RH> Looks good. I'm debating using some of our frozen blueberries and
RH> strawberries to make jam; it would round out flavor choices a bit and
RH> give me a break from making it next year. I'd still want to make some
RH> peach jam tho, and maybe strawberry rhubarb.
I've never "got" the strawberry-rhubarb conflation. I've tried it more
than a few times and the flavours do not work well together for me. I
quite like the tartness of the rhubarb (and wid picked gooseberries).
I assume that people first used strawberries in the mix to mitigate the
tartness when sugar was in short supply. But now days they also add the
sugar and get a product that is (to me) cloyingly sweet. I'll pass.
2 c Water
2 c (level) sugar
3 lb Rhubarb; in 1" pieces
Make a syrup with the water and sugar. Boil together a
few minutes.
Add rhubarb to syrup when it starts boiling in center.
Watch closely and let boil *JUST* *1* *MINUTE*
Now here is the trick that makes ordinary rhubarb sauce
a Sauce Deluxe: Pour into a bowl or pan with a tight
cover. Leave tightly covered until cold, and you will
find a sauce very different from any you have ever eaten.
Good on I scream, panquakes, waffles, toast, biscuits,
peanut butter sarnies, whatever you care to add it to.
Originally from Recipes With A History; Yankee Magazine
Uncle Dirty Dave's Kitchen
MMMMM
... "A waist is a terrible thing to mind." -- Jane Caminos
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