More rhubarb

After the success with the rosemary, I went for something a little more classic this week with four jars of rose-red rhubarb ginger jam. Judging by the leftovers, which is all we’ve tasted to date, this sucker has kick. Maybe the five cubes of frozen chopped up ginger was overdoing things a little.

But thanks to other bloggers, I may have found a workaround to the too-cool-to-boil problems caused by the new ceramic flat-top stove, which switches off before a jam reaches that full rolling boil. Boil up a syrup first, then add the fruit. Will try it with strawberry rhubarb next.

But before then I’ve been promised a knock-your-socks off recipe for a rhubarb chutney, which has got to come pretty close to perfection. I’m told it goes stunningly well with sheep’s cheese.

Watch this space.


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