We love when you guys get together in the real world. The first food52 potlucks sprung up organically and we were happy to just sit back and report on the results (not to mention a Canorama, a pool party, a cookie swap, and the collaborative contesting of food52 supergroup Ginger's Kitchen). But now we want to see what happens when we give you a little nudge.
We'd like you to get together in your various corners of the globe and preserve some rhubarb, in any manner you see fit: jams and marmalades, pickles and compotes. And of course you'll probably want to potluck it up, for sustenance.
You have just over a month to plan, host, and report back to us by Wednesday, June 1st. Then we'll gather any photos, videos, recipes, and write-ups you share with us at editors@food52.com all in one place for the whole community to enjoy. Rhubarb may not be cropping up near you quite yet, but hopefully it will show up in the next few weeks, at least in the northern hemisphere. And if not -- don't let that stop you: throw a party and preserve something else!
We trust that you'll come up with all kinds of creative ways to attack this challenge, but we've also provided a couple recipes below to get the conversation started. You might also want to check out the entries in last year's contest for Your Best Rhubarb Recipe.
Now: anyone who's interested in hosting or attending -- pipe up in the comments section below!
Rhubarb Preserve, 1955
From The Complete Book of Home Preserving
Combine 3 cups sugar and 1 cup water, bring to a boil, and cook until the syrup reached the hard-crack stage, or until it becomes brittle when a drop is put in cold water. Add 1 quart diced rhubarb and cook until the fruit is tender and clear and the syrup registers 224° F. on a candy thermometer. Turn into hot jars and seal.
Rhubarb Marmalade, 1876
From The Essential New York Times Cookbook
Makes about 6 half-pints
- 2 1/2 pounds rhubarb, trimmed
- 3 oranges
- 4 1/2 cups sugar
1. Cut the rhubarb into 1/2-inch-thick slices; you need 10 cups. Peel the zest from the oranges with a vegetable peeler, and cut the zest into small pieces; you need 1/2 cup. Cut the pith from the oranges, then slice the oranges in half like a grapefruit. Remove and discard the seeds. Cut the orange pulp into small chunks; you need 2 1/2 cups.
2. Combine the rhubarb, oranges, and orange zest in a large heavy enameled cast-iron or other nonreactive pot, add the sugar, and bring to a simmer. Cook, stirring occasionally so the fruit doesn't stick to the pan; you'll need to stir more often as the marmalade thickens. Skim the foam as needed. The marmalade is ready when a spoonful dropped onto a plate sets when cool.
3. Have ready 6 scalded half-pint jars and screw bands, with new lids (see Cooking Notes). Simmer the lids in hot water to soften the rubberized flange. Ladle the marmalade into the jars leaving 1/4-inch headspace. Wipe the rims. Put the lids on and screw the bands on fingertip tight.
4. Place the jars on a rack in a big pot and add water until it is 2 to 3 inches over the jars. Cover the pot and bring to a boil over high heat, then lower the heat to medium and boil gently for 15 minutes. Remove the lid and then, after about 5 minutes, remove the jars. Allow the jars to cool, untouched, for 4 to 6 hours.
5. Check the seals, and store in a cool, dark place for up to a year. Refrigerate after opening.
Cooking Notes
Always use a heavy nonreactive pot for preserves. I like enameled cast-iron because it holds heat well and the preserves tend not to stick or burn so easily.
To scald preserving jars, simply dip the jars in boiling water.
To sterilize preserving jars, boil the jears in water to cover for 10 minutes.
"Fingertip tight" means the band is screwed on as tight as you can when screwing on a band using your fingertips -- in other words, not super-tight.
When filling jars, if you can't completely fill the last jar, don't sweat it -- just put that one in the fridge and use it up in a week or two.
To check the seal on a jar, remove the band and lift the jar by its thin lid. If it's sealed properly, it will hold.
To lessen the incidence of foam, add 1/2 teaspoon butter to the marmalade while it it cooking.
- April 16, 1876: "The Household"
133 Comments on DIY Group Project: Rhubarb Preserves:
BTW Washington State is top rhubarb growing state. The crop was late due to cold spring, but the harvest just came in over the past 2 weeks. You can often find it frozen, IQF in 1" pieces, really convenient. Check Whole Foods for the frozen product.
