Creative Juices
At this time of year, mind and spirit turn towards gatherings. The holidays are coming—you can smell it in the cold mornings, and see it on the afternoon walk home, when the sun slants through bare br...
Ingredients
SERVINGS: Makes about 4 cups
- 6 cups fresh or frozen rhubarb, chopped
- 1 handful wild cranberries for color, (optional, unnecessary if your rhubarb is red)
- 4 cups water or enough to cover
Preparation
In a medium-sized pot, place the rhubarb, cranberries (if using), and enough water to cover the fruit; the top fruit layer should just float. Turn heat to medium and bring to a boil. Reduce heat and simmer for 20 minutes to ½ hour.
Remove from heat, allow to cool slightly, and *strain through cheesecloth into a medium bowl. Cool to room temperature and pour into sterilized jars. Store in the refrigerator for up to 2 months.
*Reserve the rhubarb pulp to make stewed rhubarb for the breakfast porridge—simply add sugar and birch or maple syrup to taste. Store in the fridge and eat within 1 week or freeze for up to 3 months.
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