Preserved Spiced Rhubarb Recipe


— By Tammy Kimbler


1 lb rhubarb
1 grapefruit
1 lime
2″ vanilla bean
2″ cinnamon stick
1” ginger
2 tsp fennel seed
2 c sugar
1 c water


Cut the rhubarb in even sticks that fit nicely into two pint jars, and set aside. Zest the grapefruit and lime in long strips with a peeler and juice them. Discard the pith. Julianne ginger. Add zest, juice, ginger and the remaining ingredients to a sauce pan. Bring to a boil and simmer for 20 minutes. Add the rhubarb sticks to the hot liquid. Turn off the heat and allow to come to room temp. The rhubarb should still be slightly firm. Pack the rhubarb sticks into two clean pint jars. Reduce the remaining liquid to two cups. Pour one cup hot syrup nto each pint jar, topping off with a little water if needed. Wipe the rims and add the lids. Store in the refrigerator until ready to eat.

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