I always called it rhubarb sauce, but preserves woks too...and it's awesome with plain Greek yogurt. I make rhubarb pie and crumble often because hey, it's easy as pie!
New to rhubarb,... but amazed at its potential, looking fwd to the results of the project...
DC area Food52'ers - this is a reminder that we're Rhubarbing on 5/29. Details will be mailed out tomorrow 6/15, so email cathy@mrswheelbarrow.com if you're not on the List already.
Anyone possibly free to join us out in western Mass. on Sunday May 22nd? Send me an email on this site if so. That looks like my free window. And we finally are seeing rhubarb, too!
Oh, I wish I could come! We had so much fun with our little party yesterday, and truly wish you could have been here. We're going to be at a wedding this weekend though. However, we should all get to work on planning a Massachusetts food52 pickling party and potluck and find a date and a place where we could all get together.
If I am not traveling I would love to come from Vermont to join you.
Oh I wish you could have come last weekend!! I wound up being alone, so made aioli and rhubarb alternately! I guess my solo results won't be worthy of sharing. Now I will be in Brooklyn until Monday. Darn, the timing is just off.
If you get even a couple of hours to slip away, go to the Bklyn. flea Smorg on Sat. or the regular flea on Sunday. My daughter is there and introduce yourself.
Thanks so much for the tip: Sunday morning is free. I will look for your daughter there.
The rhubarb and all the preserves at Maiden Preserves in Brooklyn you can find at the Smorgasbord. Bevi's daughter Eva is one of the proprietors. Each jar is a jewel in its own right. Anyone who is near Brooklyn Flea Saturdays should so stop by!!!! The packaging is really elegant simplicity. An outing really worth the trip. Check out at online at: maidenpreserves.com
FYI - I just received the June edition of La Cucina Italiana which has the following rhubarb, rabarbaro, recipes:
Tagliatelle with rhubarb and fresh dill
Sweet and sour rhubarb soup
Spiced rhubarb chutney for roast pork
Savory rhubarb compote for cheese
Rhubarb dip for vegetables
Rhubarb-Ginger compote for desserts
Braised guinea hen with rhubarb and red onions
Tandoori shrimp with crispy rice and rhubarb
Rhubarb creme brulee with rubarb confit
Rhubarb layer cake (I'm going to try this one - it also has carrots in it!)
Some food for thought or ideas for the various pot lucks that are happening around our get togethers!
Anyone in Houston??
Hey, I'm not alone out here in Houston! I'd like to participate in rhubarbery. :-)
Hey, I'm not alone out here in Houston! I'd like to participate in rhubarbery. :-)
Waverly is in the Houston area too!
Anyone in Baltimore up for it? email me coconutlimeblog @gmail.com
Hi CoconutLime - There's a group forming in DC, if it's not too far for you to come. We're meeting 5/29 at my house. Email cathy@mrswheelbarrow.com for details.
Oooh. I'd love to host a canning group! Anyone out there from Madison?
Amanda--the Plum Torte recipe (that you said was the most-mentioned when you were gathering favorites for the New York Times Cookbook) works very well with rhubarb. Just dice uncooked stalks to 1/2" and add them to the batter after the dry ingredients; sprinkle with turbinado or white sugar. Lemon zest in batter also good here.
I'm on the North Shore of Chicago. Anyone out there?
I am a rhubarb nut. After living in Germany where rhubarb is a national icon, I became a convert. I have a Rhubarb recipe folder going - including my famous Rhabarber Kuchen!
I'll be moving to the North Shore of Chicago in July. I will have to sit this one out from my rhubarb-less post in Mexico, but I am SO EXCITED to be a part of this sort of thing in the very near future!!!! ....hopefully, something that will involve eating your famous Rhabarber Kuchen!
I am North of Chicago, too, and willing to give this a go. Not sure when we will have local rhubarb.
Good luck with your move. The rhubarb should be out by then! Here's my email for that recipe (or moving tips since I had moved 4x in 4 years): GoodFoodie1@gmail.com
Anyone from Bucks County, PA???? Otherwise I'm hopping to Brooklyn with Rhubarb Cocktails!
