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Thursday, September 9, 2010

'Candied' Rhubarb

This batch isn't quite as good as the last one, but it's definitely better/different from regular stewed rhubarb. I have a thing about wasting food. Often I'll make things just so I can make something else. For instance, if I want to cook beans I'll cook pasta one night, soak the beans in that pasta water overnight, and cook them the next day. Is pasta water food? You bet. In this case, I had canned some loquat 'jelly' that was closer to syrup earlier this summer. Yesterday I cooked it down to true jelly, canned it, and then cooked rhubarb in the pot with the loquat residue. This 'residue' which had been cooked to 220-something degrees is a kind of hard candy, and the rhubarb cooks up differently in that kind of sugar, even if you have to add more regular sugar, which you do, cause it's rhubarb.... So. If you slice the rhubarb into long chunks, 2" or so, and stir minimally while cooking, you almost get candied chunks of rhubarb (as opposed to a stewed mush). As previously mentioned it worked even better the first time, I (accidentally, on purpose) air dried the rhubarb for a couple of days before cooking it so water content was lower, which allowed the rhubarb to hold it's shape better. Good.

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