How much longer for rhubarb

[HeyWayne]

Oh, I have rhubarb schnapps, and rhubarb chutney 'maturing' at the moment.

Tonight I am hoping to pop to the plot and harvest some more rhubarb, and then I will be making rhubarb and date chutney and hopefully rhubarb and custard cake.

Rhubarb rhubarb rhubarb!!

[hamsterqueen]

rhubarb and ginger jam...........mmm, my favourite until it goes mouldy!

[lainey lou]

rhubarb and custard cake.

Rhubarb rhubarb rhubarb!!

Cor that sounds good, can I have the recipe please?
I just LOVE rhubarb!

[lainey lou]

I will share my Rhubarb and vanilla jam recipe with you, it's deeee lush!


Ingredients

1kg rhubarb, washed and cut into pieces
2 large lemons juiced
100mls cold water
a vanilla pod split and seeds scraped out
1.2kg jam sugar
2 pinches Chinese five spice powder

Method

1. Place the chopped rhubarb, water, vanilla pod and seeds, five spice and lemon juice into a large saucepan.

2. Bring to the boil and simmer for 20 minutes with a lid on over a low heat, stirring occasionally.

3. Once all the rhubarb has broken down add the sugar and stir well.

4. Dissolve over a low heat and then boil rapidly until setting point is reached.

5. Jar into warm, sterilized jars and seal hot. Cool and store.

[roitelet]

Frozen Rhubarb is fine for jam. Don't know about elder flowers though.