I'm in Carlisle, PA. I tend to participate in the DC Food52 group as to date there hasn't been a group that's cropped up in Philly. I'd be happy to join in there too!
I'm inFurlong, PA.... just outside of Doylestown. Would love to get a group together. Perhaps at a local farm would be fun. I know quite a few. We could film it!
Friendlyoaks, JoanG, ALittle Zaftig and MplsCitified - so great to hear that there is a Mpls/St. Paul contingent! Here is my email address: lynae@bwrconsulting.com. Send me an email with your contact information and I'll coordinate. Happy to have it at my place! I am blessed to have a kitchen with some elbow room. Looking forward to hearing from you!
I've never tasted rhubarb. Looks pretty.
A little daunted by wading through all these locations/replies, but if there are any Netherlands cooks out there (den Haag area? I'm in Delft) I'd be curious to chat. Rhubarb's definitely already at the markets here.
Kristen is the Senior Editor of food52.
added about 1 year agoSo exciting to see all these different rhubarb parties brewing! Here's a tool we heard about a while back that might help you keep track of who's bringing what: http://signup.pleasebringit.com/
DC, Brooklyn, PNW, Hawaii, Austin, Boston, Copenhagen or bust
Stirnourish, joanG, and ALittleZaftig, I am in St. Paul. I don't know much about canning, but it would be fun to give it a try. Count me in.
MplsCitified might be interested too??
Amanda is a co-founder of Food52.
added about 1 year agoMerrill and I would love to host a rhubarb-ery day at my apartment in Brooklyn Heights. We're thinking Saturday May 21. We can fit 15 people. Let us know who would like to attend!
Wow! That's even more tempting than MrsW's invitation. (sorry Cathy!) Count me in! I'll bring Rhubarb Scones (and crack cookies), if that's okay.
I was going to host, but your kitchen holds many more people. I'm in!
PS no Blogher Food for Food52? (Just curious)
Dang, I am out of town that weekend! :(
I'm in New York that week and would love to come! So excited!
I would love to come!
Me me me! I'd love to come!
AARGH! I'll still be in Portugal (or I would totally be there)! (I know, you're crying sad tears for me.) I will be thinking of y'all!
Heck, maybe I'll just have to hop on the magical train that departs San Francisco and arrives Brooklyn.
And my dad would love to be there, too, if there's room :)
And my dad would love to be there, too, if there's room :)
@yearinfood Save me a spot on the magical train...I just have to figure out how to get to SF from Honolulu (magical boat?)
yes please!
Why oh why did I move from BKLYN? I lived there most of my life!
I would love to come if there's room!
Oh man, pretty much only this could make me give serious consideration to taking the Fung Wah bus...
can come in the afternoon if there is room, working in the am
If there is room for one more, my college-age daughter will be in town with me and is begging to come along. She's a pretty great cook, too.
Amanda is a co-founder of Food52.
added about 1 year agoWow, looks like we have a good group forming for the Brooklyn group project. Please email editors@food52.com with the subject line Rhubarb with Amanda & Merrill, and then we can start a thread to work out the details. Looking forward to it!
Amanda is a co-founder of Food52.
added about 1 year agoSo.... Mother Nature and MrsWheelbarrow have weighed in and because rhubarb won't be available in some places until later in the month, we've decided to extend the deadline to JUNE 1. Please note this -- we look forward to seeing everyone's projects!
Ha! Thank you.
Great! No rhubarb was to be found yesterday in the Napa Valley!
Thanks for extending the deadline. I have no idea why the rhubarb season is later in CA than in the East, but, indeed, it is. Early June is pushing it even for San Diego, believe it or not.
Hi Amanda & Merrill - After some research, we're finding rhubarb won't be locally available until the beginning of May - maybe after the 10th. Anyway we can move the deadline a couple of weeks?
Hi Mrs Wheelbarrow: It's your Ch Ch neighbor here, just wondering if I might be able to join in the project? Not sure if it's taken place or if you still have room, but on the off chance that your still welcoming participants, please let me know!
