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Rhubarb conserve
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Prep Time:
130 minutes
Cook Time:
20 minutes
Total Time:
150 minutes
Ingredients:
  • 1 bunch rhubarb, chopped into 2cm lengths
  • 350g granulated sugar
  • 1 finely chopped peeled green apple
  • scraped seeds from 1 vanilla bean
  • juice of 1 lemon
Instructions:
  • In a bowl, mix rhubarb, sugar, peeled green apple, vanilla bean seeds, and lemon juice together. Let it sit for 2 hours.
  • Pour the mixture into a sturdy saucepan and stir over medium heat until the sugar dissolves. Let it simmer rapidly for 15-20 minutes until thickened, then remove from heat and allow it to cool.
  • Transfer the cooled jam into a sterilized bottle or container.

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