2 Lbs Rhubarb, chopped
2-3 cups sugar or 2.5 cups honey
1/2 c candied ginger, chopped
In a non-reactive bowl mix the chopped rhubarb, the sweetener of your choice and the candied ginger. Refrigerate overnight. You will have a cup or more of liquid in the bottom of the bowl the next day. Place the mixture in a saucepan and cook until the rhubarb is broken down. Place in pint jars and process for 15 mins.
This is one of my favorite ways to use the preserves. Later in the year you can mix in blueberries, strawberries and even cranberries (increase the amount of sweetener as needed). In the winter it is wonderful just by itself.
1 pint of Rhubarb Preserves
1 c chopped fruit
1/2-1 c sugar or honey, to taste
1 1/2 c flour
1/2 c cornmeal
1/4 t salt
1/8 t baking powder
9 T unsalted butter, cold in chunks
4 T ice water
Mix the sugar, preserves and fruit and set aside.
Mix flour, cornmeal, salt and baking powder in a large bowl. Cut the butter into flour mixture. When the largest pieces of butter are the size of peas add the water and mix until holding together. Roll out into a large circle.
To do a free form pie (Galette): Place on a cookie sheet. Place the preserve mixture in the center of the crust. spread out leaving between 2-3 inches of dough on the sides. Slowly work your way around the circle flipping the dough up partial over the filling. When done you can brush with butter and sprinkle sugar on the dough or brush the tart with honey when you pull it out of the oven.