I know what your thinking, will this mad bohemian woman stop writing about rhubarb. Well, there is a reason to my madness and it’s very simple. I am trying to make a major effort in trying to appreciate and cook what is in season. This is for two main reasons, firstly food tends to be fresher and therefore healthier and secondly I want to get back to being thrilled by each seasons offerings. So excuse me if I have gone a little overboard with my love of rhubarb, but I think whether you enjoy eating a fruit/vegetable, very much depends on how its been cooked, I’m trying to give you the very best chance to fall in love with rhubarb this year!
This recipe was very kindly given to me by a lovely lady called Lucy who I met on a retreat a few weeks ago in Scotland. We shared a room and yes, you’ve guessed It, I was droning on about rhubarb and I think she decided to shut me up by offering me her mums lovely recipe. I am grateful Lucy, its delicious, Thank-you x
So please give it a try before rhubarb disappears for another year.
What you will need
2 ½ lb skinned and chopped rhubarb
2 ½ lb granulated sugar
1 inch fresh ginger peeled and bruised but left in a lump and tied up in a muslin bag
4oz chopped stem ginger
How to make your conserve
1. Previous night layer sugar, rhubarb and juice of the lemons in a shallow dish and leave overnight
2. Place rhubarb mix in jam pan with bruised ginger in muslin bag
3. Boil briskly for 15 mins
4. Add stem ginger and boil for 5 mins until set (by eye or jam thermometer)
5. Remove ginger bag and pot up in clean sterilised jars.
6. Eat generously on toast on top of yogurt or whatever takes your fancy!