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By HELEN SMITH
Extension Agent, Home Economies
Rhubarb is a spring vegetable that is often called pie plant because making it into pies or tarts are popular ways to prepare it.
If you have an abundance in your garden it is easy to freeze.
To freeze, select stalks that are crisp, tender and well colored with red. Early spring cuttings are best for freezing. Remove leaves and woody ends; discard blemished and bruised stalks. Wash rhubarb well under running water and cut into one inch lengths. Prepare in one of the following ways:
Dry Pack: Pack in plastic freezer bags. Seal; label; and freeze.
Sugar Pack: Mix 1 cup sugar to 4 cups rhubarb. Allow to stand until sugar is dissolved. Pack in can or freeze jars or plastic freezer boxes. Seal; label; and freeze.
Syrup Pack: Pack rhubarb in can or freeze jars or plastic freezer boxes. Cover with 50 percent syrup. Seal; label; and freeze.
Strawberry Rhubarb Jam
94.3%