Next Canning Adventure - Long Boil Gingered Rhubarb Jam

Okay, I'm getting some serious recall on all of those university chemistry classes and I would love to teach a class in this someday because it's really cool and everyone should try it at least once (but I always say that.

Again, straight out of the Bernardin book but I think I might can wee jars of this too, I see some serious potential.

8 cups rhubarb cut into 1/2" pieces into a deep saucepan. Wash and grate the peel on two oranges and one lime then juice them to measure 3/4 c (add a little water to bring the level up if you have to and don't forget to bruise the fruit a little to get every last drop of the juice out (just roll it firmly against the countertop)). Add the juice and rind to the rhubarb with 2 tsp grated fresh ginger.

Bring it to a boil slowly and then jack the heat a little until it's boiling vigourously (remember, it's got a lot of sugar so it'll get there fast, don't walk away!) Boil it for 30-35 minutes with as much stirring as you can do, especially toward the end. It gets this deep, brown-y colour as the sugar caramelizes and the ginger and citrus smell SO GOOD!!!!

Then I got to do a gel test for the first time. I didn't really get the spoon version so I had chilled a couple of saucers in the freezer and did it that way. Very cool. The best part was that I got to keep licking my finger and this is some serious jam. After that it's just regular hot water canning and I won't go into that again but will instead refer you again to tigress in a jam.

I also did some plain rhubarb and strawberry rhubarb jam as well (I think I prefer the plain rhubarb one).

First Canning Adventure - Rhubarb Pie!!!

Okay, I've been away for awhile, for those not in the know, my father passed away and I hope you have no idea the details and issues that you have to wade through when that happens. Having said that, life has a way of carrying on.

They're planning on selling the farm though so this was the last chance to get in and clean out the rhubarb before people start looking at the place so that's what we did (I say we because while Erin slaved in the sun with a paring knife and actually tackled the three plants (and defeated them!) I did my part by sitting in the shade under one of the trees and cutting stalks into 1" pieces). We have approximately 75 pounds of rhubarb and I'm learning that rhubarb is one of those plants that polarizes people. I love it in almost any way, shape or form. Stewed, baked, even (when I was younger) dipped in sugar and chewed. My father believed that mixing it with strawberries was an abomination and an insult to both fruits but he was a little hinky about stuff like that (aren't we all?).

So, straight from the Bernardin book and with very few changes (because this is like applied chemistry to me and I haven't done it enough to start tinkering yet). As a note, I filled in the newbie details from tigress in a jam (I LOVE her! She has a recipe for rhubarb lavendar jam and RHUBARB ROSEMARY JAM!!!) . This is how I canned something using only one big burner on my stove.

7 cups prepared rhubarb (I think I would actually add that extra cup because the last jar had more headspace than it should have, I don't know if it will work but I'll keep it in the fridge... or I'll make a pie today)
3 large cooking apples (I used organic Braeburns)
2 cups granulated sugar
1/4 cup orange juice (I actually juiced a big orange and took it straight)
1 Tbsp grated orange peel (hint: grate the peel before you juice the orange, I know, it should have been obvious...)
4 cups washed, hulled and halved strawberries

Gently boil everything but the strawberries for 10-15 or until the rhubarb is soft and then set aside. While this is going on, I prepared the jars and water bath in my spanky new canner (spanky new jars too. I have memories of my mom and grandmother canning mustard bean pickles in everything from old Cheez Whiz jars to this one glass mug that we had that was shaped like a boot and originally came with aftershave from Avon... I kid you not. What can I say? It was a Father's Day Present from a 5 year old. Apparently, canning has come a long way since then in terms of food safety so I played it pretty straight this time and bought proper sealing jars.)

When the rhubarb was done, I put the water on to reach 82C, I even pulled down the candy thermometer. While this was on, I prepped the strawberries and added them to the rhubarb (oooohhhhhhh, pretty).

I did the main part of the bottling at the kitchen counter with the canner on the cutting board extension and the mixture on the counter (I know, I know, you have to have seen my kitchen to get that). I think next time I'll try to reverse it.

Filled the jars, placed the lids, did the fingertip tight thing and put the canner back on the burner on high to bring it to a full hard boil.

When the water was right, I moved the canner to the counter and put the rhubarb on to bring to a boil. While that was happening I went and played a computer game because it took a little while to get there. Fifteen hard boiled minutes later and I was pulling the prettiest jars out and placing them to cool. Minutes later I got to reconnect with my prairie girl heritage listening to the happy pings coming from the kitchen as the seals formed on the jars. They have to sit undisturbed for 24 hours so I'll let you know how it goes.

I'm off to... make rhubarb jam! How'd you guess?

Rhubarb and Orange Cake

So here is your third installment of cakes from the 101 Cakes and Bakes - I made a few mistakes (noted in brackets) and didn't get a chance to photograph the cake. However, it was tasty enough to try again sometime - so I will post any further tries with pics!

I have to say that I am facinated with using oranges - particularly the zest. The flavour is quite intense, and new somehow - at least in cakes - at least for me.

We ate this cake pretty much straight out of the oven, with no icing sugar dust. We also ate it more like a hot pudding, some table cream on this would be exceptional!

350 g prepared rhubarb, cut into 1 1/2 inch lenghts (mine were shorter and frozen)
200 g of golden caster sugar (I used darker sugar here)
finely grated zest and juice of 1/2 small orange
140 g butter, softened
2 eggs, beaten
1/2 tsp baking powder
85 g self-raising flour
100 g ground almonds

for the topping:
25 g butter, melted
25 g light muscovado sugar
finely grated zest of 1/2 small orange
50 g slivered almonds
icing sugar for dusting

1) Mix the rhubarb with 50 g of the caster sugar and the orange zest. Set aside for 1 hour, stirring once or twice. ( I accidentally added all the sugar, and used dark brown instead of the golden sugar - when the time came, I had to really strain the rhubarb mixture, and of course there is a flavour difference)

2) preheat oven to 375 degrees F. Butter and line a 9 inch pan. ( I buttered and floured the pan - I only have an 8 inch pan, so it was kinda too much for the pan)

3) Cream the butter and remaining caster sugar (150 g) Add the eggs, baking powder, flour and ground almonds. Beat gently, but do not overmix. Stir in the orange juice. Spoon into the cake pan and level. ( I always use my stand mixer, I don't think it is that gentle, but the cake was good anyway!)

4) Drain the rhubarb and spoon over the mixture. ( I used some of the juice and drizzled it over the fruit and cake - think crispy bits of a crumble - mmmmmmmmm)

5) Bake for 25 minutes. In the meantime, make the topping by combining the sugar, zest and almonds. (I forgot to melt the butter before I added the almonds and zest, so I just mushed it up with my fingers and spread it on the top of the cake, also, I think I used shaved almonds instead of slivers, might used slivered next time to see if there is a difference)

6) Reduce the oven to 325 and sprinkle the topping over the cake and return it to the oven for another 15 - 20 minutes - or until firm.

7) Cool in the tin, transfer to a rack and dust