Rhubarb-Pineapple-Coconut ConserveWhen 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 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 on...it'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.
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".