Author Notes
It's spring and the only time you can cook with fresh rhubarb. Darina Allen is the Alice Waters of Europe and runs a wonderful hotel and cookery school in Ireland, The Ballymaloe House. This recipe is so simple, just 4 ingredients and allows you to enjoy the special flavor of rhubarb all year long. —Bubba Mac
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Ingredients
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2 pounds
rhubarb
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2 pounds
sugar
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1
lemon
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1
2 inch piece of ginger root
Directions
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Wash and trim rhubarb, using only tender stalks. Chop into 1 inch pieces.
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Mix rhubarb, sugar, juice and zest of one lemon in non-reactive bowl. Let sit overnight.
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Smash ginger, tie in cheese cloth and add to rhubarb/sugar mixture in saucepan and simmer for 1 1/2 to 2 hours until rhubarb breaks down. Discard ginger.
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Store in refrigerator or process in water bath in canning jars for 15 minutes.
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