Rhubarb and Strawberry crumble

 

This is not a timely recipe at all, but I came across this photo and wanted to share it with you. At the start of June, we had plenty of lovely tender rhubarb at the school garden. So we made a strawberry and rhubarb crumble. It was truly delcious - they are such a great combination.

I've had an item to make rhubarb and strawberry cordial on the to-do list since then, but I think that will have to wait until next June. Something to look forward to after my exams!

Rhubarb and Ginger Chutney

Rhubarb has such a unique flavour, and there's only so much crumble you can make. I like to freeze rhubarb when it's plentiful - I just wash and dry it, cut it up and bag it - and come back to it when there's time.

Last week was my first week in college since 1984 - I'm back studying to become a maths teacher. I was more exhausted each day, and had no kitchen time at all - thankfully my supportive husband took care of feeding me (and the rest of the family) very well all week. But after a great sleep, I wanted to feel like myself again.

So I spent a little time in the garden, filling up a recently renovated raised bed with compost. It will settle in readiness for the spinach I planted in trays last week, and for the hard-necked garlic I saved.

I felt a bit more like myself after then, but some kitchen time was in order too. So I made some Rhubarb and Ginger chutney - and here's the recipe. Tastes pretty good - but with chutney you have to wait a bit - hopefully it will taste even better!

Rhubarb and Ginger chutney

1.5 kg rhubarb
2 large onions - chopped up
300ml white wine vinegar
350g white sugar
100g brown sugar
2 large thumbs fresh ginger - chopped up
1 teasp ginger powder
5 chunks crystallised ginger
100g sultanas
1 teasp salt


I simmered all the ingredients for an hour or so, and when everything was soft, and the bubbles were lava like, I potted it up into sterilised jars. If you try making it, let me know how you get on!

Making Jam

This week my mother and I made some delicious jam. We were going to make a Rhubarb/Strawberry jam - based on this one from David Lebovitz (what a great blog!)

Anyhow, we couldn't leave well enough alone, so we ended up with a variation with Rhubarb, strawberries and red currants. It's delicious, and has a nicely complex flavour.

Rhubarb, Strawberry and Red currant Jam:


1.25kg rhubarb, trimmed and sliced into 1/2-inch (2cm) pieces
250g strawberries
200g red currants
250ml apple juice
1.3 kg sugar
juice of one lemon
pinch of salt


1. In a large pot, mix the rhubarb, berries, and the apple juice. Cook, stirring frequently over moderate heat, until the rhubarb is cooked through and thoroughly tender. It should take about 15 minutes.

Put several saucers in the freezer.

2. Add the sugar, lemon juice, and salt, and cook, uncovered. You want to get to a rolling boil, which is beyond simmer, and spitting a bit.

To test when the jam gells, you take one of the cold saucers, put a teaspoon of jam on it, and chill in the freezer of 5 minutes. If the surface wrinkles when you nudge it with your finger, it's done. This may take longer then you expect, but be patient, the redcurrants and lemon juice will help with setting.

If you put it in the jars before it's done, it will be runny. If you cook it for too long, it will be impossible to spread. Either way, you can probably find a good use for it :-)

Once it's gelled, you need to put it in clean hot jamjars - a dishwasher cycle will work for both, or heat them in the oven. Get the lids on fast. The jam will keep for a few months- but it may not last that long....