I’ve been known to eat an entire jar of rhubarb jam simply by dipping my finger into it. Not in one sitting mind you, but in definitely less than a week.
I think this is a lot of sugar to rhubarb, but it tastes so delicious I am yet to try making it with less. My favourite plate for it at the moment is spooned over my porridge but tomorrow morning, the batch that is currently in the oven will be spooned over some goats curd on fruit toast. Mmmmm.
- 750g rhubarb, trimmed and cut into sticks
- 225g caster sugar
- finely grated zest of 1 orange
- combine ingredients in a baking dish (I use a battered and loved enamel one that used to be used at AB’s first employ, the wild gourmet)
- cover with foil and bake at 190C for 45 minutes to an hour by which time it should still be holding its form but sitting pretty in a sea of glorious ruby juices