Any other Israelis out there? I offer my Jerusalem kitchen for a rhubarb party...
Stirnourish, I'm in Minneapolis, too, and would love to plan something with you!
Me too! Me too!
Ginger's Kitchen with Skype.... or search cooks by location, thanks Burnt Offerings for the suggestion! I will be in LA for the next 5 days, if anyone there wants to meet up downtown to brainstorm; send me a message!
I'll message you - not sure of your schedule, but it'd be great to meet you!
So nice to hear of all these parties! Here are some guidelines I wrote up, after hosting a few en masse canning throwdowns: http://www.culinate.com/articles/culinate8/make_jam_with_your_friends2
This is from your friendly editors at Food52.
added about 1 year agoThanks deensiebat! So helpful.
I doubt anyone is in Tucson, AZ, are they? Not that I've ever canned anything before but I'd certainly like to try!
Well, I would think there would be some Minnesotan Food 52r's out there who'd like to join me for a party? Anyone? Anyone?
BTW - I'm in Mpls and am a total canning virgin. A rhubarb canning event sounds like the perfect way to change that!
I would LOVE to join a DC rhubarb canning party!
Hi Meg,
Send me your email and we'll get you on the list. I think the date is set for the Sunday of Memorial Day weekend.
Canning and rhubarb?! These are 2 of my favourite things, and I went to 6 stores today looking for rhubarb, but not even the imported stuff is here yet. I am out of town the entire month of April, but I'd love to come to your place to can, if you live in Toronto.
So, if there are any New Yorkers who want to come out to Brooklyn, I have canning basics in my kitchen and a decent amount of space. A (smallish) canning party at my place?! What say you?
Peter works for food52 and thinks up ways to make the website better.
added about 1 year agoI'd be down with Brooklyn. I have a few (virgin) canning supplies myself (wide mouth silicone funnel, magnetic wand, jar-grabbing thingy).
That is really generous, nomnivorous ... I'd head to Brooklyn from Long Island!
Hey I'm also from long island and would totally go to Brooklyn.
i'm in the bronx but will travel if the date works, thanks!
Um, Hawaii? Anyone else out here? (sniff...)
If you host it, they will come :)
: ) xx
Hey Montana and Wyoming, let me hear from you! Western SD and ND too!
My place isn't particularly large, but I would love to have people from the Boston area over, or else would be thrilled to participate at someone else's place in the area!
I'm interested in a Boston meet-up! My kitchen is teensy, so I wouldn't be able to host, but I'd love to participate. Sounds like a blast!
I'm in the Boston area (north of Boston) as well with a very small kitchen, too. But, I do have quite a bit of cut frozen rhubarb in the deep freeze that I can bring along to experiment with. I would love to attend. I also have lots of canning gear that I can bring along as well.
Well, my kitchen is big enough to fit at least 5-8 so we can do it there. Any date suggestions? (frozen rhubarb would be awesome since I doubt it will actually be growing around here by then!)
I know I'll be busy/out of town the weekend of April 8/9, as well as Easter weekend, but any other weekend would work great.
I should know my schedule better by the middle of next week. I have a family member scheduling surgery... I am also busy Easter weekend.
Really looking forward to this, it should be fun! Can't wait to see what we come up with and what sort of snacks everyone will bring...mmmmm
Yes! I'm in and pretty flexible on dates.Can't wait!
Yippee! Well, I'm going to put the weekend of April 16/17 or 30/May 1, as the 2 best possibilities. Then you guys can let me know which is better as you figure out your schedules, and once it's decided we can start figuring out snacks, equipment, etc. Other Boston-area folks, there's room for a few more!...
I'll start pulling my vintage cookbooks for inspiration. If I find any worthy ideas I will send them along! Can't wait!!
I just checked my rhubarb in the garden. LOL..just peaking through the soil....
Either of those weekends work great for me!
Oh Helen, I'm so jealous you have a rhubarb plant in your garden! I always had one in MN, but since then I haven't had good garden space.
This sounds like so much fun!! Anyone in the LA area willing to host? My place is waaaaay too small!!
Where are you in LA? I live in San Diego near Old Town.
