Tag: Rhubarb

How to make easy jam: Rhubarb Jam recipe

How to make easy jam: Rhubarb Jam recipe

Rhubarb jam recipe

Have you ever made jam?

I hadn’t until recently. I thought I needed a ton of equipment- a big pan (which has been tricky since getting an induction hob!) a thermometer, special spatulas etc. But, you just don’t need them. All you need is a regular deep saucepan, a wooden spoon to stir, a plate or two for testing and a clean jar to put it in with a sealable lid and a piece of waxed paper. That’s it. The process is super simple and the ingredients list isn’t very long at all.

You can print this recipe here

How to make easy jam

This recipe yields one large jar (¾ litre) or two regular jam jar sizes

  • 445g Rhubarb
  • Juice of one unwaxed lemon
  • 225g Jam sugar (with pectin)
  1. Place 2-3 saucers in the freezer for testing the jam on later.
  2. Sterilise the jam jars. You can buy sterilising tablets and soak or submerge the jars in a pan of water and bring to the boil for 10 minutes, but if you clean and use them when they are still hot straight from the dishwasher that’s sterilised enough too.
  3. Cut the rhubarb into small pieces and place in a deep saucepan
  4. Measure the sugar and add it to the pan along with the squeezed lemon juice making sure there are no pips
  5. Add water to the ingredients till it’s just covered and place on a low heat.
  6. Once the sugar has dissolved turn the heat up so the ingredients are boiling for five minutes and the rhubarb is soft and mushy.
  7. To test if the jam is done and will set once cooled remove the pan from the heat.  Use a tea spoon to place some jam on the back of one of the saucers from the freezer. Leave it for 30 seconds then push it with your finger. If it wrinkles up it’s ready. If it doesn’t keep boiling for another five minutes and try again on a fresh plate.
  8. Once it will set add the hot jam to warm jars and cover the ingredients inside the jar with a waxed disc of paper and close the lid. The wax paper is to protect and preserve the jam till it’s ready to eat. I don’t know why I bothered with the paper as I tucked into it that night! But if you are keeping it for longer or are planning to make some as gifts then seal it up well. This helps with keeping it sterilised.
  9. Once cooled store your jam in a dark place.

 

Tips when making jam

  • Always keep your equipment super clean.
  • Use the correct sugar. ‘Jam sugar’ has pectin in it which is a setting agent. Preserving sugar is something completely different.
  • If you’re not planning to eat the jam straight away it is doubly essential that the jam jars are sterile and the seal with wax paper and lid are air tight. Jams can last years if unopened.
  • Store unopened jam in a dark cupboard. Once open keep it in the fridge.
  • Keep your jam mould free for longer by not allowing sticky kids to stick knives inside the jar when it’s covered in butter (we all know they don’t mean to but goodness me!) We have a tea spoon rule for jam in our house and it lasts a lot longer now. I tell them it’s what the queen / Kate Middleton do!

How to make Rhubarb jam recipeenjoy!

EmmaMT x

Rhubarb crumble recipe

 

Rhubarb CrumbleI’m very lucky with my next door neighbours. They’re really amazing at taking in the countless parcels I get for work- which always seem to turn up the moment I leave the house after waiting in all day! – and they have given me some of their home grown rhubarb for years now.

I love rhubarb. It’s got that tangy, sour, zing that just works with so many sweet dishes. This year I’ve been trying out a few new recipes. I’d been wanting to do a rhubarb and chocolate brownie recipe for a while and hadn’t really got it right till now. Tim and I thought they were amazing – but the kids found them a bit too rich. Grown up brownies we don’t have to share!!! Yay! I then went on to try my hand at rhubarb blondies. They were okay but as I’m not a huge fan of white chocolate I wasn’t sold (I think they were too sweet so I’ll have to give them another go some time!)

For some reason I couldn’t get crumble out of my mind so that’s what I made first. It was one of those spur of the moment “I’ve got freshly picked rhubarb sitting on my kitchen table and I really fancy crumble for pud tonight – even though it’s a Wednesday and pudding is usually saved for the weekend!  – type of moments!

