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Orange Rhubarb Spread Recipe

Photo by: Taste of Home

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This tangy spread is easy to make and tastes especially good on hot, buttered cinnamon toast. The recipe makes enough to have on hand well beyond the growing season. —Betty Nyenhuis, Oostburg, Wisconsin

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40 Servings
Prep: 5 min. Cook: 20 min. + standing

Ingredients

4 cups diced fresh or frozen rhubarb
2 cups water
1 can (6 ounces) frozen orange juice concentrate, thawed
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar

Directions

In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature.
Place the rhubarb in a blender; cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2-1/3 cups. Return to the saucepan.
Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir for 1 minute. Remove from the heat; skim off foam.
Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Yield: 5 half-pints.

Nutrition Facts: 1 serving (2 tablespoons) equals 94 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.

Orange Rhubarb Spread published in Taste of Home April/May 2006, p29

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