Rhubarb & Orange Jam Recipe

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.

Spiced Rhubarb Crumble served with Vanilla Custard Recipe

Spiced Rhubarb Crumble served with Vanilla Custard (Serves 4)

A Great British classic, with a spicy twist...

Ingredients:

1 Star Anise
1 Cinnamon Stick
1 Vanilla Pod
800g Rhubarb (Chopped Roughly)
1 Orange (Juice & Zest)
260g Caster Sugar
2 Tablespoons Grenadine
100g Flour
100g Porridge Oats
100g Unsalted Butter
4 Egg Yolks
1 Teaspoon Cornflour
250ml Double Cream
250ml Full-Fat Milk

1. In a medium based saucepan soften the rhubarb with the sugar, grenadine, cinnamon stick, 1/2 a vanilla pod, star anise and the zest/juice of an orange on a medium heat.

2. Poached for 5-10 minutes until the rhubarb has softened and transfer to an ovenproof dish.

3. Meanwhile, for the crumble topping rub the butter and flour in together with your fingers to a crumb, before adding the sugar and oats. Incorporate all ingredients evenly before placing on top of the poached rhubarb.

4. Cook in the oven for 40-45 minutes until the crumble top is golden brown.

5. Meanwhile, make the custard by using a medium sized pan on a low to medium heat get the cream, milk and vanilla pods up to a simmer.

6. Whilst, in a separate bowl whisk the sugar, egg yolks and cornflour before adding the cream/milk mix whisking thoroughly to prevent the eggs from cooking too quickly.

7. Get the custard mix back on the heat, whisking constantly until the custard thickens up. When at the desired consistency, take off the heat and pass through a sieve or shinois.

8. Serve immediately.