Rhubarb and Gin Preserve
This month my recipe for you was inspired by the allotment, and what we have grown and available at the moment! I was given some rhubarb and didn't really fancy making a crumble so I came up with something a little more exciting to share with you all! Rhubarb is still available in most shops and farm shops, my top tip is to buy stalks with as much red on them as possible. This recipe makes about 4 small-medium sized jars.
Ingredients
650g Rhubarb
500g caster or jam sugar
4 tbsp lemon juice
1cm fresh grated ginger
5 tbsp gin
Method
Roughly chop your rhubarb into 1cm chunks; if you want to ensure the best colour of preserve, only use the red parts of the stalks rather than the greener, less ripe parts.
Once you've weighed out your chopped rhubarb measure your gin and pour it over, and leave to soak. You can do this overnight, for a few hours, or just whilst you're weighing the rest of the ingredients. The longer you leave it the more it'll infuse the fruit with the flavour.
Put the rhubarb and gin mixture into a large saucepan on medium heat and pour in the sugar, lemon juice and finely grated ginger.
Leave to simmer for 20 mins stirring regularly. Once it has thickened use a hand blender to make the preserve smooth, and then pass it through a sieve and straight into your jars! The preserve should be a really bright pink colour, but don't worry if it isn't, it'll still taste amazing on toast, scones, or just straight from the jar!
Written by Amy Howard
Hey everyone! My name is Amy Howard and I'm a photographer, food lover and wannabe Bake Off contestant. I live and work in Bristol and most weekends you'll find me in a restaurant or cafe either discovering somewhere new or returning to my all time favourite spots in the city. I believe that life is about balance, which is the reason I run, to combat the effects of all the cake I find myself consuming...