Rhubarb & Orange Jam Recipe
A sharp, but sweet alternative to more traditional jams...
Ingredients: 1kg Rhubarb (Roughly Chopped)
1kg Jam Sugar
2 Oranges (Zest & Juice)
70g Candied Ginger (Finely Chopped)
Method:
1. In a large saucepan place the rhubarb, sugar, candied ginger, orange zest and juice. Place on a low to medium heat, until the sugar has dissolved.
2. Increase the heat and boil for 10-15 minutes, skimming the mix as you go. Once the jam mix reaches 105 degrees Celsius on the sugar thermometer, take off the heat and let it cool for 15-20 minutes before storing in sterilised jars and sealing tightly.
3. The jam will keep for 6 months, if stored in a cool dark place.
Vanilla and Orange Rice Pudding served with Rhubarb Compote (Serves 4)
A Great British classic. With forced rhubarb bang in season too, this makes this dish a wonderful winter warmer...
Ingredients: 250g Pudding Rice
1 Vanilla Pod (Halved, scrape the seeds out)
Zest of 1 Orange
1 Litre Full-Fat Milk
150ml Double Cream
200g Caster Sugar
2 Sticks of Rhubarb
2 Tablespoons of Grenadine
Methods:
1. In a medium/large based saucepan add the pudding rice, halved vanilla pods and seeds, orange zest, full-fat milk and 150g of the caster sugar and cook at a low/medium heat.
2. Stir occasionally, making sure the rice does not catch to the bottom of the pan.
3. Meanwhile roughly chop the rhubarb, and place in a pan with the grenadine and 50g sugar. Simmer on a low heat, to avoid the rhubarb overcooking.
4. Once the rice is cooked add the double cream for extra richness.
5. Cook the rhubarb until tender (if you can push a knife through, the rhubarb is cooked).
6. Serve the rice pudding piping hot with rhubarb compote on top.
Rhubarb & Orange Jam Recipe
