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.
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.
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.