Cinnamon Posted May 21, 2009 Share Posted May 21, 2009 Made this yesterday & as its a doddle & delicious, I thought I would share Mix 500g chopped Rhubarb,500g preserving sugar,seeds from 1 vanilla pod, plus the empty pod & 3 large bruised chunks of stem ginger in a large bowl & leave overnight to steep. The next day remove the vanilla pod, transfer to a pan,bring slowly to the boil & simmer gently for 15 mins or so until setting point is reached. Remove the ginger chunks & jar up into sterilized jars (should make 2 smallish jars) Keeps for 6-8 weeks. great on rice pudding,museli or on hot buttered toast Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted May 22, 2009 Share Posted May 22, 2009 Sounds delicious and I love ginger and vanilla = my mum always made rhubarb and ginger but not with vanilla so will have to try this one. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted May 22, 2009 Author Share Posted May 22, 2009 Do, its a real doddle to make & is scrummy too. Quote Link to comment Share on other sites More sharing options...
Couperwife Posted May 23, 2009 Share Posted May 23, 2009 sounds lovely we have 30000 rhubarb plants , and I love ginger too, im going to try this cathy x Quote Link to comment Share on other sites More sharing options...
Lesley Posted May 26, 2009 Share Posted May 26, 2009 Sounds lovely! - I'm going to make the creamy rice pudding recipe later today so I'll make some of this tonight......hope there will be some rice pudding left Quote Link to comment Share on other sites More sharing options...
