Monday, May 10, 2010

Cooking with Rhubarb.

Years ago while I lived in Indiana, we went to an Amish village. There we had Lunch served to us. I do not have to tell you how good the food was. However there was a Relish made with Rhubarb and Tapioca that I just fell head over heads with. For years I have been trying to get that recipe, with no avail. So while in the grocery store I saw Fresh Rhubarb and thought of that relish. Here's my take on it. It takes about an Hour to make after you soak the tapioca overnight. Can be canned in jars I would water boil the jars and lids.. then ladle the relish into 1/2 quart sterilized jars, leaving 1/4 inch space at top cover with the lids and bands.Process in water bath for 15 minutes. Remove from water bath and Let cool at room temperature and store in cool place.

Tapioca Strawberry/Rhubarb Relish

1 cup pearl tapioca
3/4 cup sugar
1 quart water
3/4 cup sugar
1 tsp vanilla extract.

4 large stalks of Rhubarb- cut into 1/2 inch pieces.
3/4 fine organic sugar
3/4 cup water
1 lb Strawberries clean hulled and sliced
1/2 cup fine organic sugar

4 sheets of Oetker Gelatine Sheets. soften in cool water for 2 minutes.

Step 1: Soak tapioca overnight in water to cover.
In the morning drain the water and set a side.
heat 1 quart of water and 3/4 cup of sugar in 4 Quart saucepan. Bring to a boil.
Add drained Tapioca and continue boiling for 30 minutes ( tapioca should become clear in color.

Step 2. While tapioca is boiling; in a large skillet add Rhubarb and 3/4 cup of sugar and 3/4 cup water together.Cook on Medium high heat and bring to a boil. reduce heat to medium. Boil for about 15 minutes or until rhubarb is soften.
Add sliced Strawberries cook together for about 10 minutes Stirring occasionally. Mixture should cook down and rhubarb will be cooked completely down.
(Hubby likes it sweeter so at this point I add 1/2 cup more of Sugar)

Step3; Now back to the Tapioca... add 3/4 cup sugar and 1 teaspoon vanilla. Continue to cook for 10 minutes.

Step4; Back to Rhubarb/Strawberry mixture....Add Gelatine Sheets (if you can not find Gelatine sheets..Use 8 gms[1 pack] of Knox unflavored granular Gelatine) stir well. Boil gently for about 5minutes.

Step5; Fold Tapioca mixture into Rhubarb/Strawberry mixture. Mix well, continue cooking for about 3 minutes.

Ladle into a heat resistance bowl. Once bowl is fill half way you can pour the rest in.
Let set a room temp til somewhat cool then refrigerate. Or follow the Canning instructions above.

If you are canning should yield six-1/2 quart jars.

Copyright 2010 by"Auntie E's CookBook/M Dubros"

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