RHUBARB

I like nice young rhubarb, freshly picked and quickly cooked with some sugar and served with cream or ice cream. The only problem, if I can call it that, is, that there is so much of it. Not complaining but you can only eat so much….

I’ve pickled it, sweet and spicy and then thought – if it works like this, surely I can bottle it in some light sugar syrup.

It works and it is very nice – much better than freezing it. This way I shall have more room in my freezer(s) for other things, like soft fruit and countless pounds of beans.

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