Hi everyone, I feel like I need a little hand-holding reading this recipe. https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/rhubarb-stewed/
I'm generally very literal with canning recipes.
Question 1: Is this saying to add the sugar and have it sit cold until juice appears? Does the sugar draw out liquid from the rhubarb just sitting there are room temperature? Or am I supposed to heat this up?
Question 2: There's no water added, just the liquid from the rhubarb. Is this correct? It seems a bit surprising to me!
Question 3: When you open the jar, is the rhubarb totally soft like a rhubarb compote? Or does it have a lot of structure left? Trying to decide if this is a recipe I want to make.
Thank you!
by raquelitarae
1 Comment
Yes, the rhubarb and sugar should macerate at room temperature until juice appears. You do this so there’s some liquid in the pot to prevent the rhubarb from burning when you add heat. Other fruits are handled like this too if they release their juices easily.
Cooked rhubarb is soft and jammy. No structure to speak of, IMO.