Rhubarb is one of the few vegetables that can grow in Iceland’s rugged terrain. Icelanders use it in stews, soups, pastries and jams.
Serves: 24Hands-on: 10 minutesTotal: 9 hours 10 minutesDifficulty: Easy
- 6 cups bright red rhubarb stalks, trimmed and cut into 1⁄4-inch pieces
- 3 cups sugar
- In a large glass bowl, mix rhubarb pieces and sugar. Chill in refrigerator overnight so the sugar can draw out the rhubarb’s natural juices.
- Transfer the rhubarb and its juices to a large nonreactive saucepan (stainless steel or enamel). Over high heat, bring the rhubarb to a boil, then immediately reduce the heat to low and simmer for 1 hour, stirring occasionally to prevent sticking.
- Cool and preserve in hot jars or refrigerate for up to 3 weeks.