the recipe sounds delicious but uses an awful lot of sugar as well as the apple juice. However they call this jam so I guess it has to have to sugar to preserve it but I bottle - which I think is the English word for canning - rhubarb using far less sugar. I put the rhubarb chopped into 3/4 inch bits into pan with a small amount- and I mean really small - only half a cup to about five stalks of rhubarb - of orange or apple juice (or pureed strawberry if you want the colour) and only about half a cup of honey or sugar. You can use even less sugar if you have sweet cicely growing in your garden or angelica, both of which are natural sweeteners. Cover tightly and simmer or put in medium oven until the rhubarb has released it juice. I then pack in into kilner jars and process in either hot water or in the oven in the normal way. If it is too sour you can always add sugar or a sweet cream/custard when eating. Often I add orange zest which is jolly nice too..
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I just use Rhubarb in pies. When I have a bunch and can't use it all right away, I cut it up into bite size pieces and stick it in a freezer bag or FoodSaver Bag. I don't process it, just raw into the freezer.
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