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To be honest, I don't much like cooking. My husband, however, loves it! Now that he's retired, Bob's taken up making jelly. I help him with the pouring and skimming for this one—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. Bob and I have two grown daughters an also a grandson.
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Nutrition Facts: 1 serving (2 tablespoons) equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 23 g carbohydrate, 1 g fiber, trace protein.
Rhubarb Jelly published in Country Woman July/August 1994, p31
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Reviewed on Jul. 06, 2009 by marnimarie
My batch of jelly did not even begin to set. Followed the recipe exactly. Really want it to turn out, it's the most beautiful color! Thanks. mf
Reviewed on Sep. 07, 2008 by deRuiter
I bet a person could take the pulp in the jelly bag and make rhubarb butter really quickly because most of the juice is extracted. If the pulp is too dry from juice extraction, adding a bit of apple cider or orange juice to the pulp would enable you to cook the rhubarb pulp into rhubarb butter. You'd get twice the product from one batch of rhubarb. "Waste not, want not!"
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