Instant rhubarb jam recipe🥰 I recently bought some good quality rhubarb from borough market, london! And I was really confused about what to make with it! The initial idea was to make a rhubarb custard tart! But I wasn’t keeping well, so wanted to preserve the rhubarb before it went bad! So I had to make a jam instead :) (I tried freezing them but they became mushy as soon as I froze them) . The steps are simple, add everything and cook for 15 mins! You’re done 150 g rhubarb 75 g sugar Zest of

Rhubarb jam

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Good morning! Have you ever tried forcing rhubarb? You’ll not only get an earlier harvest but the stalks or petioles will be milder in flavor as stored sugars are concentrated in them instead of the leaves. Due to blocked sunlight, the leaves will be pale, but look at how gorgeous the reddish-pink petioles are! (Leaves are toxic!) We usually start to force rhubarb in the Pacific Northwest in January-February and are harvested in March-April. ✳️It’s best to wait for your plants to establish befor