4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[Cinnamon]

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

[Blackrocksrock]

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.

[Cinnamon]

Do, its a real doddle to make & is scrummy too.

[Couperwife]

sounds lovely

 

we have 30000 rhubarb plants , and I love ginger too,

 

im going to try this

 

cathy

x

[Lesley]

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