Aunt Glee's Rhubarb Jam

INGREDIENTS:

• 3 Cups Sugar
• 5 Cups Rhubarb, cut into pieces

Let stand until juicy. Cook until tender, take a whisk and break up the rhubarb pieces and starts to thicken. Stirring often.

ADD: 1-3oz. pkg Jello and 1 pkg. Kool-Aid (same flavor). Cook and stir until dissolved. Pour into glasses and seal.

Flavors that work good are strawberry, grape, raspberry, cherry. I put mine in freezer containers and freeze.

Aunt Glee's Rhubarb Spread

INGREDIENTS:

• 3 Cups Sugar
• 3 Cups Rhubarb, cut into pieces
• 1 Pint Raspberries or strawberries, fresh or frozon
• 1 Pkg Red jello

Put sugar over rhubarb and berries. Let stand until juicy. Bring to a boil and simmer 20 minutes or until thick. Add jello and stir until dissolved. Pour into containers and seal or freeze.

I did not cook mine that long. When the rhubarb was tender I used the whisk and that makes it thicker. Guess it is a guessing game.

Rhubarb-Strawberry Rose Compote

Cut 1-pound of rhubarb into 1/2-inch slices and toss with 1/2-Cup of sugar. Marinate overnight. Place in a stainless-steel saucepan over medium heat and bring to a boil. When the rhubarb starts to break apart, add 1 heaping pint of halved strawberries. Cook 3 to 5 minutes more.

Adjust the sweetness to taste with more sugar, if desired. Remove the petals from one large fragrant rose. Cut off the bottom ¼ inch of the petals. Slice the remaining petals into narrow ribbons and mix into the compote. Cook gently 1 minute and remove from heat. Serve as is, or with a dollop of yogurt or vanilla ice cream.

Raw Rhubarb-Mint Chutney

INGREDIENTS:

Chop 2 or 3 stalks of rhubarb finely. Seed and mince 1 small chile pepper and chop 10 to 15 mint leaves. Spearmint is recommended. Combine the rhubarb, pepper, and mint with 2 to 3 tablespoons of raw or brown sugar and a bit of salt. Allow the flavors to mellow for at least 2 hours, then adjust sugar and salt to taste.

When you shop your local nursery, look for the Proven Winner label.
I do!

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