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Old April 12, 2019   #20
Join Date: Jul 2013
Location: SE PA
Posts: 892

I don't eat it raw, but a lot of rhubarb gets frozen for later cooking.
Mom's Rhubarb Jam
8c rhubarb, 5c sugar, let stand 2 hrs or overnight.
add 2 cans of crushed pineapple (drained) and cook for 10 minutes
add 2 boxes strawberry jello, stir until dissolved
pour into hot jars
My mom has always froze the jars; I've been thinking about canning some, but haven't really looked into it. It does keep for years in the freezer when it gets lost. My mom calls it a Jam but we kids always preferred her "rhubarb jelly" to any store bought "grape jelly" for peanut butter and jelly.
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