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This is my rhubarb jam recipie. Its the nicest jam by far.

1kg rhubarb.
900g sugar with added pectin.
100ml orange juice.

Cut rhubarb into 3 cm chunks. Layer the sugar and rhubarb in a bowl making sure the final layer of rhubarb is covered in sugar. Poue the orange juice over the top and leave overnight.

Next day bring rhubarb slowly to boiling point and then test for setting point before putting into sterilsed jam jars.

use within 12 months, but dont worry this wont be a problem!

rhubarb chutney
rhubarb and orange chutney
rhubarb relish
rhubarb sauce
sweet spiced rhuuubarb
rhubarb and carrot marmalade

and I can supply the recipies if you want

I'm chuffed cos my 3 rhubarbs that I forced 2-3 years ago and have been pathetic ever since has finally come back to life with two having about 6-8 crowns! (One is still only pathetic). So I can pick again this year.

Islay wrote:Does rhubarb make nice jam? I'm a complete jam novice, but made some successful blackberry jam last night, so am filled with confidence.

Or is there something else sensible I can do with it? Got it cheap from the farm shop the other day and need to use it before it actually goes mouldy.

Whiskey !!!

I think it was this forum that I posted a recipe for rhubarb whiskey last year. do a search on my posts.

http://www.selfsufficientish.com/forum/ ... t=+rhubarb

edited to save you time

Big al

Delia was chopping stem ginger with her rhubarb then popping it in the oven to cook, then topping off with a mixture of cream and creme fraish(? Ithink) then grilling with brown sugar.....rhubarb Brulee! it looked really yummy (it's on th advert for the store with a rose in its name!) might try

Another recipe is to cut about 250 g rhubarb into pieces about 4" long, put into a frying pan and add 100g of sugar, juice of a lemon and 100ml of water. let it sofen then put in oven for 20 minutes on elec 160 deg c serve with panacotta, yogurt or custard etc. adapted from a saturday kitchen recipe.

becks77 wrote:Delia was chopping stem ginger with her rhubarb then popping it in the oven to cook, then topping off with a mixture of cream and creme fraish(? Ithink) then grilling with brown sugar.....rhubarb Brulee! it looked really yummy (it's on th advert for the store with a rose in its name!) might try

Please can I have a link for the recipe as I haven't got a clue what store you mean!

It was actually an advert on the TV last night (UK) but there may be a link on the Waitrose site!
Here you go, found it
http://www.waitrose.com/delia_heston/de ... on_ad.aspx
Enjoy

Oh them! I'd got as far as running T....o, A.da and M&S through my brain but I gave up after that.

The recipe is here, I think I could use creme fraiche instead of the thick cream. Sounds easy and good. Cheers m'dear!

http://www.waitrose.com/recipe/Delia's_ ... rûlée.aspx

Oh ,its a sign....the cream was on offer and the rhubarb is ready and fresh picked, I hear the kitchen calling.

And?

I've got a while to wait for my rhubarb to grow enough to pick!

It was scrummy yummy, thoroughly recommend it, even went into W/rose and told them how good it was,I was that impressed!
Go on have a go, you wont regret it!

Goodo - I saw the ad twice last night! But the Jersey cream was incredibly thick, more like whipped cream. Can you really buy cream that thick?

I can't, but I'll try it with creme fraiche and the poor imitation Greek yog that you can get here. I still think it will be nice.

Well when it comes to recipes if I haven't got it in the cupboard I find a good substitute, so I used double cream,but half the amount,whipped up thick, with a load of creme fresh (don't think that's how you spell it) and chucked a load of demarara on top The CF was really tart next to the sweet sugar and cream . Let us know how you get on with the recipe

Will do Becks, but actually come to think of it I've been wanting an excuse to make the cream that's been discussed here on Ish somewhere - making it from unsalted butter and milk. That way I could make it thick! I think it'll be good whatever I use, just need to wait for the rhubarb now.