Preserved Rhubarb

Ingredients

• Six pounds rhubarb (after preparing)
• Six pounds preserving sugar
• Six ounces whole ginger
• Half a pint water

Method

1. 1

   Wash and dry the rhubarb, and cut in pieces one and a half inches long.

2. 2

   Put it into a strong basin with the sugar and ginger in alternate layers.

3. 3

   Pour on the water, and allow this to stand covered for twenty-four hours.

4. 4

   Pour off the liquid.

5. 5

   Put it into the pan, bring to the boil, and add the rhubarb and ginger.

6. 6

   Boil steadily for forty minutes, skimming carefully.

7. 7

   Test, and, if firming, put a lid on the pan, draw it to the side of the fire, and allow it to stand for fifteen minutes: this swells out the rhubarb.

8. 8

   Put into jars.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 57. The excerpt below is the record exactly as published.

Preserved Rhubarb. Six pounds rhubarb (after I Six pounds preserving sugar, preparing). | Six ounces whole ginger. Half a pint water

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