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Rhubarb Notes on rhubarb! ~Rhubarb Sauce - good as a compote or over a fresh berry bowl or with yogurt.
Macerate the rhubarb Instant pot will hold 5 lb Wash and trim ends. Cut into 1/2 inch pieces. Weigh into pot. Add 1/2 its weight in sugar. So to 5 lb you will add 2 1/2 lb sugar (40 oz) *it is very good still if you add half honey and half sugar by weight. Let sit until it releases a good amount of liquid: 24-48 hours or so. Warm it at 194* until very warm and liquid is very released. This will prevent burning when you use the pressure. Apply pressure 3-5 minutes. Let pressure release naturally and stir. ~Rhubarb Butter - tasty enough for toast or scones! Puree the rhubarb sauce. Then if you want more strong flavor, reduce in skillet. ~Macerated fresh rhubarb In quart jar dice 1 lb rhubarb Add (1/4 to 1/2 its weight): 2-4 oz sugar and shake through a bit 2-4 oz honey Shake well to make sure all is dissolved. After 12-24 hours it should have made enough liquid to submerge all the rhubarb. Weigh down the rhubarb pieces with a pickle pebble, cap and refrigerate. Refrigerating keeps the rhubarb pieces tangy and crispy. They soften a lot if you leave it on the counter a few days. Use rhubarb pieces with fresh berries and enjoy the juice over ice, especially with gin. ~when I used the juice with kombucha it did not impart much flavor. I think because the kombucha is already so tart. So save that beautiful pink delight for something more light. ~Don't forget to simply dice the rhubarb into 1 inch to 1/2 inch pieces and put in coffeecake. It melts beautifully into the cake.
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