Baked Canned Rhubarb

Ingredients

• 5 lbs rhubarb
• 5 lbs sugar

Method

1. 1

   Cut up rhubarb, mix with sugar, and put in a covered dish in hot oven without adding water.

2. 2

   Can while hot.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 155. The excerpt below is the record exactly as published.

Baked Canned Rhubarb Cut up rhubarb, mix with the required amount of sugar, and put in a covered dish in hot oven, but add no water. When done, this will be a fine, rich sauce. Can while hot. — When rhubarb is in season, can a lot of the juice made into a thin syrup. It will help to make a fine jelly when cherries are ripe by using V2 rhubarb and Vz cherry juice. — [P. W. C, N. Y. To Can Rhubarb in Cold Water Fresh, tender, young rhubarb need not be peeled as a rule. Wash, cut up in small pieces, pack into cans and fill with pure, running cold water. Let settle, then fill with water again, fill to overflowing, and seal air tight. Keep in a cool, dark and dry place, and when wanted, simply drain off the water and proceed as with fresh rhubarb. — [Mrs. D. W. B N. Y. 230 FARM AND HOME COOK BOOK Canned Rhubarb and Strawberries Peel rhubarb, cut in small pieces and put over fire with 1 qt sugar and a very little water. When done add 1 qt strawber- ries, cook about 5 or 10 minutes longer, and can and seal while hot. — [Mrs. E. F. H<, N. Y. Preserved Pumpkin Slice 5 lbs pumpkin and 5 lemons in thin slices, discarding seeds, add 5 lbs sugar

Cook this with the app: pantry check, scaling, and the assistant.