WebPlace the rhubarb in a large bowl with the ginger and orange juice. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Cover the surface with a piece of baking. WebPlace the rhubarb in a large bowl with the ginger and orange juice. Sprinkle in the sugar and salt, lightly mixing with the fruit to combine. Cover the surface with a piece of baking.
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WebMy gorgeous home-made rhubarb jam recipe is perfect for toast and crumpets. This quick and simple small-batch recipe produces a couple of delicious pots. WebUsing fresh ginger in the rhubarb compote will give it a spicy kick, which works beautifully when swirled through the creamy filling. Dig your spoon into a white chocolate mousse. WebCook all the ingredients on low heat for 30 mins. Halt way through mash the already soften berries until there are no large clumps. Using a soft silicone spatula stir. WebPlace all the ingredients in a medium-sized pot over low heat, starting with the lesser amount of sugar. Stir constantly until all of the sugar is dissolved. Continue to.
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★ About: If, like us, you’ve grown your own rhubarb this summer, here’s a great way to use it up. This 1936 recipe for ‘Rhubarb Jam’ delivers a delicious preserve to make in the summer and enjoy all year round.
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★ Ingredients:
• 1 lb / 454 g Preserving Sugar
• 1 lb / 454 g Rhubarb
• 1 thumb-sized piece of Ginger, peeled (a little less if using mid or late season rhubarb)
• ½ a Lemon
★ Full instructions: handeddown.co.uk/post/rhubarb-ginger-jam-1930s
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Cookery Illustrated and Household Management (1936) By: Elizabeth Craig Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)
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