Tanuki and a batch of rhubarb jam.
(I’ve had major problems with the computer lately, I got my new one last week and after a few days the hard drive got mad and the whole computer died at the same time as Fredrik’s computer started to give us a hard time. So we had to put back my really old computer while waiting for the others to get fixed. Anyway, that’s why I havn’t posted anything during the last week).
Caramel rhubarb tart before baking, after baking and before tasting :-)
I thought that I would post about rhubarb again, there’s been a lot of rhubarb in our house lately (Nigella’s cornmeal cake times 2, pies etc). I received more fresh rhubarb from my brother’s garden and the first thing I did was the rhubarb caramel tart that Anne posted… Mmm, so yummy :-) Thanks Anne for posting the recipe. Then I did jam… Lovely and delicious rhubarb jam, that I’ll make a new batch of during the weekend. Poor Fredrik is probably thinking about escaping from home just because of the rhubarb, actually he isn’t especially fond of it. But he has enjoyed all rhubarb creations, at least he said so :-)
Close up of rhubarb jam.
Rhubarb jam, my first batch ever!
1 kg rhubarb
750 gram caster sugar
juice from 1 lemon
jucie from 1 lime
vanilla sugar (or essence or a half vanilla pod, I forgot to buy a vanilla pod so I just took some vanilla essenced sugar)
1 tsp citric acid
Wash, peel and cut the rhubarb into rather small pieces. Place the rhubarb in a bowl, add the juices and the vanilla. Stir everything, then cover and set aside at room temperature for 20 hours.
Put a small plate in the freezer. Drain the rhubarb and pour the juice into a large saucepan. Scrape any undissolved sugar into the pan. Bring the mixture to boil and then add the rhubarb. Bring back to a boil, reduce the heat and boil for about 25 minutes. To see if the jam is ready, take out the plate from the freezer and put a spoonful of jam on it. If the jam doesn’t set just continue with the boiling. Skim the scum from the surface and add the citric acid. Don’t let the jam continue boiling after the acid is added. Pour the jam into clean and hot jars. Store in the fridge.