The best ever rhubarb

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I have made marmelade from rhubarb many times, in fact it is a tradition I have from childhood. But I never used a recipe before today. I have just cleaned and cut the stems and boiled them a little bit with sugar. Too bad, because yesterday I found a recipe called Grandma’s rhubarb marmalade. It was not that different, except it said boil for 1.5 hours. That is quite a lot more than I did before, and the result: wow, best rhubarb marmelade tasted ever.

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Some people put different ingredients with the rhubarb, like ginger or vanilla. This is the plain, oldfashioned way:

Approximately 1.5 kg rhubarb cut into pieces (1cm).
Wash well, peeling not needed.
Approx 700 gram sugar.

Put the rhubarb in a saucepan. Sprinkle the sugar over. Put it in the fridge overnight. Next day the sugar is liquid, and it is ready to be cooked. Let it simmer for 1.5 hours until it has reddish-brown color. Stir regularly (not necessary). Do not add anything. Cool off.

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Today, the 5. June is the World Environmental Day. “Think, eat, save” is the motto for 2013. So what is more ecological friendly than to eat what we have in the garden or at the local market.

One fellow blogger made a nice post about rhubarb yesterday, that is Sherry Galey, and you can read her post on this link.

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51 thoughts on “The best ever rhubarb

  1. Our family always ate, cooked, bottled & preserved everything from the garden as we children were growing up. And rhubarb is one of those things which we ate constantly when in season. I never eat it now as it’s so acidic and I have a chronic inflammatory health condition.

    We had mainly rhubarb cooked and served with home-made ice cream, but also had rhubarb pie. I don’t remember my Mother ever making jam with it though.

    Apparently the leaves are poisonous.

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  2. Det er kjempetøft. Og det er veldig praktisk at man ikke må pille den. Jeg vil utprøve oppskriften. Fine, duse bilder har du tatt, også. Ha en fin fin dag! 😀

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  3. Your rhubarb photos are just gorgeous. I am still baking up a storm with rhubarb but I have not yet made marmalade. But now you inspire me to do that! Thanks for the mention!

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  4. Rhubarb might shows cultural difference. As its very close but wild variety of plant Fuki is common in Japan,
    we treat them as a vegetable and cook like a vegetable (though, with its distinct bitter taste, not for everyday use)
    and never cook as a sweet, but western people treat them somewhat special and cook as a sweet.
    —– Exact opposite is the beans. In the west and in Africa, they are a staple food and never cooked for a sweet,
    but in Japan, we see the beans somewhat extra and cooked them to make a sweet.
    A cousin of Rhubarb in Japan grow up to 2m tall, and its leaf can be used as an umbrella (to make a joke) 🙂

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  5. Thanks for your recipe. I make Rhubarb jam (with ginger) but like you haven’t normally cooked it so long. So I’ll try your way – and Sherry Galey’s recipes. Great link!

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  6. I love rhubarb particularly in pie.
    Your beautiful pictures almost gave the taste.
    Never done in jam, I’ll try your recipe this week-end, but 1.5h sounds lenghthy…?

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    1. You can absolutely do less. Even just for a few minutes. The colour and taste change with cooking time. If it is short the result will be more green and sour, and maybe taste more of summer? Perfect for dessert that way.

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