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Rhubarb - two things...

lollya Jun 7, 2012 04:20 PM

Hello chowsers,
Looking for a little help,,,

I received a nice bunch of rhubarb from my husbands boss, unfortunately my husband forgot to give it to me last night and it's been in his car all day - in the heat.

I just looked it over and it's definitely wilted, so I plopped into into a bowl of cold water to see if it would revive (like celery often does) but I'm afraid I don't know if it's safe to make freezer jam with.


Also, speaking of freezer name, I've never made it and and looking for rhubarb freezer name recipes - plain or with strawberries. Actually any and all your best recipes would rock.


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  1. JerryMe RE: lollya Jun 7, 2012 04:57 PM

    Rhubarb is very forgiving, but as far as 'reviving' it like celery, I don't know. I've let mine wilt in the frig (forgotten) but have still used it.

    If I were you I would chop it up and put it on the stove to make strawberry freezer jam, if that's what you're going for. There are lots of recipes for that but you'll have to add more sugar (w/o the strawberries) and don't forget the lemon juice. It does make a difference.

    Regardless, don't throw it away! Rhubarb! Rhubarb! I went on a mission to find it after SO gave me a Sunset Cookbook and finally found the delectable vegetable at the local Hispanic market. So, so very good. I made a very delicious rhubarb tart but it doesn't keep very long.

    1 Reply
    1. re: JerryMe
      lollya RE: JerryMe Jun 7, 2012 05:35 PM

      Jerry! Thank you. I have strawberries to use so I will do that for sure. I just wasnt sure if it would be okay after sitting all day in a hot car. But I think I'll go for it. If anyone else has thoughts, concerns or recipes please chime in!

    2. n
      Nyleve RE: lollya Jun 7, 2012 05:59 PM

      I don't know what your recipe for freezer jam is, but I'd look for one in which the rhubarb is cooked - at least for a short time - before freezing. Not worried about the safety of the warm-car-rhubarb, but freezer jam is very dependent on ingredients that are dead fresh. But also, knowing rhubarb well, I can't see how it would work as a completely un-cooked jam. It seems to need a brief boil to soften the fibers and bring out the juice.

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