- Place the rhubarb in a large saucepan with the orange peel and juice. Cover pan and simmer gently for about 15 minutes, or until rhubarb is soft. Remove from the heat and beat well to puree. Add the sugar and stir until it dissolves. Continue cooking to a thick consistency by one of the following methods:
- Stove-top method (stirring required): Stir frequently over medium to medium-low heat, until thick and creamy.
- Oven method (no stirring required): Scrape the puree into a baking dish and bake, uncovered, in a 275 degree oven until thickened, about 1 hour.
- Unprocessed, the fruit butter will keep up to 1 month in the refrigerator, up to 1 year in the freezer.
- For long-term storage at room temperature: Wash 7 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.
- Ladle the hot fruit butter into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
- This recipe yields 7 half-pints.
Notes:
Recipe as published in The Oregonian,05-16-2000 |
