Here are some receipes for rhubarb:
Rhubarb Chutney:
2lb Rhubarb
2lb Demerara Sugar
1/2 tsp cayenne pepper
1oz salt
1 pint vinegar
1lb Sultanas
2 Lemons
1oz Garlic
1oz root ginger
Cut rhubarb into shreds, and add lemon juice, Bruise ginger and put in muslim bag. Cut garlic into small pieces. Place all ingredients in pan and boil until tender and thickened, stirring frequently. Take out ginger. Place in jars, cover and keep a month before using.
Rhubarb Relish:
1 quart rhubarb
1 quart onions
1/2 tsp ground cloves
1 tsp cinnamon
1 short pint vinegar
4 cups brown sugar
1/2 tsp ginger
Mince together rhubarb and onions. Add all ingredients and boil until thick. Put into warm jars and seal.
Rhubarb Wine:
Take 5lb of rhubarb, cut as for tarts. Add one gallon of cold water, and allow to stand for eight to nine days, stirring well two or three times a day. Strain and to every gallon add 4Lb sugar, the juice and part of the rind of a lemon. Put into a cask and stop down for a month. Bottle after ten to twelve months.
Stephanie
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