Liz, I'm in the San Fernando Valley - North Hollywood. That sounds like a train ride trip. My 3 year old would love that! My husband could take her to Sea World while I go to a Rhubarb party!
I'm in LA, would love to join you guys!!
But we email in our recipes and photos, is that correct? Not enter under "new recipe" on site? signed, out of it in San Diego...
This is from your friendly editors at Food52.
added about 1 year agoFeel free to upload any recipes to the site! Then you can just email the link to us (along with any other photos, write-ups, etc.)
Anyone else out there in Copenhagen?? Otherwise interested in advice on preserving jars: is re-using a jar (e.g. let's say from mayo) a total no-no? Because I can't hope for a good seal or...? Thanks!
Correct - won't seal properly. You can't even use the flat canning lids twice. Could re-use a lidded jar for refrigerator preserves, but you'd need to eat the contents w/in a couple of weeks.
Thanks, hardlikearmour!
What a great idea! Hope to see someone host in the PNW.
or you could come to Austin!
Depending on the timing that could work for me! Let me know when you schedule it.
OK I messaged you from the site with my email address!!
Fantastic! I'd love to be a part of something in San Francisco (and am a maybe on hosting - depending on size). Rhubarb preserves are on my to-make list already! (Along with rhubarb bitters.)
Count me in if you do! Alas, my kitchen is too small to host, but I'd love to join/help if you get a food52 group going here. Thanks!
@mcs3000: I've decided to host a rhubarb-themed party at my house, and include this as part of it. Let's talk!
A CANNING PARTY? Are you kidding - this is EXCELLENT! AUSTIN! Head's UP for some canning and fun and food at my place! (or wherever y'all want!)
Yay canning parties! Can I suggest my favorite method of preserving rhubarb? Booze.
http://www.food52.com/recipes/4280_rhubarb_liqueur
This is from your friendly editors at Food52.
added about 1 year agoYES!
Someone sent me 6 quarts of Tennessee grain alcohol...I am going to use some to try your rhubarb liqueur.
Peter works for food52 and thinks up ways to make the website better.
added about 1 year agoBurnt Offerings, I hear you re: the "cooks by location" aspect.
Um, I'm very very in! Now I await hearing word of rhubarb showing up in NYC greenmarkets. :)
should be soon, mine is coming up in the front garden.
I believe this is right up my alley. Any DC area food52'ers who would like to preserve together, I've got canning pots and preserving pans to share and a big kitchen to hold us all.
Amanda is a co-founder of Food52.
added about 1 year agoThanks MrsWheelbarrow for hopping right on this one -- can't think of a better person to kick this off!
I am so in!
Hmmm....how long is the drive from NY to DC??? MrsW, you temptress, you. ;)
Definitely up for a DC area rhubarb fest!
Ooh, I would make the trip to DC from NY for canning with Mrs Wheelbarrow!
I'm in for the DC group.
Christine, do you have farmer resources for rhubarb? I will check around, too. We should do a bulk buy! Mrs. Larkin, don't even tease. Are you kidding? C'mon down!
I can check! What dates are you looking at as it's still pretty darn cold up here and I fear we may have to pull from the 100 miles south of DC.
Just checked my calendar - here are my two suggestions - 4/16 or 5/7 - DC'ers? Comments? Will call Northern Neck farmers for rhubarb dates. The WV & PA sellers at my market never have it before 5/1.
Would love to participate if I can! mrslarkin, hop on the vamoose bus!
Also, since you've generously offered your home again, I'm happy to work on getting supplies.
I'm in! This is why we need to be able to search Food52 Cooks by location (*cough, Peter, *cough) ;-)
I'd LOVE to join in!
i'd love to join the DC group!
MrsW, Thanks so much. First choice would be April 16; May 7 less good, though there may be more rhubarb by then. If I am not leaping too far ahead --- I am eager to make a rhubarb chutney, and have been composing one in my head, without too much to go on, nor much experience. Do you have suggestions for finding guidelines/recipes? I will look too, but would appreciate any thoughts you or anyone else has. I volunteer to bring along something to eat while we work.
I'm new to all this, but I'd love to squeeze in if you still have room!
Wonderful food for thought!
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