"Rhubarb marmalade"

A review of Chivers Hartley Ltd by Brian written on Friday 23rd of July 2010

Forget Ma-made. Make rhubarb marmalade. 3 lb of rhubarb cut into pieces half to three quarters of an inch long depending on stalk thickness. If it's a little "woody" make them shorter and if the stalks are very thick cut them lengthways first. Pour on 1 and one third kilo of jam sugar (the 4 minute type).With a zesting tool rather than a grater add the zest from one large red grapefruit. The tool makes longer strings. Remove most of the pith but not all and liquidise the grapefruit including any pips and pour over the rhubarb and sugar.Leave overnight (this is important) Bring to the boil adding a few drops of red food dye if it's a bit green looking and then boil for 4 minutes only, test for setting abd bottle. Delicious and quiten chunky.

A variation on this is to use 2 and a half pounds of rhubarb 8 ozs. of dried figs cut into small pieces and 4 ozs of mixed peel instead of the red grapefruit and process as above again leaving overnight. This is quite dark so food dye won't be needed. (You can also add some mixed peel to the first recipe and if you can find 'whole' mixed peel you can cut the pieces to your liking). This is a really chunky marmalade and not as explosive as it might sound.

Enjoy..

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