I love rhubarb!! Are we allowed to share a recipe from a known chef? Credit goes to Jamie Oliver on this one…it is so delicious just by itself, with ice cream, cream or Bird’s Custard…
British measurements…
1 kilo rhubarb chopped into chunks about 1 - 2 inches long
200 grams sugar
vanilla pod (I just use extract…)
juice of one orange
combine ingredients in a sauce pan and cover, cook down for about 5-10 minutes on high; then simmer over med-low until rhubarb is soft. Test syrup for acid-sugar balance and add more sugar if needed. Mash the rhubarb a little.
I make a big batch and divide into quart sized bags to freeze. Yum!!