Makes 4 (1 pint) jars. Note: From "Food in Jars," by Marisa McClellan. • 8 c. chopped rhubarb (about 3 lb.) Prepare a boiling water bath and 4 regular-mouth pint jars. Place the lids in a small ...

Experienced jelly-makers will tell you one enduring fact: All pectin is not created equal. The two types of pectin – liquid and dry – are safe for most people. Which one home cooks use, says Kansas ...

Long stalks of pale red rhubarb start making an appearance at farmers markets and on grocery store shelves as the weather warms in early spring. The tart vegetable (yes, rhubarb is a vegetable) is ...

Rhubarb shoots popping through the ground is one of the first signs of spring. Rhubarb varieties with deep red stems are the most popular, but green varieties are more productive. Color and sweetness ...

Preheat the oven to 200C/180C fan/gas 6. Cut the rhubarb into 1cm lengths. Toss the rhubarb and sugar in a bowl, then pile it into a baking dish (about 25cm sq x 5cm deep or equivalent), packing it in ...