A very funny line from a sitcom in the early eighties …. And now I’m showing my age!
Seasonal Rhubard made into Jam!
Rhubarb is one of my favourite ingredients for this time of year and I grow it in my garden. This year I’ve made some conserve with it as well as poaching to make compote to eat with breakfast or as dessert. I also blanch it then freeze it and use it for smoothies or for fruit crumbles (which is love) for later on in the year.
Rhubarb Conserve
Ingredients:
450g rhubarb
450g sugar
Zest ½ orange
Juice of 1 orange
2 tbsp of lemon juice
Cooking Instructions:
Cut the rhubarb into 1 cm/1/2 inch pieces and place in bowl, now sprinkle the sugar over them. Leave for 6 hours or overnight.
Transfer the rhubarb and sugar into a deep pan. Add the orange zest and orange juice. (Not the lemon juice at this point).
Stir over a low heat until the sugar has dissolved and then add the lemon juice and boil steadily until setting point is reached.
Allow to cool slightly, stir well. Then spoon into sterilized jars.
Cooks Tip 1: Remember no need to put in the fridge!
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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