The sun is bright, the breeze is a huge relief, and we’ve been having thunder storms!
My squash are already flowering! Woohoo!
It’s hot! It’s humid! What better time to boil 3 gallons of water at a time and make preserves? 😀
I know, right?
But I’m doing it, anyway.
As per usual, we’ve got a tonne of rhubarb and, in the interests of getting our garden to feed us just a little bit better every year, I harvested an armful of it (not reeeally an armful, but a sizeable bouquet none the less), stewed it with a little water (and no sugar – yet) with the goal of making a LOT of rhubarb curd.
Rhubarb curd being the rhubarb version of lemon curd, obviously – you use pureed rhubarb instead of lemon juice and you get a sweet-and-tangy, super-rich preserve that can be readily turned into a cream pie later on in the year, when the thought of baking things is horrifying to contemplate.
Anyway. This recipe is for a (relatively) large batch and, using the equipment I have in the kitchen, it takes two mixing bowls AND two pots, outside of the huge one I use as a canning bath (and/or for making crushed tomatoes and salsa). If you’ve got multiple vast, deep bowls and pots, you can do this with fewer receptacles involved, which does make things slightly easier, but if you’re like me… just make sure you separate things from the get-go rather than trying to figure out “three eggs by volume” once it dawns on you, mid-way through a dozen-and-a-half eggs, that you’re not going to be able to fit all of this in one pot.
And now, the recipe:
Rhubarb Curd 2019
2C + 4C rhubarb puree, separated (this starts as about 12C raw, diced rhubarb + a little bit of water)
2C + 4C sugar, separated
1C + ½C butter, separated
1C + ½C sugar, separated
12 eggs + 6 eggs, separated (as in 12 whole eggs in one bowl and 6 whole eggs in another)
Sterilize 8 pint jars (+ lids) in the biggest canning pot you have
In a BIG pot AND a sauce pan combine the rhubarb puree, butter, and sugar (bigger amount goes in the bigger pot, etc)
Start heating it (on low, so the sugar doesn’t burn), and let the butter melt, while stirring occasionally
In two bowls different-sized mixing bowls, blend the heck out of the eggs and sugar (bigger amount goes in bigger bowl, etc) – I use an electric hand-mixer to do this
Once the butter is melted in the rhubarb mixture, and everything is well-mixed:
Add the egg mixtures to their respective rhubarb mixtures, and blend on LOW with the electric mixer until things are well-incorporated
Increase heat to medium
Stir each pot occasionally, to keep the sugar from burning to the bottom, cooking until the mixture is good and thick AND the colour has changed slightly (it will look a little more opaque)
Pour into sterilized pint jars
Cap and process in a boiling water bath for 30 minutes
Makes ~8 pints.
NOTE: You can replace the 6C rhubarb purree with an equal amount of choke cherry or cranberry puree if that’s what you’ve got and/or you want to make a curd that is a rich purple OR a bright pink colour. Rhubarb curd ends up being kind of beige… Which is fine, just not too fancy-looking.
My biggest pot will fit seven pint jars, so I sterilized seven jars and put the remaining 8th pint worth of finished curd into two clean 1C jars, which have since gone into the fridge. (The ones in the water bath have another 10 minutes or so to go).
The plan is to use one of those 1C jars to make yoghurt pops… once we run out of ice cream and/or when it’s time to take another loaf of bread out of the freezer to thaw. (We don’t have an ice cream maker – though that’s something we’re looking at doing fairly soon – but I’ve got a popsicle mold and I know how to use it. 😉 )
Other stuff I’m doing in the kitchen:
Steaming and freezing greens – specifically radish and mustard greens, so they’ll be on the bitter side, but at least I remembered to label the bags this year, which should be an effective way to remind myself to go easy on the bitter greens when I’m making stews.
Making rhubarb-mint simple syrup (it mostly smells minty, tbh, but we’ll see how it does) for cocktails
Drying raspberry leaves – and, in the near future, feverfew – for over-the-winter teas
Making rhubarb-mint iced tea (usually with some additional herb – anise hyssop, raspberry leaf, and creeping charlie have all made appearances) with a little honey in it, just to have on hand
Attempting to make “cooking wine” out of frozen “grape punch” from concentrate… It’s… okay? It’s was still a little sweet for cooking with, when I decanted it into a clean bottle and chucked it in the fridge, about two weeks ago, but hopefully what’s left of the yeast will make short work of that, and I’ll have a flat, sugar-devoid, complexly-flavoured thing that I can use in dressings and marinades and (eventually) soups and stews, without having to have shelled out for Actual Wine.
Trying to Eat More Vegetables – and relying on hothouse bell peppers and greenhouse tomatoes & cukes to do that, still, even though the garden is giving us heaps of herbs and I landed some field zukes from the grocery store this morning. We’ve been eating somewhat vegetarian meals around here for the past week – if only because it’s easy to cook enough chick peas and quinoa to fill a liter tupperware (respectively) and then just keep them in the fridge and add veggies and cheese to the mix. Tonight I think there’s going to be a pasta salad with tuna in it, though, because variety is a wonderful thing.
Anyway. That’s what’s up with me.
Meliad, the birch maiden.
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- Rhubarb Curd 2019
- In Which I Talk At Length Climate Change and (Eventually) what “Eat Less Meat” Looks Like for a Household that is Not At All Vegetarian
- Full Moon – Honey/Rose Moon Crests, Summer Solstice Impending
- New Moon – Honey/Rose Moon Begins
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