This recipe is from my first book, The Cook's Garden (Harper Collins) and is a marvellous way to use rhubarb. Excellent on toasted cornbread.
- Prep Time : 20 minutes
- Cook Time : 40 minutes
- Yield : 1.25L
- rhubarb - 1Kg, trimmed and chopped into 5cm pieces (approx 1.5Kg untrimmed stalks)
- fresh orange juice - 3 tablespoons, plus grated zest of one orange
- fresh lemon juice - 3 tablespoons, plus grated zest of one lemon
- fresh ginger - 5cm knob, peeled and grated
- ground cinnamon - 1 teaspoon
- sugar - 750g
- Campari - optional (to float on top)
Make sure the rhubarb is well washed and all the leaves have been removed. Place in a large pan with the citrus juices, zest, grated ginger and cinnamon. Cover and bring to the boil then reduce heat to low. Cook until rhubarb is tender, about 15 minutes, stirring from time to time.
Meanwhile warm the sugar in a moderate oven (180C/160C fan-forced) in a baking tray. Add to the pan when rhubarb is cooked, stirring until all the sugar is dissolved.
Bring to the boil and boil rapidly until it thickens and reaches setting point, about 20 minutes, being careful it doesn't catch. Test for setting point by placing a little on a saucer and placing in the freezer for 5 minutes - it should be wrinkly if you push a teaspoon through it.
Turn off the heat and let cool.
Pour into sterile jars. A little Campari (a bit more than half a capful) poured over the top will help seal it and add a touch of bitterness.