I literally threw it all together in 10 minutes and popped it in the oven to bubble away. It was quick, simple and delicious. The sweet, oatiness of the crumble together with the sharp tartness of the rhubarb and the creaminess of the ice cream made this the perfect pudding. 

Rhubarb Crumble recipe

For the crumble topping

  • 75g plain flour
  • 75g brown sugar
  • 75g oats
  • 75g butter- at room temperature

For the filling

  • 10g butter
  • 50g brown sugar
  • 450g rhubarb – chopped into small pieces
  1. Heat your oven to 180ºC (Fan 160ºC)
  2. In a bowl cut the butter up into small pieces and add the sugar, flour and oats. Rub together with your fingers until completely combined but still crumbly. Place in a sandwich bag in the fridge till the filling is ready.
  3. Prepare the filling by melting the butter in a deep frying pan (don’t let it get too hot- you don’t want the butter to burn). Add the sugar until it’s dissolved and then add the rhubarb and cook for 5 minutes. Set to one side to cool slightly.
  4. Place all the semi cooked rhubarb into your pie dish and layer the crumble on top. Bake immediately in the centre of the oven for 25 minutes or until the crumble starts to brown around the edges.
  5. Serve warm with a dollop of ice cream

Rhubarb 2014

EmmaMT

Rhubarb & white chocolate cake recipe

rhubarb!

Rhubarb cake

When my friend Sam asked if I wanted some of her Mum’s freshly grown/picked rhubarb I jumped at the chance. I had never baked with it before so I did what every cake obsessed blogger would do. I trawled through all my cook books looking for a nice juicy cake recipe to share with you all. EVERY ONE OF THEM! (I’ve got a lot!) Guess how many rhubarb recipes I found? Two. One was for rhubarb crumble and one was for rhubarb chutney! I mean come on you celeb chiefs. What’s wrong with good old rhubarb?

Luckily Sam sent me a link to a great blog mygloriousfood.com where the author Nadia has a great rhubarb cake recipe. I tweaked it just a little (who doesn’t love white chocolate with their rhubarb?) I hope Nadia doesn’t mind!

The Ingredients

  • 160 g butter at room temperature
  • 180 g caster sugar
  • 3 eggs
  • 1 tsb vanilla essence
  • 150 g plain flour
  • 50 g ground almonds
  • 2 tsb baking powder
  • 250 g rhubarb
  • 100g white chocolate – chopped up into little pieces
  • icing sugar to sprinkle

How to make Rhubarb and white chocolate cake

Heat your oven to 180°C, Fan 160°C,  Gas mark 4. Line a 9″ cake tin with grease proof paper. Or cheat like I did and use a silicon cake ‘tin’- no paper required.


Rhubarb cake recipe

Blend the butter and sugar together till smooth

Rhubarb cake recipe

Chop up the rhubarb into 2cm pieces

Rhubarb cake recipe

I didn’t have any chopped almonds so I decided to use my fab hand held blender attachment to chop them up

Rhubarb cake recipe

Et voila! It worked! Hooray for having equipment on hand…. and a packet of almonds!

Rhubarb cake recipe

Add the eggs one at a time with a little flour to prevent it from curdling. Mix in the remaining flour and baking powder along with the vanilla essence.

Rhubarb cake recipe

Add the chopped almonds and white chocolate

Rhubarb cake recipe

Scoop the cake batter into the cake tin

Rhubarb cake recipe

Put the rhubarb on top of the cake mix and push it in with your finger so it sinks in a bit.

Rhubarb cake recipeMy rhubarb didn’t squidge in that deep but it didn’t matter, it sinks in when it’s baked anyway. Sprinkle a couple of tea spoons of sugar over the top of the cake and pop it in the oven for 30-35 minutes. It’s baked to perfection when a skewer comes out clean and your house smells divine!!

Once it’s baked leave it to cool down on a rack for a short while. Sprinkle icing sugar over the whole cake and eat it before it cools down too much. It tastes sooooo good while it’s still warm.

You can add ice cream, custard or just plain cream but to be honest I had it on it’s own. In fact if I’m completely truthful I had to make this cake twice. I promised my dad a slice – as he loves rhubarb and I ate practically the whole first cake on my own. It’s my new favorite. I couldn’t leave it alone!

Rhubarb cake

enjoy!

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