RHUBARB PEACH JAM RECIPE
This Rhubarb Peach Jam is a great way to use up rhubarb from the garden! The peach-rhubarb combo makes a fantastic pair.
Provided by Megan Porta
Categories Condiments
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large saucepan. Mix well and let sit for 1 hour.
- Place pan on stovetop and turn heat to medium-high. Bring to a boil. Reduce to medium-low and simmer for 10-15 minutes, or until jam sticks to the back of a spoon.
- Let cool and transfer to mason jars. Seal tightly and store in the fridge for 4-6 weeks or freeze for up to 6 months.
Nutrition Facts : Calories 144 kcal, Carbohydrate 37 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving
PEACH AND RHUBARB JAM
This peach and rhubarb jam preserves the flavor of ripe, juicy peaches and tart rhubarb, which means you can be reminded of summer even on the coldest winter day.
Provided by Janet Fletcher
Categories Condiments
Time 15h
Number Of Ingredients 4
Steps:
- In a large bowl, combine the peaches, rhubarb, and sugar and stir well. Cover and let stand at room temperature for 12 hours, stirring occasionally, to draw out the peach juice and dissolve the sugar.
- Transfer the mixture to a heavy 8-quart (8-l) pot over medium heat. Add the lemon seeds and bring to a boil, stirring often and skimming any surface foam.
- Adjust the heat to maintain a steady but gentle boil and cook, stirring occasionally to prevent the fruit from sticking to the bottom of the pot, until the mixture thickens to a jam consistency and registers 220°F (105°C) on an instant-read thermometer, 45 to 60 minutes.☞TESTER TIP: If you don't have a candy or instant-read thermometer, alternatively, you can test for doneness by slipping a couple of small plates in the freezer while the jam cooks and then spoon a little of the cooked jam onto a chilled plate and return the plate to the freezer for a couple of minutes to cool quickly. The jam should firm to a soft jelly consistency. If it has not thickened enough, cook for a few minutes longer, then test again on another chilled plate.
- While the jam is cooking, fill a large pot or canner, fitted with a rack, with enough water to cover the jars. Over high heat, bring the water to a boil. Reduce heat to maintain a simmer and place the clean, empty canning jars in the water for 10 minutes to sterilize them. When the jam is ready, use canning tongs to carefully remove the jars and drain any water inside. Alternatively, you can heat your jars in the dishwasher, however, you will still need the hot water bath ready for canning the jam.
- Remove the cheesecloth or tea strainer with the lemon seeds from the jam.
- Spoon the hot jam into the jars, filling to within 1/2 inch (12 mm) of the top. Wipe the rim clean with a towel dipped in hot water. Top the jars with the lids and twist on the screw bands.
- Set the jars, not touching one another, in the boiling water on the rack in the pot or canner. Make sure the water covers the jars by at least 1 inch (25 mm). Boil for 20 minutes, then turn off the heat and use tongs to transfer the jars to a rack to cool completely.
- When the jars are completely cool, press on the center of each lid. If the lid remains concave, the seal is good. Store the jars in a cool pantry for up to 1 year. If a lid failed the seal test, that simply means you get immediate gratification and should store the jar in the refrigerator and consume the jam within 3 weeks.
RHUBARB ICED TEA
Homemade iced tea infused with rhubarb for a sour kick and beautiful color.
Provided by Soup Loving Nicole
Categories Drinks Recipes Tea Iced Tea Recipes
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Bring 4 cups of water to a boil. Add rhubarb, cover, and simmer for 30 minutes. Remove from heat. Stir in tea bags and mint leaves. Cover and let steep for 30 minutes.
- Combine sugar and lemon juice in a pitcher. Strain rhubarb and tea mixture over the sugar. Discard the solids.
- Using a wooden spoon, stir tea until sugar has dissolved. Add remaining 4 cups of water to the pitcher and stir again. Serve over ice.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 14.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 8.1 mg, Sugar 12.9 g
HOMEMADE PEACH ICED TEA
Provided by Chuck Hughes
Categories beverage
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring 3 cups (750ml) water and the sugar to a boil in a pot. Add the peaches and vanilla bean (including the seeds). Simmer over medium heat for about 30 minutes.
- Discard the vanilla bean. Pour the peaches and syrup into a blender and puree until smooth. Strain the peach puree through a sieve into a pitcher.
