Thursday, May 20, 2010

Rhubarb-Pineapple-Coconut Conserve

Rhubarb is one of those foods that cause me to ask: Who or when did someone pick this out of the ground and say, "Hey, I think we should eat this red and green stalk"? I'm so glad they did.
Rhubarb-Pineapple-Coconut Conserve
Rhubarb has been used for about 5000 years, and in my reading I found credit given to the Asian world, India and then the English for bringing it over to American soil. Here's the part that raises that same question, though. The LEAVES are toxic. So, who found that out (poor soul), and who decided to keep trying it even after that? Also, rhubarb has been used for purifying, cleaning cookware, adding color to hair and even as an insecticide. But hold's also used to raise metabolism and help in weight loss. You'll never use Formula 401 for that (hopefully). I've tried rhubarb in the raw form and when it's fresh and crisp the taste is tart and sparkly like citrus crossed with a crunchy celery stick. It makes a nice appetizer with a creamy yogurt dip.
When it's cooked, it becomes a wonderfully acidic marinade for fish, or balance to the sweetness of corn and potatoes. I think it's at its best when added to other flavors: strawberries, bananas, etc. This conserve-like-spread took me back to a visit in Hawaii, and the rhubarb was the perfect balance to the sweet flaky coconut and the tangy pineapple. It's a quick one to make and very addictive. Hope you'll try it. Mahalo!

Rhubarb is one of the ingredients for May's TigressCanJam round-up. Take a look (here) at the varied ways to prepare the versatile and seasonal Rhubarb plant.
Recipe: Rhubarb-Coconut-Pineapple Conserve
*1lb. rhubarb (cut into 1/2 inch chunks)

*12 oz. sugar
1/4 cup fresh lemon juice (Combine these in a stainless steel pan overnight)
*Add to the pan:
1 (15oz) can Pineapple, drained
*Cook on med. til sugars are dissolved.

*Increase heat to full rolling boil and a temp. of 222F (check for jam)

*Remove from heat and add:
1/2 cup flaked or shredded coconut.
*Stir to combine.

*Pour, carefully, into sterilized jars, seal and water bath process for 10".


Anonymous said...

lovely photos, my dear! may have to make this to get me in the mood for the big trip to hawai'i. great job!

RJ Flamingo said...

You know, this is so pretty, you may actually get me to give rhubarb a second chance. I went with asparagus. :-D

showfoodchef said...

CosmicCowgirl: Thanx, hope you will and I've got to send you my rec's for that trip, too. You're gonna have a blast!

RJ Flamingo: It was a stretch for me, too. Didn't like rhubarb the first time I tried, but this has me loving it now. Thx for stopping by here. On my way to check your post, too :D

Khali//Bandit and the Scene Stealers said...

I love coconut anything!

Michelle in Colorado Springs said...

What size is the can of Pineapple.

showfoodchef said...

Hi Michelle, Thx for checking out the post. I added the size in the ingredients, now. It's 15oz. can, the pineapple drained. Let me know how you like it. :D