A glut of Rhubarb from the allotment warranted some action other than just cleaning, chopping and filling the contents of my freezer.
So the first task was to make some Jam. And as usual I always refer to my preserving book Fruits of the Earth by Gloria Nicol. I’ve adapted one of her recipes for Rhubarb & Limes by exchanging the Limes for Lemons, because that’s what I had in the fridge.
One of my Twitter followers asked if I was ..”doing some prep/drying of the Rhubarb as it can be watery”…
I agree, Rhubarb can be very watery, but to be honest I hadn’t thought about it. So I just cleaned, dried and chopped the ends of about 2 & half lbs (after chopping) of the lovely bejewelled Rhubarb. Added nearly 2lbs of caster sugar and the juice and grated zest of 3 large Lemons.
I put all the ingredients in a pan and turned up the heat until it simmered and dissolved the sugar. Then I began a rolling boil, always a traumatic time for me is this, trying to get jam to a setting point. Even with a jam thermometer I seem to have problems. And with the Rhubarb being watery and having very little natural Pectin, I decided to let this simmer and boil for longer than normal.
After what seemed like ages I decided I’d boiled it enough and bottled up. In the end I made 3 jars. Has it set? only when I open the jar will I be able to tell. Next time I’ll make some with Apples, they have loads of Pectin in them.
Next on my list of Rhubarb things to do was a Crumble. A favourite with the Gent.
2lbs Rhubarb cleaned, dried and chopped into chunks
2 pieces of stem Ginger (in Syrup) Finely chopped
2 tbls Brown sugar.
Add all ingredients into a pan and simmer gently. Keeping the Rhubarb in chunks.
200g Self Raising Flour
50g Rolled Oats
100g Brown Sugar.
Put all the ingredients into a mixing bowl, and rub together until it resembles breadcrumbs.
Put the stewed fruit into a heatproof dish and top with the crumble mixture. The crumble topping freezes very well if you have any left over.
Bake around 180 deg for about 20 – 25 mins.
My final task with Rhubarb was to freeze the remainder. This I did after topping and tailing, cleaning and drying. Then I chopped the sticks into chunks and placed into a freezer bag.
Here are some Twitter comments about Rhubarb from some of my lovely followers:
@Domestic_jules..I’m not a big fan of rhubarb but do like it in soured cream cake http://j.mp/bjbRlQ
@Lucifermyk..I love rhubarb ! Any spare cake or crumble send it my way
@goodshoeday…I think you shd do rhubarb vodka too if you hv plenty of sticks it doesn’t need many!
@azeliaskitchen…I made some rhubarb & brown sugar cakes that were very nice.
If you like Rhubarb and have some favourite recipes on your blog, get in touch by submitting a comment with a link to your site.
Other comments also appreciated.
Foot note: 1st June…. Just had some of the Rhubarb and Lemon Jam on Toast for breakfast. Being kept in the fridge, it’s set better than expected and has a very sharp tangy taste. Delicious.