Once in a blue moon I end up simmering some time away in a saucepan filled with fragrant berries or fruit. Jammin', preservin' - call it whatever you like, the important thing is that this activity results in something delicious. And we like delicious, don't we?
While rhubarb is still in season, grab some from the marketplace nearby or your local grocery store and get cooking. This preserve can make a nice small gift not to mention that a spoonful will go great with some greek yoghurt. It's a win-win situation.
1 teaspoon - 5 ml | Makes one approx. 300 ml jar | Hands on time: 30 minutes
- 450 g of fresh rhubarb
- 180 g of sugar
- 1/2 teaspoon of vanilla bean paste or 1&1/2 teaspoon of vanilla extract
- 1 teaspoon of dried ginger
Wash rhubarb and cut into 1cm thickness slices. Cover with sugar and let stand for a couple of hours. Add sugared rhubarb with all of the juices into a small saucepan, add vanilla and dried ginger, bring to a boil. Lower the heat and simmer for 15-20 minutes or until the mixture thickens and rhubarb is fully cooked through. Pour into prepared jars, close the lids and turn upside down to cool. Store in a cool dry place, although I doubt that will be necessary.