I wouldn’t describe our current rhubarb supply as a’glut’ as such, however there is more than enough to keep me busy. I absolutely love the stuff and a friend friend recently suggested adding some vanilla and I must say it works beautifully.

When I found I did have lots of rhubarb ready to pick all at once but perhaps not enough for a whole batch of jam and we were all crumbled out, I picked, washed and chopped it before then freezing in bags. It then makes it very easy to take out as much or little as you need as it takes your fancy. 

Please find my recipe herewith!

Ingredients:

1kg rhubarb 

1kg jam sugar 

2tsp vanilla extract 

Juice of one lemon 

Method: 

Throw everything into your preserving pan and bring the heat up gently, while you keep stirring with a wooden spoon.

Once the sugar has dissolved and it reaches a rolling boil, time for ten minutes before testing setting point. 

Pot up into warm sterilised jars and you’re done.

The SMELL, my goodness, is beyond delicious as this is on the stove. 

Enjoy X