When there’s an abundance of rhubarb and an oversupply of recipes on the net, nothing like a good old jam to get one through a chilly Sunday afternoon.
- 1.25 kg Rhubarb
- 70 grams Sugar
- 1/2 cup Water
- Rind and juice of 2 oranges
Wash the rhubarb and remove any loose strands skine. Cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add orange juice and cook for 30 minutes, stirring occasionally. Pour into sterilised jars and seal.
Rhubarb breaks down fairly quickly. It softens and its aroma sent me back to Guildford where we grew and ate it with custard often.
This recipe was largely derived from the original found at www.rhubarbinfo.com.