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By HELEN W. SMITH
Extension Agent. Home Economics
Rhubarb is a spring vegetable that is often called pie plant because making it into pies or tarts are popular ways to prepare it. Rhubarb can also be baked with just a little sugar and water and served with cream or sour crean as a topping.
Rhubarb is often combined with strawberries for a tasty blend of flavors.
Rhubarb has started to appear in local markets. If you have an abundance in your garden it is easy to freeze or use in jellies and conserves.
To freeze, select stalks that are crips, tender and well colored with red. Early spring cuttings are best for freezing. Remove leaves and woody ends; discard blemished and tough stalks. Wash rhubarb well under running water and cut into one inch lengths. Prepare in one of the following ways;
Unsweetended Pack
Pack raw rhubarb tightly into containers without sugar. Leave needed headspace. Seal, label and freeze.
Sugar Pack
Mix 1 cup sugar to 4 cups rhubarb. Allow to stand until sugar is dissolved. Pack in freezer containers leaving 1/4 inch headspeace for pint containers and 1/2 inch headspace for quart containers. Seal, label and freeze.
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Syrup Pack
Pack either raw or preheated
93.9%