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Rhubarb & Apple Jam
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Make way for the glorious rhubarb.
It's one of our favourite Autumn/Winter vegetables. Yes that's right, a veggie. It's the vegetable stalk of a large perennial herb, often mistaken for a fruit.
Interesting Fact: Despite Rhubarb actually being a vegetable, in 1947 the US customs court defined the rhubarb as a fruit. It was categorised based on consumption. Still today it's legally known as a fruit. Confusing huh!Did you know the leaves are toxic? The only edible part of the rhubarb is the stalk, so make sure you chop the leaves off before cooking. When buying rhubarb, pick firm, crisp stalks that are free of blemishes. If the leaves are still attached, make sure these are fresh. Avoid stalks with wilted leaves. I have such fond memories of eating rhubarb, mainly during my time in the UK when apple and rhubarb crumble was a regular feature on our local pub menu. This was comfort food at its best. This recipe is inspired from those days. It captures the warmth and spice of a bubbling apple and rhubarb crumble. Rhubarb & Apple Jam
- Rhubarb chopped, 250g
- Apples peeled, cored, chopped 250g
- Raw Sugar 300g
- Cinnamon Stick 1
- Lemon Juice 100ml
- Water 1/4 cup
- Lemon seeds & roughly chopped lemon skin of 1 lemon wrapped in cheesecloth (natural pectin)
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