Rhubarb is everywhere in the summer. If I don’t have loads of it growing then I know someone else who is giving it away because there is way too much! Rhubarb crumble is a classic, but it you’re looking for something different try rhubarb jam. It will keep giving those sweet sharp flavours even after summer.
1kg Fresh Rhubarb
1 Vanilla pod
1/2 pint of warm water
500g Caster sugar
50g Raspberry jelly (set cubes)
Wash the rhubarb making sure there is no nasty bugs left on. Dice the rhubarb and add it to a deep based pan with the water. Bring to the boil then add the sugar. Stir to break up the stewed rhubarb. To remove the vanilla seeds split the pod down the middle. Use the back of the knife to scrape the seeds out. Add to the rhubarb and stir. Leave the jam to simmer for roughly half an hour, stir occasionally to stop from burning. Add the jelly, stir until dissolved. The jam should have a gloopey glossy texture once it is finished. Add to the sterilised jars.