COOK SIMPLY

BY SUSAN MYKRANTZ

 When people think of rhubarb, they tend to think of rhubarb pie, but it is great in sauces and even jams. Rhubarb is a good source of fiber, which can help lower cholesterol and is a benefit to digestive health. Rhubarb is a good source of calcium and Vitamin K, both of which support strong bones, heart health and blood clotting.

Rhubarb contains more antioxidents than kale. It is rich in phenolic acid, an antioxidant found in cherries, red cabbage, red wine and green tea that supports healthy skin and protects your body from free radical damage. Rhubarb can help fight inflammation because of anthocyanins, a type of flavonoid that gives fruits and vegetables their antioxidant-rich red, blue and purple hues. Anthocyanins possess anti-inflammatory and anti-carcinogenic activity, cardiovascular disease prevention, obesity control, and diabetes alleviation properties, all of which are more or less associated with their potent antioxidant property. Rhubarb can also help treat digestive issues and gastrointestinal disorders and the tannins in rhubarb can help to regulate water absorption in the digestive tract therefore aiding in the prevention of diarrhea.

This week, Cook Simply features a variety of rhubarb sauces and jams. But my favorite is the pineapple rhubarb ring mold. I don’t always make it in a ring mold because it is easier sometimes to just put it in a regular 9 x 13 glass dish. I add the celery instead of the pecans for some extra crunch. But no matter what you make from rhubarb, it is a healthy addition to your diet. Until next time, simply cook.

Rhubarb Pineapple Preserves

5 cups rhubarb, cut in 1-inch pieces

1 cup crushed pineapple

4 cups sugar

1 3-ounce strawberry gelatin

Mix well to dissolve sugar. Cook 10 to 12 minutes. Remove from heat and stir in jello. Seal in jars. Makes about 6 jars.

Rhubarb Dessert

1 quart water

2 cups sugar 

1/4 cup quick cooking tapioca

8 cups rhubarb, cut in ½- to ¾- inch chunks

2 (3 ounce) packages strawberry gelatin

In a large pan combine sugar, tapioca and water until the tapioca turns clear and thickened. Add rhubarb and cook until soft. Add gelatin and stir until dissolved. Pour into a serving dish and chill until set. In the interest of disclosure, I do a lazy version of this recipe. I combine the rhubarb and water and cook until soft and I add two packages of jello. It isn’t as stiff and it isn’t as sweet.

Rhubarb Raspberry Jam

6 cups fresh or frozen unsweetened rhubarb

2 cups red raspberries

4 cups sugar

1 tablespoon lemon juice

1 3-ounce package raspberry gelatin

In a Dutch oven, combine rhubarb, sugar and lemon juice. Let stand 15 minutes. Bring to a boil and boil uncovered at low heat for about 10 minutes, stirring constantly. Stir in raspberries and return to a boil. Boil hard for 5 to 6 minutes, until thickened, stirring frequently. Remove from heat and add gelatin. Mix well. ladle into jars and freeze or process in a boiling water bath for 15 minutes. (Start time when the water boils). Makes 5 or 6 containers.

Strawberry Rhubarb Jam

4 cups crushed fresh strawberries

2 cups chopped fresh rhubarb

1/4 cup lemon juice

1 package (1 3/4 ounces) fruit pectin

5 1/2 cups sugar

In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Rhubarb Compote

3 cups chopped rhubarb

3 tablespoons fresh orange juice (1 tablespoon frozen orange juice)

3 tablespoons brown sugar 

Combine all ingredients in medium pot and bring to a boil over medium-high heat. Cook, stirring occasionally, until rhubarb releases some liquid, about five minutes. Reduce heat and simmer until rhubarb has broken down slightly, about 10 minutes. Soak 1/4 cup tapioca in water and add to rhubarb. Cook until thickened. Remove from heat and let cool.

 Rhubarb Pineapple Ring

2 1/2 cup pineapple tidbits

2 cups sliced rhubarb

1/4 cup sugar

1/2 cup water 

2 3-ounce packages cherry jello

1 tablespoon lemon juice

1/2 cup chopped pecans (optional)

1 cup sliced celery (optional)

Drain pineapple, reserving liquid. Combine rhubarb, sugar and water, cover and cook until tender, about five minutes. Drain thoroughly, reserving liquid. Combine pineapple juice and rhubarb syrup and enough water to make three 1/2 cups. Heat to boiling, add gelatin and stir to dissolve. Add lemon juice, cool. Chill until partially set. Fold in rhubarb, pineapple and nuts or celery depending on your preference. Pour into a six-cup ring mold. Chill till firm. Unmold on a chilled plate. Makes 8-10 servings.