Cut the rhubarb into small pieces. Add
just enough water to cover and simmer until soft. Strain the
juice through a jelly bag. To each quart of juice add one cup
sugar. Heat the juice until the sugar is dissolved. Skim
and bring to a boiling point. Pour into clean hot jars and
seal.
Courtesy
of:
Washington Rhubarb Growers
Association
253-863-7333
We harvest
Washington rhubarb from hothouses January through March and then
hand cut from fields April through September. The colorful
plant is grown in our valley, in the shadow of Mt. Rainier.
