Emile Henry cookware features Ceradon®, an exclusive finishing process that improves the qualities of traditional pottery.
Fired at 2100°F, clay becomes chip resistant with a glaze that won’t scratch or craze, even when cutting.
Cooked Rhubarb
It's Rhubarb Time!
1 lb of Rhubarb Stalks
½ to ¾ cup of sugar
Water
Cinnamon and/or nutmeg
Lemon, lime or orange juice
Directions:
Cut the stalks into one inch pieces and place them into a pot. Add just enough water to cover as rhubarb stalks themselves contain a sufficient amount of water that will add to the liquid. Stir in ½ to ¾ cup of sugar for each pound of rhubarb and add cinnamon and/or nutmeg to taste. For some, the addition of a tablespoon of citrus juice is desired and may also be added at this time. Boiling should continue for approximately 10 minutes or until all the rhubarb has softened, however I prefer simmering for a longer period until the mixture thickens to an applesauce consistency. The cooked mixture will store for several days in the refrigerator. Enjoy!
Note: Rhubarb leaves contain toxic substances that are harmful if ingested. Do not use any part of the leaves in cooking.
Front Page Text:
It's Rhubarb Time! Fresh rhubarb is abundant this time of year and is a good source of vitamin C and vitamin K. Now is the time to pick and use rhubarb, as its juiciness and tenderness will diminish the closer we approach July.
Front Page Link Text:
Cooked Rhubarb
