe to be the rhubarb triangle and live quite close to Timperley who are, or were, famous for their 'champagne rhubarb'.

Who'd have thought I could talk so much rhubarb eh..?

:D tG

Subject: RE: BS: Rhubarb Jelly ever had it
From: frogprince
Date: 21 Mar 12 - 08:21 PM

One of these days someone will create rhubarb jello. When it happens, will Dan go completely schiz?

Subject: RE: BS: Rhubarb Jelly ever had it
From: Crowhugger
Date: 21 Mar 12 - 09:45 PM

DtG that sounds delicious!

Rhubarb jello. Um, frogprince you know they make jello with artificial flavour, don't you?

If someone wants to try making rhubarb jello the old fashioned way, from scratch (yes, some people do make "gelatin desserts" from scratch) it's helpful to keep in mind: Gelatin has the same problem of breaking down under strong acid that pectin has, so if you're going to do this, use 2 envelopes to set the amount of liquid normally set by 1 envelope. If it still flops, I'd try whipping an egg white or two with some sugar (I'd try half what is called for in a meringue recipe) to stiff peaks and fold the half-set juice (or half-set cooked fruit) into that. Et voila, rhubarb mousse. Egg whites cope very well with the acidity.

Subject: RE: BS: Rhubarb Jelly ever had it
From: GUEST,olddude
Date: 21 Mar 12 - 10:10 PM

Dear Froggie I hate you !!!! now you gone and spoiled it for me
LOL

Subject: RE: BS: Rhubarb Jelly ever had it
From: Megan L
Date: 22 Mar 12 - 08:12 AM

crow would agar agar work after all we cant let the poor soul go without his jelly

Subject: RE: BS: Rhubarb Jelly ever had it
From: Fergie
Date: 22 Mar 12 - 03:45 PM

In Ireland we call it jam (subh in Irish). My favourite was raspberry, but about two years ago at my local supermarket I took a jar of rhubarb and vanilla jam by mistake. It was surprisingly good and is now my new favourite.

Fergus

Subject: RE: BS: Rhubarb Jelly ever had it
From: JennieG
Date: 22 Mar 12 - 07:38 PM

Haven't made rhubarb jam, but rhubarb and apple sponge is nice - I think it's called a cobbler in the US/Canada? A light cake batter, spread on top of sliced fruit sprinkled with sugar, and baked.

Last year I was given some lemons, limons (lemon/lime hybrid, seedless) and a couple of small grapefruit so I added an orange, and some pectin because there were very few seeds in the mix, and made some really nice marmalade. 14 jars of it. Himself doesn't eat jam.....I have given quite a bit away but still have some. Never mind, it will get eaten or thrown out in the fullness of time.

Cheers
JennieG

Subject: RE: BS: Rhubarb Jelly ever had it
From: GUEST,olddude
Date: 22 Mar 12 - 07:52 PM

well I was gonna send spaw a jar that i got for him .. but alas .. I pigged it down like the glutton that I am .. way way good stuff ... sorry partner so I sent ya some free coupons for jelly and juice instead .. although it is store stuff and not the same.. its the thought that counts right :-)

Subject: RE: BS: Rhubarb Jelly ever had it
From: frogprince
Date: 22 Mar 12 - 09:11 PM

Just as well, Dan; after you stuck the nail into the jar, it might not have kept very good in the mail anyhow. : )

Subject: RE: BS: Rhubarb Jelly ever had it
From: olddude
Date: 22 Mar 12 - 09:14 PM

LOL yes and left half of the cracker floating on top

Subject: RE: BS: Rhubarb Jelly ever had it
From: Crowhugger
Date: 22 Mar 12 - 11:18 PM

Megan I've never used agar-agar myself but it looks like you've hit on something great here for fans of home-made rhubarb and fresh-pineapple jellied desserts. Here's what my "Joy of Cooking" says about it:
"Its gel strength is not easily destroyed by heat or acid. For aspics or jellied desserts, allow 1 teaspoon agar-agar for each cup of liquid to be jellied. Soften by soaking first in 1/4 cup cold liquid, then dissolve [that] in 3/4 cup hot liquid. To avoid a a weedy flavor, be sure the agar-agar you buy is highly purified."

Subject: RE: BS: Rhubarb Jelly ever had it
From: Beer
Date: 22 Mar 12 - 11:42 PM

So where is the recipe?
Does anyone know it. It is great olddude that you are enjoying it but can anyone share it with us that are starving to try it.
ad.

Subject: RE: BS: Rhubarb Jelly ever had it
From: GUEST,olddude
Date: 23 Mar 12 - 12:08 AM

I will see if I can get it out of Mahlons wife, I bet she will write it down for us ... dang that stuff is good, ate two jars of it, one of them was Spaw's LOL

Subject: RE: BS: Rhubarb Jelly ever had it
From: GUEST,Patsy
Date: 23 Mar 12 - 06:15 AM

I have always fancied making a rhubarb sauce or puree as an alternative to apple sauce to serve with roast meats. What meat would it go best with and how sweet would I have to make it?

Subject: RE: BS: Rhubarb Jelly ever had it
From: Megan L
Date: 23 Mar 12 - 06:38 AM

From the Glasgow cook book

Rhubarb and ginger jam

1kg rhubarb

1kg sugar

1/2 a lemon

100 - 150 g crystalised ginger OR 1 1/2 level teaspoons ground ginger.

wipe and cut up the rhubarb

put in glas or stainless steel bowl with the sugar in layers. Add lemon juice cover and leave over night

strain of the juice into preserving pan add cut up ginger and boil 15 minutes

Add the rhubarb and boil 15 minutes longer
skim pot and cover.

