Michigan
State University Extension
Preserving
Food Safely - 01600254
10/13/97
Stalks or pieces. Choose, firm, tender, well-colored
stalks with good flavor and few fibers. Wash, trim and cut
into 1- or 2-inch pieces in lengths to fit the package.
Heat rhubarb in boiling water for 1 minute cool promptly in
cold water to retain color and flavor. Drain well.
Unsweetened pack
Pack either raw or preheated rhubarb tightly into
containers without sugar. Leave 1/2-inch headspace. Seal,
label and freeze.
Syrup pack
Pack either raw or preheated rhubarb tightly into
containers; cover with cold 50-percent syrup (1 cup sugar to
1 cup water). Leave 1/2-inch headspace. Seal, label and
freeze.
Puree
Prepare rhubarb as for rhubarb stalks or pieces. Add 1
cup water to 1 1/2 quarts (2 pounds) rhubarb and boil 2
minutes. Cool and press through a sieve. To 1 quart (2
pounds) puree, mix 2/3 cup sugar. Pack into containers
leaving 1/2 inch headspace. Seal, label and freeze.