{"id":7841,"slug":"canned-rhubarb-ready-to-use","title":"CANNED RHUBARB READY TO USE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["rhubarb","eight ounces of loaf sugar to every quart of rhubarb"],"ingredients_norm":["rhubarb","loaf sugar to every quart of rhubarb"],"steps":["Strip the skins from the stalks, and cut into small pieces as you would for pies.","Set the sugar over the fire with as little water as possible, throw in the rhubarb and boil ten minutes.","Put in jars and seal."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w98:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"6a42b3db3adc38ee96967fa5b1ff616d7f40ce5f738ec8d6a63ef918a0f94a8d","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/canned-rhubarb-ready-to-use"}