Cut unpeeled rhubarb into half-inch lengths.
Add one-cup sugar to each quart rhubarb and let stand to draw out
juice. Boil until tender. Pack hot and cover with hot
juice, leaving ½ inch space in jar. Process in boiling water
bath for 10 minutes.
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.
