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I regard it mostly as a flavouring for club soda, but you could drizzle a little over ice-cream or panna cotta. Plain yogurt, even. This amount of ginger is pretty gingery; you could use as little as half if you prefer less bite.
6 250-ml jars
45 minutes prep time
2 to 12 hours straining time
1 1/2 hours to can
8 cups diced rhubarb
2 cups sliced fresh ginger
5 cups water
1 cup sugar
Wash, trim, and chop the rhubarb and put it in a large canning kettle or similar pot. Wash the ginger well, but there is no need to peel it. Cut it in thin slices and add it to the rhubarb. Add the water. Bring to a boil, and boil gently for 15 minutes ore so, until the rhubarb disintegrates. Stir regularly. Cover and let cool.
Pour the mixture into a clean large jelly bag (I use a clean old pillow case and rig it up to strain into a pot for 2 to 12 hours. I hasten the process by squeezing it. Squeeze it as much as possible. I also strained it into a pot with a strainer insert, which meant I could put a weight on it. In short, extract as much liquid from the mixture as you can.
When ready to proceed, Put the jars to be filled into a canner and cover with water to at least an inch above the rims. Bring to a boil and boil for 10 minutes. Put the lids and rims into a smaller pot, cover with water, and bring to a boil. Boil one minute then remove from the heat until needed.
At the same time, bring the strained liquid up to a boil and add the sugar. Boil for a few minutes, until the sugar is completely dissolved.
Fill the sterilized jars with the rhubarb-ginger syrup. Wipe the rims with a piece of paper towel dipped in the boiling water. Seal with the prepared lids and rims, and replace them in the canner of boiling water. Boil for 10 minutes. Remove, let cool, check seals. Label and date the jars, and keep them in a cold dark place until wanted.
Last year at this time I made this. Oh, all right - and also Stir-Fried Lamb with Asparagus.
Posted in: Ontario Food
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