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.
we love our rhubarb… we usually make pie, raspberry rhubarb, but making a ‘jam’ like this sounds awesome too, I will have to try it.
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I remember my mother’s rhubarb and ginger jam but I didn’t like the ginger so I got a special plain batch made just for me. Delicious.
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I love rhubarb. I’ve got a nice patch in the garden. These are lovely photos Bente!
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This looks very tasty! Great photos! ;o)
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I only had to look at it and my mouth was watering the way it does when you smell rhubarb’s tartness.
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Fantastic Macro pics AND I can taste it! These are wonderful photos ! Kathryn
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Beautiful photos – summer is on its way for you! The marmalade sounds delicious.
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This made my mouth water! I make a fabulous rhubarb cream pie. I think I may have to go into the mountains and get some rhubarb very soon.
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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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Your recipe sounds delicious. I might have to try it.
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Sounds fantastic, Bente! I love rhubarb. Maybe I’ll try this! : )
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We will try that!
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i love gardening to and simple cooking . thank you Bente Haarstad
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Beautiful images !! Grandmas’ wisdom is always impressive for this matters.
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Such a tiny details !
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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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I think, I know what’s my dinner for today. 😉
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Kanske prövar att göra den marmeladen..
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Thank you for these lovely green thoughts and images. You seem to be on a food kick lately!
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Mmmm, låter så gott!
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Looks delicious. I love rhubarb and I am trying to grow some for the first time in my garden.
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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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I will need to try this! I don’t know why rhubarb flew under my radar for so long, but I will note the recipe .
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Looks yummy. We are never to old to learn new tricks;)
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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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En España no se consume, me encantaría probarlo. Muchas gracias, Bente, por las fotos y la receta. Un saludo
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Rhubarb and custard – takes me back to my school dinners – lovely – I’m not sure about rhubarb marmalade but I would try some.
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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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I would like I could taste it through this blog…
😉
Jota.
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The photos are very good but I hate rhubarb, sorry Bente 😉
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Marmelade of rhubarb is delious.Thanks for the recipe Bente
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Your lovely Photos makes me want to go out and pick the rhubarbs I have in the garden. I´ll try your recipe.
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Det tycks vara rabarbertid på många platser. Jag gjorde ett blogginlägg om rabarber i går… (http://vackrare.com/2013/06/06/rhubarbs) Fast det handlade mest om hur de ser ut. Ditt recept låter enkelt och gott, Bente. Jag ska absolut prova.
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Lovely delicate pictures, Bente
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Fantastic details in your imagery Bente 🙂
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What a beautiful detail. I like them.
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Wonderful ^^
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Hmm reminds me of good memories and your photos are really beautiful 🙂
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I have rhubarb in the back yard… you know I’m going to try this! 😀
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I love it….
Greetings of Luiserl ♥
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Such beautiful photos. Who thought rhubarb could be so pretty?
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gorgeous, gorgeous, gorgeous colors, and gifts of the earth!
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Yum!
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so awesome
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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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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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Don’t you just love rhubarb?! I just want to dive into the marmelade 😉
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Very nice visual story.
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We just tried this recipe and made a batch. It is wonderful! Thanks Bente!
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Enjoy, enjoy! I should make an new one, before the rhubarb gets too “old” this year.
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Till och med jag fick lust att göra marmelad, Genast! ..oki, sagt och gjort. CU
Allt gott till dej! Klem!
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