Subject: RE: BS: Rhubarb Jelly ever had it
From: olddude
Date: 23 Mar 12 - 01:02 PM

Megan
I bet that is it, sure tastes like you describe. I can taste the lemon and ginger ... I bet you got it. The other jar she gave me for Spaw which I ate had Strawberries in it also. I don't know what one I liked better ... man they were both amazing

Subject: RE: BS: Rhubarb Jelly ever had it
From: olddude
Date: 23 Mar 12 - 01:07 PM

Hey Spaw
sorry bro ... you would have really like it (tee hee) But i will make it up to you in grape juice :-)

Subject: RE: BS: Rhubarb Jelly ever had it
From: open mike
Date: 23 Mar 12 - 01:09 PM

my rhubarb is coming up..I usually fertilize it with horse manure, but did not get it done in time this year....my partner Dennis says that Rhubarb grows wild in Alaska...

Rhubarb Fool is a thing i never heard of....here is a recipe

Strawberry-Rhubarb Fool--Serves 6

1 pound rhubarb stalks, trimmed and cut into 1/2-inch pieces
2 pints strawberries, hulled and sliced, divided
1/4 cup honey
1/4 cup water
2 cups whipping cream
1/2 teaspoon vanilla extract
stevia or powdered sugar, to taste

For the Strawberry-Rhubarb Compote:

Combine rhubarb, half the strawberries (reserve the other half for layering in the dessert), honey, and water in a medium saucepan. Bring to a simmer over medium heat then reduce heat to medium-low and simmer, stirring occasionally, for 15 to 20 minutes until most of the rhubarb has broken down and the mixture has thickened a bit. Remove from heat and let cool then place in a covered container and refrigerate for a couple hours or until completely chilled.

To assemble the Strawberry-Rhubarb Fools:

Whip cream, vanilla, and a bit of stevia or powdered sugar (to taste) until soft peaks form. Layer compote, sliced strawberries, and whipped cream in clear glass dishes, dessert glasses, or wine glasses. Enjoy!

Here is another recipe and it suggests making this for April Fool's day..sounds good to me! http://wardstreetbistro.typepad.com/wsb/2008/03/rhubarb-fool.html

Subject: RE: BS: Rhubarb Jelly ever had it
From: Megan L
Date: 23 Mar 12 - 02:15 PM

Now perhaps lad you would like to try you jamon these in Glasgow they were called soda scone but here in Orkney they are floury(Floory)bannocks

200g self raising flour or 200g ordinary flour with 1level teaspoon of bicarbonate of soda and 2 level teaspoons cream of tartar
1 level teaspoon salt 125ml milk

sive all dry ingredients add milk mix to a light elastic dough shape into a round and place on a greased baking tin (sheet pan) bake in a moderate oven 30-40 minutes (gas mark 5)

Subject: RE: BS: Rhubarb Jelly ever had it
From: olddude
Date: 23 Mar 12 - 02:17 PM

OH OH ... Thank you ... LOVE YOU Megan ... I gotta sweet tooth I do ..
now I am going to get fat ... and happy ... gotta try this

Subject: RE: BS: Rhubarb Jelly ever had it
From: Crowhugger
Date: 23 Mar 12 - 04:38 PM

Patsy,
Great idea to make rhubarb sauce instead of applesauce, perfect for this time of year when apples are poor quality or flown in from the southern hemisphere.

To make it I would first cook rhubarb with the least amount of water that will keep it from sticking and when it's fork tender, add 1/3 of the sugar ratio called for in a recipe for rhubarb pie or crisp, and cook until sugar is dissolved, being wary of scorching. This approach means I could thin it with water (or apple juice or cranberry juice) if too thick, sweeten it more if too sour, until I know what amounts work for my taste.

To serve, I would substitute directly for warm or cold applesauce--alongside pork, chicken, venisor or lamb. It could also subsitute for red currant jelly served with meats. Usually I don't fancy the taste of fruit with beef or goat although there may be certain exceptions, not that I can think of them right now.

Rhubarb sauce might work well atop porridge, or sweeten it a bit more and put it hot over ice cream, maybe topped with a drizzle of caramel sauce too.

Subject: RE: BS: Rhubarb Jelly ever had it
From: Crowhugger
Date: 23 Mar 12 - 04:40 PM

Hmm, come to think of it, that rhubarb ginger jelly might be pretty good with ice cream too.

Subject: RE: BS: Rhubarb Jelly ever had it
From: Beer
Date: 23 Mar 12 - 05:12 PM

Some good recipes showing up.
Ad.

Subject: RE: BS: Rhubarb Jelly ever had it
From: Megan L
Date: 23 Mar 12 - 05:18 PM

Crow try it at the bottom of a pudding basin topped with sponge mix and baked a lovely hot pudding for a cold day especially with home made custard


Ahhhhhhhhhhhhhh memories

Subject: RE: BS: Rhubarb Jelly ever had it
From: Crowhugger
Date: 23 Mar 12 - 05:23 PM

Ohh...yahhhhh, Megan! That would be worth welcoming back some of the weight I happily lost over the last 8 years!

Subject: RE: BS: Rhubarb Jelly ever had it
From: Megan L
Date: 23 Mar 12 - 05:25 PM

Of course if you like meats or cheese you could try Davies favourite Rhubarb chutney

1kg Rhubarb
750 g sugar
500 g sultanas (Some in Orkney use currants)but i find the sultanas jucier
500 g onions
25g salt
25g ground ginger
1 level teaspoon pepper
1 level teaspoon cloves
750 ml vinegar

wipe and cut the rhubarb into small pieces
skin and slice the onions thinly
mix all in a large pan
boil slowly for 40 minutes or untill thick
put into jars and seal