I once read somewhere that if not prepared properly, rhubarb can be poisonous. So I stayed clear of rhubarb for all of eternity, never giving it the benefit of doubt it deserved – a Google search. When we were returning from mandarin picking last weekend, we stopped at a roadside shack outside a farm with the standard money box and vegetables on display. I just couldn’t resist the big bunch of fresh rhubarb with the dirt still sticking to the stalks. Then we came home and I googled my fears to rest.
- 1 (500 g) bunch rhubarb, leaves trimmed, stalks cleaned and finely chopped
- 1 cup (220 g) raw sugar
- 1 tablespoon vanilla paste/extract
- juice of half lemon
- In a heavy bottomed saucepan, combine rhubarb, sugar, vanilla and lemon juice on low heat. Cook for 2-4 minutes until sugar has dissolved.
- Increase heat to medium and cook for approximately 12-15 minutes until thick and sticky. Make sure you stir it constantly to avoid sticking and burning.
- Reduce heat to low and cook for another 5 minutes, mixing occasionally. Remove from heat and cool completely.
- Spoon in clean, dry, lidded glass jars. Cover and store in the fridge for up to a week.