ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Rhubard Jam with gingerroot

Misc.
An old recipe for rhubarb jam made by my Mother. It used chunks of raw ginger root and I believe had to be left overnight in the early stages of making. It waws very good and I have lost her recipe and she is not with us anymore.
MsgID: 0050018
Shared by: Connie Lougheed Calgary
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Rhubard Jam with gingerroot
  Connie Lougheed Calgary
2 Recipe: Rhubarb and Ginger Jam (2)
  barb/mn
ADVERTISEMENT
Random Recipes
  • Chicken and Yellow Rice Valenciana
  • CHICKEN AND YELLOW RICE VALENCIANA "An Ybor City specialty." 1 (2 1/2-pound) frying chicken, quartered 1/2 cup fresh olive oil 2 onions, chopped 1 green bell pepper, chopped 1 clove garlic, chopped fine 2 tablespoons...
  • How I make Kettle Corn
  • I recently got into the kettle corn biz because I love the stuff so much. Here's some tips that I would suggest if you're doing at home. There's a difference between using corn oil and vegetable/canola oil Corn oil so...
  • Sesame Garlic Dressing
  • Sesame Garlic Dressing 6 cloves garlic 1 4-inch knob fresh ginger, peeled 1 teaspoon crushed red chilis 4 Tb soy sauce 2 Tb rice wine 2 Tb sugar 2 Tb Tahini (or peanut butter) 4 Tb sesame oil 4 Tb canola oil salt and pe...
  • White Chocolate Chunk Brownies
  • WHITE CHOCOLATE CHUNK BROWNIES 1 (3.5 ounce) bar white chocolate (Lindt) 1 cup all-purpose flour 2/3 cup Dutch-process cocoa 1/2 teaspoon baking powder, preferably non-aluminum 1/4 teaspoon salt 5 tablespoons unsalted...
  • Sweet and Sour Turkey Thighs
  • SWEET AND SOUR TURKEY THIGHS 3 1/2 to 4 pounds turkey thighs (2 thighs) 1/2 cup seasoned flour 1 medium onion, chopped 1 1/2 cups water 3/4 cup catsup 1/2 cup cider vinegar 1 tbsp, honey 1/2 tsp. ground cloves 1 tsp. ...
  • 30 Minute Pizza Dough
  • 30 MINUTE PIZZA DOUGH 1 envelope rapid rise yeast 1 cup hot water (115-120 degrees F) 3 cups flour (not bread flour), divided use 1/2 teaspoon salt Sauce, cheese and pizza toppings, as desired Preheat oven to 500 deg...
ADVERTISEMENT
  • Recipes Worth Repeating (5+)
  • MAY 13, 2009 RECIPE SWAP RECIPES WORTH REPEATING YOUR FAVORITE RECIPES REVISITED Recipes using the word: BEST ...
  • Yellow Buttermilk Cupcakes (Martha Stewart)
  • YELLOW BUTTERMILK CUPCAKES "Two types of flour contribute to the cupcakes’ singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender." 3 cups cake flour (not -s...
  • Tender Beef for Pat
  • For tough beef cuts or just to have melt-in-your-mouth beef, try using a slow cooker or pressure cooker. Both make any meat fall apart easily. For tender beef, always cook in liquid and let cook for a lengthy time. Mari...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Rhubard Jam with gingerroot
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!