Deliciously simple rhubarb jam.

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Once a rhubarb patch becomes established, you can find yourself with masses of it, here’s a very simple jam recipe that will use plenty. This recipe is based on one we found on https://www.taste.com.au and it’s so easy.

Ingredients.
1kg (2.2lbs) rhubarb
1kg (2.2lbs) caster sugar
120ml (1/2 cup) lemon juice
2 teaspoons vanilla essence.

Method.
Remove the leaves from the rhubarb, wash and roughly chop it.

Wash and chop the rhubarb.

Wash and chop the rhubarb.

Mix together the rhubarb, sugar, lemon juice and vanilla essence in a large bowl. leave to stand overnight for the flavours to infuse and mingle.

Mix all the ingredients in a large bowl.

Mix all the ingredients in a large bowl.

Your rhubarb pieces will shrink a little and the sugar will become syrupy.

your rhubarb will have released liquid overnight.

your rhubarb will have released liquid overnight.

Transfer the rhubarb mixture to a large pan and bring to the boil over a medium to high heat. You should use a large spoon to skim any froth from the surface. Cook it for 35-40 mins, stirring regularly.

cook for 35-40 mins.

cook for 35-40 mins.

The jam is ready when it “jells” when tested. To test your jam, place 1 teaspoon of it on a chilled saucer and place in the freezer for a couple of minutes until it has cooled to room temperature. Then, lightly push the jam with your finger, if the surface wrinkles, it’s ready.

Spoon your hot jam into sterilised jars and seal, leave to cool.
Enjoy your jam on toast or scones or how about trying it drizzled over ice cream!

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Rhubarb Crumble, the ultimate comfort food!

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We had a serious Rhubarb glut the other week, this is never a problem here because Mr Franger Farm swings into action to make us a delicious Rhubarb Crumble. Served with custard, this really is great comfort food, here’s the tried and tested recipe from Delia Smith, you’re going to love it!

Chop your Rhubarb into chunks.

Chop your Rhubarb into chunks.

Ingredients.
900g (2lb) Rhubarb
75g (3oz) soft brown sugar to cook with Rhubarb
225g (8oz) flour
75g (3oz) butter
75-110g (3-4oz) brown sugar to make the crumble

Method.
Preheat the oven to 180C (350F). To make the Rhubarb for your crumble, first, cut the Rhubarb into chunks, then place in a saucepan with the sugar. Make sure that you cook it over a gentle heat, and keep it covered, for about 15 mins. be sure to stir it every so often so that it cooks evenly.

Transfer your cooked Rhubarb to a pie dish.

Transfer your cooked Rhubarb to a pie dish.

When your Rhubarb is cooked, transfer it to a pie dish. It’s now time to make your crumble topping.

put your crumble ingredients into the food processor.

put your crumble ingredients into the food processor.

Place the flour, butter and sugar into the food processor and whizz until combined and crumbly.

Whizz until combined.

Whizz until combined.

Spread the crumble mixture over the Rhubarb mixture in the pie dish and bake in the oven for 30-40 mins, or until browned on top.
Serve with custard and enjoy the feeling that all is well with the world!

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