- Bring 4 cups (1 liter) water to a boil in a small saucepan. Remove from the heat, add the tea and steep according to the package directions. Strain to remove the tea leaves, then add the tea to the pitcher with the peach puree. Stir to combine. Refrigerate until cold.
- The pulp from the fruit may have separated from the tea during chilling, so be sure to stir it before serving. Pour over ice cubes in tall glasses and garnish with vanilla beans.
- Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
RHUBARB-PEACH CRISP
This dish is a big hit at my house, especially served warm with ice cream.
Provided by Shanelle
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Mix the rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.
- Stir the brown sugar, quick oats, and 1 1/2 cups flour together in a separate bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs; sprinkle evenly over the rhubarb and peach mixture.
- Bake in the preheated oven until golden brown on top, about 45 minutes.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 48.3 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 67.6 mg, Sugar 33.1 g
RHUBARB ICED TEA
Make and share this Rhubarb Iced Tea recipe from Food.com.
Provided by Kym in Ohio
Categories Beverages
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place rhubarb into 3 quarts of water bring to boil reduce heat to a simmer; simmer for 1 hour.
- Place tea bags in water the last 6 minutes.
- Strain.
- Place into a 2-quart pitcher and add sugar.
- Chill in refrigrator; serve over ice.
Nutrition Facts : Calories 166.6, Fat 0.2, SaturatedFat 0.1, Sodium 18.3, Carbohydrate 42.1, Fiber 1.8, Sugar 38.6, Protein 0.9
ICED RHUBARB TEA
This was found in the Montreal Gazette a few summers ago. At that time I really wanted to give this a try, but I still haven't gotten around to it. Maybe this summer I will.
Provided by Studentchef
Categories Punch Beverage
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a large heavy saucepan combine the water and the rhubarb.
- Bring to a boil and then let simmer until tender about 20 minutes.
- Strain, and add the juice of one lemon and the sugar (more or less, to taste).
- Cool well, and serve over ice in tall glasses.
PEACH RHUBARB CRISP
When a visit to the local farmers market left me with an abundance of quickly ripening peaches and a few stalks of rhubarb, I created this sweet-tart recipe. -Sandy Kimble, Salinas, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the sugar, flour, nutmeg, lemon zest, salt, rhubarb and peaches. Transfer to a greased 11x7-in. baking dish. , In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 154mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 3g fiber), Protein 3g protein.
RHUBARB ICED TEA
Steps:
- In a large saucepan, combine rhubarb and 8 cups water; bring to a boil, and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring to dissolve, and allow to cool. Serve over ice with a sprig of mint.
COOL RHUBARB ICED TEA
This recipe actually started out as ice cubes for my son to chew on while teething, but I threw a few in my ice tea and it was great!
Provided by Stephanie Hock
Categories Drinks Recipes Tea Iced Tea Recipes
Time 12h15m
Yield 24
Number Of Ingredients 7
Steps:
- Place rhubarb into a large pot with the sugar and 1 quart of water. Bring to a boil, then simmer over low heat for about 4 hours, stirring occasionally to prevent burning, until rhubarb becomes a thick paste. Cool, then spoon into ice cube trays and freeze overnight.
- Bring 1 quart of water to a boil. Pour into a pitcher over the tea bags. Stir in honey and sugar. Cool, then refrigerate until chilled. Serve cold ice tea with rhubarb ice cubes.
Nutrition Facts : Calories 103.9 calories, Carbohydrate 26.7 g, Fiber 0.4 g, Protein 0.2 g, Sodium 3.3 mg, Sugar 25.9 g
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SIMPLE PEACH ICED TEA | MINIMALIST BAKER RECIPES
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4.9/5 (40)Total Time 50 minsCategory BeverageCalories 87 per serving
- Bring sugar, water, and peaches to a boil in a small saucepan. Then lower heat and use a wooden spoon to stir and crush the peaches to infuse the flavor.
- In the meantime, brew your tea using either a large pot or a tea maker. I use this loose leaf tea steeper from IngenuiTEA. NOTE: Use less tea if you prefer it weaker or more tea if you prefer it stronger, and try not to let it steep longer than 4-5 minutes or it can get bitter.
- Once brewed, remove tea bags or strain out loose leaf tea and transfer to a pitcher. Refrigerate to cool.
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