Posted By Kimberly Turner on Jun 16, 2014 in Cooking How-To Videos, Cooking Shows, Cooking Tips & Tricks, Cooking with Kimberly, Fruit, Fruit & Vegetables, How To Cook, Kitchen Gardening, Organic, Organizing, Preserves & Canning, Rhubarb, Vegan, Vegetarian | 0 comments

If you are growing it in your garden, you need to know How to Prepare & Store Rhubarb…

When those beautiful stalks of rhubarb begin to pop up in your garden and turn red, it’s time to harvest, cook with and store the fresh rhubarb as quickly as possible.

Rhubarb is such a delicious tangy delight, and you don’t want to waste even one stalk.

How to Prepare & Store Rhubarb:

You will want to have available a few medium to large sized plastic bags, preferably with zip lock or resealable tops, but twist tied bags are acceptable too.

Type: Tutorial

Prep Time: 20 min for a large armful of rhubarb

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

fresh rhubarb
sugar – about 1/4 to 1/2 cup per every 5 to 6 cups rhubarb

Instructions:

Cut rhubarb about 1 – 2 inches above the ground level.
Remove leaves and discard. * Tip: leaves are not edible, but can be used in the garden between plants to keep weeds down.
Cut off about 1 inch from each end.
Rinse thoroughly with cold water.
Using a sharp knife, chop stalks into 1/2 to 1 inch segments.
Place a bag in a bowl to hold the bag open while filling it with the chopped rhubarb.
Fill each bag with rhubarb, to about 3/4 full.
Add about 1/4 – 1/2 cup of sugar to each bag containing about 5 – 6 cups of rhubarb – enough to fill one pie.
Seal, shake bag to distribute the sugar, and freeze to use your rhubarb for your pies, tarts, lemonades, stewed as a thick pudding, relish, jam, etc.