Rhubarb

Rhubarb

1 pound rhubarb
1/2 to 3/4 cups sugar, depending on your taste, and your rhubarb.

Wash rhubarb petioles, and cut into 1/2 inch segments. Place in saucepan. Heat gently and slowly, stirring to prevent scorching, until rhubarb gives up enough liquid to dissolve sugar. Add the sugar, stirring until it dissolves. At this point you can turn up the heat a little. Continue to cook until rhubarb is the texture of applesauce.

Rhubarb Pie Filling

Wash and chop 4 cups of rhubarb. Add 1 1/2 cup sugar and 1/3 cup all-purpose flour, and mix. Place in your favorite two-crust pie, and bake at 425 degrees F for 40 to 50 minutes.

Overnight Rhubarb Jam

3 cups sugar
5 cups diced rhubarb
1 3-oz. package strawberry gelatin.

Combine rhubarb and sugar in saucepan; let stand overnight. (This draws water out of the rhubarb, and dissolves the sugar.) Bring mixture to a boil; cook until rhubarb is tender, the texture of applesauce. Remove from heat; stir in gelatin until dissolved. Place in sterilized jelly jars and seal. It may be frozen instead.