Rhubarb Marmalade (as Frau Schmidt Made It) Recipe

Rhubarb Marmalade Recipe (as Frau Schmidt Made It)

History and Fun Facts:
Rhubarb marmalade is a delightful and tangy preserve that has been enjoyed for centuries. Rhubarb, also known as "pie plant," originated in China and was cultivated for medicinal purposes as early as 2700 BC. It was later brought to Europe by Marco Polo, where it became popular in desserts and preserves.

Frau Schmidt, a renowned German cook of the late 19th century, created a unique recipe for rhubarb marmalade that combined the tartness of rhubarb with the delicate flavor of almonds. This addition gave the marmalade a delicious twist, making it a favorite among her family and friends.

Recipe (as Frau Schmidt Made It):

Ingredients:
- 3 cups of rhubarb, cut into small pieces
- Water (enough to prevent sticking)
- 1 cup of granulated sugar
- 1 dozen blanched and finely chopped almonds

Instructions:

1. Begin by cutting the rhubarb into small pieces and placing it in a stew-pan. Add just enough water to prevent the rhubarb from sticking fast.

2. Cook the rhubarb over medium heat until it becomes tender. Use a potato masher to mash the rhubarb into a fine consistency.

3. Measure the mashed rhubarb, and for every 3 cups, add 1 cup of granulated sugar. Stir until the sugar is fully incorporated.

4. In a separate pot, stew the blanched almonds until they become tender. Once done, add them to the hot rhubarb and sugar mixture.

5. Cook the mixture together for a short time, ensuring that all the flavors meld together.

6. Once the marmalade has reached the desired consistency, you can choose to serve it either hot or cold. If you prefer it chilled, transfer it to a container and let it cool in the refrigerator.

7. If you wish to preserve a large quantity for winter use, you can can the marmalade. Follow proper canning procedures to ensure storage safety.

Fun Tip: For a variation of the recipe, you can also add the juice and thinly shaved outside peel of several lemons to the rhubarb, sugar, and almond mixture. This will add a refreshing citrusy twist to the marmalade.

Similar Recipe Dishes:
If you enjoy the unique flavors and tanginess of rhubarb marmalade, you might also enjoy the following recipe dishes:

1. Rhubarb Crumble: Combine sweetened rhubarb with a crumbly topping made of flour, oats, butter, and sugar. Bake until the rhubarb is bubbling and the topping is golden brown. Serve with vanilla ice cream for a delicious dessert.

2. Rhubarb Jam: A classic recipe for preserving rhubarb, this jam combines the tartness of rhubarb with the sweetness of sugar. Enjoy it spread on toast or as a filling for pastries.

3. Rhubarb Chutney: This savory and tangy condiment combines rhubarb with ingredients like onions, ginger, garlic, and vinegar. It pairs well with cheeses, roasted meats, or as a dip for crispy snacks.

4. Rhubarb Compote: Simmer rhubarb with sugar and spices like cinnamon and ginger until it becomes soft and tender. Serve it warm or cold over pancakes, yogurt, or as a topping for ice cream.

Whether you choose to make Frau Schmidt's rhubarb marmalade or explore other rhubarb recipes, you're sure to enjoy the unique and delightful flavors that this versatile plant has to offer.