Canned Rhubarb
Ingredients
Directions
Prepare the rhubarb as you would for pies.
Pour boiling water over the rhubarb and then pour it off.
Add enough water to barely cover the rhubarb.
Cook until tender.
Put the hot rhubarb into cans and seal them.
Remove all the scum before sealing.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesLike knowing why a recipe works?
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.